Salads are a staple in many diets around the world, offering a versatile platform to combine various ingredients into something truly special. This Egg and Mushroom Salad recipe takes a classic approach and introduces a rich blend of textures and flavors, making it a perfect choice for those seeking a hearty yet refreshing dish.The recipe starts with the basics: hard-boiled eggs and earthy mushrooms, which are the stars of this dish. By combining these with crunchy pickled cucumbers and tender boiled carrots, the salad brings a delightful interplay of flavors that’s both satisfying and nutritious.
Ingredients:
4 eggs, boiled
400 g mushrooms, cleaned and cut into cubes
50 g butter
250 g pickled cucumbers, cut into cubes
3 carrots, boiled and cut into cubes
50 ml olive oil
60 ml sour cream
Fresh dill, chopped
Salt to taste
Directions:
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