Mushroom Salad with Corn
A nutritious option for a festive table. Beef or turkey fillet can be used as a base instead of chicken. The recipe is designed for 5-6 servings.
- Total cooking time
- not set
- Number of servings
- 5
- Recipe difficulty
- 3 / 5
Ingredients
for 5 servings
- canned corn 1
- mushrooms 300 g
- onion 100 g
- carrot 150 g
- chicken fillet 300 g
- eggs 2
- salt
- mayonnaise
- vegetable oil
Instructions
Step 1 of 11
Boil the fillet until done (the process takes about 20 minutes after boiling). Let it cool.
Step 2 of 11
Cut into small pieces.
Step 3 of 11
Finely chop the onion.
Step 4 of 11
Grate the carrot using a medium grater.
Step 5 of 11
Clean the mushrooms. Cut them into cubes.
Step 6 of 11
Sauté the onion in vegetable oil.
Step 7 of 11
Add the carrot to the onion and sauté slightly.
Step 8 of 11
Add the mushrooms. Fry until the liquid has completely evaporated (about 10 minutes). Let it cool.
Step 9 of 11
Grate the eggs using a medium grater.
Step 10 of 11
Combine the sautéed mushrooms with onion and carrot, add the fillet, eggs, and corn (after draining the water). Add a little salt.
Step 11 of 11
Dress the salad with mayonnaise.