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Olivier with pickled mushrooms

Olivier with pickled mushrooms, Prescriptions, Any category, Any kitchen, European cuisine, Salads, Olivier

Ingredients portion 4

Potatoes 2 pieces

Chicken egg 3 pieces

Canned green peas 150 g

Red onion 1 head

Marinated mushrooms 200 g

Mayonnaise 200g

Salt to taste

Ground black pepper to taste

Cooking instructions 15 minutes

1 Boil the potatoes in salted water until tender, cool to room temperature, peel and cut into small cubes.

2 Boil the eggs, cool, peel and finely chop them. Put the marinated mushrooms in a colander, drain the marinade, then cut into free-form pieces.

3 Peel and finely chop the onions with a sharp knife. Place the vegetables, green peas, mushrooms and eggs in a bowl, season with salt and pepper, season with mayonnaise and stir. Put the ready-made olivier in the refrigerator for 45 minutes before serving.

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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 .