Pickled Wild Mushrooms Salad Recipe
There is nothing simpler than Pickled Wild Mushrooms Salad Recipe. It’s very fast and simple salad. Cooking time – 5 minutes.
For this salad (for 2 portions) is required:
- 100-150 gr of marinated Boletus (or pickled Lactarius and/or Russula) mushrooms
- fresh green young onion and garlic
- pinch of sea salt
- fresh dill
- 1 tea spoon of olive or soy oil
In principle, this salad can be cooked out of any type of wild pickled mushrooms (Boletus, Leccinum, Suillus, Lactarius or Russula species). However I would not recommend to mix pored (Boletus, Leccinum, Suillus) and gill (Lactarius, Russula) mushrooms in one salad as each preserved mushroom type has its own unique aroma.
On photos in this post you can see salad from various Boletus mushrooms.
At first, taken out of jar mushrooms should be washed in the cold tap water (change water several times). Too big pieces of mushrooms should be cut into one-bite size. I put pickled mushrooms into salad bowl and add salt (Note! Taste pickled mushrooms first and if they are salty enough, do not add salt!) .
I cut 1 fresh young green onion (white and green parts), 1 fresh young green garlic (green leaves + white part) and 1 twig of dill. Then, I add part of each cut greenery so that it covers mushrooms as shown on the photo.
After careful mixing the mushrooms and greenery I add olive (soy) oil and leave the salad for about 20-30 minutes to absorb the aroma of fresh herbs. Before serving mix the salad again.
Surprise your family and friends! And… Enjoy your meal!
