Brazilian recipe
Mushroom Salad (Salada de cogumelos)
A light, practical salad that brings together Paris mushrooms, the freshness of seafood, and a bright citrus note.
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Ingredients
8 Paris mushrooms
1 cup cooked spinach
4 sticks processed fish-base crab sticks (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-base crab sticks (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Lemon drops to taste
Brandy drops to taste
Where to find ingredients
Find the mushrooms and spinach in the fresh produce section, and look for kani-kama in the chilled seafood or refrigerated deli section of the supermarket. Light mayonnaise, oranges, lemons, and brandy are usually available in the condiments, citrus, and spirits aisles.
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 lemon drops and the brandy.
- Mix everything gently.
- Divide the salad among individual plates or bowls and serve.
Observations
This recipe is a great choice for a quick side dish or a refined starter. The contrast between the mushrooms and the delicate flavour of the crab sticks makes for a balanced and very tasty dish.
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