Category: Salads

2 cup Water

2 tbsp Lemon juice

1 lb Fresh mushrooms, cut in 1/8 inch slices

1/2 cup Whipping cream

2 tbsp Grated onion

1 pinch Sugar

1 tsp Salt

1/4 tsp White pepper

Lettuce leaves

In a 2 quart saucepan (not aluminum), boil water and lemon juice. Add mushrooms. Cover pan, reduce heat, and simmer for 2 to 3 minutes. Remove and drain. Pat dry with paper towels. Combine cream, onion, sugar, salt and pepper. May fix early in the day and refrigerate. Before serving, combine dressing and mushrooms. Toss lightly until well coated. Serve on crisp, dry lettuce. Yield: 6 servings.



LYNN COATES (MRS. DAVID B.)



From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.