Mushroom salad is an out-of-season dish. Gourmets prefer to put raw mushrooms in the salad. But mushrooms fried in aromatic oil will be especially good in a warm salad – a winter version of this dish.
300-400 g small potatoes 600 g champignons 1 garlic clove 4 pickles 1 medium bundle of green onions olive oil freshly ground black pepper salt
For the dressing:
1 tbsp mustard with seeds 1 tbsp. lemon juice 4 tbsp. olive oil 1 pinch of sweet paprika
STEP BY STEP RECIPE
For the dressing, mix mustard with lemon juice and oil, salt, pepper, and season with paprika.
For the salad, bake the potatoes in the oven in foil at 200°C or boil them in a jacket. Rinse the cooked potatoes in cold water, peel and cut into medium sized pieces.
Cut off the tough ends of the stalks from the mushrooms and cut the mushrooms into medium sized pieces. Crush and peel the garlic clove, place in a pan, pour oil over it and heat until the clove begins to brown. Remove the garlic, put the mushrooms in the flavored oil, fry over high heat for 2-3 minutes. Season with salt and pepper.
Cut the cucumbers in half or quarters lengthwise, then slice thinly. Chop the green onions. Mix warm mushrooms and green onions, then add potatoes and cucumbers.
Dress the salad with the dressing beaten with a fork. Allow to stand for 5 minutes and serve.