Brazilian recipe
Mushroom Salad (Salada de cogumelos)
A light, practical salad that combines Paris mushrooms with the freshness of seafood and a special citrus touch.
0.0 / 5 by 0 Reviews
Ingredients
8 Paris mushrooms
1 cup cooked spinach
4 sticks processed fish-based meat (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon drops, to taste
Brandy drops, to taste
1 cup cooked spinach
4 sticks processed fish-based meat (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon drops, to taste
Brandy drops, to taste
Where to find ingredients
Look for parsley mushrooms and spinach in the fresh produce section, and kani-kama, light mayonnaise, oranges, lemons, and brandy in the chilled foods and grocery aisles. If needed, regular mayonnaise can be used as a substitute for light mayonnaise.
Preparation method
- Let the kani-kama sticks thaw completely
- Cut the sticks into small pieces
- Slice the Paris mushrooms
- In a bowl, combine the sliced mushrooms with the cooked spinach and the pieces of kani-kama
- Add the light mayonnaise
- Stir in the orange juice
- Season with the lemon drops and the brandy
- Mix everything gently
- Divide the salad among individual plates or bowls to serve
Observations
This recipe is an excellent choice for a quick side dish or a sophisticated starter. The contrast between the mushrooms and the delicate flavor of the crab sticks creates a balanced and very tasty dish.
Ratings and comments