Salad "Old Hunter" with fried mushrooms and young potatoes
The original salad "Old Hunter" with fried mushrooms and young potatoes, seasoned with fresh herbs and garlic, will become a real favorite of any feast. It can serve as an appetizer or a side dish for hot dishes. I prepare this salad with always available champignons, preferably whole and small. I also choose small potatoes and cook them in their jackets. This adds aesthetics and creates the effect of a hiking, forest snack. The recipe uses both pickled and fried onions. This combination gives a very spicy note. The great advantage of the salad with mushrooms and potatoes is that it does not spoil quickly. Therefore, it can be prepared in advance and, for example, taken to nature.
Information
Ingredients
- Potatoes500 g
- Mushrooms400 g
- Red onion1 piece
- Onion1 piece
- Garlic6 clove
- Sugar1 teaspoon
- Salt1 teaspoon
- Basilon taste
- Vinegar2 tablespoon
- Water4 tablespoon
Directions
Prepare all the ingredients for the Old Hunter salad with fried mushrooms and young potatoes. Rinse the herbs, mushrooms, and potatoes under running water. Peel the onion and garlic. It is better to use small young potatoes, don't peel them before cooking. It is also better to use small champignon mushrooms, so you don't have to cut them. You can use fresh or frozen mushrooms. Choose herbs according to your taste. It is good to use basil, cilantro, dill, and parsley in this salad. You can take several herbs at once. This will make the taste more flavorful.
Peel and slice the red onion into half rings. Place the onion in a bowl or dish. Add salt and sugar to the onion. In a separate cup, mix vinegar and warm water. Pour the mixture over the onion and stir. While the onion marinates, prepare the remaining ingredients.
Put the potatoes in a saucepan and cover them with cold water. Bring to a boil. Once the water boils, add salt. Cook until tender (about 15 minutes). Drain the hot water and pour cold water over the potatoes. After 5 minutes, drain the water and slightly cool the potatoes.
While the potatoes are cooking, prepare the mushrooms. Start by slicing the onion into half rings. Finely chop 3 cloves of garlic. Heat a frying pan and pour oil into it. Add the garlic and immediately add the onion. Fry, stirring, for 3-4 minutes.
Add the mushrooms to the pan with garlic and onion. If the mushrooms are small, they don't need to be cut. If they are medium or large, cut them into 2 or 4 parts. Fry, stirring occasionally, for another 5 minutes. They should become tender but not browned.
Slightly cool and peel the cooked potatoes. It can be easily done with a knife.
In a bowl with potatoes, put fried mushrooms. Then add pickled onions along with the marinade. Gently mix, trying to keep the potatoes intact. Put it in the refrigerator for 1 hour. This is necessary for all the ingredients to marinate and share their flavors.
Carefully tear off the leaves of basil. If you are using other greens, chop them. Finely chop 3 cloves of garlic. Take the salad out of the refrigerator, sprinkle it with garlic and basil. Pour 1 tbsp. vegetable oil. The Old Hunter Salad with fried mushrooms and young potatoes is ready. Enjoy your meal.
