Prep 15 mins
Cook 3 mins
From Foods of the World, Time Life.
- 113.39 g fresh mushrooms, in 1/8-inch slices
- 236.59 ml water
- 14.79 ml lemon juice
- 59.14 ml heavy cream
- 14.79 ml grated onion
- 0.25 ml sugar
- 2.46 ml salt
- 0.59 ml white pepper
- lettuce leaf
- In 1-qt enamel, glass or stainless stell pan, bring water and lemon juice to a boil. Add sliced mushrooms; cover pan. Reduce heat and simmer gently for 2 - 3 minutes. Remove from heat. Drain in sieve; pat dry with paper towels.
- In 1-qt bowl, combine cream, onion, sugar salt and pepper. Add mushrooms. Toss lightly until well covered. Serve as a salad on crisp, dry lettuce.
This was very tasty. It was served as part of a Scandinavian buffet and finished, which is always a good sign. I will make it again, maybe adding a little Dijon or even coarse mustard and serve it over chicken breast. Thanks for a versatile recipe.