Mushrooms Montreal
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
or spring onions |
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | pound |
mushrooms
peeled, stemmed, trimmed, thinly sliced |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
or spring onions |
|
| 118 | ml |
light cream (half&half)
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 453.6 | g |
mushrooms
peeled, stemmed, trimmed, thinly sliced |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Chop the scallions finely crosswise.
Whisk together the cream, lemon juice, and parsley.
Lightly but thoroughly mix in the mushrooms and scallions.
Season to taste with salt and pepper. Turn into a serving dish and serve at once or leave it in a cool place for a few hours so that the mushrooms can absorb the flavor of the dressing.
