Lenten Olivier salad with mushrooms
Origin of the recipe
This recipe is a vegetarian version of the famous Russian Olivier salad. Instead of meat and sausage, it uses sautéed champignons, which imparts a rich mushroom flavor. This salad is perfect for Lenten meals or for those who prefer a light and healthy meal.
What do you need for cooking?
Ingredients
-
Potato
-
Carrot
-
Champignons
-
Pickled cucumbers
-
Fresh cucumbers
-
Canned green peas
-
Mayonnaise
-
Vegetable oil
-
Salt and pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pan
Step-by-step recipe
Step 1:
Prepare the vegetables: place the potatoes and carrots in a bag, cover with boiling water, and microwave until tender. Peel and dice them finely.
Step 2:
Fry the mushrooms: cut the mushrooms into small cubes. Heat a frying pan with vegetable oil and fry the mushrooms until golden brown.
Step 3:
Prepare the cucumbers: finely chop the pickled cucumbers.
Step 4:
Remove the seeds from a fresh cucumber with a spoon and then cut it into cubes.
Step 5:
In a large bowl, combine all the prepared ingredients: potatoes, carrots, fried mushrooms, pickled and fresh cucumbers, and green peas. Add mayonnaise and season with salt and pepper to taste. Mix thoroughly.
Step 7:
Serve: Place the salad in a dish or on a plate, garnish with a leaf of greenery and serve.
Cooking tips
To ensure the fried mushrooms are as flavorful as possible, use plenty of vegetable oil and fry them over medium heat until they release all their liquid and are golden brown.
For best flavor, use high-quality mayonnaise and add it gradually to prevent the salad from becoming too greasy.
If you want to make the salad more filling, you can add boiled eggs or some hard cheese.
For quick preparation, you can use frozen green peas, after defrosting them.
To make the salad less watery, squeeze the fresh cucumber lightly after slicing before adding it.
For a beautiful presentation, use a ring or mold to shape the salad neatly, as shown in the video.
Don't add salt right away, as pickles already contain salt. Taste the salad before adding the final dressing.
The finished salad can be placed in the refrigerator for 30 minutes to allow it to infuse and become even more delicious.
