| How To Cook: |
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1. Wash mushrooms quickly under running water or wipe with wet paper toweling to remove all dirt. Cut off any tough stem ends and chop.
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2. Put in a small saucepan with water and lemon juice. Cook 2 minutes. Remove from heat and cool.
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3. Soften gelatin in cold beef bouillon in a medium bowl. Add boiling bouillon and stir to dissolve.
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4. Mix in remaining ingredients. Chill until partially set. Add mushrooms and mix well.
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5. Turn into a 4-cup mold and chill several hours until firm. Serve over salad greens, if desired.
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