Tender and light salad of mushrooms champignons and green beans will be a wonderful decoration on the table. The beneficial properties of beans have long been known to everyone, but it is important to properly prepare it so that they do not disappear. In this recipe, she will retain all her benefits and vitamins.
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You will need
- - 500 g of fresh champignons;
- - 250 g sour cream;
- - 500 g of fresh green beans;
- - 1 PC. can of green peas;
- - 1 onion purple;
- - 20 g of butter;
- - 100 g of lettuce leaves;
- - salt to taste.
Instruction manual
1
Before cooking, take fresh champignons, 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 champignons, but the taste of this will change greatly, it is better to use fresh, not frozen.
2
Remove the mushrooms, dry until they are completely dry. To do this, you can lay them down with their hats on a towel and turn around a little after half an hour. Dried mushrooms cut into large pieces. In approximately eight parts, one medium-sized mushroom. Quite small can be cut into quarters or halves.
3
Pour cold water into a small pan and add a little salt, put on the stove. When the water boils, put the beans in it and cook for three to five minutes. Beans should remain slightly crispy. Remove from the stove, drain the water and cover the beans in a saucepan. Let her stand like that for ten minutes.
4
In a heated skillet, melt the butter, fry the onions finely chopped in half rings and add the mushrooms. Stir frying until mushrooms are cooked. Add the beans to the pan and simmer a couple more minutes, remove and cool.
5
Transfer 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 with fresh onions and herbs.