The recipe for this salad, when my aunt shared it with me, was very playful in the kitchen. In the original recipe, the mushrooms were canned, and the salad was prepared in a matter of minutes. Over time, having felt, so to speak, the taste and consistency, I came to the conclusion that this salad will be tastiest with fresh fried mushrooms! I offer you my own version of a delicious, hearty salad!
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 250 gram Champignons
- 1 piece Onion
- 3 pieces Egg
- 200 gram Beans canned
- 1 tablespoon Mayonnaise
- 3 tablespoons Vegetable oil
- Allspice (to taste)
Ingredients
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Instructions
- Wash the mushrooms, peel, cut into strips. Pour vegetable oil into a preheated frying pan, fry, and evaporate excess water. When the mushrooms begin to fry, add the onion cut into half rings. Flatten and fry the onion until golden brown.
- Put the beans in the salad bowl (pre-drain the liquid) and the eggs cut into strips.
- Add the slightly cooled mushrooms and onions. Salt, pepper, mayonnaise. Lettuce leaves should stand for a while before serving, so that it is infused.
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