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Practical Mushroom Salad – Kitchen Secrets – Practical Recipes

Hello dear friends,

Recently, I have received e-mails from you who understand me so well that I want to cry from happiness. The best part of my blog is to communicate with women who have experienced the same things as me and are preparing to climb the same steps. I hope this bond and love will never be broken, even if we have never known each other, maybe we will never meet…

I try to respond to all incoming e-mails as quickly as I can and answer questions. There has been no e-mail that I have left unanswered until today, it is waiting for an empty memory when I cannot write it yet. But, realizing that one of my readers who wrote an e-mail yesterday, did not return even though I wrote a reply a long time ago, I called the phone that he gave in his e-mail. He was waiting for an answer from me, and even regretted that I did not answer. I request you to check the “junk or spam” folders in your e-mail if you think that you have not received a reply to your e-mail.

After making our little announcement about the mails, let’s briefly talk about our practical mushroom salt.

Normally, I would use 1 jar of mixed garnishes while preparing mushroom salad, but since I am on a diet right now and peas and potatoes are prohibited during the cruise phase, I decided to use it.

I ate this salad, which goes well with grilled meats and meatballs, for lunch, together with the meatballs I cooked in a pan without oil. You can prepare beautiful grilled meatballs using the Dukan burger recipe.


Ingredients for Practical Mushroom Salad Recipe

  • 10-12 cultivated mushrooms
  • 1 meaty red pepper
  • 1 green pepper
  • 2 pickled cucumbers
  • 1 pinch of parsley
  • 1 tablespoon of vinegar
  • 1 teaspoon olive oil
  • 1 stalk of spring onion (optional)
  • Salt (optional)

How to Make Practical Mushroom Salad Recipe?

  1. Wash the mushrooms and put them in a small saucepan. Add water and boil for 10-15 minutes.
  2. Drain and thinly slice the boiled mushrooms.
  3. Roast the green and red peppers lightly, slice them with or without their skins, as desired.
  4. Finely chop the pickled cucumbers and parsley.
  5. Mix all salad ingredients in a bowl and serve.

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