Salad with fried mushrooms
Description
Minimum effort — excellent result. This salad can be served with any side dish, especially mashed or boiled potatoes. Use any fresh herbs you like: parsley, green onions, dill, celery, cilantro—choose according to your taste. Don't forget to add ground black pepper while frying; it enhances the mushroom aroma. If desired, mushrooms can be sautéed in advance and stored in the refrigerator, then mixed with sour cream just before serving. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the mushrooms in water, washing off dirt and soil. Slice them. Heat vegetable oil in a skillet and add the sliced mushrooms. Salt them and fry for about 6-8 minutes. First, the liquid will evaporate from the mushrooms, then they will begin to brown. The main thing is to keep stirring them so that the mushrooms cook evenly and form a golden crust.
- 3
Step 3
Rinse the fresh herbs, trim the roots from the green onions and the stems from the parsley. Chop finely and place in a deep container.
- 4
Step 4
Add sour cream of any fat content, salt, and ground black pepper to the chopped greens in the container. If desired, pour in a little olive oil and lemon juice, then gently mix everything.
- 5
Step 5
By this time, the mushrooms will be fried. Turn off the heat and cool them in a cold place for about 15-20 minutes, because if you mix hot ingredients with sour cream, the shelf life of the salad will be only 1-2 hours.
- 6
Step 6
After the specified time, mix the sautéed mushrooms with the sour cream dressing, then place them in the refrigerator for 1 hour to let them marinate. During this time, the mushrooms will absorb the onion flavor.
- 7
Step 7
Place the dish on a plate or in bowls and serve.