Description
I will not prevaricate and say that I observe Lent, but nonetheless, at this time, I will try to limit their gastronomic tastes and culinary delights. So yesterday found on the Internet this recipe and immediately made it. I love warm salads, although the word "love" for Lent food not applicable. Still, I liked it very much, will do in the future.
Ingredients
-
Salt
-
Brine
70 ml
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Vegetable oil
50 ml
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Cucumber
200 g
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Onion
1 piece
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Mushrooms
200 g
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Potatoes
400 g
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Greens
Cooking
To start, boil the potatoes "in uniform". I usually take a small tubers, my brush and boil 12-15 minutes, drained, and left with the lid open to evaporate any residual moisture.
Further still hot peel potatoes, coarsely cut (into quarters) and pour the cucumber pickle. The original recipe is taken brine pickles. I have used in the absence of such brine from pickled cucumbers. Leave the potatoes to soak up the brine.
Onion peel and cut into half rings.
Take any mushrooms and chop. I had already sliced frozen mushrooms.
In a frying pan with vegetable oil fry the onion, add the mushrooms and cook for about 10 minutes.
Add fried mushrooms with onions and butter to the potatoes.
Cut salted or marinated cucumbers.
Add them to the potatoes.
Salad mix, taste for salt, it may be enough. I did not add more oil, enough for frying the mushrooms. Salad served warm, if desired sprinkle with herbs.
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