Salad with fried mushrooms and cheese

4 servings
30 min

How to make Salad with fried mushrooms and cheese? This puff salad in our family is called "Romashka" and it always takes pride of place on our festive table. This is our favorite salad, besides, it is great for a vegetarian table (we have two vegetarians in our family). And, so, let's start cooking! It needs to be marinated. To do this, peel and dice one onion. Then pour a glass of boiling water over the onion. Add one tablespoon of sugar and two spoons of 9% vinegar to the water. Leave to marinate for 15 minutes. Then drain. While the onion is marinating, we will deal with mushrooms. Mushrooms for salad are suitable for any. I usually use champignons. Wash the mushrooms from the sand, cut each mushroom in half, then cut each half into thin plates. Pour the chopped mushrooms into a dry pan. Put on the heat. The mushrooms will first release water when the water evaporates, pour two tablespoons of vegetable oil into the mushrooms and fry the mushrooms until golden. Boil, peel and grate the eggs. One egg needs to be laid aside, we will need it for decoration. Drain the canned pineapples and cut into small pieces. Grate any hard cheese on a fine grater. Now let's start assembling lettuce. I used a cooking ring to do that. A detachable cake baking tin is also suitable. Lay out the salad in layers:
1. Grated boiled eggs; Brush a little with mayonnaise;

2. Fried mushrooms;

3. Pickled onions; Brush again with mayonnaise.

4. Canned pineapples;

5. grated cheese; Thickly brush with mayonnaise. Top the salad with the egg we left at the beginning. Make a chamomile egg out of this. Cut the protein into strips and make chamomile petals. Rub the yolks on a fine grater and spoon into the center of the chamomile. Make leaflets from parsley. You can make several such daisies, you get a whole clearing of daisies. Good appetite and good mood!