I was at my recipes notebook, and came across this amazing mushrooms salad that I haven’t done in years so i decided to go ahead and make it so we all can enjoy it 🙂
It is a very easy recipe to make and it can be a great appetizer if you just use it as a spread on top on a bread (gluten free of course :)) or just with vegetables.
- Mushrooms- any kind, fresh sliced- 16 0z
- Eggs- 6 large, boiled and shredded on medium shredder
- Onion- 2 large chopped
- Mayo- 2 table spoons
- Avocado oil for frying- 2 table spoons
- Salt- pinch
Fry the chopped onion in avocado oil until turns gold in color. Add the mushrooms and continue frying until the mushrooms are soft. Let the onion and the mushrooms cool down and place them in a medium bowl. Add the shredded eggs, mayo and salt and mix very well. Refrigerate for about 1 hour before serving.