Mushroom salad with egg

Description

The salad is quick and easy to prepare. It is usually served in individual portions or for a small group. You can experiment with mushrooms, salad greens, and dressing. Do not finely chop the mushrooms; if using button mushrooms, cut them into large pieces. It turns out that mushrooms and eggs make a perfect combination. The salad is ready to serve.

Instructions

1. 1

   Step 1

   Clean the mushrooms of dirt using a paper towel, then rinse and place on a paper towel.

2. 2

   Step 2

   Transfer the mushrooms to a baking sheet or a wide ovenproof dish, and drizzle them lightly with olive oil.

3. 3

   Step 3

   Place the mushrooms in a preheated oven at 170 degrees for 20 minutes, then flip them and cook for another 10 minutes.

4. 4

   Step 4

   Remove the mushrooms from the oven and let them cool for 5-7 minutes. Season the mushrooms with salt and pepper.

5. 5

   Step 5

   Boil the eggs so that the yolk remains slightly runny; cook the eggs for 4-5 minutes after the water starts boiling, then immediately transfer them to cold water.

6. 6

   Step 6

   Rinse the watercress thoroughly, then place it on a plate. Arrange the mushrooms over the salad. Add 2 halved boiled eggs, and place marinated (or fresh) red onion around them, season with pepper, and serve.