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1. In a 1-quart enamel, glass or stainless-steel saucepan, bring the water and lemon juice to a boil.
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2. Add the sliced mushrooms and cover the pan. Reduce the heat and simmer gently for 2 to 3 minutes.
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3. Then remove from the heat, drain the mushrooms in a sieve, and pat them dry with paper towels. In a 1-quart bowl, combine the heavy cream, grated onion, sugar, salt and pepper.
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4. 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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