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Lean salad with mushrooms

Author
Cookinero 13 Nov 2022
22210
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.

How to cook Lean salad with mushrooms

Step 1

Lean salad with mushrooms

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

Lean salad with mushrooms

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

Lean salad with mushrooms

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

Lean salad with mushrooms

Toss the lean salad with the dressing, adding more pepper if needed. Let stand 10 minutes and serve.

Lean salad with mushrooms - FAQ About Ingredients, Baking Time and Storage

Absolutely! Feel free to experiment with your favorite mushroom varieties. Cremini, shiitake, or oyster mushrooms would all be delicious in this salad. Just ensure they are cooked until tender.
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some moisture, so the salad might become slightly watery.
Yes, you can substitute the potatoes with roasted cauliflower or diced zucchini for a lower-carb option. Consider adding cooked green beans or broccoli for a bulkier salad.
Yes! You can cook the potatoes and mushrooms ahead of time and store them separately in the refrigerator. Prepare the dressing and chop the cucumbers and green onions just before serving for the best texture. Combine everything when you're ready to eat.
This salad makes a great light lunch or side dish. You can also serve it as part of a larger vegan or vegetarian meal. Consider pairing it with grilled tofu or lentil soup.
Definitely! Adding cooked lentils, chickpeas, or white beans will increase the protein content and make the salad more filling. You could also add some crumbled tempeh bacon or smoked tofu for a richer flavor.
Bottled lemon juice can be used as a substitute, but fresh lemon juice is generally preferred for its brighter flavor. If using bottled, start with a smaller amount and taste as you go.

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