Hearty Fried Mushroom and Carrot Salad

The most delicious and simple, suitable for a hearty dinner! Salad with fried mushrooms, carrots and onions is easy and simple to make. It can be served as an appetizer or as an independent dish for dinner, or as a side dish for meat dishes. The ingredients are familiar, always at hand, and the taste is new!
cook time: 30 min
Isla Thatcher
Hearty Fried Mushroom and Carrot Salad

Nutrition Facts (per serving)

117
Calories
9g
Fat
4g
Carbs
5g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Eggs 2 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 1 tbsp
Champignon 150 g
Mayonnaise 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a salad with mushrooms, carrots and onions? Prepare your food. I cook with fresh medium sized mushrooms. You can also take frozen ones — cut or whole, but cook them a little longer, until the liquid evaporates. Depending on the size of the mushrooms, you can cut them in different ways. Fresh carrots and medium-sized onions, eggs I took CO. Pre-boil the eggs and cool in cold water. I use mayonnaise for salad dressing, you can replace it.

Step 2

Step 2
For the salad, wash and peel the carrots. Cut the carrots into long thin strips or grate them using a Korean carrot grater. Peel the onions and cut into half rings, preferably thinner.

Step 3

Step 3
Sort the mushrooms, rinse under running cold water to remove debris and soil. Dry clean mushrooms and cut into slices. If the mushrooms are small, they can be cut into halves or quarters.

Step 4

Step 4
Heat a frying pan with oil and place chopped champignons, carrots and onions on it. Over medium heat, fry everything together, stirring constantly, until the vegetables are soft. Remove the pan from the heat and let the vegetables and mushrooms cool.

Step 5

Step 5
Peel the pre-boiled and cooled chicken eggs and chop them coarsely. Instead of chicken eggs, you can take quail eggs, then you can cut them in half.

Step 6

Step 6
Place chopped eggs, cooled fried vegetables and champignons in a deep bowl, season with mayonnaise, salt and mix. Salad ready. It can be served for lunch or dinner. To accompany this salad, offer potatoes and chicken dishes.

Additional rubrics

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