Brazilian recipe
Mushroom Salad (Salada de cogumelos)
A light and convenient salad that combines Paris mushrooms with the freshness of seafood and a special citrus touch.
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Ingredients
8 Paris mushrooms
1 cup cooked spinach
4 sticks of processed fish meat base (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lemon juice to taste
Drops of cognac to taste
1 cup cooked spinach
4 sticks of processed fish meat base (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lemon juice to taste
Drops of cognac to taste
Where to find ingredients
Find fresh mushrooms, spinach, and seafood sticks at local grocery stores or supermarkets. Substitutes: Imitation crab can be used if kani-kama is unavailable; button mushrooms are a direct substitute for Paris mushrooms.
Preparation method
- Allow the kani-kama sticks to thaw completely
- Cut the sticks into small pieces
- Slice the Paris mushrooms
- In a bowl, mix the sliced mushrooms with the cooked spinach and the kani-kama pieces
- Add the light mayonnaise
- Incorporate the orange juice
- Season with the drops of lemon juice and cognac
- Toss everything gently
- Distribute the salad into 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 flavorful dish.
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