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Olivier with mushrooms

Olivier with mushrooms, Prescriptions, Any category, Any kitchen, Russian cuisine, Salads, Olivier

Ingredients portion 4

Potatoes 4 pieces

Chicken egg 4 pieces

Pickles 4 pieces

Carrots 1 piece

Canned green peas 1 can

Onions 1 head

Mayonnaise 150 g

Fresh mushrooms 200 g

Cooking instructions 15 minutes

1 Boil the potatoes, eggs and carrots, peel and dice them. Dice the salted cucumbers. Chop the onions and mushrooms and fry them together in vegetable oil until golden brown.

2 In a salad bowl, put all the vegetables, onion and mushrooms, green peas, dress with mayonnaise and mix together.

Chickpea and grape salad

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .