Brazilian recipe
Mushroom and Kani-Kama Salad (Salada de cogumelos)
A light and practical salad that pairs fresh button mushrooms with the delicate taste of seafood sticks and a special citrus zest.
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Ingredients
8 button mushrooms
1 cup cooked spinach
4 kani-kama seafood sticks
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lemon juice to taste
Drops of cognac to taste
1 cup cooked spinach
4 kani-kama seafood sticks
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lemon juice to taste
Drops of cognac to taste
Where to find ingredients
Find fresh button mushrooms and spinach in the produce section of local supermarkets like Choppies or Spar. Kani-kama (imitation crab) is typically available in the frozen or chilled seafood aisle. If you cannot find kani-kama, shredded cooked white fish or prawns are suitable alternatives.
Preparation method
- Allow the kani-kama sticks to thaw completely.
- Cut the sticks into small, bite-sized pieces.
- Thinly slice the button mushrooms.
- In a bowl, combine the sliced mushrooms with the cooked spinach and the kani-kama pieces.
- Add the light mayonnaise to the mixture.
- Incorporate the orange juice.
- Season with a few drops of lemon juice and cognac.
- Toss everything together gently until well combined.
- Portion the salad into individual plates or serving bowls.
Observations
This recipe is an excellent choice for a quick side dish or a sophisticated starter. The contrast between the earthy mushrooms and the mild flavor of the kani-kama creates a balanced and highly appetizing dish.
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