This is tweaked from one of those wonderful old church cookbooks and came to me 20 years ago from my Canadian aunt who was always the elegant one in the family. It's very simple but always gets rave reviews. Let your budget be your guide when choosing your mushrooms...but as it comes from a time when any mushroom not in a can was considered exotic, it was originally made with humble button mushrooms and they are still a delicious choice. Avoid mushrooms like portobellos that bleed their color .... it won't be as pretty...and don't skip the ice cold salad plates and forks. It makes all the difference.

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