Beef and Mushroom Platter

• 2 cups water
• Dash salt
• Few drops lemon juice
• 1 large white onion, peeled, thinly sliced and separated into rings (2 cups)
• 15 large fresh mushrooms
• 1½ lbs cold cooked roast beef, thinly sliced
• ½ cup red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp salt
• ¼ tsp dried marjoram, crushed
• ¼ tsp dried chervil, crushed
• ¼ tsp freshly ground pepper
• 1 cup salad oil
• 2 Tbsp chopped parsley

In saucepan, combine water, salt and lemon juice; bring to boil. Drop in onion rings; remove immediately and drain well on paper towel. Slice mushrooms into thick lengthwise pieces. Arrange meat, onion rings and mushrooms in 13x9x2-inch dish. Stir together vinegar, mustard, remaining salt, herbs and pepper. Gradually blend in oil. Pour over beef and vegetables. Cover with clear plastic wrap; chill several hours or overnight, basting occasionally. Remove the meat, onion rings and mushrooms from marinade before serving; arrange on lettuce-lined serving platter. Sprinkle parsley atop. Serve cold.

Yield: 6-8 servings