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Fast and tasty
Salad with squid and mushrooms

Squid and Mushroom Salad

A standout salad full of wholesome ingredients — perfect for a holiday table. It's great for breakfast or any other meal, and even works for a picnic. The salad comes together quickly and easily, with no resting time needed, so it's an instant treat for family or surprise guests. Squid is wonderfully good for you (no need to spell out all the details here — or to praise its flavor). It also pairs beautifully with button mushrooms, vegetables, eggs, and more. Honestly, it's easier to ask what squid doesn't go with — there's hardly anything! With just two basic components you can build all kinds of interesting salads and appetizers. Thanks to the great quality of every ingredient, this can even stand in as a main course, especially served warm.

wella

Recipe author

Composition / ingredients

Servings:

Squid

100

Button mushrooms

100

Onion

Cheese (any kind)

Egg

Salt

Dried spices

Vegetable oil

1.5

Sour cream

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 52 % 11 g

Carbohydrates 10 % 2 g

138 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

If you need to cook the egg (mine was boiled yesterday, chilled in the fridge, and taken out today), set it on the stove in a small pot and meanwhile turn to the squid. Mine was already thawed and cleaned, so all that's left is to cut it into strips.
Step 2:

Then blanch the thin strips: pour boiling water over them and cook for a minute or two, lightly salting to taste.
Step 3:

Slice the onion into half-rings and set a skillet with a little vegetable oil (or butter) on the stove.
Step 4:

While it heats up, slice the mushrooms.
Step 5:

First sauté the onion in a little oil, then add the mushrooms after 2–3 minutes. Cook until done, staying right at the stove so the onion and mushrooms don't burn. Mushrooms like a quick sauté — that keeps them juicy.
Step 6:

Once the egg is cooked, cool it, peel it, and cut it into cubes or thin strips.
Step 7:

Combine all the ingredients in a salad bowl. Grate the cheese right in on the coarse side of a grater.
Step 8:

Mix gently. Dress with sour cream or mayonnaise.
Step 9:

Sprinkle with seasonings, mix again, serve in portions, and enjoy.

A few more tips. Squid: there are a couple of ways to prep it. One is to work with the whole body — rinse it, peel off the thin membranes, gut it, and boil for a few minutes. The other is to slice the cleaned body, pour boiling water over it, peel off the membranes, and then cut it into strips or whatever shape you need. Mushrooms: if you don't have button mushrooms, use any kind you like, cut however you prefer — small cubes, strips, etc. Onion: any kind works, but red onion (as in my recipe) adds nice color and a milder flavor. Dressing: mayonnaise, a mayo-and-sour-cream blend, plain yogurt, or anything else you like — your call!