1/2 lb Mushrooms; fresh, sliced
1 c  Water
1 tb Lemon juice
1/4 c  Heavy cream
1 tb Onion; grated
1 pn Sugar
1/2 ts Salt
1/8 ts White pepper
Lettuce leaves

In a 1 quart saucepan bring the water and lemon juice to a boil. Add the
sliced mushrooms and cover the pan. Reduce heat and simmer gently for 2 to
3 minutes. Remove from heat, drain mushrooms and pat dry with paper towels.
In a 1 quart salad bowl, combine the heavy cream, grated onion, sugar, salt
and pepper. Add the mushrooms and toss lightly in the dressing until they
are well coated. Serve as a salad on crisp, dry lettuce.