Mussel salad
2020-08-13 / test@t
Champignon salad
Champignon salad is an off-season dish. Gourmets prefer to put raw mushrooms in a salad. But mushrooms fried in aromatic oil will be especially good in a warm salad - the winter version of this dish.
Ingredients
- 300-400 g small potatoes
- 600 g champignons
- 1 clove of garlic
- 4 pickled cucumbers
- 1 medium bunch of green onions
- olive oil
- salt, freshly ground black pepper
- 1 tbsp mustard seeds
- 1 tbsp lemon juice
- 4 tbsp olive oil
- a pinch of sweet paprika
STEP-BY-STEP COOKING RECIPE
Step 1
For dressing, mix mustard with lemon juice and oil, salt and pepper, season with paprika.
Step 2
For salad, bake potatoes in the oven in foil at 200 ° C or boil in their uniform. Pour cold water over the finished potatoes, peel and cut into medium pieces.
Step 3
For mushrooms, cut off the tough ends of the legs, cut the mushrooms into medium pieces. Crush and peel a clove of garlic, place in a skillet, cover with oil, heat until the clove starts to brown. Remove the garlic, put mushrooms in the scented oil, fry over high heat for 2-3 minutes. Season with salt and pepper.
Step 4
Slice the cucumbers in half or quarters, then cut into thin slices. Chop green onions. Combine warm mushrooms and green onions, then add potatoes and cucumbers.
Step 5
Season the salad with the whipped fork. Let stand 5 minutes. and serve.
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