I use mushrooms quite a lot for my cooking. I use all kinds of mushrooms including forest mushrooms.
There is a big variety of mushrooms available at shops, some have white while others have brown skin.
Personally, I prefer the darker ones but I do not know why as their taste is not so different from one another. 🙂
I prepare various dishes from mushrooms: I make soups or I fry them with eggs, I use them for sauces, while sometimes I make salads from them or bake them. There are a lot of options to choose from if you want to prepare something tasty from them.
I know that they are hard to digest therefore you should be careful with their quantity, and if you have a stomach issue, it probably best to reduce their intake or completely cut them out.
In the recipe below, I used mushrooms in a very simple salad. I added only a few extra ingredients to it and I combined it all with a mayonnaise based sauce.
Ingredients for making mushroom salad.
- 4 eggs
- 500 g of mushrooms
- 340 g of sweetcorn (one tin)
- 400 g of chicken ham
- 1 and 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 tablespoons of mayonnaise
- 3 tablespoons of sour cream
How to prepare mushroom salad.
Clean and cut the mushrooms then put them in a pan. Add 1/2 teaspoon of salt. Fry on a low heat until they soften – this should take around 10 minutes. Once fried, drain the excess water and cool them.
Mix the cold mushrooms, sweetcorn, eggs cut into small chunks and chicken ham cut into cubes in a bowl. Add the remaining teaspoon of salt, black pepper, mayonnaise and sour cream. Mix thoroughly.
Cool it down in the fridge.
Good to know when making mushroom salad.
Fry mushrooms on a non-sticky pan. Like that they will not stick and no additional grease will be needed.
Mushrooms have a lot of water and that water will be released during frying. It is worth draining them once fried.
I cut the ham into medium-sized cubes and the mushrooms into slices.
Do you like mushrooms? If so, try our recipe for Stuffed mushrooms salad.