Mushroom and Corn Salad
0
841
Kitchen
European
Calorie content
59 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
3.6 gr.
Fats *
3.2 gr.
Carbohydrates*
5.2 gr.
Fried champignons have a very appetizing aroma and characteristic taste. Sauteed carrots with onions, as well as corn, are very successfully combined with the mushroom component. So that the salad is not too heavy, we suggest using natural yogurt instead of mayonnaise for dressing: it will refresh the overall taste and will not add extra calories.
Ingredients
Cooking process
Wipe the champignons with a damp cloth and cut into thin slices. Heat the vegetable oil in a skillet and spread the chopped champignons. Fry, stirring occasionally, for 15 minutes. The mushrooms will release moisture, shrink slightly and lightly brown by the end of frying. Remove the frying pan from the stove, put the mushrooms in a separate bowl and let cool completely.
Pour some vegetable oil into a frying pan and heat it until hot. Put grated carrots with chopped onions in hot oil, and saute for 10-15 minutes with constant stirring. During this time, the vegetables should become soft and lightly browned. Remove the frying pan from the stove, put the sautéer in a separate bowl and let it cool completely.
Bon Appetit!