Potato salad with mushrooms
Description
Perfect for an everyday table. Remove the peppers from the marinade and dry them. Cut them in half and remove the centers. Slice the peppers into thin strips. Wash and dry the mushrooms, then cut them into small pieces. Heat 1 tablespoon of vegetable oil in a frying pan and sauté the mushrooms until cooked (about 6 minutes). Transfer the mushrooms to a salad bowl. Thaw the cabbage and cut each head in half. Fry the cabbage in the same pan used for the mushrooms, using vegetable oil. Place the fried cabbage into the salad bowl on top of the mushroom layer. Preheat the oven to 220°C. Spread the frozen french fries onto a baking sheet and bake without oil for 15 minutes, until golden. Add the peppers to the salad bowl, then top with the french fries. Season with salt and pepper to taste. Mix everything well and serve. Mayonnaise can be added if desired, but this will make the salad richer and heavier. Without mayonnaise, it remains a light, fasting-friendly dish—perfect for Lent. Garnish as desired and serve.