Fried Mushrooms, Cheese and Corn Salad

A nutritious salad of mushrooms fried with onions, canned corn, and cheese is a versatile dish that can be whipped up and served warm or chilled. The harmonious combination of hot fried mushrooms with onions, mouth-watering strands of melted cheese, and sweet corn gives the salad a tempting taste and satiety, and the mayonnaise dressing makes the salad even more juicy and tender. Try it!

Servings: 2

Ingredients

• Champignons – 500 g
• Canned corn – 1 can (340 g)
• Onions – 150 g
• Hard cheese – 150 g
• Mayonnaise – 100-120 g (to taste)
• Vegetable oil (for frying) – 2 tbsp
• Salt to taste
• Ground black pepper – to taste
• Fresh dill (for decoration) – 1-2 branches

Directions

1. Peel, wash, and cut onions into thin half-rings. Peel the mushrooms from dirt, wipe with a damp towel, and cut them into small pieces. I cut small mushrooms into quarters.
2. Heat vegetable oil in a frying pan, add onions, and, stirring occasionally, fry for 6-8 minutes, until soft and golden.
3. Then add the mushrooms. Stirring occasionally, fry the mushrooms and onions for another 12-15 minutes, until the mushrooms are ready.
4. Place canned corn in a salad bowl.
5. Grate the cheese on a coarse grater. Add shredded cheese to the salad bowl to the canned corn. Save 1-2 pinches of cheese to garnish the salad if desired.
6. When the champignons are ready and the liquid that the mushrooms will release has evaporated, add the hot onion-mushroom mixture to the salad bowl to the rest of the salad.
7. Add mayonnaise.
8. Mix everything well so that the cheese melts from the heat of the onion-mushroom mixture. Try the salad and add salt and black pepper to taste if necessary.
9. To serve, place the salad in a heap on a serving plate. Sprinkle with a pinch of chopped dill and grated cheese, if desired. Serve the salad warm or chilled.

Enjoy your meal!