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 crab-flavored fish sticks (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon drops to taste
Cognac drops to taste
1 cup cooked spinach
4 crab-flavored fish sticks (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon drops to taste
Cognac drops to taste
Where to find ingredients
You can find button mushrooms, spinach, and crab-flavored sticks in local supermarkets or fresh food markets. For the cognac, check your local liquor store or the spirits aisle in larger supermarkets.
Preparation method
- Allow the crab sticks to thaw completely.
- Cut the sticks into small pieces.
- Slice the button mushrooms.
- In a bowl, mix the sliced mushrooms with the cooked spinach and the pieces of crab stick.
- Add the light mayonnaise.
- Incorporate the orange juice.
- Season with the lemon drops and the cognac.
- Toss 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 crab sticks creates a balanced and very flavorful dish.
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