Brazilian recipe
Mushroom Salad (Salada de cogumelos)
A light, practical salad that combines button mushrooms with the freshness of seafood and a special citrus touch.
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Ingredients
8 button mushrooms
1 cup cooked spinach
4 sticks of processed fish paste crab sticks (kani-kama)
1 1/2 tbsp light mayonnaise
1 tbsp orange juice
Drops of lemon to taste
Drops of brandy to taste
1 cup cooked spinach
4 sticks of processed fish paste crab sticks (kani-kama)
1 1/2 tbsp light mayonnaise
1 tbsp orange juice
Drops of lemon to taste
Drops of brandy to taste
Where to find ingredients
Look for button mushrooms, spinach, mayonnaise, oranges, and lemons in the fresh produce, dairy, and condiments sections of supermarkets or wet markets. Kani-kama is usually sold in the chilled seafood or processed seafood aisle; if unavailable, imitation crab sticks are the closest substitute.
Preparation method
- Let the kani-kama sticks thaw completely
- Cut the sticks into small pieces
- Slice the button mushrooms
- In a bowl, mix 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 drops of lemon and the brandy
- Gently mix everything together
- Divide the salad among individual plates or bowls to serve
Observations
This recipe is an excellent choice for a quick side dish or a refined starter. The contrast between the mushrooms and the delicate flavour of the crab sticks creates a balanced and very tasty dish.
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