Mushroom salad with mayonnaise and pickles
The first time I made it, I was too rushed. I didn't drain the mushrooms properly, everything turned out too watery, and the cucumbers sabotaged my mayonnaise – the salad ended up sitting in water at the bottom of the bowl, and halfway through the meal, I felt like saying, “Alright, let’s eat something else.” But I didn’t give up because it has that familiar taste of childhood, when I would always find remnants of mayonnaise on my plate and rush to scoop them up with bread. Now I don’t stress about making it perfect, but I’ve picked up a few tricks that I keep testing and adjusting since nothing stays the same for me; I change something every time.
It takes about 30-40 minutes to prepare, unless you take your time cooling the mushrooms (I often leave them on the windowsill to catch some cool air). From the quantities below, I easily get 4 servings, and there’s nothing fancy about it. You can make it with your eyes closed, meaning you don’t have to be a great cook – just have the desire to mix and taste. You don’t need fancy utensils: a pot for boiling, a cutting board, a knife, a bowl, and that’s about it.
Why do I keep making this salad? Because it goes with anything – for a quick meal, for guests, for a casual evening spread, or for packing. It saves me when I don’t want to waste time on roasts but still want something filling and refreshing. Plus, it’s the kind of recipe where you can juggle whatever you have in the fridge. And honestly, whenever I cook mushrooms, it feels like I’ve made something “cleaner,” lighter. Well, unless you use all the mayonnaise in the world. It’s the only mayonnaise salad I eat without feeling guilty.
1. The first and fluffiest step is to deal with the mushrooms. When I have time, I clean each mushroom from stem to cap, but if I’m tired, I just rinse them under running water and tear off anything that looks “suspicious.” I cut them into small cubes, not worrying about perfect shapes. I usually steam them directly, but if not, I boil them in water with a little salt. Steaming is quicker and doesn’t require extra water, but who’s going to set up equipment for a bowl of salad? Boil for about 8-10 minutes, drain them well – that’s important, so they don’t release “juice” – and let them cool as quickly as possible. I cool them in a strainer and squeeze them a bit with a spoon if they seem “soggy.”
2. The pickled cucumbers, this is where the fun begins. I prefer them more pickled, the small, crunchy ones. I cut them into small cubes (or slices if they’re thinner). If they’re too salty or too sour, I let them sit on paper towels for a few minutes to absorb some of the juice. I’ve had the salad turn out too watery, so I don’t add them without squeezing them a bit first. I toss them over the cooled mushrooms.
3. Mayonnaise. This is where everyone has their own habits. I always add one raw egg and one boiled egg to make it taste “milder.” I mash the yolks well with a fork, then I start pouring in the oil slowly, patiently, and whisking with a whisk. For oil, I use sunflower oil; it doesn’t leave a weird taste. In the end, I add salt, pepper, and a good squeeze of lemon juice (sometimes I add more if I know someone who prefers a tangier taste). If I’m in the mood and garlic is available, I add a small crushed clove, but it’s not mandatory; sometimes I leave the flavor simpler.
4. Dill, as much as you can handle. A big bunch, so you can really taste its aroma. I chop it finely, add it over the mushrooms and cucumbers, and mix carefully so it doesn’t turn into paste. Only after that do I add the mayonnaise, mix again with a wooden spoon, without rushing. That’s it. I taste it, add more salt and pepper if needed, and put the bowl in the fridge for at least half an hour, but often I don’t have the patience and dig in right away while it’s still warm.
A tip: if you use sweet cucumbers, like gherkins or something less pickled, it won’t taste the same at all. I know some people like it, but the salad lacks “character.” I’ve tried it with very finely chopped red onion; it works that way too, but usually, I don’t add it.
What I love about this recipe is that it goes with everything. If you make a platter with two or three cold dishes (beef salad, eggplant salad), this one is among the first to disappear, I swear. For drinks, it pairs well with a dry white wine, not too acidic, but not too sweet either, as that ruins the combination with the pickles. If it’s summer, it goes well with a nice lemonade or even a cold blonde beer. If you want a complete menu, you can pair it with baked potatoes or a simple, not too heavy roast – grilled chicken breast, for example. As an idea, a salad of raw veggies or a piece of hard cheese goes well alongside, but it’s not mandatory.
There are plenty of variations I’ve tested: with boiled egg cut into small pieces in the salad if you want it more substantial. Or with chopped green olives for an extra “bitterness.” You can also add a bit of parsley, but I feel it dilutes the flavor; dill is the base. I’ve seen some people add a bit of yogurt to the mayonnaise if you want it lighter, but honestly, that doesn’t inspire me. You can also use wild mushrooms if you have them, but be careful as they have a much stronger flavor, so don’t add too many. If you’re not in the mood for pickles, mix in some pickled bell pepper; it’s not bad at all and changes the whole story.
