Salad with forest mushrooms and cauliflower

The recipe for a healthy and tasty salad with wild mushrooms, cauliflower and zucchini will appeal even to vegetarians and those who are on a diet. You can easily serve it for lunch or dinner!

Ingredients

• Pickled forest mushrooms - 250 g
• Cauliflower - 250 g
• Zucchini - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil - 40 ml
• Parsley - 4-5 sprigs
• Garlic - 2 cloves
• Vinegar 9% - 0.5 tsp
• Salt - 3 pinches
• Ground black pepper - 2 pinches
• Sugar - 1 pinch

Directions

1. Rinse wild mushrooms and cut them into several pieces if they are large (you can use chanterelles, mushrooms, champignons, etc.). Cut the onion into small cubes. Saute together with mushrooms in a frying pan in 20 ml of sunflower oil. This will take about 7-10 minutes.
2. At this time, disassemble the cauliflower into inflorescences and rinse in water. Cut carrots and zucchini into small quarters.
3. Transfer the fried mushrooms with onions to a plate, and pour the remaining 20 ml of vegetable oil into the pan. Fry chopped vegetables in it until lightly browned.
4. Add sautéed mushrooms and simmer for about 2 minutes.
5. Put the hot salad base in a deep container, chop the washed parsley and squeeze the peeled garlic into it, salt and pepper. Add some sugar and pour in the vinegar. Mix everything carefully.
6. Divide the wild mushroom, cauliflower and zucchini salad into serving bowls. Serve warm. Bon appetit!