17:25, 31 Jul 2024, author: Ermakova M.

Warm salad with champignons

Name: Warm salad with champignons
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: European
Ingredients: Potatoes - 5 pcs;; Mushrooms (champignons) - 200 grams;; Onions - 1 pc;; Pickled cucumber - 2 pcs;; Salt - 1/5 tsp;; Fresh greens - any (before serving);; Vegetable oil - 2 tbsp.

It would seem that this salad combines such simple and everyday ingredients, but nevertheless, I came across it only recently.

Photo source: https://ru.123rf.com/profile_jackf

The purpose of the salad is universal - it can be prepared during Lent, while on a diet, and a warm salad with champignons is a great option to feed a guest who does not eat meat at all. The salad is prepared very quickly, so it will not be difficult to please yourself and your loved ones with a light, tasty dinner. First, prepare all the ingredients that will be needed to prepare a warm salad. Wash the potatoes and put them to boil "in their skins".

Warm salad with champignons

Кухня: European, cалат, калории: 224, время приготовления: 00:30

Ингредиенты

Potatoes - 5 pcs;

Mushrooms (champignons) - 200 grams;

Onions - 1 pc;

Pickled cucumber - 2 pcs;

Salt - 1/5 tsp;

Fresh greens - any (before serving);

Vegetable oil - 2 tbsp.

Рецепт

1. While the potatoes are cooking, prepare the remaining ingredients. Wash the mushrooms thoroughly and cut into thin slices.

2. Peel and wash the medium-sized onion and cut it into thin half rings with a sharp knife. To avoid eye irritation, periodically wet the knife blade with cold water.

3. We will also need a pickled "barrel" cucumber, or better yet, two. Cut it into halves or quarters. If the cucumber is very juicy and releases brine, it should also be used in the salad.

4. Fry the mushroom slices and onion half rings in a preheated frying pan greased with frying oil. Stir occasionally and make sure the mushrooms and onions do not burn. Fry for 7-10 minutes, and add salt 2-3 minutes before the end of frying. 5. The potatoes are cooked - we check this by piercing the vegetable with a knife or a toothpick. Cool it in cold water and peel the "jacket". Cut into medium pieces - each potato lengthwise into 4 parts, and then crosswise into pieces 7-8 mm thick. Pour into a deep bowl, in which we will collect all the ingredients of the salad.

6. Pour fried champignons and onions here with the potatoes.

7. Now it's the turn of the pickled cucumber - pour into the pan together with the brine.

8. Stir with a tablespoon so that all the components of the salad are evenly distributed.

9. Wash fresh herbs (any) and shake off the water. Then finely chop with a sharp knife. Parsley and green onions fit especially harmoniously into a warm salad.

10. That's it, the important part is over, the pleasant part is ahead - tasting. Before serving, be sure to sprinkle fresh greens on top of the salad. If it seems dry, you can add 1-2 tablespoons of unrefined sunflower oil, but usually because of the cucumber brine and the oil in which the mushrooms were fried, the salad turns out very rich and juicy, if I may say so.

11. Enjoy your meal!