Brazilian recipe
Mushroom Salad (Salada de cogumelos)
A light and practical salad that combines button mushrooms with the freshness of seafood and a special citrus touch.
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Ingredients
8 button mushrooms
1 cup cooked spinach
4 fish-based crab sticks (kani-kama)
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 fish-based crab sticks (kani-kama)
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 mushrooms, spinach, and orange juice at local markets or grocery stores. For fish-based crab sticks, check the refrigerated seafood or frozen sections. Cognac and light mayonnaise are available in the spirits and pantry aisles, respectively.
Preparation method
- Let the crab sticks thaw completely.
- Cut the crab sticks into small pieces.
- Slice the button mushrooms.
- In a bowl, mix the sliced mushrooms with the cooked spinach and the crab stick pieces.
- Add the light mayonnaise.
- Incorporate the orange juice.
- Season with the drops of lemon juice and cognac.
- Mix everything gently.
- Distribute the salad into individual plates or bowls to serve.
Observations
This recipe is an excellent choice for a quick side dish or a sophisticated appetizer. The contrast between the mushrooms and the delicate flavor of the fish-based crab sticks creates a balanced and highly flavorful dish.
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