Tasty Liver salad with mushrooms

Beef liver salad with mushrooms and pickles - hearty and very tasty. Such a liver salad can be served both on a festive and on a home table.

Ingredients

• Mushrooms - 40 g
• Beef liver - 200 g
• Pickled cucumbers - 2 pcs.
• Onion - 3 pcs.
• Sunflower oil (or olive) - 3 tbsp. spoons
• Mayonnaise olive - 75 g
• Walnut - 1 tbsp. the spoon
• Salt - 0.5 tsp (to taste)
• Pepper - 0.25 tsp (to taste)
• Parsley greens - 4 sprigs (to taste)

Directions

1. Dried mushrooms (porcini or any other) should be poured with warm water for a while. Then squeeze and boil in salted water. To do this, boil water, salt, put mushrooms, cook over low heat until soft (about 30 minutes).
2. Frozen mushrooms should be thawed and then boiled.
3. Cool boiled mushrooms and finely chop.
4. Wash the beef liver under cold water and boil over low heat, removing the foam (about 20-30 minutes).
5. Then cool the liver and finely chop into strips.
6. Peel the onion, cut into small cubes.
7. Heat up the pan, pour in the oil. Put the onion into the hot oil. Fry the onion in sunflower or olive oil, stirring occasionally, over medium heat until golden (2-3 minutes).
8. Cut pickled cucumbers into slices (can be peeled from rough skin).
9. Combine all prepared salad ingredients.
10. Mix everything, adding pepper and salt to taste, as well as half the norm of mayonnaise.
11. Wash the greens, chop finely.
12. Before serving, fill the liver salad with pickled cucumber and mushrooms with the remaining mayonnaise. Decorate the liver salad with nuts and herbs.
13. Bon appetit!