For this salad, I usually take large mushrooms, but they are faster to clean. Clean the mushrooms, cut into cubes (not very big, although it doesn't matter). Fry in vegetable oil until the liquid is evaporated and slightly Golden brown. At the end salt to taste and pepper. Give the mushrooms to cool down a bit.

Peel the carrot and grate (I Ter at large). Combine mushrooms and carrots.

To mayonnaise add a little mustard (I added "by eye" and not too spicy) and mix with carrot and mushrooms. Put in a salad bowl. From top to RUB cheese so that the cheese layer is well covered our salad.

Decorate as desired. You can give the salad to brew and can be served immediately. This depends on the time.