Beans and mushrooms are very nutritious foods rich in plant proteins. Boiled, they go well in a salad and do not require complex sauces to create a delicious and satisfying dish. Latvian cuisine offers an easy way to prepare bean salad with mushrooms. This salad will be a great addition to your everyday menu.
It is necessary
-
- 1/2 cup beans
- 200-300 g of fresh mushrooms;
- 1 celery root;
- 1 egg;
- 1 cup mayonnaise or tomato sauce
Instructions
Step 1
Rinse and soak 1/2 cup beans in cold water for 6-8 hours. Then pour two cups of boiling water over the beans and cook for at least an hour. You can greatly simplify and speed up the process if you use 1 cup of canned beans. You just need to make sure that the beans from the can retain their shape and appearance. Beans boiled to a state of mashed potatoes are not suitable for salad. Place the canned beans in a colander and drain completely.
Step 2
Rinse two hundred to three hundred grams of fresh mushrooms with running water, peel, add cold water, cook for 35-40 minutes. over low heat, skimming off the foam. Conditionally edible mushrooms, such as milk mushrooms, volushkas, stitches, valui, require more careful processing. They must first be soaked in cold water for 2-3 days, regularly changing the water to fresh, such mushrooms are boiled for 15 minutes. The mushrooms are boiled for the same amount, and they do not require preliminary soaking.
Throw the boiled mushrooms in a colander, cool and chop finely. In such mushrooms as champignons, porcini, russula, mushrooms, the caps are cut together with the legs (cut along the mushroom). In other mushrooms, the stem is usually separated from the cap and only the cap is used, which is softer and has a richer flavor.
To simplify the process, you can take canned mushrooms, blanched or pickled. Throw 1 cup of canned mushrooms in a colander, let the liquid drain completely, chop finely. Champignons and porcini mushrooms go well both with each other and with white beans. Chanterelles, mushrooms, russula are ideal for a salad based on red beans.
Step 3
Peel a small celery root (weighing about 200-300 grams), cut into cubes the size of beans, cover with cold water, put on fire and cook for 10 minutes. At the same time, boil a hard-boiled egg, chop it finely. Combine beans, mushrooms, celery and egg, add 1 cup mayonnaise or tomato sauce.
