ITALIAN MUSHROOM SALAD

     ½ lb fresh mushrooms            3 tbsp olive oil
     2 tsp lemon juice               ½ tsp salt
     ¼ cup sliced scallions          

Thinly slice the mushrooms and toss with the lemon juice. Add the scallions, oil, and salt, and toss again. Chill before serving.

Adapted from the “Cooking of Italy” (1968). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!