Instructions: In a small bowl, toss mushrooms with lemon juice and set aside.

In a large pot of boiling water, cook pasta until tender, yet firm,. about 12 minutes. Drain pasta in a colander, rinse with cold water until cooled, and drain again.

In a small bowl, mix together mayo, sour cream and shallots.

In a large bowl, combine mushrooms, pasta, beans, water chestnuts, mayo mixture, and salt and white pepper. Toss well to combine. Refrigerate for at least 2 hours before serving. Garnish with red pepper slivers and parsley.

Makes 8 servings.

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