Table of contents:
Video: Warm Salad With Champignons, Recipe With Photo
Potatoes - 5 pcs;
Mushrooms (champignons) - 200 grams;
Bulb onions - 1 pc;
Pickled cucumber - 2 pcs;
Salt - 1/5 tsp;
Fresh greens - any (before serving);
Vegetable oil - 2 tablespoons
- 100 kcal
- 1 hour
- 1 hour
Photo of the finished dish
Step by step recipe with photo
It would seem that this salad combines such simple and everyday components, but nevertheless, it caught my eye quite recently. The purpose of the salad is universal - it can be prepared during Lent, if you follow a diet, as well as a warm salad with champignons is a great option to feed a guest who does not eat meat at all. The salad is prepared very quickly, so it will not be difficult to please yourself and your loved ones with a light, delicious dinner.
First, let's prepare all the ingredients you need to make a warm salad. My potatoes, and set to cook "in their uniform."
While the potatoes are boiling, prepare the rest of the ingredients. Wash the champignons thoroughly and cut them into thin slices.
Peel the medium-sized onions, cut them into thin half rings with a wash and a sharp knife. In order not to pinch your eyes - the knife blade must be periodically moistened with cold water.
We also need a pickled "barrel" cucumber, and preferably two. Cut into halves or quarter into circles. If the cucumber is very juicy and emits brine, it should also be used in a salad.
Fry the mushrooms and onion half rings in a preheated pan greased with frying oil. Stir periodically and make sure that the mushrooms and onions do not burn. The frying time is 7-10 minutes, and 2-3 minutes before the end of frying, add salt.
The potatoes are boiled - we check this by piercing the vegetable with a knife or toothpick. Let it cool in cold water and clean the "uniform". Cut into medium pieces - each potato lengthwise into 4 pieces, and then across into pieces 7-8 mm thick. Pour into a deep bowl, in which we will collect together all the ingredients of the salad.
Pour fried champignons with onions here to the potatoes.
Now it is the turn of the pickled cucumber - pour it into the pan along with the brine.
Stir with a tablespoon so that all components of the salad are evenly distributed.
We wash fresh greens (any) and shake off the water. Then chop finely with a sharp knife. Parsley and green onions fit especially harmoniously into a warm salad.
Everything, the crucial part is over, the pleasant part is ahead - the tasting. Before serving, be sure to pour fresh herbs on top of the salad. If it seems dry, then you can add 1-2 tablespoons of unrefined sunflower oil, but usually because of the cucumber pickle and the oil in which the mushrooms were fried, the salad turns out to be very rich and juicy, if I may say so.
Enjoy your meal!