Lady of the Lake
Deceased
This is the most delicious dressing ever! It has a lovely, intense mushroom flavor. I'm always asked for this recipe.
8 oz mushrooms
5 oz water
dash of salt
1 tsp. butter
4 tblsp. mayo (Hellman's is best)
3 tblsp. whipping cream
2 tsp. horseradish
Few drops Worcestershire
1 tsp lemon juice
Wash and slice mushrooms. Put in heavy saucepan with water, salt and butter. Cover, bring to boil and simmer for about 10 min.
Remove mushrooms from liquid and chill. Cook mushroom liquid in open pan until it is reduced to about 1 tblsp. Allow to cool.
Blend together: mayo, cream, mushroom liquid, horseradish, Worcestershire and lemon juice.
Refrigerate mushrooms and dressing separately for up to two days.
Mix together when ready to use. Serve over shredded iceberg lettuce, preferably in glass bowls.
I've served this in old-fashioned glasses with a cucumber slice on the rim. It's pretty to look at as well as wonderful to eat. Better make plenty!
8 oz mushrooms
5 oz water
dash of salt
1 tsp. butter
4 tblsp. mayo (Hellman's is best)
3 tblsp. whipping cream
2 tsp. horseradish
Few drops Worcestershire
1 tsp lemon juice
Wash and slice mushrooms. Put in heavy saucepan with water, salt and butter. Cover, bring to boil and simmer for about 10 min.
Remove mushrooms from liquid and chill. Cook mushroom liquid in open pan until it is reduced to about 1 tblsp. Allow to cool.
Blend together: mayo, cream, mushroom liquid, horseradish, Worcestershire and lemon juice.
Refrigerate mushrooms and dressing separately for up to two days.
Mix together when ready to use. Serve over shredded iceberg lettuce, preferably in glass bowls.
I've served this in old-fashioned glasses with a cucumber slice on the rim. It's pretty to look at as well as wonderful to eat. Better make plenty!