Pasta And Egg Salad - cooking recipe

Ingredients

300 g small pasta, ie macaroni
200 g frozen peas
10 medium eggs
1 large bunch spring onions (about 280g), sliced
500 g white mushrooms, sliced
4 tbsp oil
500 g whole milk yogurt
200 g cream
4-5 tbsp mayonnaise
None None white wine vinegar
5-6 tbsp Worcestershire sauce
1 tsp sugar

Preparation

Cook pasta in boiling salted water according to the packet directions. 1 minute before the end of the cooking time, add the frozen peas and cook. Pour the pasta and peas into a colander, drain under cold water and allow to cool.
Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, cover and remove from heat. Let sit 12 minutes, drain then run under cold water. Heat the oil in a pan and fry the mushrooms for 5-6 minutes. Add the spring onions and fry for about 1 minute. Season with salt and pepper.
Leave the mushroom-onion mixture to cool in a bowl. Peel the eggs and chop coarsely. For the dressing mix the yogurt, sour cream, mayonnaise and vinegar together. Season with Worcestershire sauce, salt, pepper and sugar and mix well.
Combine the pasta, mushroom mixture, eggs and salad dressing. Allow to rest for approx 1 hour. Season to taste with Worcestershire sauce, and possibly more salt, pepper and vinegar and place it all in a large bowl to serve.