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Homemade dinner
Salad mushrooms onion cheese

Mushroom, Onion, and Cheese Salad

Tasty, hearty, and full of flavor—perfect for everyday meals and special occasions alike. This mushroom, onion, and cheese salad makes a great mushroom appetizer for a party spread, and it's just as good as a family dinner or a filling snack to bring to work or school. When you're short on time, you don't have to build it in layers—you can simply toss all the ingredients together in a bowl.

Elena

Recipe author

Composition / ingredients

Servings:

White mushrooms

200

Onion

Green onion

Hard cheese

200

Napa cabbage

200

Mayonnaise

180

Table salt

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 67 % 20 g

Carbohydrates 10 % 3 g

217 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Ready to make a salad of mushrooms, cheese, and onion? Prep everything first: clean and wash the mushrooms and onion. Pick a small head of napa cabbage—it's more tender—then rinse it under running water and pat it dry.
Step 2:

Cut the mushrooms into thin slices.
Step 3:

Cut the onion into quarter-rings or small dice, whichever you prefer.
Step 4:

Pour the vegetable oil into a skillet, heat it up, then add the onion and mushrooms.
Step 5:

Fry the mushrooms and onion over high heat at first, then lower to medium and cook until done—the liquid should evaporate and the onion turn soft. Season with salt at the end.
Step 6:

Halve the head of napa cabbage lengthwise and shred it thinly with a knife.
Step 7:

Put the shredded napa cabbage in a bowl, add the mayonnaise, and mix well.
Step 8:

Finely chop the green onion.
Step 9:

Grate the hard cheese on the large holes of a box grater.
Step 10:

Spread the sautéed mushrooms and onion in an even layer on a flat platter.
Step 11:

Spread the mayonnaise-dressed napa cabbage over the mushroom layer.
Step 12:

Cover the mushroom layer neatly with the cabbage layer.
Step 13:

Sprinkle the chopped green onion over the cabbage layer.
Step 14:

Finish with a top layer of grated cheese, covering the whole salad.
Step 15:

Serve by carefully spooning out portions at the table. You can also build the salad in a ring mold or in individual glasses or dishes for a pretty presentation. Enjoy!

Homemade mayonnaise is the way to go here—it tastes better and is better for you. And you don't have to use mayonnaise at all: sour cream or plain yogurt work well as a dressing too. Use them on their own, or mix them with mayonnaise in whatever ratio suits your taste to lighten up the dish.
Every oil is only healthy up to a certain temperature—its smoke point—beyond which it starts to burn and form harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying and avoid heating delicate oils.
One more thing: the wrong pan can spoil even the best recipe, so pick a skillet suited to what you're cooking.