Mushroom salad with corn

4 servings

30 minutes

Mushroom salad with corn is a combination of simplicity and rich flavor. This recipe, inspired by Mexican cuisine, combines the tenderness of mushrooms, the sweetness of corn, and the softness of eggs into a harmonious dish. Lightly frying the mushrooms with onions brings out their aroma, while adding mayonnaise gives the salad a creamy texture. The dish is perfect for both everyday dinners and festive tables. Due to its composition, the salad is nutritious yet remains light. It can be a great addition to meat dishes or served as an independent appetizer. The simplicity of preparation makes it accessible even for novice cooks, while its taste is consistently pleasing to various gourmets.

Energy value per serving

• Calories: 158.6
• Proteins: 11.2g
• Fats: 7.1g
• Carbohydrates: 12.5g

Ingredients

• Fresh mushrooms: 400 g
• Canned corn: 140 g
• Onion: 1 head
• Chicken egg: 3 pc
• Salt: to taste
• Mayonnaise: to taste

Cooking steps

1. Chop the onion.

   Required ingredients:

   • Onion: 1 head

2. Fry the mushrooms with the onion.

   Required ingredients:

   • Fresh mushrooms: 400 g
   • Onion: 1 head

3. Boil the eggs.

   Required ingredients:

   • Chicken egg: 3 pieces

4. Chop the eggs, add corn, mushrooms, and onions.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Canned corn: 140 g
   • Fresh mushrooms: 400 g
   • Onion: 1 head

5. Add salt and mayonnaise to taste, mix well.

   Required ingredients:

   • Salt:  to taste
   • Mayonnaise:  to taste