Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe mushrooms with a damp cloth. slice ends off each stem and cut into thick slices vertically. sprinkle with lemon juice. layer mushrooms and room temperature potatoes in a salad bowl. blend mustard powder, red wine vinegar and olive oil together until creamy. pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. add dollops of mayonnaise to the completed salad.

Target recipe: shake together oil, vinegar, lemon juice, salt and pepper. pour over very thinly sliced mushrooms. toss lightly until mushrooms are thoroughly coated. cover and refrigerate at least 1 to 2 hours, or overnight if preferred. to serve, place drained mushrooms on lettuce, endive, or watercress. garnish with green onion, chives, or anchovies.