Mushroom salad

Name: Mushroom salad - Artemisa D.
Ingredients: 500 g fresh champignon mushrooms; 200 g smoked fillet; 4 tablespoons mayonnaise; 200 g sour cream; 1 teaspoon grated lemongrass; salt; pepper; dill

Salad - Mushroom salad by Artemisa D. - Recipia

Mushroom salad with smoked tenderloin is easy to prepare and doesn't require many ingredients. The mushrooms are boiled first, then combined with a mayonnaise and sour cream dressing, dill, pepper, and lemongrass. The tenderloin adds a smoky flavor and a heartier texture, and the mushrooms should be well-drained to prevent the salad from being watery. It is important that after boiling, the mushrooms are rinsed with cold water and left to drain again. I don't rush this step because the dressing binds better when the mushrooms aren't overly wet. Quick Info Total time: about 25-35 minutes, depending on preparation time and how well the mushrooms drain Preparation time: about 10-15 minutes Cooking time: 15-20 minutes to boil the mushrooms Servings: the exact number of servings is not specified; the quantity is suitable for a family salad bowl Difficulty: easy Recipe type: cold salad with mushrooms and smoked tenderloin Ingredients 500 g fresh champignon mushrooms 200 g smoked tenderloin 4 tablespoons mayonnaise 200 g sour cream 1 teaspoon of lemongrass, finely chopped Salt, to taste Pepper, to taste Dill, to taste The recipe description mentions that the mayonnaise is made from an egg yolk. The amount of oil needed for its preparation is not specified, so you can use store-bought mayonnaise in the indicated quantity of 4 tablespoons, or homemade mayonnaise if available. Preparation Method 1. Clean and slice the mushrooms Wash the champignon mushrooms well and slice them. Keep the stems as they are used in the salad along with the caps. The slices should not be too thin; a regular thickness is sufficient so they maintain their shape after boiling. 2. Boil the mushrooms Place the sliced mushrooms in a pot with salted water. Boil them for 15-20 minutes. The time is counted from when the water starts to boil, and the mushrooms should be cooked before being added to the salad. 3. Drain and cool the mushrooms After boiling, drain the mushrooms. Rinse them with cold water, then let them drain again. This step helps cool them down and, more importantly, removes any excess water left after boiling. Don’t add them immediately to the dressing while they are still very wet. 4. Prepare the dressing Put the mayonnaise in a bowl and add the sour cream. Season with salt, pepper, dill, and a teaspoon of lemongrass. Mix well until you achieve a smooth dressing without separate areas of mayonnaise and sour cream. In the initially described version, the mayonnaise is made from an egg yolk, then combined with sour cream and seasonings. For the recipe with the ingredients listed here, 4 tablespoons of mayonnaise are used. 5. Cut the tenderloin Cut the smoked tenderloin into small cubes. It's easier to mix into the salad if the pieces are similar in size, but they don’t need to be perfectly uniform. 6. Mix the salad Add the cubed tenderloin and well-drained mushrooms to the bowl. Gently mix until all the ingredients are coated with the dressing. If needed, taste and add more salt or pepper, keeping in mind that the smoked tenderloin is already salty. The mushroom salad can be served once the ingredients have been mixed. The recipe does not specify a resting or cooling time, so there is no need for an additional step. Why I make the recipe often I love this recipe because it uses easily found ingredients and doesn't require complicated preparation. The boiled mushrooms blend well with the creamy dressing, and the tenderloin makes the salad hearty enough to be more filling than a simple mushroom salad. It's also useful when you need a cold dish for a meal. It’s made in a single bowl after the mushrooms are boiled, and the most important concern is to drain them well. The rest involves cutting the tenderloin and mixing the ingredients. Tips Use the mushrooms with the stems, as specified in the recipe. After cutting, wash them and boil them in salted water for 15-20 minutes. Don’t skip rinsing with cold water and the second draining. Mushrooms retain water after boiling, which can thin the mayonnaise and sour cream dressing. Let the mushrooms drain as well as possible before adding them to the dressing. There’s no need to press them, as they can break, but it’s important not to add them immediately after draining. Add salt gradually. Both the mayonnaise and the smoked tenderloin may already contain salt, and the final amount depends on the products used. Lemongrass is added in the indicated amount, one teaspoon finely chopped. Its flavor is easier to control when mixed first into the dressing. Substitutions No direct substitutions for ingredients are specified for this recipe. If you don’t use homemade mayonnaise, you can use prepared mayonnaise, keeping the quantity of 4 tablespoons mentioned in the ingredient list. It is not advisable to change the amount of sour cream without adjusting the texture as it is part of the dressing base along with the mayonnaise. Additionally, the smoked tenderloin is the ingredient that brings the smoky flavor to the recipe. Variations The basic recipe remains the same whether you choose to make the mayonnaise from an egg yolk, as per the original description, or use store-bought mayonnaise. In the first case, the amount of oil needed is not specified in the source, so you should use pre-made mayonnaise, totaling 4 tablespoons, to maintain the ingredient proportions. You can adjust the taste with salt, pepper, dill, and lemongrass without altering the rest of the steps. No other ingredients or additions are indicated in the original recipe, so variations should only be made if you want a personal adaptation. Serving Ideas Serve the salad cold or at your preferred temperature after preparation. It can be placed in a bowl and offered as a cold salad at the table. It is also suitable for a platter of cold dishes, as it is easy to eat with a fork and does not require heating. Frequently Asked Questions How long should the mushrooms be boiled? Champignon mushrooms should be boiled in salted water for 15-20 minutes. After boiling, they are drained, rinsed with cold water, and left to drain again. Are the mushroom stems used as well? Yes. The mushrooms are sliced including the stems and are used whole in the salad. Why should the mushrooms be rinsed after boiling? Rinsing with cold water cools them down and helps remove any residual water after boiling. They should then be left to drain again so that the dressing does not become too liquid. Can I use store-bought mayonnaise? Yes. The ingredient list specifies 4 tablespoons of mayonnaise. The description also mentions making mayonnaise from an egg yolk but does not provide the amount of oil, so prepared mayonnaise is a practical option. When is the tenderloin added? The tenderloin is cut into cubes and added to the dressing along with the well-drained mushrooms after the dressing has been mixed with sour cream and seasonings. Nutritional Values The values below are estimates for the entire amount of salad and can vary depending on the type of mayonnaise, sour cream, and tenderloin used. Since the recipe does not specify the number of servings or the exact composition of the mayonnaise, a precise value cannot be calculated. For the entire recipe: approximately 1,500-1,800 kcal, 45-55 g protein, 125-150 g fat, and 25-35 g carbohydrates. If the salad is divided into 6 servings, one serving would have approximately 250-300 kcal, 8-9 g protein, 21-25 g fat, and 4-6 g carbohydrates. The majority of the calories come from mayonnaise, sour cream, and tenderloin, while the mushrooms contribute a smaller amount of calories and carbohydrates. Storage and Reheating Store the salad in the refrigerator in a covered container. Since it contains mayonnaise, sour cream, and boiled mushrooms, it is best consumed cold and not left at room temperature for long. The salad is not meant to be reheated. It is served cold, and reheating would change the texture of the dressing and mushrooms. If prepared in advance, mix well before serving and check the texture; the mushrooms may release some water over time, even if they were drained before mixing.

Mushroom salad

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