Salad with aveluk and champignons

The taste of the salad will primarily depend on how well you prepare and cook the aveluk. It needs to be poured with boiling water several times for 15-20 minutes, then drain the water, rinse the aveluk in clean cool water.

After that, pour water into a saucepan, put the aveluk and cook it for 20 minutes after boiling over moderate heat. Aveluk should become soft. Flip it into a colander, wait for the liquid to drain, you can even squeeze it out with your hands (let it cool down a little - it's very hot!) Now the aveluk needs to be cut into small pieces about 1.5 cm in length.

While the aveluk is warm, it needs to be salted, stirring with a fork and adding a little salt. This way it will be salted evenly. Now let the aveluk cool down completely, and we'll do the refueling.

Peel the onion, chop it finely. Mushrooms should also be finely chopped. Heat the vegetable oil in a frying pan. In general, he should not be pitied in the case of aveluk. Put the onion in the hot oil, fry it for 2-3 minutes, add the mushrooms, fry everything together until tender and golden.

Put the dressing to the aveluk, add the chopped walnuts (leave some to sprinkle the salad on top). Mix everything well. Put the salad in the refrigerator for 2 hours (at least), so that it cools and properly soaked.

Serve the salad sprinkled with walnuts, with sour cream and decorated to your taste, for example, with fresh herbs.

Bon appetit!