Ingredients

1 Tbsp. vegetable oil
1 Tbsp. lemon juice
1 Tbsp. wine vinegar
1/4 tsp. salt
1/2 tsp. coarsely ground pepper
1/2 tsp. dry mustard
1/8 tsp. garlic powder, or 1 clove garlic
1 to 2 tsp. dill pickle, finely chopped
12 oz. fresh mushrooms, sliced thin (about 4-1/2 C.)
6 lettuce leaves
2 Tbsp. snipped fresh parsley

Cooking Instructions

Place all ingredients, except mushrooms, lettuce and parsley in a small jar. Cover the jar and shake it well. Drizzle dressing over mushrooms and toss mushrooms gently so that dressing thoroughly coats them. Serve on lettuce leaves. Garnish with snipped parsley.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)