Mushroom salad
Description
A simple dish to prepare. This salad pairs well with a light side dish, such as mashed potatoes or any grain. I dress the dish with sour cream, which can be substituted with mayonnaise. In addition to the ingredients listed in the recipe, you can add others. I use fresh button mushrooms, but they can be replaced with white mushrooms or oyster mushrooms. Serve chilled.
Instructions
- 1
Step 1
1. Peel the onion and rinse it, then chop into small pieces.
- 2
Step 2
2. Heat a frying pan with sunflower oil, then add the onion and sauté.
- 3
Step 3
3. I wash the mushrooms and peel off the skin, then finely chop and add to the onions, cooking until the liquid evaporates.
- 4
Step 4
4. As soon as the liquid has evaporated, I add the sour cream and season to taste.
- 5
Step 5
5. Mix all the ingredients in the pan and simmer for 2-4 minutes. Remove the pan from the heat and let it cool.
- 6
Step 6
6. I wash the carrot and boil it, then peel and cut into cubes, adding the carrot to the salad bowl.
- 7
Step 7
7. I transfer the cooled mushrooms with onions to the salad bowl with the carrots and mix. I use canned peas, so I drain the water from them, rinse them, then add them to the salad.
- 8
Step 8
8. I mix the ready salad. If necessary, I add more sour cream, season with salt, and serve.