Light salad with chanterelles and mushrooms
Description
Light salad with chanterelles and mushrooms is very quick to prepare. The only thing to watch out for is overcooking the mushrooms. When I photographed this recipe, I ended up with too few mushrooms, so let me emphasize: the more mushrooms in the salad, the tastier it will be! Otherwise, everything is simple and brilliant. This recipe serves two. By the way, I always assemble salads directly in the serving plates—this way they always turn out fresh and delicious, much better than if stored in the refrigerator. Good luck!
Instructions
- 1
Step 1
Take mushrooms. For this salad, it's best to choose small mushrooms. They look the most appetizing. Rinse them thoroughly. If using large mushrooms, cut them into pieces.
- 2
Step 2
Pour olive oil into a frying pan and first add the chanterelles to sauté over low heat.
- 3
Step 3
After 1-2 minutes, add mushrooms to them.
- 4
Step 4
Chop the Chinese cabbage as finely as possible. The salad is intended for 2 servings, so I immediately divide it onto plates.
- 5
Step 5
Next, I slice the tomatoes (fairly coarsely), add mushrooms, chop the salad onion, and bell pepper.
- 6
Step 6
And at the very end, I add hot red (tomato) paste. If you don't have this kind of paste, add a little regular tomato paste, but season it well with pepper, a bit of salt, and a spoonful of sour cream.