Mushroom salad with fried oyster mushrooms
Description
The salad is quick and easy to prepare. In autumn, our forests are full of various mushrooms, which many of us pickle, fry, or freeze. I'll share what you can do with fresh chanterelles. I recommend frying them and adding to a delicious salad, suitable not only for everyday meals but even for festive occasions. So, here's how to prepare a salad with fried chanterelles: 1. Rinse the chanterelles and sauté in 4 tablespoons of sunflower oil for 20 minutes. 2. Peel the onion and slice it thinly into half-rings. 3. Finely chop the parsley. 4. Prepare the dressing. In a small bowl, mix 2 tablespoons of oil with wine vinegar. Add salt and pepper. 5. Place the onion into a salad bowl, pour the dressing over it, and mix well. 6. Drain excess oil from the fried mushrooms and place them over the onion. 7. Drain the liquid from the canned peas and add the peas on top of the mushrooms. Sprinkle everything with chopped parsley. 8. Thoroughly mix the salad, and if necessary, add more salt and pepper. That's it—your salad with fried chanterelles is ready! ;) The salad is now ready to serve.