May 5, 2022
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Liver salad with mushrooms

Liver salad with mushrooms

Prepare a delicious and hearty salad that will appeal to both children and adults.

Liver salad with mushrooms: recipe


  • 400 grams of beef liver (or beef);
  • 400 grams of fresh mushrooms;
  • one large onion;
  • 250-300 grams of Korean carrots;
  • 4 pickled cucumbers;
  • 3-4 tablespoons of refined sunflower oil;
  • one tablespoon of 6% vinegar;
  • two cloves of garlic;
  • salt.

Cooking method:

  1. We wash the beef liver, cut into medium-sized pieces and transfer to boiling water. Add salt and cook after boiling for 20 minutes. We leave to cool.
  2. We clean one head of onion from the husk, cut into thin half rings. We send it to a pan with heated sunflower oil (odorless), fry for several minutes: until light golden.
  3. We cut any fresh mushrooms and put them in a pan with onions. All together we continue to fry until the mushrooms are ready. We shift the fried mushrooms with onions into a deep salad bowl and let them cool slightly.
  4. Cut the beef liver into thin strips, send to a common bowl. Four small pickled cucumbers are first cut in half (across), and then cut into thin strips. We send it to the salad bowl. Korean-style carrots are cut into three parts and sent to the salad.


Pour 3 tablespoons of vegetable oil into a bowl, add 6% vinegar and a few cloves of garlic. If desired, you can put ready-made vigorous mustard in the dressing. Pour the dressing into the salad and mix well.

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