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.
1
Slice the mushrooms and dice the lard into small cubes.
- Mushrooms: 200 g
- Lard (back fat): 30 g
2
Fry the lard in a hot pan until crispy.
- Lard (back fat): 30 g
3
Reduce the heat, add the mushrooms, and sauté them. Sprinkle the mushrooms with herbs, mix, remove from heat, and cool.
- 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.
- Sweet pepper (capsicum): 250 g
- Celeriac: 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.
