Ingredients for 3 mushroom salad recipe:
- 100g Portobello mushroom (1 medium size cap)
- 200g Chestnut mushrooms
- 100g Oyster mushrooms
- 2 garlic cloves
- 1 teaspoon of black and green pepper, 1/2 teaspoon of white pepper
- 1/2 onion finely chopped (or 1 small one)
- 1 jar of sour cream (about 170g)
- Chopped parsley
- Butter and olive oil
How to cook this
Clean the mushrooms first, I like to use a dry kithcen sponge to wipe the mushrooms clean. Don’t wash them under water, they will suck in water and get slimy, affecting the flavor. Chop the mushroom coarsely and do the same with parsley and finely chop the garlic. Melt butter in olive oil and add mushroom on the pan, add salt. In mortar crush the peppers and add a pinch of grinded peppers. Add garlic when the mushrooms start to shrink and when mushrooms are almost cooked, mix in chopped parsley.
Take the mushrooms of the heat and put cooked mushrooms into a bowl where you can mix everything together. Chop the onions and add in the mushrooms, pour in the sour cream and fold it in. Add rest of the pepper and some chopped parsley. Cover and leave in the fridge for minimum of 2 hours. Perfect as a side for about any dish or use as a sandwich topping.
This makes enough mushroom salad for 4 people. This mushroom salad recipe is one of my must have foods for Christmas.
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