Delicate and light salad of champignons and green beans will be an excellent table decoration. The beneficial properties of beans have long been known to everyone, but it is important to cook it correctly so that they do not disappear. In this recipe, she will retain all her benefits and vitamins.
It is necessary
- - 500 g of fresh champignons;
- - 250 g sour cream;
- - 500 g of fresh green beans;
- - 1 PC. a can of green peas;
- - 1 purple onion;
- - 20 g butter;
- - 100 g of lettuce leaves;
- - salt to taste.
Instructions
Step 1
Before cooking, take fresh mushrooms, rinse them well in running water and soak in a small saucepan in warm water for two hours. For this recipe, you can also take several cans of canned mushrooms, but the taste will change greatly, it is better to use fresh, not frozen.
Step 2
Remove the mushrooms, pat dry until they are completely dry. To do this, you can spread them with their caps down on a towel and turn them slightly after half an hour. Cut dried mushrooms into large pieces. About eight pieces of one medium-sized mushroom. Small ones can be cut into quarters or halves.
Step 3
Pour cold water into a small saucepan and add a little salt, place on the stove. When the water boils, place the beans in it and cook for three to five minutes. The beans should remain slightly crispy. Remove from stove, drain and cover the beans in a saucepan. Let her stand like this for ten minutes.
Step 4
Melt the butter in a preheated skillet, fry the onion, finely chopped in half rings, and add the mushrooms. While stirring, fry the mushrooms until tender. Add the beans to the pan and simmer for a couple more minutes, remove and cool.
Step 5
Put the fried beans and mushrooms into a salad bowl, add green peas, salt. Mix everything. Season the salad with sour cream or olive oil. Serve garnished with fresh onions and herbs.
