Salad with liver and mushrooms
Description
Perfect for everyday meals. The recipe for liver and mushroom salad is great because it doesn't take much time. Thanks to the small number of ingredients, this salad can always be quickly prepared for unexpected guests with whatever you have on hand. Garnish if desired and serve.
Instructions
- 1
Step 1
1. First, prepare the liver. Wash it thoroughly, remove any membranes, and boil until cooked. This recipe calls for beef liver, but you can use other types as well. It's best if the liver is boiled in advance. Once cooled, slice it into thin strips and place into a salad bowl.
- 2
Step 2
2. Peel the onion and slice it into thin half-rings.
- 3
Step 3
3. Pour a little vegetable oil into a frying pan and add the onion. Fry over medium heat until golden brown, stirring occasionally.
- 4
Step 4
4. While the onions are frying, wash, peel, and cut the mushrooms into small pieces. Add them to the pan and sauté until cooked through. Season the mushrooms with salt and pepper to taste during cooking.
- 5
Step 5
5. Meanwhile, you can slightly dry the marinated cucumbers and cut them into thin strips.
- 6
Step 6
6. The liver and mushroom salad is ready to be assembled at home. Let the mushrooms fried with onions cool slightly, then transfer them to a salad bowl along with the liver and cucumber. Add mayonnaise or sour cream to taste. If desired, season the salad lightly with pepper and salt. Refrigerate for at least 1 hour to allow the flavors to blend, then serve.