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Salad mushrooms onions eggs and celery root

Mushroom, Onion, Egg, and Celery Root Salad

A delicate salad of raw mushrooms, green onion, and eggs. A quick, fragrant salad with a very gentle flavor. Raw mushrooms pair wonderfully with green onion and hard-boiled eggs. A salad like this is a great addition to a holiday spread.

Elena

Recipe author

Salad mushrooms onions eggs and celery root

Composition / ingredients

Servings:

White mushrooms

200

Green onion

Eggs

Celery root

Cucumbers (small, garden)

Mayonnaise

150

Table salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 68 % 15 g

Carbohydrates 9 % 2 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a mushroom, onion, egg, and celery root salad? We're using the mushrooms raw, so choose small, young, firm ones. Wash them and peel the skin off the caps. The cucumbers go in fresh too, so wash them well. Use green onion, and hard-boil the eggs and let them cool. You'll also want some fresh basil and a piece of celery root for aroma. For the dressing, use light mayonnaise and salt to taste.
Step 2:

Slice the mushrooms thin.
Step 3:

Cut the cucumbers lengthwise into quarters, then slice into small triangles.
Step 4:

Grate the celery root on a coarse grater.
Step 5:

Finely chop the green onion along with the basil.
Step 6:

Cut the boiled eggs the same way as the cucumbers: lengthwise into quarters first, then crosswise.
Step 7:

Put all the chopped ingredients — mushrooms, cucumbers, onion, basil, celery root, and eggs — into a bowl.
Step 8:

Season the salad with salt and dress it with light mayonnaise.
Step 9:

Mix everything together well — your mushroom, onion, and egg salad is ready.
Step 10:

Transfer the finished salad to a serving bowl and serve as a cold appetizer. This salad works well both on its own and alongside a side dish.

Buy fresh, medium-sized mushrooms that are snow-white with no spots, damage, or smell of rot. They shouldn't feel slimy to the touch. Rinse the mushrooms thoroughly under a stream of warm or cold water to remove any dirt. Trim away any bad spots. Tiny mushrooms under an inch don't need peeling at all — just rinse them well. Larger ones are best peeled of their thin skin.
It's better to make your own mayonnaise — it'll be tastier and healthier. Check out our interesting recipes for homemade mayonnaise. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — this will cut down on calories.