Salad with heart and mushrooms
Description
This recipe won't take much time. This salad with hearts and mushrooms, as far as I remember, came to us from Belarus. Although even there I've seen different variations—for example, instead of hearts, they often use liver, and the salad is dressed with vegetable oil instead of mayonnaise. Anyway, there are countless variations, but I'll share my simple recipe for heart and mushroom salad! 1. Rinse the hearts, boil them, then change the water and boil them again in salted water. Cool and slice into thin strips, if possible. 2. Cut the onion into half-rings and fry in vegetable oil until golden brown. 3. Soak the mushrooms until softened (preferably using white mushrooms), then boil them. By the way, also boil the eggs and let them cool. 4. The mushrooms don't need to be finely chopped, but dice the eggs finely or grate them. 5. Cut the pickled cucumbers into small cubes. 6. Now mix all the ingredients together (drain the onion from the oil, and the cucumbers from the brine). Dress with mayonnaise and season to taste. Ready! Serve at the table.