Lenten salad with fried mushrooms is a tasty, healthy and nutritious dish for those who, for whatever reason, have decided to abandon the consumption of animal products. Mushrooms in forest lettuce, each mushroom picker decides how to process them. Of course, young boletus boil the hand does not rise, they can only be fried. If the basket is mushroom platter, then I advise you to carefully sort out, well clean and wash these gifts of the forest. Then boil in a large amount of water, and first pour out the water after boiling, then wash the mushrooms, pour boiling water again and cook for 40 minutes - 1 hour.
- Cooking time: 25 minutes
- Servings: 2
Ingredients for making lean salad with fried mushrooms:
- 200 g of boiled forest mushrooms;
- onion head;
- 4 small potatoes boiled in uniform;
- 1 sweet pepper;
- 1 carrot;
- 1 cucumber;
- 2 tomatoes;
- bunch of spinach;
- a bunch of leaf lettuce;
- 20 g extra virgin olive oil;
- sea salt, ground paprika.
A way of cooking lean salad with fried mushrooms
Boiled unpeeled potatoes peeled, cut into large cubes. Add 10 g of extra virgin extra virgin olive oil. The oil will cover the potatoes with a thin film, and it will not soften from contact with wet ingredients.
Sweet pepper is pounded with a fork in several places. Turn on a small gas burner and burn pepper on all sides, periodically turning the tail. When the skin is charred, immediately wrap the pepper in the food film, leave for 5 minutes.
If there is no gas stove, then blanch the pepper in boiling water for 3-4 minutes.
Clean baked peppers from the peel, cut off the stem, remove the seeds. Pulp cut into thin slices, add to a salad bowl to the potatoes.
Fresh carrots three finely. I advise you to use a fine grater, as large pieces of carrot will be tough. Add carrots to peppers and potatoes.
Fresh cucumber cut into thin strips. We clean the ripe or long-fruited cucumbers from the peel, remove the seeds, young cucumbers do not need to be cleaned.
Soak the spinach in a bowl of cold water for a few minutes to make it easier to wash off the sand and dirt. Then we wash it under the tap, shake it off, cut it into strips 1 cm wide.
We also process leaf lettuce. You can use any variety, I took an oaklif, or an oak leaf - a loose head with coral and green leaves that has a light nutty flavor.
Now let's do the mushrooms.
In a cast iron skillet, passace cut onions for 5 minutes and pass in thin rings.
Forest mushrooms, cooked to full readiness, are thrown back on a sieve, then cut finely, add to the pan, fry for 5-6 minutes, until the moisture is completely evaporated.
Add the fried mushrooms to the salad bowl, sprinkle with sea salt to taste, season with ground paprika, add the remaining oil, mix.
Spread the salad on a plate. Ripe sweet tomatoes cut into large slices. Decorate the dish with slices of tomatoes, whole mushrooms and sprinkle with fresh herbs. Immediately serve on the table. Enjoy your meal!