Salad with Squid, Mushrooms and Funchose
by Editorial Staff
Light and tasty salad with squid, mushrooms and funchose.
Cook: 20 mins
Servings: 4
Ingredients
- Squids – 200 g
- Champignons – 200 g
- Funchoza – 100 g
- Onions – 100 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
For refueling:
- Vegetable oil – 4 tbsp
- Vinegar 6% (apple cider) – 1 tbsp
- Lemon – 1/4 pc.
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare products for salad with squid, mushrooms and funchose.
- Wash the champignons, drain, cut into small cubes.
- Peel the onions and cut them into small cubes.
- Heat vegetable oil in a frying pan, add mushrooms and onions.
- Fry the mushrooms and onions until golden brown.
- For dressing, mix oil, vinegar, lemon juice, salt and pepper.
- Pour Funchoza with 1 liter of boiling water and leave for 7-8 minutes, stirring occasionally.
- Then put in a colander, rinse with cold water.
- Dip the peeled squid in boiling salted water and cook for 3 minutes from the moment of boiling.
- Remove the squid from the water and cut into thin strips.
- Combine all the ingredients of the salad.
- Season the salad with the dressing.
- Mix.
- Salad with squid, mushrooms and funchose is ready.
Bon Appetit.
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