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Salad with salted mushrooms, butter and cheese

Salad with Salted Slippery Jack Mushrooms and Cheese

Salad with salted mushrooms and cheese — simple, zesty, quick! You can make this salad several ways to suit your taste; this is the most common version right now. Some people prefer to grate the ingredients, but that comes out more like a spread than a salad. For looks, I cut everything into small cubes. The dressing goes in at the last moment, and it doesn't have to be mayonnaise — a mix of mayonnaise and sour cream, plain sour cream, or an oil-and-mustard dressing all work well. Serve this salad as an appetizer before the main course, garnished with fresh herbs.

naniki

Recipe author

Salad with salted mushrooms, butter and cheese

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Composition / ingredients

Servings:

Mushrooms (salted)

200

Apples

Hard cheese

200

Mayonnaise

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 52 % 13 g

Carbohydrates 16 % 4 g

163 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

For the salad, take salted mushrooms (pickled ones work too) — in this case salted slippery jacks. Add an apple, preferably sweet, some green onion, and any hard cheese; I'm using Parmesan. For the classic dressing, use a good mayonnaise (avoid mayonnaise sold in plastic packaging).
Step 2:

My apple is freshly harvested with no coating, so I didn't peel it. If your apples are treated with a paraffin coating, be sure to peel them. Quarter the apple, remove the core, and cut it into small slices or cubes.
Step 3:

Rinse the salted mushrooms if needed, drain them in a sieve, and let the water run off. Slice the mushrooms thinly, unless you started with small ones like honey mushrooms or button mushrooms — those can be halved or left whole.
Step 4:

Finely chop the cleaned, washed green onion.
Step 5:

Cut the cheese into small cubes too.
Step 6:

Put all the ingredients in a bowl, add mayonnaise and black pepper to taste, and mix.
Step 7:

Serve the mushroom-and-cheese salad garnished with fresh herbs, either in individual bowls or family-style. You can also add a hard-boiled egg to this salad.

If you have salted mushrooms on hand, you can throw this salad together very quickly and easily when guests arrive.
A minimal set of ingredients and a fresh taste will make this simple salad a regular on many tables! And its flavor changes not only with different kinds of apples and mushrooms, but also with how you cut them. Try it and see for yourself: you can grate the cheese and apples. And the mushrooms can be pickled, salted, raw (only the kinds safe to eat raw!), boiled, or fried. Instead of green onion, you can use a mild regular onion — and if needed, soak it in boiling water to take out the bitterness.
Dill or parsley goes very well here.
Wash the apples with a brush or stiff sponge under running water, even if you plan to peel them.