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.
INGREDIENTS
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
Step 1
For the dressing, mix mustard with lemon juice and oil, salt, pepper, and season with paprika.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Dress the salad with the dressing beaten with a fork. Allow to stand for 5 minutes and serve.
