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Mushroom salad with pickled honey mushrooms and ham

Mushroom Salad with Pickled Honey Mushrooms and Ham

Make this salad and treat yourself and your guests. The guests who tried it loved it. It's best to add the croutons (you can use wheat ones) shortly before serving so they don't get too soggy. You can swap the baked pork for pork loin, boiled-smoked pork collar, or any other smoked meats. This salad also goes well with boiled pork or beef tongue. In that case, use a little over half a beef tongue or 2-3 pork tongues.

Maria

Recipe author

Mushroom salad with pickled honey mushrooms and ham

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Composition / ingredients

Servings:

Ham (I used baked pork, but you can use chicken, turkey, or tongue)

300

Honey mushrooms (pickled)

200

Canned beans (white)

100

Pickled cucumbers

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 55 % 11 g

Carbohydrates 10 % 2 g

138 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 25 min

Step 1:

Get the ingredients ready. Drain the mushrooms in a sieve and let the liquid run off. Drain the liquid from the canned beans too and leave them to dry.
Step 2:

Cut the baked pork (ham) into thin strips.
Step 3:

Cut the cucumbers into strips too, roughly the same size as the pork.
Step 4:

In a salad bowl, combine the meat, pickled mushrooms, canned beans, and pickled cucumbers.
Step 5:

Dress the salad with mayonnaise.
Step 6:

Mix thoroughly. It's best to serve right away, while the croutons are still crisp and haven't gone soggy. If you're not planning to serve the salad within the next half hour but are making it ahead, it's better not to add the croutons. Add them just before serving instead.

In this salad, I brought together all my favorite ingredients. Until recently, I was wary of trying store-bought canned mushrooms, and I'd never made a single dish with them. The only pickled mushrooms I'd tried were my grandmother's. But those jars vanished on their own, and it never occurred to anyone to add such mushrooms to salads — why waste good mushrooms! But at my mother-in-law's birthday, I tried her salad with tongue and pickled honey mushrooms and was simply amazed by how well all the ingredients went together. There were no croutons in it, though — I added those myself.
This time, for my birthday, I didn't have time to cook the tongues, so I replaced them with baked pork, left out the cheese and eggs, and added canned beans. The salad turned out every bit as delicious and was the first to disappear from the table. My guests couldn't stop praising it. As for me, there's nothing to say — I just savored the flavor.
Enjoy!