Mushroom salad with cucumbers and mayonnaise
Mushroom salad with pickles and mayonnaise
When I need something quick to put on the table for a meal with friends or for an evening snack, I make this mushroom salad with pickled cucumbers and mayonnaise. I got it from Ela 68 on the forum, and since then, I've made it quite often. It's the kind of recipe you keep handy: simple ingredients, nothing complicated, but very practical and filling, great on toasted bread or as a side dish.
Quick info
Total time: 40-50 minutes
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Servings: 4-6, depending on portion sizes
Difficulty: easy
Recipe type: cold salad, quick snack, buffet dish
Ingredients
500 g fresh champignon mushrooms
3-4 pickled cucumbers (not too large)
4-5 tablespoons homemade mayonnaise (made from one boiled and one raw yolk, oil, and 1 teaspoon of mustard)
1 egg white (the one left after using the yolk for mayonnaise)
1 bunch of dill
2 cloves of garlic
salt, pepper to taste
Preparation method
1. Clean the mushrooms from the thin skin on the surface, rinse them with cold water, and boil them whole in a pot of water with salt. Cook them until they soften but remain firm, about 20 minutes. Drain well and let them cool on a plate.
2. In the meantime, dice the pickled cucumbers into small cubes and place them in a sieve to drain excess liquid. If they are very sour or too salty, you can taste them and decide if you want to let them drain longer.
3. Prepare the mayonnaise: mash the boiled yolk and mix it with the raw yolk, a teaspoon of mustard, and gradually add oil. Blend until you achieve a thick mayonnaise. Do not add salt until you have tasted it, depending on how salty the cucumbers are.
4. Cut the cooled mushrooms into small cubes. Place them back in a sieve and let them drain for another 5-10 minutes to avoid excess water in the salad.
5. Cut the boiled egg white (the one left from the mayonnaise) into small cubes.
6. In a large bowl, mix the drained mushrooms, cucumbers, egg white, and crushed or grated garlic. Add the finely chopped dill.
7. Add salt and pepper to taste, mix everything, then incorporate the mayonnaise.
8. Cover and refrigerate for at least an hour before serving.
Why I make this recipe often
It's one of the quickest salads I can make when I have mushrooms on hand. It keeps well for a few hours in the fridge, spreads easily on toasted bread, and has a fresh taste, even with mayonnaise. I like that it’s not picky about ingredients and can be adapted based on what I have in the fridge.
Tips and variations
Tips
- Let the mushrooms and cucumbers drain well, so the salad doesn't turn out too watery.
- Fresh dill makes a difference in taste, but add according to preference, not all at once.
- The boiled yolk helps the mayonnaise be more stable; do not skip this step.
Substitutions
- You can use store-bought mayonnaise if you're short on time, but the taste will be different.
- If you don't want dill, you can use parsley, but it's not as flavorful.
- Garlic can be adjusted to taste or omitted if you prefer.
Variations
- If you don't feel like making mayonnaise, you can use Greek yogurt mixed with a bit of mayonnaise (it's not the classic recipe, but it's an easier option).
- You can add a bit of finely chopped green onion.
- It also works with steamed mushrooms if you have a steamer.
Serving ideas
- The best is on slices of toasted bread.
- It can be served as an appetizer, in small cups or on canapés.
- It also works as a side dish alongside cold cuts.
Frequently asked questions
1. Can I use canned mushrooms?
Yes, but the texture won't be as firm. If you use canned mushrooms, drain them very well and rinse them beforehand.
2. What type of cucumbers are suitable?
Pickled cucumbers in vinegar, not too soft, are the best. If they are very salty or sour, let them drain and taste before adding them to the salad.
3. Can the salad be made in advance?
Yes, it can be prepared 2-3 hours in advance. It can also stay overnight in the fridge, but the cucumbers will release more liquid, so mix it again before serving.
4. Can I omit the egg from the mayonnaise?
If you don't want to use raw egg, you can make it only with boiled yolk and a bit of mustard, but the texture will be denser.
5. What do I do if I have too much liquid in the salad?
If you notice that liquid has accumulated, drain the liquid with a spoon before serving.
Nutritional values
Estimate for one serving (out of 6 servings): approximately 170-200 kcal.
Protein: 4-5 g
Fat: 13-15 g (mayonnaise is the main source)
Carbohydrates: 5-6 g
Fiber: 1-2 g
Values are approximate and depend on the exact amount of mayonnaise and the type of cucumbers used.
Storage and reheating
The salad keeps in the fridge, covered, for up to 24 hours. I do not recommend keeping it longer, as the mushrooms and cucumbers release water. It is to be served only cold. If there is liquid on the surface, drain it before putting it on bread.
Ingredients: 500 g of champignon mushrooms, 3-4 pickled cucumbers in vinegar, 4-5 tablespoons of homemade mayonnaise, 1 egg white (left from the mayonnaise), 1 bunch of dill, 2 cloves of garlic, salt, pepper.
