Main Page
Salads
Salted pears under a fur coat with soy mayonnaise

Salted Milk Mushrooms "Under a Fur Coat" with Soy Mayo

A wonderful meatless take on the classic "fur coat" salad! Quick, simple, and delicious — and perfectly safe to serve during a fast. No bones))) (My husband somehow manages to find a bone even in a fish fillet.) It's a really tasty salad, a lean version of the beloved "herring under a fur coat" (a layered beet-and-vegetable salad). Soy mayo pairs beautifully with the vegetables and the milk mushrooms. Marinate the mushrooms and onion in a herring-style brine and you honestly can't tell them from real fish — you keep waiting to bite into a bone.

Elena Belashova

Recipe author

Salted pears under a fur coat with soy mayonnaise

Composition / ingredients

Servings:

Mayonnaise (soy)

180

Salted milk mushrooms (gruzdi) (salted)

250

Carrot

200

Beet

250

Potatoes

250

Onion (small)

Sea salt

Table vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 50 % 10 g

Carbohydrates 40 % 8 g

131 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:
Step 12:

Step 12:
Step 13:

Step 13:

0. You'd normally assemble this in a ring mold. We didn't have one, so we got creative: I cut the middle section out of a two-liter plastic bottle to make a tall, round salad ring. Also pickle the onion and grate the boiled or steamed root vegetables. 1. Start the main assembly with those wonderful salty, crunchy milk mushrooms. The real treat is the tiny ones with caps no bigger than a fingertip — but they're rare, though those don't even need chopping. Finely chop the mushrooms and spread them across the bottom of the mold. 2. Next, add a layer of pickled onion on top. 3. Then comes a layer of potato (season with salt if you steamed it), a layer of mayo, then a layer of carrot, a layer of beet, and another layer of mayo. 4. Tuck the salad away in the fridge for a few hours. Take it out and garnish with green onion and milk mushrooms.