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Champignon salad
1 serving
Peel the mushrooms and wash well. Lower them into boiling salted water and simmer until soft. Cool and cut along the fibers with thin slices (plates). Boil the egg hard-boiled, cool and cut into thin strips. Finely chop parsley and dill. Mix vinegar with vegetable oil, add black ground pepper and salt, mix everything well. Season the mushrooms with the cooked sauce, stir. Garnish the salad with chopped greens and egg.
Peel the mushrooms and wash well. Lower them into boiling salted water and simmer until soft. Cool and cut along the fibers with thin slices (plates). Boil the egg hard-boiled, cool and cut into thin strips. Finely chop parsley and dill. Mix vinegar with vegetable oil, add black ground pepper and salt, mix everything well. Season the mushrooms with the cooked sauce, stir. Garnish the salad with chopped greens and egg.
parsley greens - 10 g, dill - 10 g, salt to taste, fresh champignons - 500 g, eggs - 1 pc., ground black pepper - 0.3 tsp, vegetable oil - 2 tbsp. spoons, grape vinegar - 1 tbsp. spoon, or apple vinegar - 1 tbsp. spoon
