Lean salad with mushrooms
Lenten salad with mushrooms can be called a variation on the theme of the traditional German potato, only, for obvious reasons, without bacon in the composition. However, this does not prevent the dish from being very satisfying. Lenten salad is prepared with any mushrooms, even well-washed salted ones, but we would advise using champignons: they are fried very quickly, and the taste and texture provide the most correct. Only take the smallest, strongest and freshest specimens! If you decide to cook such a dish with freshly picked wild mushrooms, then boil them first to avoid poisoning.
Ingredients
Servings 4–6- 3-4 medium potatoes
- 600 g mushrooms
- 4 pickled cucumbers
- 1 bunch of green onions
- 1 clove of garlic
- olive oil
- salt, freshly ground black pepper
- 1 st. l. mustard with seeds
- 1 st. l. lemon juice
- pinch of sweet paprika
- 4 tbsp. l. extra virgin olive oil
- salt, freshly ground black pepper
Cooking
Step 1
To dress a lean mushroom salad, mix mustard with lemon juice, salt, pepper, season with paprika, then add oil. Just before dressing the salad, beat this mixture with a fork.
Step 2
For a lean salad, bake the potatoes in the oven in foil at 200 ° C or cook in their skins. Rinse potatoes in cold water, peel and cut into medium pieces.
Step 3
For mushrooms, cut off the hard ends of the legs, cut the mushrooms into medium pieces. Crush and peel a clove of garlic, put in a pan, cover with oil, heat until the clove starts to brown. Remove the garlic, put the mushrooms in the flavored oil, fry over high heat for 2-3 minutes. Salt and pepper.
Step 4
Cut the lenten mushroom salad cucumbers in half or quarters lengthwise, then cut into thin slices. Finely chop the green onion. Mix warm mushrooms and green onions, then add potatoes and cucumbers.
Step 5
Toss the lean salad with the dressing, adding more pepper if needed. Let stand 10 minutes and serve.