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Champignon salad with vegetables
1 serving
Peel the champignons, wash thoroughly, cut into thin plates along the fibres and cook in boiling water for 6-7 minutes. After that, rinse the mushrooms with cold water and roll back into a colander. Peel and slice the onions into thin half rings. Cut the peeled and washed carrots into thin mugs. Wash the sweet pepper, peel the seeds and stalks, cut into small squares. Thin the garlic. Preheat the pan with the vegetable oil and fry the onions until golden, then add the carrots and fry, turning, for 3-5 minutes. Combine the dried mushrooms with the sweet pepper, garlic, chilled onions and carrots, season the salad with black ground pepper, sugar, salt and lemon juice. Mix everything thoroughly and allow to brew at room temperature for 1-
1. 5 hours before serving.
Peel the champignons, wash thoroughly, cut into thin plates along the fibres and cook in boiling water for 6-7 minutes. After that, rinse the mushrooms with cold water and roll back into a colander. Peel and slice the onions into thin half rings. Cut the peeled and washed carrots into thin mugs. Wash the sweet pepper, peel the seeds and stalks, cut into small squares. Thin the garlic. Preheat the pan with the vegetable oil and fry the onions until golden, then add the carrots and fry, turning, for 3-5 minutes. Combine the dried mushrooms with the sweet pepper, garlic, chilled onions and carrots, season the salad with black ground pepper, sugar, salt and lemon juice. Mix everything thoroughly and allow to brew at room temperature for 1-
1. 5 hours before serving.
carrots - 1 pc., Sweet pepper - 1 pc., onions - 1 pc., garlic - 1-2 wedges, salt to taste, sugar - 1 tbsp. spoon, fresh champignons - 500 g, ground black pepper to taste, vegetable oil - 3 tbsp. spoons, lemon juice - 2 tbsp. spoons
