1 pound white (or other if you prefer) mushrooms, washed and stems removed, sliced thin

3/4 cup heavy whipping cream, divided

1 teaspoon sugar

2 - 3 tablespoons chopped fresh chives

1 - 2 tablespoons chopped fresh dill

1/2 teaspoon salt

1/4 teaspoon pepper

Chives for garnish

Place mushrooms in a medium serving bowl.

In another medium bowl, whip cream and sugar with an electric mixer until soft peaks form.  Mix in fresh herbs, salt and pepper.  Spoon over mushrooms and toss gently.  Pour remaining 1/4 cup heavy cream (unwhipped) over mushrooms and toss gently.  Garnish with chives.  Serves 6.  Note:  I like to serve it immediately, but it can be refrigerated for a day or two (you may want to add another splash or two of cream at this point).  Adjust seasoning if desired.