Mushroom Salad

This is traditionally made with salted mushrooms. If you use salted mushrooms, be sure to soak them to get rid of excess salt before preparing. Wild mushrooms are still gathered usually in the fall, and salted or dried for later use.

1 cup cream

1–2 tsp lemon juice or vinegar

1⁄2 tsp sugar

salt and white pepper to taste

2 cups salted mushrooms available in some specialty shops, or substitute fresh champignon or oyster or other mushroom, chopped

1 onion, finely chopped

• Blend cream and lemon juice, and season well to your taste (if using salted mushrooms, omit the salt).
• Stir in mushrooms and onions.
• Serve with meat, fowl, or fish.