Salads

Mushroom salad with cheese


Ingredients for making champignon salad with cheese

Main Products:

  1. Arugula (fresh leaves) 150 grams
  2. Champignons (large mushrooms) 650 grams
  3. Brynza (goat cheese) or dry cottage cheese 150 grams

Refueling:

  1. Lemon 1/2 pieces
  2. Olive oil 4 tablespoons
  3. Garlic 3-4 prongs or to taste
  4. Salt to taste
  • Main ingredients: Garlic, Lemon, Mushrooms, Cheese
  • Serving 2 servings
  • World Cuisine

Inventory:

Kitchen scale, cutting board, kitchen knife, paper kitchen towels, garlic press, manual juicer, colander, small bowl, stove, deep plate, frying pan, wooden kitchen spatula, tablespoon, grater, deep bowl, portion plate.

Making champignon salad with cheese:

Step 1: prepare the mushrooms, arugula and garlic.


This salad will exceed all expectations, especially if you prefer not only tasty, but also healthy food. So, first with the help of a sharp kitchen knife, we remove each champignon from the roots, and remove the husk from the garlic. Then we wash them together with arugula leaves under trickles of cold running water. We discard the greens in a colander and leave in the sink before use, so that the glass is excess liquid. Squeeze the garlic through a special press into a small bowl. We spread the mushrooms on a cutting board and shred in layers with a thickness of 3-4 mm.

Step 2: fry the mushrooms.


Then we put the pan on medium heat and pour a couple tablespoons of olive oil into it, I use the brewed on the bay leaf and allspice, but you can take the most ordinary without spices. When the fat warms up well and a slight smoke appears above the surface of the hot dishes, we send the chopped mushrooms there. Fry them for 7-8 minutes until golden brown, often stirring with a wooden kitchen spatula. After that, we put the champignons in a deep plate and completely cool.

Step 3: prepare cheese or cottage cheese.


In the meantime, take cheese or dry cottage cheese, if you decide to use the first option, then grind the cheese on a large or medium grater, although you can simply cut it into small cubes or knead it into small pieces with your hands. It is advisable to wipe the curd through a sieve with a fine mesh or grind using a stationary blender.

Step 4: preparing a salad dressing.


Then squeeze the juice from half a lemon into a bowl with garlic, pour in an extra portion of olive oil, season everything with salt, mix until smooth and proceed to the next step.

Step 5: bring the mushroom salad with cheese to full readiness.


In a deep bowl we send prepared cottage cheese or feta cheese, dried leaves of arugula and fried cooled mushrooms. Pour all garlic-lemon dressing and mix until smooth. Then we try the ready-made salad to taste, if necessary, add more salt and after that we serve the fragrant dish to the table in portions on plates.

Step 6: serve champignon salad with cheese.


Mushroom salad with cheese is served at room temperature immediately after cooking. It is served in a dish specially designed for this purpose as an appetizer before the main first or second hot dishes. This dish does not need any additions, it turns out to be moderately satisfying and may well be a light dinner or breakfast. Enjoy a delicious and healthy meal!
Enjoy your meal!

Recipe Tips:

- very often chopped nuts, sesame, hard-boiled chicken egg, canned peas, corn or fresh, previously finely chopped vegetables are added to this type of salad: tomatoes, cucumbers, bell pepper;

- an alternative to olive oil - refined vegetable oil, and lemon juice - balsamic or apple vinegar;

- some hostesses fry mushrooms with finely chopped onions;

- if desired, you can add a little dried herbs or spices to the dressing, for example, all kinds of ground pepper, dried basil, rosemary, savory, sage, paprika or others.