RECIPES
Potato and Mushroom Salad with Herb Mayonnaise
Main
1/2 packet
white shimeji mushrooms
1/2 packet
brown shimeji mushrooms
2
cooked potatoes, peeled and cubed
2 cups
frozen green peas, blanched
1
onion, halved and sliced
2
boiled eggs, peeled and quartered
chopped herbs for garnishing
100g
Kwepie mayonnaise
1 bunch
flat-leaf parsley
1 bunch
chives
1 tsp
capers
lemon juice, salt and freshly ground pepper to taste
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To prepare mayonnaisePlace all the ingredients in a blender and blend until smooth, seasoning to taste. Refrigerate until needed.
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Cut away the bottoms of the mushrooms. Give the shimeji a quick fry in a little olive oil over high heat. Place the mushrooms, potatoes, green peas and onion in a mixing bowl and toss with the herb mayonnaise. Add egg and herbs, and serve.
