Carrots, onions and mushrooms are a bright combination of products that is successful in salads and hot dishes. That is why the Ryzhik salad will be a delicious decoration for any table.
• 2 hard-boiled eggs, cool, peel and cut into medium cubes.
• 1 can of corn is easy to open and put in a colander so that all the marinade escapes.
• 300 g of mushrooms washed, dried and cut like eggs.
• Put the sliced mushrooms into a hot frying pan (in a minimum amount of oil) and fry with the lid closed for about a quarter of an hour. Fried mushrooms should turn out juicy and tasty. If the mushrooms become very oily after frying, then they need to be laid out either on napkins or on paper towels for 5-7 minutes.
• Cut 1 medium onion into small cubes and fry until transparent in mushroom oil.
• Grate 2 large carrots and put on a transparent onion.
• Mix the carrot-onion mass and fry for 5-10 minutes, stirring occasionally.
• After the fried carrots with onions, put in a salad bowl and add mushrooms, eggs and corn.
• Mix it all up, then season with salt and pepper and mayonnaise (classic yogurt) to taste.
• Ready salad with mushrooms “Ryzhik”, without cooling, serve to the table.