Salad with squid and mushrooms

Ingredients for Salad with Squid and Mushrooms

  1. Squid carcass peeled large size (fresh-frozen) 1 piece
  2. Fresh champignons 200 grams
  3. Large onion 1 piece
  4. Chicken egg 3 pieces
  5. Refined vegetable oil 3 tablespoons + 50 milliliters
  6. Mayonnaise 4 tablespoons
  7. Salt to taste
  8. Ground black pepper to taste
  • Main ingredients: Squids, Mushrooms
  • Serving 5 servings


A tablespoon, a cutting board, a kitchen knife, a plate - 3 pieces, a small bowl, a kitchen stove, a middle pan with a lid, a skimmer, a frying pan, a wooden spatula, a middle bowl, a salad bowl or a flat serving dish, a saucer, a fine grater, a refrigerator, a small pan, kitchen potholders

Making a salad with squid and mushrooms:

Step 1: prepare the eggs.

We lay the eggs in a small pan and fill with ordinary cold water so that it completely covers the ingredients. We put the container on medium heat and wait for the contents to boil. Immediately after that we detect 10 minutes and boil hard-boiled eggs.

After the allotted time, turn off the burner, and use the kitchen tacking pot to rearrange the pan into the sink under a stream of cold water. When the components have completely cooled, we remove them from the container and clean our shells with clean hands.

We lay eggs on a cutting board and, using a knife, cut into two halves. Remove the yolk from each part and transfer it to a clean saucer.

We cut the squirrels into thin strips and put them on a clean plate.

Now, using a fine grater, grind the yolks directly above the saucer and temporarily leave everything aside.

Step 2: prepare the champignons.

Thoroughly rinse the mushrooms under running water and put on a cutting board. With the help of a knife, if necessary, we clean the coarsened places on the hats and legs. Then we cut the mushrooms into thin plates and transfer to a free plate.

Now pour into the pan 50 milliliters vegetable oil and put on medium heat. When the contents in the container are well warmed up, put the crushed champignons here. From time to time, stirring with a wooden spatula, fry the components to a soft golden crust. Immediately after that, turn off the burner, and transfer the champignons back to the plate, trying to leave the oil in the pan. Leave the mushrooms aside to cool to room temperature.

Step 3: prepare the onions.

With a knife, peel the onion from the husk and rinse thoroughly under running water. Then put the component on a cutting board and cut it in half. We chop each part with thin half rings and pour into a clean plate.

The pan in which the mushrooms were fried is washed well under running warm water and put back on the stove. Turn on the burner and make medium heat. Attention: the container should dry completely and warm up well. Immediately after that we pour into it 3 tablespoons vegetable oil and wait when it also reaches the desired temperature. Then put in the pan half the onion rings. From time to time, stirring with a wooden spatula, fry the components until a soft golden color. Then turn off the burner, and try to carefully shift the onions back into the plate so that the oil remains in the pan. This is necessary to ensure that our salad is non-greasy and without a taste of fat. Leave the component aside to cool to room temperature.

Step 4: prepare the squid carcass.

We spread the squid carcass into a small bowl and for a while leave it aside to reach room temperature. Important: In no case do not defrost seafood in a microwave or under running hot water, as this can spoil not only the taste of the salad, but the squid itself.
When the component reaches the temperature we need, rinse it slightly under running warm water and put it on a cutting board.

Meanwhile, pour the usual cold liquid from the tap into a medium saucepan and put it on a big fire. To make the water boil faster, cover the container with a lid. Immediately after this, pour a small amount of salt into the pan, mix everything well with a tablespoon and reduce the heat. Now carefully spread the squid carcass here and wait for the water to boil again. Then boil seafood within 1-2 minutes and immediately turn off the burner. Using a slotted spoon, we take out the component from the pan and put it on a cutting board.

When it cools down, use a knife to cut it into thin rings or strips. I usually give the squid the last shape not more than 3-4 centimeters. Shredded seafood is transferred back to a clean small bowl and proceed to the final stage of cooking.

Step 5: prepare a salad with squid and mushrooms.

In a medium bowl, lay out ingredients such as fried champignons, half onion rings, squid strips, egg whites, and grated yolks. Then pour the mayonnaise here and add salt and ground black pepper to taste. Using a tablespoon, mix everything until a homogeneous mass is formed. Put the capacity for 30 minutes in the refrigeratorso that the dish can infuse and cool slightly.

Step 6: serve the salad with squid and mushrooms.

When the salad is infused in the refrigerator, we get it out of there and put it in a salad bowl or on a special flat plate. Serve the dish to the dining table with slices of bread. You can treat friends and family with this salad without any other side dishes, as it is not only very tasty, but also hearty!
Good appetite!

Recipe Tips:

- before serving, the salad can be decorated with parsley or sprinkled with black sesame seeds;

- instead of champignons, oyster mushrooms can be added to the dish;

- For dressing, use mayonnaise with a high percentage of fat content. I usually add 76% sauce.