Corn and Macaroni Salad

Deliciously enveloped in a cream cheese and ketchup sauce.

Cooking time

20min

Calories

184kcal

Sodium

200mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Pour the corn into a colander to drain.
Cut the hard bottom from the shimeji mushrooms, and cut especially long mushrooms in half.
Warm the cream cheese to room temperature in a bowl, then add the milk and stir.
Once it becomes smooth, add the ketchup, soy sauce and white pepper, and mix well.
Boil a good amount of salted water (not listed in ingredients) in a pot and cook the macaroni.
About 1 minute before the macaroni is finished, add (1) and (2), then strain in a colander.
Mix (3) and the macaroni in a bowl.
Place the finished macaroni on top of butterhead lettuce leaves on plates.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

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