Brazilian recipe
Mushroom and kani-kama salad (Salada de cogumelos)
A light, practical mushroom salad with Paris mushrooms, kani-kama, spinach and a special citrus touch.
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Ingredients
8 Paris mushrooms
1 cup cooked spinach
4 sticks processed fish meat base (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lemon to taste
Drops of brandy to taste
1 cup cooked spinach
4 sticks processed fish meat base (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lemon to taste
Drops of brandy to taste
Where to find ingredients
Mushrooms, spinach, light mayonnaise, oranges, lemons and brandy can be found in supermarkets and fresh produce markets. Kani-kama or crab sticks may be available in larger supermarkets, seafood sections or shops that sell imported chilled and frozen foods; crab sticks are a substitute name for kani-kama, keeping kani-kama as the ideal ingredient.
Preparation method
- Let the kani-kama sticks thaw completely
- Cut the sticks into small pieces
- Slice the Paris mushrooms
- In a bowl, mix the sliced mushrooms with the cooked spinach and pieces of kani-kama
- Add the light mayonnaise
- Stir in the orange juice
- Season with the drops of lemon and brandy
- Mix everything gently
- Divide the salad between plates or individual bowls to serve
Observations
This recipe is an excellent option for a quick side dish or a more refined starter. The contrast between the mushrooms and the delicate flavour of kani-kama creates a balanced and very tasty dish.
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