Description
You know how it is: early in the morning we arrive, the pickers, to "its rightful" place, and there are already a couple of cars worth. And the same "silent hunters" are already bucket-basket cook... And so from time to time, from year to year! Many a person knows someone by name. Have dinner together, share experiences, ask advice, bragging about "the catch", and sometimes jealous of each other. Men discuss their issues, and we, the girls, its a favorite theme:what is so interesting and tasty you can still cook out of the mushrooms. So I got this recipe. We love this salad from Russula. Bright, juicy, simple and delicious. Salad or side dish or a separate dish. Always goes on "hurrah". Help yourself.
Ingredients
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Mushrooms
700 g
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Carrots
1 piece
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Onion
2 piece
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Sweet pepper
2 piece
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Garlic
4 tooth
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Oil corn
100 ml
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Vinegar
100 ml
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Salt
1 tsp
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Sugar
1 tsp
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Paprika sweet
1 tsp
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Black pepper
0.333 tsp
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Peppers red hot chilli
0.333 tsp
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Coriander
0.5 tsp
Cooking
Russula thoroughly wash, clean. This salad is best served with a mushroom of a large size. Cutting Russula do not need to separate the legs from hats.
Pour mushrooms in cold water. Cook over medium heat, constantly removing the resulting foam. As soon as the mushrooms will sink to the bottom of the pan (about 15 minutes after boiling) drain the water, put the mushrooms in a colander and rinse well under running cold water. Cool.
Slice boiled Russula stripes. I agree, not very presentable and not very appetizing looking... But it is!
Carrots grate on a grater for Korean salads. Onion cut into half rings. Pepper (I used two peppers of different colors, for beauty) cut into strips. Put vegetables in a deep bowl, mix well.
Heat the oil in a frying pan on high heat, put in chopped coarsely garlic and immediately remove pan from heat.
Pour hot oil with garlic vegetables, stir.
In vinegar to dissolve the salt and sugar.
Pour the vinegar to the vegetables. Add the paprika, two kinds of pepper, coriander, mix well. The tanginess of the salad, adjust to your liking. Fans of "hot" can increase the amount of pepper. If you are not a fan of tapas, put pepper less.
Now lay the sliced Russula to vegetables. To mix the salad. Put into the refrigerator for a few hours, preferably overnight so all the ingredients are "friends" with each other. According to my observations this salad is especially tasty becomes on the third day. To store salad in the refrigerator in a glass jar with the lid tightly closed no more than 7 days.
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