Mushrooms stuffed with vegetables and Mayonnaise "Slivochny"

Ingredients:

8 white mushrooms (500g)

4-5 spring onion stems

1 big potato

1 clove of garlic

200ml Mayonnaise "Slivochny" 65%

30g (2 tbsp) butter

Salt

Freshly ground black pepper

Method:

Preheat the oven to 180C/360F.

Rinse the mushrooms thoroughly under running tab water without submerging them, and pat dry immediately. Carefully hollow the inside of the caps of the mushrooms, saving the stems. Slightly salt the caps and put a small dice of butter in every cap (saving 1tbsp of it).

Place them in a baking dish and bake for 10 minutes.

Meantime chop finely the spring onions, garlic and mushroom stems. Peel and shred the potato. In a frying pan over medium heat melt the rest of the butter and add the vegetables. Season with some salt and pepper and let them sweat for 10-15 minutes, stirring occasionally, until the potatoes are almost cooked and all the vegetables are soft. Stirring, add the Mayonnaise "Slivochny" 65% and leave for just one minute.

Remove the vegetable filling from heat and allow cooling for 5 minutes. Take of the mushroom caps and cool them slightly too. When the vegetable mixture has cooled enough check the seasoning and carefully spoon into every mushroom cap. Return the stuffed mushrooms in the oven for 10-15 more minutes, until the filling is golden. Let the mushrooms cool slightly before serving.

Summer salad

Preparation time: 15 minutes

Ingredients:

1 small red onion

2 small courgettes

1 lemon (or lime) the juice and zest

2 tbsp Italian seasoning

1 tbsp fresh mint leaves \

Pinch of salt

Method:

Slice the onions into very thin rings, salt lightly and poor over the lemon (lime) juice.

Leave the onions to marinate for 5-10 minutes.

Cut the courgettes right before assembling and serving the salad. But if you don’t have the time and need to make your mise en place beforehand, put the cut courgettes in a bowl and cover with little cold water and ice. When ready to serve, use a vegetable peeler to slice the courgettes into thin ribbons. Don’t forget to pat dry courgettes, if you kept them in water. Put into a bowl with the onion and lemon juice, zest, mint and Italian seasoning. Carefully toss together and serve.

You can also try this salad with slightly toasted pine nuts or sunflower seeds, sprinkled over the ready salad.

Enjoy