Mushroom salad with oyster mushrooms
Description
Minimum effort — excellent result. The "Tree Stump" salad with oyster mushrooms will make a real sensation at any dinner party. Preparing this salad requires some effort and skill, but believe me — it's worth it! This original, delicious, interesting, and incredibly beautiful salad will become the highlight of any table. Read on. Can be served immediately.
Instructions
- 1
Step 1
In a saucepan, boil the previously washed potatoes in their skins, carrots, and 3 eggs. While the vegetables are cooking, prepare the pancake batter. To do this, mix milk, 2 eggs, salt, turmeric, and flour in a deep bowl.
- 2
Step 2
Bake the pancakes on a large skillet with butter. Brush the cooked pancakes with butter. You should end up with 5 pancakes.
- 3
Step 3
Cut 4 pancakes in half, then arrange them into a long chain. The pancakes should slightly overlap; spread melted cheese on the joints. The fifth pancake will be used to make the "roots."
- 4
Step 4
Prepare the salad filling. Mix the boiled potato, grated on a coarse grater, with mayonnaise; the cheese, grated on a medium grater, with mayonnaise; the eggs, grated on a medium grater, with mayonnaise; the carrots, grated on a medium grater, with mayonnaise; and the finely chopped oyster mushrooms with mayonnaise. Set aside 10–15 whole mushrooms for garnish. Then layer the fillings onto the mushrooms one after another. You should end up with 5 evenly distributed layers along the entire length of the crepe roll.
- 5
Step 5
Roll your strip into a spiral. The neater you do it, the more beautiful the salad will look.
- 6
Step 6
Place your roll onto a plate.
- 7
Step 7
Using the leftover filling and the last pancake, shape neat "roots." To attach the "roots" to the "log," use a piece of melted processed cheese.
- 8
Step 8
Garnish the salad with herbs and oyster mushrooms. Feel free to use your imagination and any vegetables you like. The "Stump" salad with oyster mushrooms is ready.