Brazilian recipe
Mushroom Salad with Kani-Kama (Salada de cogumelos)
A light and refreshing salad pairing tender Paris mushrooms with the delicate sweetness of kani-kama, finished with a zesty citrus dressing.
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Ingredients
8 Paris mushrooms
1 cup cooked spinach
4 sticks imitation crab meat (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
A few drops of fresh lemon juice
A few drops of cognac
1 cup cooked spinach
4 sticks imitation crab meat (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
A few drops of fresh lemon juice
A few drops of cognac
Where to find ingredients
You can find fresh Paris mushrooms and spinach in the produce section of local supermarkets like Carrefour or Chandarana. Imitation crab sticks (kani-kama) are usually available in the frozen seafood aisle; if unavailable, fresh prawns are a suitable, though distinct, alternative.
Preparation method
- Allow the kani-kama sticks to thaw completely.
- Chop the sticks into small, bite-sized pieces.
- Slice the Paris mushrooms thinly.
- In a mixing bowl, combine the sliced mushrooms with the cooked spinach and the chopped kani-kama.
- Fold in the light mayonnaise.
- Add the orange juice to the mixture.
- Season with a few drops of lemon juice and the cognac.
- Toss everything gently to ensure an even distribution of the dressing.
- Divide the salad into individual serving plates or bowls to present.
Observations
This recipe makes an excellent choice for a quick side dish or a sophisticated starter. The contrast between the earthiness of the mushrooms and the subtle flavour profile of the kani-kama creates a well-balanced and deeply satisfying dish that is as simple to prepare as it is impressive.
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