Brazilian recipe
Mushroom Salad
A light and practical salad that combines mushrooms with the freshness of seafood and a special citrus touch.
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Ingredients
8 Paris mushrooms
1 cup cooked spinach
4 processed fish cake sticks (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon juice to taste
Brandy to taste
1 cup cooked spinach
4 processed fish cake sticks (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon juice to taste
Brandy to taste
Where to find ingredients
Mushrooms, spinach, and processed fish cake sticks can be found in the produce and seafood sections of most supermarkets. Mayonnaise, orange juice, lemon, and brandy are widely available in grocery stores.
Preparation method
- Let the kani-kama sticks thaw completely
- Cut the sticks into small pieces
- Slice the Paris mushrooms
- In a bowl, mix the sliced mushrooms with the cooked spinach and kani-kama pieces
- Add the light mayonnaise
- Incorporate the orange juice
- Season with lemon juice and brandy
- Mix everything gently
- Distribute the salad into individual plates or bowls for serving
Observations
This recipe is an excellent option for a quick side dish or a sophisticated appetizer. The contrast between the mushrooms and the delicate flavor of the processed fish cakes creates a balanced and very tasty dish.
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