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 Warm Salad with Mushrooms and Potatoes Recipe
Warm salad with arugula, mushrooms and fried potatoes. Autumn is the time for mushrooms and potatoes. I offer you a simple and delicious salad of these ingredients).
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Wash and peel the mushrooms and potatoes. Wash the greens and blot them with a napkin.
    Wash and peel the mushrooms and potatoes. Wash the greens and blot them with a napkin.
  2. Cut the potatoes into slices and fry in olive oil with a sprig of rosemary. Add salt and pepper to taste. To make the potatoes more crispy, fill them with cold water for 30-60 minutes so that the starch passes into the water. The older the potato, the less it needs to be soaked.
    Cut the potatoes into slices and fry in olive oil with a sprig of rosemary. Add salt and pepper to taste. To make the potatoes more crispy, fill them with cold water for 30-60 minutes so that the starch passes into the water. The older the potato, the less it needs to be soaked.
  3. Cut the mushrooms into slices and fry. Season with balsamic vinegar in a separate bowl.
    Cut the mushrooms into slices and fry. Season with balsamic vinegar in a separate bowl.
  4. Place the arugula on a platter, place the fried potatoes and mushrooms on top. Season with pesto sauce.
    Place the arugula on a platter, place the fried potatoes and mushrooms on top. Season with pesto sauce.
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