Salad with Mushrooms and Crackers Recipe
Recently, I was treated to a salad with mushrooms, which I really liked. The salad is modest and simple, but delicious! Crispy, with a bright mushroom taste. Its highlight is that it includes raw mushrooms. I share with you the recipe.
  1. For the salad, you need crackers: you can take ready-made store-bought ones, but I prefer to make them myself. It’s not difficult. Cut 5-6 slices from the loaf, cut off the crust and cut into small cubes. Put the bread cubes in a deep container or plastic bag, lightly sprinkle with vegetable oil and mix. Add salt, if desired, sprinkle with garlic powder (or other spices to your taste) and mix again.
  2. Pour into a preheated dry frying pan and, stirring, fry until golden brown. Cool down. These are the crackers you get.
  3. Boil or fry the chicken fillet.
  4. The composition of the salad includes raw mushrooms. It is necessary to choose young mushrooms of small size. They are simply wiped with a napkin and cut into thin plates. Unfortunately, my husband strongly objected to raw mushrooms, so I lightly fried them for 1-2 minutes. Decide for yourself: fry the mushrooms or not. Looking ahead, I can say that with raw mushrooms, the salad turns out more crispy, and with fried mushrooms, the mushroom taste and aroma are more pronounced.
  5. Grate the hard cheese on a coarse grater.
  6. We begin to collect the salad. This is convenient to do in a ring or split form. I have a form d=14 cm. We set it on a plate and put the first layer on the bottom of the crackers. Lightly tamp and make a grid of mayonnaise on top. I advise you not to regret this layer of mayonnaise.
  7. The second layer is put chicken fillet, cut into strips. Also lightly tamp and lubricate with mayonnaise.
  8. The third layer is spread with mushrooms. Fried mushrooms will release the juice, use it in the mushroom layer. If you put raw mushrooms in a salad, they should be lightly salted. Lightly tamp and also make a mayonnaise grid. Sprinkle with grated cheese on top. Put the salad in the refrigerator for at least one hour. Remove the cooking ring from the finished salad and, if desired, decorate it on top.

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