Mushroom salad in tartlets
Description
This is a very simple recipe for a mushroom salad in tartlets, perfect for anyone who enjoys easy appetizers. I’d especially like to point out that you can use not only sautéed mushrooms, but also canned ones, even several different types. 1. Peel the onion and slice it thinly into half-rings or small cubes. 2. Pour a little oil into a frying pan, heat it up, and sauté the onion until translucent. 3. Meanwhile, wash the mushrooms, dry them, and slice. 4. Add them to the pan and cook over medium heat until done. Season with salt and pepper to taste. 5. Remove the mushrooms from the heat and let them cool slightly. If desired, transfer them to a paper towel to absorb excess oil. 6. Place the mushrooms into a salad bowl and add canned corn. 7. Another ingredient I recommend adding to this mushroom salad in tartlets at home is celery. Either stalks or root celery can be used (in this case, root celery is used). Finely chop it and add to the bowl. 8. Finally, season with mayonnaise or sour cream mixed with mustard, to taste. 9. Before serving, fill the tartlets with the prepared salad and garnish with fresh herbs.