The best way to enjoy it is with fresh bread, preferably with a hard crust, or on some salted crackers if you want to seem “modern” at a party. It goes with any type of grilled meat but also works as a filling in a sandwich – I’ve tried it with whole grain rolls, and it’s not bad at all. If I want to elevate the meal, I add other salads (caviar, eggplant) next to it, and it becomes a “feast” without effort.
Questions I’ve received or heard, plus my answers, like among friends:
How long does it last in the fridge?
About 2 days without problems, but after the second day, the dill starts to wilt and the cucumbers release water. It’s best to eat it the day you make it or at the latest by the next day at lunch.
Can it be made without raw egg in the mayonnaise?
Yes, just with a boiled egg, you’ll get a “tamer” mayonnaise, a bit denser, but it’s no tragedy. Or you can use store-bought mayonnaise if you don’t feel like whisking – I’ve run out of eggs before, used the tube kind, and no one complained.
Can it be made vegan?
Yes, if you use vegan mayonnaise (there are versions made from soy milk or chickpeas), it works perfectly. And with mushrooms sautéed a bit in oil if you don’t want to boil them.
Can other vegetables be added?
Sure, but I don’t recommend bell peppers as they give too “loud” a flavor for the rest. Red onion, if you’re a fan. Don’t add tomatoes, as they release too much water.
Can I use another type of cucumber?
Yes, but if they’re sweet or semi-pickled, they won’t give the same “kick” in flavor. I’ve tried Bulgarian cucumbers too, but I didn’t like them; they were too “fragrant.”
Can it be frozen?
No. I wouldn’t recommend it; the texture changes completely, the mushrooms become “soggy” after thawing, and the mayonnaise separates badly. Eat it fresh.
In terms of calories, a decent serving (about 150g) has between 180 and 250 kcal, depending on how much mayonnaise you use and how “rich” the mushrooms are. It has about 3-5g of protein per serving, more fats due to the mayonnaise, but also a few carbohydrates from the cucumbers. It’s a fairly balanced salad if you don’t go overboard with the oil. For those watching their figure, you can reduce the amount of mayonnaise or use half low-fat yogurt. It doesn’t have very much sodium, as long as you don’t add too many salty cucumbers. If you use light mayonnaise or homemade, it’s better than any supermarket version, in my opinion. The only thing to watch out for is not to overeat it if you have liver or cholesterol issues, as classic mayonnaise isn’t exactly diet-friendly.
How do I store and reheat it? The truth is that it should never be reheated, that’s clear! Keep it in the fridge in a well-sealed container. You can keep it for up to 48 hours without worries, but no longer, as it starts to smell “stale” and the cucumbers get mushy. If you still want to “revive” it the next day, drain any excess liquid, add a bit of fresh mayonnaise or a splash of lemon, and mix gently. Do not freeze it under any circumstances.
Ingredients – and why I use them, not something else:
- Champignon mushrooms (about 500g): for texture, mild flavor, easy to find. They’re not expensive and give “body” to the salad. I’ve also used brown ones sometimes; they change the color a bit, but it’s no big deal.
- Pickled cucumbers (about 4, small): they add acidity and crunch, cutting through the heaviness of the mayonnaise. Never sweet, always sour.
- Eggs (1 raw, 1 boiled, for mayonnaise): to bind the sauce, making it creamy, not too “harsh” in flavor.
- Sunflower oil (about 100ml): the base for the mayonnaise, doesn’t impart a bitter taste like olive oil.
- Lemon juice (a tablespoon or more, to taste): to “break” the egg flavor and add a bit of zest. If you want it even tangier, you can add more.
- Salt, pepper: for flavor, of course, add to your taste.
- Dill (a good bunch): the main aroma, cutting through the monotony of the mayonnaise.
- Garlic (optional, 1 clove): only if you want a sharper taste.
1. The mushrooms are cleaned, washed, and boiled. I steam them, but it's not mandatory. They are left to cool and then diced. 2. The cucumbers are also diced and added over the chopped mushrooms. 3. I am used to preparing the mayonnaise from one raw yolk and one boiled yolk, to which I gradually add the oil. It is seasoned with salt and pepper, lemon juice is added, and finally crushed garlic. 4. Finely chopped dill is added to the mushroom mixture, and at the end, the mayonnaise. It is kept cold.
More lemon can be added for those who prefer a tangier salad.
Ingredients: 500 g champignon mushrooms, 4 pickled gherkins (I used mini gherkins), salt, pepper, 1 bunch of dill, mayonnaise: 2 egg yolks + 100 ml oil + 1 tablespoon lemon juice, 1 clove of garlic (optional)
