Slice champignons, fry in butter. Eggplant cut into rings, to prisolit, let stand for a few minutes. Rinse off the salt, fry on both sides in vegetable oil. The second eggplant cut into small pieces and fry with potatoes.

Fried slices of eggplant to grease melted cheese on top put slices of tomato and cucumber.

To prepare the sauce for the salad: peeled kiwi and mash them with a fork, add vegetable oil 5 tbsp, salt and pepper to taste. Mix with mushrooms, eggplant and potatoes.

Salad to lay out a lot on the plate

Carrots cut into strips, onion half rings, to fry on vegetable oil. Allow to cool. On top of the salad put carrots and onions (pre-let to drain the oil from the carrots)

Now remains the original design of the dish. Radish do the wings of a bird, decorate with olives and herbs.

In Russia the mushroom was in the middle of the XVIII century, likely growing at the time, took separate lovers. In 1780, in the magazine "Economic Bulletin" published an article of A. T. Bolotov "Something about mushrooms". In 20-ies of the XIX century were industrial culture, the first Russian champignones was built by a farmer Eseninym. Famous gardener innovator E. A. Grachev took up cultivation of mushrooms, and since 1848 has developed its own methods of breeding, which was published in 1860-1861. in the "Bulletin of the Russian society of horticulture". Methodology Grachev, designed specifically for the Russian North, can be applied now. Agaricus contains 88-92% water, valuable proteins, carbohydrates, organic acids, mineral substances and vitamins: PP (Niacin), E, D, B vitamins, iron, phosphorus, potassium and zinc, beneficial for the immune system. The phosphorus content, the mushrooms are not inferior to riboprodukt. The energy of this mushroom is 27.4 kcal per 100 g, which allows the use of mushrooms in a variety of diets and do not deprive yourself of necessary proteins, minerals and vitamins. Low sodium allows the use of mushrooms in salt-free diets. Mushrooms fresh or canned, are used as the primary product in the manufacture of dishes or serve as a condiment. They are used in the manufacture of: soups, vegetable and egg dishes (eggs with game and mushrooms, eggs, ham, potatoes baked with ham and mushrooms); dishes of boiled and baked fish, crayfish, crabs (crabs under dairy sauce, oysters sauce, white wine, dumplings, fish, puddings, fish); dishes of boiled, roasted poultry and game dishes (partridge, griddled with mushrooms, chicken liver in Madeira sauce); dishes from the kidneys and boiled, fried, stewed and baked beef veal (croquettes of meat, assorted meat, veal kidneys in cream sauce, pork chop with onions and mushrooms, veal cutlets larded, stewed veal, veal stuffed, veal, baked in shells, meatballs of minced veal, eggs, poultry and mushrooms); sauces (red with mushrooms, sailor, hunter, gravy of ham, capers and mushrooms sauce with fresh mushrooms, Italian sauce, tomato, mushrooms, etc.)