Fried mushroom salad
0
1283
Kitchen
Eastern European
Calorie content
154.6 kcal
Portions
6 port.
Cooking time
60 minutes
Proteins *
12.6 gr.
Fats *
13.8 g
Carbohydrates*
2.4 gr.
The salad with fried mushrooms is very satisfying. Being essentially a snack, it can successfully compete in calorie content with the main course. The salad has a rich taste - all thanks to the combination of fried mushrooms with nuts and cheese. An interesting trick is adding butter when frying honey agarics. This gives a light creamy accent to the finished salad. Mayonnaise and garlic add piquancy and juiciness. Such a salad perfectly diversifies the daily menu, and is also perfect for a festive table.
Ingredients
Cooking process
First you need to boil the chicken fillet. For such a salad, you can use both breast fillets and, for example, thighs. In the latter case, the salad will turn out to be even juicier, but also slightly higher in calories. Place the prepared chicken fillet in a saucepan, fill it with water, add some salt to taste and put it on the stove. From the moment it boils, we cook the chicken for twenty to twenty-five minutes. Remove the finished fillet from the broth, let it dry and cool completely. The skin, cartilage and bones, if any, must be removed.
We sort out honey agarics from debris and clean them from contamination. Thoroughly rinse the mushrooms in several portions of water to achieve perfect cleanliness. Cut the washed mushrooms into small pieces and place them in a saucepan. Fill with water so as to completely cover them with water and place them on the stove. Bring the mushroom mass to a boil and cook for twenty minutes. After the cooking time has elapsed, we discard the mushrooms in a colander and let the liquid drain as much as possible.
Heat a dry frying pan on the stove and put honey mushrooms in it. With constant stirring, evaporate the remaining moisture from the mushrooms, while maintaining a medium-high temperature of the stove. As soon as all the liquid has evaporated, add a piece of butter, salt and black pepper to taste to the mushrooms, mix and reduce the temperature of the stove. Fry for fifteen minutes with occasional stirring until light golden brown. Then let the fried mushrooms cool completely.
Peel the garlic, rinse and dry. We pass the cloves through the press. Grate the cheese with large holes. In a salad bowl, mix the diced chicken fillet, fried mushrooms, cooled walnuts, garlic passed through a press and grated cheese. Add mayonnaise to taste and mix gently. We taste and, if necessary, add additional salt to the salad and add black ground pepper.We lay out the prepared salad on portioned plates, decorate with parsley and serve.
Bon Appetit!