Salad with oyster mushrooms

Step-by-step cooking

1. Step 1:

   

   How to make a salad with oyster mushrooms? Prepare the products. Instead of Peking cabbage, you can use ordinary white cabbage, but with Peking salad it will turn out more tender. Also suitable are various head salads, such as iceberg, not leafy.

2. Step 2:

   

   Peel the onion, cut into half rings of medium thickness. Heat the vegetable oil in a frying pan over moderate heat. Lay out the chopped onion. Stir with a spatula, fry the onion until soft and slightly golden.

3. Step 3:

   

   Wash oyster mushrooms. Do not wet the mushrooms too much, they will absorb water and become watery. It is better to wipe them with a damp sponge. Cut off the dense part of the mushrooms at the base, and cut the mushrooms themselves into strips of medium thickness. Add the chopped mushrooms to the frying pan to the onion.

4. Step 4:

   

   Stir occasionally, fry oyster mushrooms with onions until the mushrooms are soft. All the released mushroom juice in this case should completely evaporate. Remove the finished mushrooms and onions from the heat and cool to room temperature.

6. Step 5:

   

   Finely chop the Peking cabbage and put it in a spacious bowl.

7. Step 6:

   

   Wash the fresh cucumber, cut into thin strips and add to the cabbage. Be sure to try the cucumber before slicing, whether it is bitter.

8. Step 7:

   

   In a bowl with salad, add the cooled fried oyster mushrooms with onions. Fry the sesame seeds a little in a dry frying pan until golden brown, cool and add to the salad.

9. Step 8:

   

   Season the salad with vegetable oil, lemon juice, salt, pepper and mix. Salad with oyster mushrooms is ready to serve immediately after cooking. You can supplement the dish when serving chopped herbs to your taste. Enjoy your meal!