Seaweed salad with mushrooms, delicate, original and delicious. It can be cooked in just 30 minutes.
Cooking time 30 minutes
Fresh champignons 200 g
Canned seaweed 200 g
Eggs 3 pcs
Onion 1 pc
Carrot 1 pc
Mayonnaise 2 tbsp l.
Vegetable oil 2 tbsp. l.
Salt to taste
Peel and rinse 200 g of champignons.
Cut the mushrooms into slices.
In a frying pan with 2 tablespoons of vegetable oil, fry the chopped mushrooms and one finely chopped onion.
Peel and grate the carrots.
Add to the pan and fry for 4-5 minutes, stirring occasionally. Salt to taste.
Boil 3 eggs, cool and peel.
Put the cooled fried mushrooms and diced boiled eggs into a bowl.
Add 200 g of canned seaweed and 2 tablespoons of mayonnaise.
Seaweed salad with mushrooms is ready. Stir the salad and place in a salad bowl.