Mushroom Salad “Amanita”
by Editorial Staff
Fly agaric salad is a tasty and unusual appetizer.
Summary
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | World |
| Servings (Default: 1) |
Ingredients
- Canned corn - 400 g
- Salted mushrooms - 500 g
- Canned white beans - 400 g
- Korean carrots - 100 g
- Lean (or regular) mayonnaise - 250 ml
- Cherry tomato - 200 g
- Salt to taste
Directions
- Rinse the mushrooms, chop finely.
inse the mushrooms, chop finely. - Open the beans, drain the liquid, rinse with boiled water.
Open the beans, drain the liquid, rinse with boiled water. - Squeeze the Korean carrots from the juice. If too long, cut into 3-4 cm long.
- Open a jar of corn, drain the liquid.
- Add corn to the salad.
- Season the salad with mayonnaise, salt and stir if necessary.
- Wash cherry tomatoes, dry, cut in half.
Wash cherry tomatoes, dry, cut in half - Transfer the salad to a dish. Put the halves of the tomatoes on top and make dots on them with mayonnaise, like in the fly agaric.
Enjoy your meal!
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