Recipe - Sienisaballi (Mushroom Salad)

2 cup Water
2 tablespoon Lemon juice
1 pound Fresh mushrooms; cut in 1/8
inch slices
One half cup Whipping cream
2 tablespoon Grated onion
1 pn Sugar
1 teaspoon Salt
One fourth teaspoon 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. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.