Vegetable salad with mushrooms and green peas
5 servings
120 minutes
This vegetable salad with mushrooms and green peas is a true culinary masterpiece reflecting the harmony of flavors and textures. Its roots lie in the traditions of author cuisine, where the freshness of vegetables combines with the richness of mushrooms and the delicate sweetness of green peas. Beets and carrots add vibrant color and light sweetness, while mushrooms sautéed with onions contribute rich flavor and aroma. Pickled cucumbers, and optionally sauerkraut, add a tangy note that completes the complexity of flavors. Canned green peas provide a tender texture, while herbs and vegetable oil unite all elements. This salad can be served as a standalone dish or as a refreshing side to main courses. Decorated with skillfully carved flowers from beets and carrots, it becomes not only a gastronomic delight but also an aesthetic pleasure.
1
Boil the carrots and beets. Grate the beet on a coarse grater.
- Beet: 3 pieces
- Carrot: 4 pieces
2
Then add the grated carrot.
- Carrot: 4 pieces
3
Then - mushrooms fried with onions.
- Mushrooms: 200 g
- Onion: 1 piece
4
Grate the pickled cucumbers and add them to the salad (you can use sauerkraut instead of cucumbers).
- Pickles: 2 pieces
- Green: 1 bunch
5
Add canned green peas.
- Canned green peas: 1 jar
6
Mix everything, add salt, and pour in a little vegetable oil. Mix again.
- Salt: to taste
- Vegetable oil: to taste
7
Transfer the salad to a beautiful deep plate and decorate it with flowers made of beetroot and carrot. I used a mold, but it's not necessary, as making the salad in advance may cause it to leak. Cut roses from boiled beetroot: take a long layer around with a knife, then roll this layer into a tube to create a rose. Do the same with carrots.
- Beet: 3 pieces
- Carrot: 4 pieces
8
I wrapped the salad bowl with a braid of green onions.
- Green onions: 1 bunch