Mushroom salad

Name: Mushroom salad
Ingredients: 1 kg fresh mushrooms; 2000 ml water; 500 g boneless chicken breast; 1500 ml water; 1 raw egg yolk; 1 hard-boiled egg yolk; 300 ml oil; 1 teaspoon salt; 3 small pickles (150 g); 15 g fresh parsley (optional); 15 ml sour cream (optional); 500 ml water

Salad - Mushroom salad by Daiana L. - Recipia

This mushroom salad holds together thanks to well-drained mushrooms, with pieces of chicken and pickles. It has a creamy texture and a tangy taste, with the mushrooms remaining its main feature. I chop them with a knife, not too finely, so you can feel the pieces in the salad. Prep: 20 minutes. Cooking: 45 minutes. Rest: 60 minutes. Total time: 125 minutes. Servings: 8. Approximately 430 kcal and 19 g protein per serving.

Ingredients

For the mushrooms

1 kg fresh mushrooms
2000 ml water

For the chicken breast

500 g boneless chicken breast
1500 ml water

For the mayonnaise and salad

1 raw egg yolk
1 hard-boiled egg yolk
300 ml oil
1 teaspoon salt
3 small pickles (150 g)
15 g fresh parsley (optional)
15 ml sour cream (optional)
500 ml water

Preparation

1. Clean the mushrooms, rinse them in cold water and put them on to boil in 2000 ml water. Boil for 15 minutes, until tender, then drain and press them gently with a spatula. 2. Put the chicken breast in 1500 ml water and boil for 20 minutes, until it is no longer pink in the center. Drain it. 3. Boil an egg in 500 ml water for 10 minutes, until hard-boiled. Keep the cooked yolk and let it cool along with the mushrooms and chicken. 4. Let the mushrooms, chicken and cooked yolk cool for 30 minutes. Meanwhile, make the mayonnaise with the raw yolk, cooked yolk and 300 ml oil, adding the oil gradually; season with 1 teaspoon salt. 5. Chop the mushrooms and chicken breast finely. Cut the pickles and drain them well. 6. Mix everything with the mayonnaise. If you like, fold in 15 g fresh parsley and 15 ml sour cream as well. Taste and add more salt only if needed. 7. Cover the salad and refrigerate it for 30 minutes before serving.

Notes

Serve it on slices of fresh or toasted bread. Its texture is reminiscent of Romanian boeuf salad, but the mushrooms make it softer and less compact. I chopped the mushrooms in my Philips food processor and they came out finer than I wanted; a knife keeps the pieces larger. Choose firm mushrooms with the caps still closed. Small ones soften faster, so check them after 12 minutes and boil them a little longer if they are still firm. If the pickles are too salty, rinse them briefly and pat them dry before cutting. The salad keeps covered in the fridge for up to 3 days and can be made a day ahead. For a version with herbs, add 15 g parsley and 15 ml sour cream; eggs are the main allergen, and sour cream adds dairy.