Portobello mushrooms with potato salad
- 2 portobello mushrooms per person
- For the marinade: oil, honey, soy sauce, garlic powder, salt, pepper
For the salad:
- 1 kg salad potatoes
- 200 g green peas
- 1 bunch of radishes
For the salad dressing:
- vinegar or lemon juice
- olive oil, salt and pepper
Make the marinade, add the mushrooms and coat well, then cook in a hot frying pan or on a grilling sheet for 2 to 3 minutes on each side.
Boil the potatoes in their skins. Leave to cool, then slice.
Cook the green peas and cut the radishes into rings. Toss in the salad dressing and serve at once.