Mushroom Salad with Corn

Ingredients

1000 g mushrooms

3 onions

3 carrots

4 eggs

1 can canned corn

Sour cream

Olive oil

Salt

Pepper

Wash the mushrooms, slice them, and place them in a frying pan. Cook in their own juices, adding a light salt. Once all the liquid has evaporated, cool the mushrooms.

Separately, fry the diced onion in a small amount of vegetable oil, and fry the grated carrots separately, using a minimum of oil.

Mix the cooked mushrooms, onions, and carrots, add the corn, diced hard-boiled eggs, season with pepper, and brush lightly with sour cream.

Bon appétit!