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Salad with squid, mushrooms, egg and onion

0
1843
Kitchen European
Calorie content 90.5 kcal
Portions 2 port.
Cooking time 30 minutes.
Proteins * 5.7 g
Fats * 8.9 gr.
Carbohydrates* 3.4 gr.
* per 100 gr. product
Salad with squid, mushrooms, egg and onion
Content

Any mushrooms can be used for such a salad. The main thing is not salted or pickled. If it is forest, then before frying them, be sure to boil them for at least half an hour. In the case of champignons, no pre-treatment is required. By the way, this salad should especially appeal to those who do not like raw onions in the composition. There are onions here, but they are also fried before adding to the dish. Thanks to this, not only the sharpness and specific aroma disappear, but also a special spicy note appears, which enhances the taste of mushrooms and goes well with squid.

Ingredients

Cooking process

step 1 out of 7
We defrost the squid, thoroughly wash it in running water, clean it from the surface film and central cartilage. Boil the prepared carcasses in slightly salted water for no more than two minutes to keep them tender and soft. Then cool the squid and cut into thin rings or strips, if desired.
step 2 out of 7
Peel the onions, wash, dry and cut into thin transparent semicircles.
step 3 out of 7
Wash the champignons, dry them and cut them into thin slices.
step 4 out of 7
Heat a small amount of vegetable oil in a frying pan and put chopped onions with mushrooms in it. Fry them with occasional stirring until soft and light golden hue. Then transfer the fried mixture from the pan to a plate to cool down. To get rid of excess oil after frying, you can blot the mass with a paper towel - it will absorb some of the fat.
step 5 out of 7
Boil quail eggs hard-boiled, then fill with cold water. Peel and cut cold eggs into small pieces.
step 6 out of 7
Put chopped eggs, a cooled mixture of onions, mushrooms and squid in a salad bowl. Wash the dill greens, dry them, chop them with a knife and also put them in a salad bowl. We fill all the ingredients with mayonnaise, mix and taste. Add salt and black pepper if necessary.
step 7 out of 7
The finished salad can be left to stand in the refrigerator for a couple of hours so that it becomes richer in taste. It is recommended to serve the dish on green lettuce leaves.

Bon Appetit!

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