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Orgasm salad with fried mushrooms

"Orgasm" Salad with Fried Mushrooms

Showy, simple, and delicious — for the holiday table! This "Orgasm" salad with fried mushrooms will be the star of any celebration. It's best built up in layers using a ring mold. For an everyday version, you can leave out the walnuts and prunes.

Julia M.

Recipe author

Composition / ingredients

Servings:

Button mushrooms

150

Chicken fillet

200

Onion

Korean-style carrots

Cucumbers

100

Walnuts

Prunes

100

Vegetable oil

Fresh herbs

Mayonnaise

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 47 % 16 g

Carbohydrates 29 % 10 g

210 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make this salad with fried mushrooms? Get everything you need together. Boil the chicken fillet ahead of time: drop it into boiling water and cook for 20 minutes, with a little salt. Then let the chicken cool. Chop the walnuts a bit with a knife and toast them in a dry skillet until fragrant. Let the nuts cool too.
Step 2:

Wash and dry the mushrooms and cut them into pieces. Peel and finely chop the onion. Sauté the mushrooms with the onion in a little vegetable oil for 4–5 minutes. The onion will soften and the mushrooms will shrink a bit. Salt them lightly and let them cool completely.
Step 3:

Pour boiling water over the prunes and let them sit for 10 minutes to soften. Then rinse, dry, and cut them into pieces.
Step 4:

Cut the cooled chicken fillet into small cubes.
Step 5:

It's easiest to assemble the salad in a ring mold. Set the ring on a plate and lay down the chopped chicken as the first layer. Brush it lightly with mayonnaise.
Step 6:

Spread the fried mushrooms over the chicken. Chop the Korean-style carrots a little finer than they come and add them as the next layer over the mushrooms. There's no need for mayonnaise on the mushroom and carrot layers — they're juicy enough.
Step 7:

Lay the chopped prunes over the carrots, with a thin layer of mayonnaise.
Step 8:

Grate fresh cucumber over the top as the next layer. If the cucumber is juicy, you can skip the mayonnaise on this layer (or add just a touch).
Step 9:

Top with the toasted walnuts, spread with mayonnaise, and lift the ring off the salad.
Step 10:

Garnish the finished salad with chopped fresh herbs, chill it briefly in the fridge, and serve.
Step 11:

Enjoy!

Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse them well under running warm or cold water to remove any grit. Cut away any spoiled spots. Tiny mushrooms up to 2 cm across don't need peeling at all — just rinse them well. With larger mushrooms, it's worth peeling off the thin skin from the caps.
Only make layered salads with fully chilled ingredients. Made from warm ones, the salad can spoil quickly.
It's better to make your own mayonnaise — tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like — that lightens the dish.