Time 25m Number Of Ingredients 8 Steps:
Rinse and slice mushrooms. Fill a medium pot with some water and add sliced mushrooms in it. Bring it to a boil and let them boil for 15 minutes, then remove from heat. Meanwhile, slice pickles, chop dill, lettuce and onion and put them in a large bowl. Add corn, seasonings and mayo. Strain mushrooms and put them in the bowl. Mix well and serve. Can be served both warm and cold.
Time 25m Yield 8 servings. Number Of Ingredients 16 Steps:
In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Wipe mushrooms with a damp cloth. Slice ends off each stem and cut into thick slices vertically. Sprinkle with lemon juice. Layer mushrooms and room temperature potatoes in a salad bowl. Blend mustard powder, red wine vinegar and olive oil together until creamy. Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. Add dollops of mayonnaise to the completed salad.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.
