Mushroom, Egg And Cheese Salad - Recipe With Photo

Ingredients

Champignons - 150 g

Cheese - 100 g

Eggs - 2 pcs.

Onions - 1/2 pc.

Garlic - 1 clove

Vegetable oil - 1 tablespoon

Chinese cabbage - 4 leaves

Mayonnaise - 40 g

Salt pepper

• 145 kcal
• 25 minutes
• 25 minutes

Photo of the finished dish

Step by step recipe with photo

All components of a salad of mushrooms, eggs and cheese can be seasoned, immediately mixed or laid out in layers - for example, from fresh juicy vegetables to tender cheese, hard-boiled eggs and slightly springy mushrooms. Fans of warm salads throw mushrooms, pre-fried or dried on the grill (even without a drop of oil), into a bowl without waiting for them to cool. There is no need to saturate the mix for too long - we serve immediately after assembly.

To prepare a salad of mushrooms, eggs and cheese, prepare the necessary products according to the list.

Divide pure mushrooms into not very thin plates, season with ground spices, load into a hot frying pan - completely evaporate the liquid, brown (oil - at the request of the cook).

Tear / chop washed Peking cabbage leaves, add spices, mayonnaise.

Arrange half rings / feathers of lilac onions on a cabbage "pillow".

Then - coarsely chopped eggs.

Add cheese cubes.

Cover with a slide of mushrooms.

Decorate with herbs, yolk crumbs, a spoonful of mayonnaise. Mushroom, egg and cheese salad is ready.

Enjoy your meal!