Pickled champignons are quite an excellent independent snack. But this product can also be used to create various salads. There are a huge number of such recipes - from fairly simple to the most complex ones, which require preliminary preparation of components. Today we are preparing a simple but delicious version of a salad with pickled mushrooms.
The advantage of the recipe is its speed, here the ingredients are not heat-treated, but added in their initial state. The salad has spicy notes due to Korean carrots. Onions add sharpness to it, and green peas fill it with bright colors.
Such a simple ingredient composition does not prevent you from getting an excellent salad that can adequately decorate any festive table.
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Ingredients:
Marinated champignons - 200 gr.
Korean carrots - 100 gr.
Canned green peas - 4 tbsp
Onions - ½ pc.
Vegetable oil - 2 tablespoons
Green onions - 20 gr.
Salt, pepper - to taste
How to cook:
Prepare all the indicated products according to the list - choose only high-quality and fresh ones. Pickled champignons can be used ready-made: store or self pickled. The same goes for Korean carrots.
Squeeze the Korean carrots well from the marinade with your hands, place them in a deep container in which you will mix all the ingredients of the salad.
Throw the champignons into a sieve or colander to drain the entire marinade. Remove any possible spices at the same time - allspice, lavrushka and garlic.
Cut the mushrooms into segments of any size. But you don't need to chop very finely, they should be clearly felt in the finished dish.
Peel the onion from the top layer, rinse, chop with thin feathers or strips. Throw the onion slices to the main composition.
Remove the canned green peas from the marinade they were in. Then drop it into the container as a whole.
Pour the arrows of the green onion with cool water, shake off the drops. Chop into rings, place with the rest of the ingredients.
Season the salad with vegetable oil, sprinkle with salt and ground pepper, based on your own taste. Stir the mixture slightly, place in the refrigerator for 30 minutes to cool.
Transfer the prepared salad with pickled mushrooms to a serving plate.
Bon Appetit!
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