# new year Olivier with mushrooms is a very tasty and satisfying winter salad, which can be served both in the traditional way in a salad bowl or by cooking it in a ring in layers. If you season Olivier with mushrooms with lean mayonnaise, then it is suitably suitable for a lean, vegan or vegetarian table.
Ingredients: mushrooms, salt, onion, oil, potatoes, carrots, pickles, peas, mayonnaise
Cooking method:
Boil jacket potatoes and carrots. Cool down.
Chop fresh or use frozen mushrooms, which must first be defrosted. Place in a saucepan or skillet. Boil off excess moisture over medium heat. When there is almost no liquid left in the mushrooms, add salt, diced onions and vegetable oil. Stir and cook over low heat until the onions are soft. Cool down.
If frozen green peas are to be used, then they must be blanched (boiled) in salted water until soft. Cool down.
Cut the cooled carrots and potatoes, as well as pickles into very small cubes.
In traditional serving, combine all the products in a salad bowl, season with regular or lean mayonnaise and serve. Also, this salad can be prepared in a ring in layers. For this, a layer of mushrooms is first laid out. Each layer must be well compacted. Then layers of potatoes, cucumbers, carrots and green peas. If desired and to taste, each layer can be coated with homemade mayonnaise. Or just a potato and carrot layer. You do not need to grease a layer of peas; it serves as a decoration for the top of the salad.
For a step-by-step video recipe, see here