Salad with fried mushrooms and cheese
Description
A simple dish to prepare. This affordable and hearty salad will become a highlight of your table. It's suitable both for celebrations and for an ordinary family lunch. You can use mushrooms instead of oyster mushrooms, but there won't be much difference. The salad turns out very filling thanks to the potatoes; it's important to salt them well and coat them with mayonnaise so they don't turn out dry. One more thing: to prevent the potatoes from becoming bitter, I boil them not "in their skins," but whole and peeled, as sometimes potatoes cooked with skins can leave a slightly bitter aftertaste. It's better to let the salad sit for a couple of hours before serving. You can garnish the dish with herbs or nuts. Serve chilled.
Instructions
- 1
Step 1
The first layer will be a hearty base. This will be potatoes. They need to be boiled in advance. Let them cool. Cut into small cubes. Season the potato layer with salt and drizzle with a mayonnaise crisscross pattern. It's better to generously coat the potatoes with mayonnaise, as this is the driest layer in the salad.
- 2
Step 2
Chop the mushrooms into small pieces and fry them in vegetable oil. Try not to over-dry them so the salad remains juicy. Season the mushrooms with salt and pepper. Place the mushrooms on top of the potato layer and make a mayonnaise grid.
- 3
Step 3
Boil the eggs "hard." Chop them into small cubes or grate on a coarse grater. Place them over the mushroom layer and make a mayonnaise grid.
- 4
Step 4
So, the final layer is cheese. Grate it finely directly over the salad. You can garnish the dish with green onion feathers.