Salad with mushrooms and potatoes: how to cook tasty and fast?

Salads with mushrooms and potatoes are not only a good alternative to meat snacks for fasting people, but also an excellent stand-alone dish for a home lunch or a holiday feast. And if you prepare a warm salad with mushrooms and potatoes, it can serve as an excellent side dish for meat or fish. You can place salads with potatoes and mushrooms on a dish in layers, or you can mix all the ingredients, forming a mound.

Salad with mushrooms and beans

YouTube channel “Valentina Sidorova”

Ingredients

• 300 g frozen champignons;
• 1 onion;
• 1 chili pepper;
• 2 cloves of garlic;
• 1 can of beans (400 g);
• 30 g walnuts;
• 1 small bunch of parsley and dill;
• ½ tablespoon Dijon mustard;
• ½ tablespoon of grape or wine vinegar 9%;
• 3 tablespoons vegetable oil;
• salt - to taste;
• 1 teaspoon sugar.

Preparation

Cut mushrooms and onions into small pieces.
Grind the pepper. Pass the garlic through a press. Drain the can of beans. Chop the nuts. Chop the greens. Mix mustard with vinegar, garlic, 1 tablespoon of oil, salt and sugar.

Heat the remaining oil in a frying pan over medium heat. Fry the mushrooms for about 3-5 minutes. Add the onion and cook for another 5-6 minutes. Place in a bowl, mix with beans, peppers and nuts. Season with mustard sauce, sprinkle with herbs and stir.

Help yourself