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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