1 lb. mushrooms
3 green onions

(Include part of green tops, sliced thin to make 1/3 c.)

2/3 c. salad oil
4 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
12 thin slices bacon

Rinse mushrooms and pat dry. Slice. Put in bowl. In a small bowl combine onions, oil, lemon juice, Worcestershire, salt, pepper and mustard. Blend. Pour over mushrooms. Mix gently and cover. Refrigerate before serving. Cook bacon until crisp. Drain. Crumble and sprinkle over top of mushrooms.