Brazilian recipe
Mushroom and Kani-Kama Salad (Salada de cogumelos)
A light and practical salad that balances the earthiness of button mushrooms with the delicate freshness of seafood sticks and a bright citrus finish.
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Ingredients
8 button mushrooms
1 cup cooked spinach
4 kani-kama (surimi) sticks
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
A few drops of lemon juice, to taste
A few drops of cognac, to taste
1 cup cooked spinach
4 kani-kama (surimi) sticks
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
A few drops of lemon juice, to taste
A few drops of cognac, to taste
Where to find ingredients
You can find fresh button mushrooms and spinach in the produce section of local grocers or supermarkets. Kani-kama (surimi) is usually found in the frozen or chilled seafood section. If cognac is unavailable, a high-quality brandy or a splash of dry sherry works as a suitable substitute for the depth of flavor.
Preparation method
- Allow the kani-kama sticks to thaw completely.
- Chop the sticks into small, bite-sized pieces.
- Slice the button mushrooms thinly.
- In a mixing bowl, combine the sliced mushrooms with the cooked spinach and the chopped kani-kama.
- Add the light mayonnaise to the bowl.
- Stir in the orange juice until well incorporated.
- Season with the drops of lemon juice and cognac.
- Toss everything together gently to ensure even coating.
- Divide the salad into individual plates or serving bowls to serve.
Observations
This recipe serves as an excellent option for a quick side dish or a sophisticated starter. The contrast between the sliced button mushrooms and the mild flavor of the surimi sticks creates a well-balanced and flavorful dish, perfectly rounded off by a subtle citrus dressing.
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