Ingredients:
- Champignons 500 grams
- Canned beans 200 grams
- Canned green peas 1 can
- Rusks 70 grams
- Lightly salted cucumbers 4 pieces
- Soy sauce 2 tbsp. spoons
- Vegetable oil 4 tbsp. spoons
- Greens to taste
Cooking method:
Step 1. Wash the champignons, clean from a dirty film, cut each mushroom into 4 parts. Slices of mushrooms should be large enough to feel good in the salad.
Step 2 Next, fry the mushrooms in vegetable oil. They must be fried at maximum heat and, at the same time, constantly stirring with a wooden spatula. In no case do not salt the mushrooms at this stage, otherwise they will start up juice and lose their mouth-watering appearance. When the mushrooms are lightly browned, salt them and quickly remove from the heat.
Step 3 Open a can of peas, drain the liquid. Also do with beans.
Step 4 Cut salted or pickled cucumbers into large enough pieces.
Step 5 Add chopped cucumbers, beans and green peas to the cooled mushrooms.
Step 6 Rinse greens under cold water and chop. Add crackers to salad before serving.
Step 7 Season the salad with vegetable oil and a little soy sauce.
Bon Appetit!
