Carrots cut in large strips and fry in plenty of oil.
Cut onion into feathers along the onion, pickle in slightly acidic water with vinegar, salt and ground black pepper.
Mushrooms cut in half and cut into slices, then fry until browned.
Drain the marinade and squeeze the onion. 1 cans peas drain off the brine. Mix all ingredients and season with mayonnaise to taste.
Put into the fridge for 1 hour to soak.
