Mushroom Salad

You may wonder where did this come from—a fresh mushroom salad? But after we all left home, Mom became a more adventurous cook and she loved anything with mushrooms in it.

1 pound fresh mushrooms, sliced

2 T. finely chopped onion

2 T. lemon juice

2 tsp. sugar

1/4 tsp. fresh ground pepper

1/3 cup whipped cream

1/4 cup sour cream

1/4 tsp. salt

1/4 tsp. dry mustard.

In a medium bowl (not metal) toss mushrooms with onions, lemon juice, sugar and pepper. Chill 30 minutes to 4 hours.

Beat whipping cream till soft peaks, not stiff. Stir together: sour cream, salt, dry mustard. Fold in whipped cream; fold mixture into mushroom mixture.

Serve on romaine leaves; garnish with ground pepper and tomato wedges.