Fresh champignon salad will be appreciated not only by lovers of raw food cuisine. It is easy to prepare, low in calories and can be served with both lunch and dinner.
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Ingredients:
Champignons - 200 g
Tomatoes - 150 g
Purple onion - 1 pc.
Salt to taste
Ground black pepper - to taste
Spinach - 50 g
Soy sauce - 3 tablespoons
Balsamic vinegar - 1 tablespoon
Brown sugar - 1.5 tsp
Olive oil - 2 tablespoons
Garlic - 10 g
Fresh ginger - 10 g
Sesame seeds - 1 tablespoon
Step by step recipe:
Prepare all the ingredients for making your raw mushroom salad. Buy the freshest mushrooms with a snow-white hat, although royal ones are also perfect.
You can take cherry tomatoes or any other variety. Instead of brown sugar, it is permissible to use regular white or honey. If there are no spinach leaves, then any other salad dressings are perfect.
Transfer the mushrooms to a sieve. Rinse thoroughly with cold running water. In this case, you need to scan each mushroom for dirt. If it is heavily soiled, pour the mushrooms with cold salted water and leave for 8-10 minutes.
Rinse well after salt bath. Leave for a while to drain all the liquid.
Now is the time to prepare the marinade fill to marinate all the ingredients. Take a suitable dish. Add soy sauce, balsamic vinegar, olive oil.
Peel the garlic and ginger. Crush the garlic cloves with a knife blade and cut into small pieces. Grind the ginger on a fine grater.
Add prepared ingredients to the marinade. Add sugar. Stir. Set aside so that the filling is well infused.
Peel the champignons. Cut into 4-6 pieces with the legs. The mushroom wedges should not be very thick. Can be cut into slices. Transfer to container with marinade. Stir until each piece of mushroom is completely covered.
Leave to marinate for 10-15 minutes. Stir occasionally to marinate more evenly.
Peel the onion and rinse it. Cut into thin half rings. Divide them into separate pieces and add to the mushrooms. Stir. Let marinate for 5-7 minutes.
Dry the washed tomato. Remove the stalk. Cut into small random pieces. Add to onions and mushrooms. Stir. Marinate for 4-5 minutes.
Rinse the spinach leaves. Dip with a napkin. Cut off the stems. Tear the leaves with your hands and add to the rest of the ingredients. Can be cut into strips if desired. Stir. Season with a little salt and pepper.
Transfer the entire mixture to a salad bowl and sprinkle with sesame seeds. Fresh champignon salad is ready.
Serve mushroom salad right to the table as a separate dish or as an addition to lunch or dinner.
Cook, experiment and bon appetit!
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