Brazilian recipe
Mushroom Salad (Salada de cogumelos)
A light and practical salad combining earthy cremini mushrooms with the freshness of crab sticks and a special citrus touch.
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Ingredients
8 cremini mushrooms
1 cup cooked spinach
4 sticks of processed fish meat (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 (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 and spinach in the produce section of local supermarkets. Processed fish meat (kani-kama) is available in the refrigerated seafood aisle. As a substitute, high-quality imitation crab meat can be used.
Preparation method
- Allow the kani-kama sticks to thaw completely
- Cut the sticks into small pieces
- Slice the cremini mushrooms
- In a bowl, mix the sliced mushrooms with the cooked spinach and the pieces of kani-kama
- 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 appetizer. The contrast between the mushrooms and the delicate flavor of the processed fish meat sticks creates a balanced and very flavorful dish.
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