Mushroom and meat salad

533

Kitchen European

Calorie content 166.1 kcal

Portions 8 port.

Cooking time 180 minutes

Proteins * 8.3 gr.

Fats * 13.1 gr.

Carbohydrates* 5.8 gr.

Content

I propose to prepare a delicious and quite hearty salad with mushrooms and meat. It is better to prepare the salad in the evening so that it is well saturated overnight. To save cooking time, cook the ingredients beforehand.

Ingredients

Cooking process

First, cook the carrots and potatoes. Wash the vegetables, put in a deep saucepan, salt, cover with water. Bring to a boil, reduce heat, and cook until cooked through, about 30 minutes.

Put the prepared vegetables on a plate to cool completely. Peel the potatoes, grate on a fine grater.

Put the potato layer on the dish on which you will collect the salad.

Peel the champignons and cut into medium-sized pieces.

Peel the onions and chop finely.

Pour a small amount of vegetable oil into a well-heated skillet. Lay out the chopped onions, fry until golden brown, add the chopped mushrooms, stirring occasionally, fry until the liquid evaporates completely. Cool the finished mushrooms.

Put the cooled mushrooms on a potato layer and spread evenly.

Peel the cooked carrots and grate on a fine grater.

Spread the carrot layer over the top of the mushrooms.

Spread with a little mayonnaise.

Rinse the pork pulp under running water. Put in a saucepan, cover with water, add bay leaf and peppercorns. Bring the saucepan to a boil, remove the resulting foam with a slotted spoon. Reduce heat and cook the meat for about an hour. Season with salt 15 minutes until tender.