Salad with mushrooms and brains with lemon juice

For this recipe you will need:

200 g mushrooms

300 g brains

3 pcs. egg

2 Art. l. lemon juice

parsley (green) - to taste

Brains clear of films and drop into boiling water (2-3 cups), add 1 teaspoon of salt, 1 tablespoon of vinegar and half a bay leaf. Cook for about 10 minutes at an average power, and then removed from the broth and allowed to cool. Cut into slices and place in a bowl.

Finely chop the boiled eggs. Mushrooms boil over medium heat until tender. Brains sprinkle eggs, salt, add mushrooms and pour the sunflower oil or vinegar. Sprinkle with parsley and garnish with slices of pickled cucumber.