Salad tomatoes mushrooms cheese

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Prepare all the necessary products. Take meaty tomatoes. Of course, seasonal tomatoes are much more preferable: they are both tasty and aromatic. Although now you can find good tomatoes at any time of the year. When choosing tomatoes, focus primarily on the smell: tomatoes should have a bright tomato smell. You can use any mushrooms. Both seasonal forest and all-season: champignons and oyster mushrooms. Frozen mushrooms will also work, but they need to be thawed.

2. STEP 2

   

   Peel the onion and cut into small cubes.

3. STEP 3

   

   Wash the mushrooms well, cut into thin slices. Basically, how you cut the mushrooms doesn't matter. But it is for champignons that cutting into slices is more beautiful.

4. STEP 4

   

   Heat vegetable oil in a frying pan. It can be anything: cheap sunflower or elite olive, but the main thing is that it is refined. Only this type of oil is suitable for frying. Add the onion to the pan and fry for about 5 minutes until the onion is golden brown.

5. STEP 5

   

   Add chopped mushrooms to the pan.

6. STEP 6

   

   Add some salt. Salt will remove excess liquid from the mushrooms and it will evaporate faster. Those who wish can also pepper the mushrooms or add garlic powder and any other spices if desired.

7. STEP 7

   

   Fry the mushrooms and onions for about 10-12 minutes. The liquid should completely evaporate and the mushrooms should be fried. Cool the fried mushrooms completely.

8. STEP 8

   

   Wash the tomatoes, remove the stems and chop. I cut it into thin slices. But mugs and cubes will do just fine.

9. STEP 9

   

   Since the salad is layered, we will place it directly on a serving dish. Place the tomatoes as the first layer.

10. STEP 10

    

    Place fried mushrooms with onions on top of the tomatoes.

11. STEP 11

    

    Now it's mayonnaise's turn. I recommend always using homemade mayonnaise. At least you will know what it is made from. Store-bought mayonnaise is nothing but harmful. Those who wish can replace mayonnaise with sour cream.

12. STEP 12

    

    The final layer is grated cheese. It can also be anything: hard, semi-solid, and even moldy.

13. STEP 13

    

    Serve the salad immediately before the tomatoes release their juice. Bon appetit!

Comments on the recipe

Corason

12.11.2023

4.6

I love fried mushrooms. When I saw the original salad, I couldn’t pass it up. I really wanted to make a salad, tomatoes, mushrooms, cheese. I fried fresh champignons with onions until cooked according to the author’s recommendations. I took refined sunflower oil. From the spices I added salt and freshly ground pepper. Cut the tomatoes into small cubes. I took hard Dutch cheese and grated it coarsely. I made the salad in portions in two small salad bowls with a diameter of 10 cm. I layered tomatoes, fried champignons and onions, greased with homemade mayonnaise and sprinkled with cheese. Done! Cooking didn’t take much time. This is a real masterpiece! The taste is amazing! The combination of fried mushrooms with cheese and tomatoes is incredibly delicious!!! Mayonnaise (I use homemade one with milk and egg) gives the salad juiciness and softness. The layered salad is very filling and appetizing. I made it for an everyday dinner, but you can safely serve it on a holiday table. I have already recommended it to my sister and friend to cook))) I recommend it to everyone!!! MEGA delicious! Many thanks to the author!!!

Inga

12.11.2023

4.9

The salad is really tasty and extraordinary. I suggest adding only the dense part of the tomato to the salad; the seeds and watery part can be eaten immediately when cooked). This way there will be less moisture and the salad will not start to sour. Otherwise, the combination of ingredients is wonderful! Thanks to the author!