Mushroom Salad

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 2 cans mushrooms
  • ½ can peas
  • teaspoon


Drain, then fry mushrooms until delicate brown, using butter and salt; cool, drain peas quite dry, add to mushrooms. Cut celery enough to measure twice the bulk. Fold in with Mayonnaise. Serve on lettuce. For six people.