Salad with mushrooms and corn » Culinary recipes of dishes with photos. home cuisine
I don’t know about you, but I can’t live without all kinds of salads. Even a certain way of feeding does not stop me from experimenting. Today’s recipe will seem to some to be a variant of the ubiquitous “Olivier”, for me it turned out to be simply delicious, unlike any other salad.
Ingredients:
— 5 potato tubers;
– 1 long carrot;
— 310 g of mushrooms;
— 1 bulb;
— 1 small fresh cucumber;
— 1 pickled cucumber;
— 110 g of canned sweet corn;
– a little mayonnaise;
– salt, black pepper to taste.
How to cook a salad with mushrooms and corn.
Traditionally, in salads where there are potatoes and carrots, we start cooking them.
While the vegetables are cooking, wash the mushrooms under running water and clean, cut into small cubes. Fry in a small amount of vegetable oil until slightly brown.
Finely chop the onion, fry it until the color of the mushrooms, then combine them together.
Cool boiled potatoes and carrots, remove the skin.
Cut into small cubes. Add one and a half tablespoons of vegetable oil, mix thoroughly.
Cut a fresh cucumber, also a pickled one, to the same size as the previous vegetables.
Place fried mushrooms and onions in a bowl. Put some corn, salt and pepper the salad, add mayonnaise. Mix all the ingredients well.
It turns out a very satisfying dish for lunch or dinner.
