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Recipe from Justin Bonello Cooks for Friends: Mushroom and Potato Salad

Justin Bonello Cooks for FriendsJustin Bonello has shared a delicious recipe for mushroom and potato salad from his new book, Justin Bonello Cooks for Friends, on Getaway blog:

Salad Start by parboiling the potatoes (skin and all) until they’re almost done. Remove from the heat and once they’ve cooled down enough to handle, squash them one by one with the palm of your hand, until they just break open. Next, heat up a large pan of sunflower oil and carefully add your potatoes – try using a spoon rather than your bare hands! Fry until golden and crispy on the outside but still fluffy inside. Once done, hide them away from your friends, or you’ll have nothing left to put in the salad.

Take all those lovely mushrooms and slice them up. Heat up a non-stick pan, add a generous knob of butter, the mushrooms and all the garlic. Do as Julia Child tells you and ‘don’t crowd the mushrooms’. Once they’re cooking add a smattering of crushed salt for flavour. Fry until all the moisture is released and the mushrooms are nicely browned. Make sure that no one is watching you and add them to the potatoes.

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