Brazilian recipe
Mushroom Salad (Salada de cogumelos)
A light, practical salad that combines Paris mushrooms with the freshness of seafood and a special citrus note.
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Ingredients
8 Paris mushrooms
1 cup cooked spinach
4 imitation crab sticks
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon drops, to taste
Brandy drops, to taste
1 cup cooked spinach
4 imitation crab sticks
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon drops, to taste
Brandy drops, to taste
Where to find ingredients
Look for mushrooms and spinach in the produce section, kani-kama in the refrigerated seafood aisle, and mayonnaise, orange juice, lemon, and brandy in the condiments and beverage sections. If needed, imitation crab can be used as a substitute for kani-kama.
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 kani-kama pieces
- 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 and serve
Observations
This recipe is an excellent option for a quick side dish or a refined starter. The contrast between the mushrooms and the delicate flavor of the crab sticks creates a balanced, very flavorful dish.
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