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Mushroom pasta salad

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Ingredients for 4 servings:

  • 200 g pasta
  • some salt
  • 2 eggs
  • 2 gherkins
  • 4 small tomatoes
  • 200 g Cabanossi
  • 1 class jar mushrooms, (314g)
  • 125 g mayonnaise
  • 2 tsp mustard, medium hot
  • 2 tbsp brandy
  • Pepper, from the mill
  • some salt
  • some parsley, for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Cook pasta in boiling salted water until al dente. Boil eggs for 10 minutes, then rinse and peel. Thinly slice gherkins. Cut tomatoes into wedges. Slice Cabanossi. Drain and quarter mushrooms. Cut eggs into sixths. Combine mayonnaise, mustard, brandy, salt, and pepper, and season to taste. Combine pasta, cucumbers, tomatoes, Cabanossi, eggs, and mushrooms in a bowl and mix. Pour the marinade over the top and mix everything. Let it sit in the refrigerator for 30 minutes, then season again if desired. Sprinkle with parsley before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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