Brazilian recipe
Mushroom and Kani-Kama Salad (Salada de cogumelos)
A light and practical salad that blends earthy button mushrooms with the delicate freshness of surimi and a special citrus twist.
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Ingredients
8 button mushrooms
1 cup cooked spinach
4 kani-kama sticks (crab-flavored fish sticks)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
A few drops of lemon juice, to taste
A few drops of brandy, to taste
1 cup cooked spinach
4 kani-kama sticks (crab-flavored fish sticks)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
A few drops of lemon juice, to taste
A few drops of brandy, to taste
Where to find ingredients
You can find button mushrooms and fresh spinach in the produce section of most supermarkets or local markets. Kani-kama, often labeled as crab-flavored sticks or surimi, can be found in the frozen or refrigerated seafood section of well-stocked supermarkets.
Preparation method
- Allow the kani-kama sticks to thaw completely.
- Slice the sticks into small, bite-sized pieces.
- Thinly slice the button mushrooms.
- In a mixing bowl, combine the sliced mushrooms with the cooked spinach and the chopped kani-kama.
- Add the light mayonnaise to the bowl.
- Incorporate the orange juice into the mixture.
- Season with the drops of lemon juice and brandy.
- Toss everything together delicately to combine without breaking the ingredients.
- Divide the salad into individual plates or bowls and serve immediately.
Observations
This recipe is an excellent choice for a quick side dish or a sophisticated starter. The contrast between the sliced button mushrooms and the mild flavor of the kani-kama creates a balanced and highly appetizing dish.
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