Warm Salad with Porcini Mushrooms Recipe
Light vegetable salad with mushrooms. I read the recipe in the local newspaper. I prepared myself, the result did not disappoint. I hope you cooks will like it too.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Mushrooms (I have champignons) cut into pieces and fry in a dry frying pan until moisture evaporates. Add olive oil + chopped onion. And fry with mushrooms until the onion is transparent.
  2. Add potatoes grated on a coarse grater to the mushrooms and fry until the potatoes are ready. Remove the pan from the stove.
  3. Chop the Peking cabbage, cut the tomatoes into pieces, chop the garlic with a knife.
  4. Add chopped vegetables to the mushrooms and potatoes and pour in a tablespoon of wine.
  5. Add soy sauce, sprinkle with black pepper.
  6. Stir the salad. If there is not enough salt, add it. Put the salad in a salad bowl, sprinkle with chopped parsley. The salad is ready! Initially, the author indicated only the ingredients in the recipe, and I selected the amount to my taste.
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