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Salad with fried mushrooms, carrots and onions

Salad with Fried Mushrooms, Carrots, and Onions

The tastiest, simplest salad around — perfect for a hearty dinner! This mushroom, carrot, and onion salad comes together quickly and easily. Serve it as an appetizer, as a light meal on its own, or as a side for meat dishes. The ingredients are ones you always have on hand, but the flavor feels brand new!

Anna

Recipe author

Salad with fried mushrooms, carrots and onions

Composition / ingredients

Servings:

Button mushrooms

150

Carrot

Onion

Eggs

Mayonnaise

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 50 % 9 g

Carbohydrates 22 % 4 g

115 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a mushroom, carrot, and onion salad? Start by gathering your ingredients. I use fresh medium-sized button mushrooms. Frozen ones — sliced or whole — work too, but cook them a little longer, until the liquid cooks off. Depending on their size, you can cut the mushrooms different ways. Use a fresh carrot and a medium onion; I used large (size L) eggs. Boil the eggs ahead of time and cool them in cold water. I'm dressing the salad with mayonnaise, but you can swap in something else.
Step 2:

Wash and peel the carrot. Cut it into long thin strips, or grate it on a julienne (Korean-carrot) grater. Peel the onion and slice it into half-rings — thinner is better.
Step 3:

Sort through the mushrooms and rinse them under cold running water to remove any grit and dirt. Pat the clean mushrooms dry and slice them. If they're small, you can just halve or quarter them.
Step 4:

Heat the oil in a skillet and add the sliced mushrooms, carrot, and onion. Fry everything together over medium heat, stirring constantly, until the vegetables are tender. Take the pan off the heat and let the vegetables and mushrooms cool.
Step 5:

Peel the boiled, cooled eggs and chop them coarsely. You can use quail eggs instead of chicken eggs — just cut them in half.
Step 6:

In a deep bowl, combine the chopped eggs and the cooled sautéed vegetables and mushrooms. Add the mayonnaise, season with salt, and toss. The salad is ready. Serve it for lunch or dinner. It pairs nicely with potatoes or chicken dishes.

Buy fresh, medium-sized button mushrooms that are snowy white, with no spots, bruises, or off smell. They shouldn't feel slippery. Rinse them well under warm or cold running water to wash off any dirt. Trim away any bad spots. Tiny mushrooms under about an inch don't need peeling at all — just rinse them well. Larger button mushrooms are best peeled of their thin outer skin.
It's best to make the mayonnaise yourself — it'll taste better and be better for you. Check out our recipes for homemade mayonnaise. You can also use sour cream or plain yogurt instead of mayonnaise, either on their own or mixed with mayonnaise in whatever ratio you like — that'll lighten up the dish.