To prepare a delicious mushroom salad, the first step is to choose the right mushrooms. You can opt for champignon mushrooms or pleurotus mushrooms, which are very flavorful. Start by washing the mushrooms under a stream of cold water to remove impurities. Make sure to clean them well, as mushrooms can gather dirt.
After cleaning the mushrooms, put a pot of water on the stove, add a tablespoon of salt and a little lemon juice – the latter will help maintain the white color of the mushrooms. When the water starts to boil, carefully add the mushrooms and let them boil for about 15-20 minutes. It is important not to leave them longer, as they may lose their crunchy texture. After boiling, strain the mushrooms and let them cool slightly. Then, gently squeeze them to remove excess water.
Once the mushrooms have cooled, slice them very thinly. They will better absorb the flavors from the dressing. In a large bowl, add the sliced mushrooms and prepare the mayonnaise. If you prefer a lighter version, you can use Greek yogurt instead of mayonnaise, which will add a fresh note to your salad. Add salt, pepper, mustard, lemon juice to taste, and if you like, a few crushed garlic cloves for extra flavor. Mix all the ingredients well, ensuring that each mushroom slice is evenly coated with the dressing.
For an appealing look and attractive presentation, arrange the salad on a platter or in a bowl. You can garnish the salad with sliced black or green olives, which will bring a color contrast and a salty taste, as well as thin slices of lemon, which will add a note of freshness.
This mushroom salad can be served both as a side dish and as an appetizer. It is a perfect choice for a festive meal or a picnic, considering that it is easy to prepare and very tasty. Try to let it chill in the refrigerator for about an hour before serving, to allow the flavors to blend harmoniously. Enjoy!
After cleaning the mushrooms, put a pot of water on the stove, add a tablespoon of salt and a little lemon juice – the latter will help maintain the white color of the mushrooms. When the water starts to boil, carefully add the mushrooms and let them boil for about 15-20 minutes. It is important not to leave them longer, as they may lose their crunchy texture. After boiling, strain the mushrooms and let them cool slightly. Then, gently squeeze them to remove excess water.
Once the mushrooms have cooled, slice them very thinly. They will better absorb the flavors from the dressing. In a large bowl, add the sliced mushrooms and prepare the mayonnaise. If you prefer a lighter version, you can use Greek yogurt instead of mayonnaise, which will add a fresh note to your salad. Add salt, pepper, mustard, lemon juice to taste, and if you like, a few crushed garlic cloves for extra flavor. Mix all the ingredients well, ensuring that each mushroom slice is evenly coated with the dressing.
For an appealing look and attractive presentation, arrange the salad on a platter or in a bowl. You can garnish the salad with sliced black or green olives, which will bring a color contrast and a salty taste, as well as thin slices of lemon, which will add a note of freshness.
This mushroom salad can be served both as a side dish and as an appetizer. It is a perfect choice for a festive meal or a picnic, considering that it is easy to prepare and very tasty. Try to let it chill in the refrigerator for about an hour before serving, to allow the flavors to blend harmoniously. Enjoy!
Ingredients
We need: -500 g mushrooms -500 g of mushrooms - 1 lemon juice (or lemon salt, but I do not recommend it) -1-2 teaspoons mustard -2 eggs -400-500 ml oil - salt - pepper -3-5 cloves of garlic, crushed - a few olives and lemon slices, for garnish