1/2 lb. med.-size mushrooms
1/2 c. packed parsley sprigs
1 clove garlic
1/3 c. salad oil
2 tbsp. white wine vinegar
1 tbsp. mayonnaise
1/2 tsp. salt
1/8 tsp. dry mustard
1/8 tsp. freshly ground pepper
12-18 Boston lettuce leaves, washed and chilled

Wash and drain mushrooms. Slice evenly. Mince parsley and add to mushrooms. Cover and chill until ready to serve.

Cut garlic in half and chop fine (food processor may be used). Add oil, vinegar, mayonnaise, salt, mustard and pepper. Blend well.

Just before serving, pour dressing over mushrooms and toss until well mixed. Arrange 2 or 3 lettuce leaves on each individual serving plate and spoon salad onto center of leaves. Serves 6.