Italian Mushroom Salad - cooking recipe

Ingredients

1/2 lb mushroom
1/4 cup salad oil
2 tablespoons wine vinegar
2 tablespoons lemon juice
1/4 teaspoon salt
fresh ground pepper, to taste
1/4 1/4 cup chives or 1/4 cup anchovy fillet

Preparation

Shake together oil, vinegar, lemon juice, salt and pepper.
Pour over very thinly sliced mushrooms.
Toss lightly until mushrooms are thoroughly coated.
Cover and refrigerate at least 1 to 2 hours, or overnight if preferred.
To serve, place drained mushrooms on lettuce, endive, or watercress.
Garnish with green onion, chives, or anchovies.