Carrot salad with mushrooms

Preparation:

1. Grate carrots on a medium grater, lightly fry on a vegetable

oil. Finely chop the onion and fry until golden brown.

2. Mushrooms (champignons or oyster mushrooms) rinse, peel and cut

cube, kami. Lightly fry in a pan (10 minutes). Mix everything, add

crushed garlic clove, salt. Can be topped with sour cream or

mayonnaise, add a few drops of lemon juice.

Serve the dish cold.

Bon appetit!