Funchose salad with squid and porcini mushrooms
4 servings
30 minutes
Glass noodle salad with squid and white mushrooms is an exquisite blend of sea and forest aromas, complemented by the delicate texture of the noodles. Its history is linked to the experiments of European chefs who sought to combine Asian glass noodles with classic high cuisine ingredients. The taste of the salad is multifaceted: squid adds tenderness, white mushrooms provide depth and richness, while the creamy dressing harmoniously unites all elements with gentle creamy notes. The refreshing acidity of lemon juice and wine vinegar adds a piquant touch, making the dish balanced. This salad is perfect for both festive dinners and light yet nutritious snacks. It pairs wonderfully with dry white wines and will adorn any table.
1
Soak the funchose in hot water for 7 minutes, using 1 liter of water for every 100 grams of product.
- Glass (cellophane) noodles: 100 g
2
Grate the carrot on a coarse grater and sauté in butter (with olive oil added) for 2 minutes.
- Carrot: 1 piece
- Butter: 100 g
3
Soak white dried mushrooms in boiling water for an hour. After that, sauté in butter for 2 minutes, then add cream and simmer for 10 minutes. (This will give the mushrooms a creamy pleasant taste without losing their flavor.)
- Dried porcini mushrooms: 50 g
4
Cut the squid into small cubes.
- Canned squid: 300 g
5
Drain the squid juice, add lemon juice, wine vinegar, and 50g of butter, place the mixture on the heat and bring to a boil, cook for 5 minutes after boiling.
- Lemon juice: 20 ml
- Wine vinegar: 20 ml
- Butter: 100 g
6
After boiling, remove the sauce and add boiling water (enough so that the salt doesn't taste too sweet).
- Boiling water: 100 ml
7
Mix the noodles, carrots, noodles, and mushrooms. Dress with sauce.
- Glass (cellophane) noodles: 100 g
- Carrot: 1 piece
- Dried porcini mushrooms: 50 g