| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms; fresh, sliced |
| 1 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Heavy cream |
| 1 |
tb |
Onion; grated |
| 1 |
pn |
Sugar |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
|
|
Lettuce leaves |
INSTRUCTIONS
In a 1 quart saucepan bring the water and lemon juice to a boil. Add the
sliced mushrooms and cover the pan. Reduce heat and simmer gently for 2 to
3 minutes. Remove from heat, drain mushrooms and pat dry with paper towels.
In a 1 quart salad bowl, combine the heavy cream, grated onion, sugar, salt
and pepper. Add the mushrooms and toss lightly in the dressing until they
are well coated. Serve as a salad on crisp, dry lettuce.
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