Can you think of a dinner that takes two minutes to prepare? Mushroom salad is just that. It is both practical and delicious. The ingredients are simple. When you make it, your table will be festive. This recipe is ideal for those in a hurry. But the taste outweighs it. The oily texture of walnuts meets the earthy taste of mushrooms. Rice balances that lightness.
Let’s list the ingredients. Use exactly 500 grams of mushrooms. Half a glass of rice. A bunch of purslane. Spring onions are also unforgettable. A tea glass of walnuts. Lemon and olive oil also provide acidity and oil. Roast the red pepper. Chili peppers also add a slight spiciness.
Preparation and Cooking Process
The process is two-step. Preparation first. Then cooking. Preparation takes about twenty minutes. Cooking should not take more than five minutes. The pan should be hot on medium heat. Add half a tea glass of olive oil. Discard the onions. Roast until it softens. Be careful not to burn them.
Then add the mushrooms. Mix for ten minutes. The mushrooms should absorb their water and reduce. When it is roasted, remove it from the stove. Let it cool slightly. This step is important. When hot material and cold material combine, the texture is distorted.
Combination with Rice and Vegetables
Boil the rice in salt water. When cooked, rinse under cold water. Let the starch go. Let it cool down.
Roast the red pepper in the oven. Peel the peel. Chop it into long thin strips. Crush the walnuts. Finely chop the purslane.
Put the rice, cooled mushrooms and onions in a large bowl. Mix it up. Add roasted red pepper, walnuts, purslane, lemon juice, chili peppers and remaining olive oil.
Mix it one last time. Serve.
“When the cooled mushroom and rice mixture is combined with the cold ingredients, the taste of the salad becomes clearer.”
Have a dinner emergency? This recipe saves your work. The ingredients are readily available at the grocery store. It is not difficult to make. There are places to be careful. Be careful not to burn. Drain the rice well. Cool it down.
After all
