Lenten salad with mushrooms, spinach and nuts
4 servings
30 minutes
Spinach plays a leading role in Armenian cuisine: it is wrapped in lavash together with cheese, making brtuch, Armenian omelette is made with it, spinach is stewed with meat. During Lent, mushrooms are appointed as the protein component - it turns out satisfying, colorful and very tasty. In addition to champignons, you can use all kinds of mushrooms, even mushrooms from a can, if they do not have a lethal dose of vinegar. Of the purely national ingredients, the recipe includes narsharab sauce (it is easy to find in any store) and doshab - a substance from mulberry juice boiled to the state of liquid marmalade. There may be difficulties with doshab, but you can do without this decoration or replace it with honey. Recipe from Sergey Navasartov, chef of the restaurant "Noev Kovcheg"
1
Slice the mushrooms from the cap to the stem to maintain their shape.
2
Place in a frying pan with heated olive oil, fry until golden brown and add salt.
- Olive oil: 30 ml
- Salt: 3 g
- Button mushrooms: 100 g
3
At the end of frying the mushrooms, add spinach to the pan, torn roughly by hand, and hold on the heat for literally another 10 seconds.
- Spinach: 80 g
4
Place the mushrooms with spinach on a plate, sprinkle with pomegranate seeds and chopped nuts.
- Pomegranate seeds (arils): 15 g
- Walnuts: 5 g
5
Season with olive oil (10 g) and narsharab sauce, drizzle with doshab (5 g) if used. Serve immediately.
- Olive oil: 30 ml
- Narsharab (pomegranate sauce): 20 ml
