Mushroom salad Yerevan style

4 servings

30 minutes

Yerevan-style mushroom salad is a harmonious blend of fresh vegetables and the rich aroma of mushrooms sautéed with bacon. This recipe has Armenian roots, where mushrooms are often used in traditional cuisine for their rich flavor and texture. Dressed with vegetable oil, the salad gains lightness, while parsley adds freshness. Crunchy sweet pepper and tender celery create a balance between sweetness and spiciness. This salad is perfect as a standalone dish or a side to meat due to its versatility. Serving it on a plate with neatly arranged layers makes it aesthetically appealing, while the combination of textures is unforgettable in every bite.

Energy value per serving

• Calories: 145.2
• Proteins: 3g
• Fats: 12g
• Carbohydrates: 12g

Ingredients

• Mushrooms: 200 g
• Sweet pepper: 250 g
• Lard: 30 g
• Celery root: 100 g
• Chopped parsley: 4 tbsp
• Vegetable oil: 1 tbsp
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Slice the mushrooms and dice the lard into small cubes.

   Required ingredients:

   • Mushrooms: 200 g
   • Lard: 30 g

2. Fry the lard in a hot pan until crispy.

   Required ingredients:

   • Lard: 30 g

3. Reduce the heat, add the mushrooms, and sauté them. Sprinkle the mushrooms with herbs, mix, remove from heat, and cool.

   Required ingredients:

   • Mushrooms: 200 g
   • Chopped parsley: 4 tablespoons

4. Chop the pepper and celery into strips, combine them, dress with oil, season with salt and pepper, and mix well.

   Required ingredients:

   • Sweet pepper: 250 g
   • Celery root: 100 g
   • Vegetable oil: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Place the vegetables on a plate and top with sautéed mushrooms.