Carrots and Stewed Mushrooms Salad

Ingredients:

• 3 shallots or 1 medium size onion
• 5-6 carrots (medium size)
• 7-8 field mushrooms
• 1 can of sweet peas (15 oz)
• 2-3 tablespoons of sour cream
• 1 tablespoons of olive or sunflower oil
• Salt by taste

How to make, step-by-step:

1. Prepare ingredients: boil carrots (with skins), get them out of water and let to cool down and skin; rinse and skin field mushrooms; drain liquid from peas:

   

2. Peel and dice shallots (or onions):

   

3. Warm up a frying pan with oil. Put shallots (or onions) to the frying pan and cook them over moderate heat until soft 10-15 mins (reduce heat if you see them getting dry):

   

4. Dice mushrooms and add them to the frying pan:

   

5. Let onions and mushrooms to stew in the juice mushrooms produce until mushrooms are ready, approximately 10-15mins, then season with salt and add 2-3 table spoons of sour cream:

   

6. Stir everything and let it cook for 2-3 minutes, then remove skillet from the burner to cool down:

   

7. While mushrooms are stewing, peel prepared boiled carrots, dice them with the same size as mushrooms before and put them to the salad bowl:

   

8. After 5-10 minutes of cooling down, pour mushrooms and shallots mix over carrots in the bowl and mix:

   

9. Add peas and mix everything together:

   

10. Carrots & Stewed Mushrooms salad is ready! Tastes good warm as well as cooled down: