One of the classic ways to pickle mushrooms for the winter is blanching them with salt. And a classic way to use the blanched mushrooms is of course a creamy salad. This recipe starts from fresh mushrooms but is really meant for blanched ones.- 500 g mushrooms (for example russulas or milk-caps)
- salt
- 1 onion
- 2 tablespoon vegan mayonnaise
- 1 dl soy yogurt
- punch of fresh chives
- black pepper
- sugar (just a pinch to break the sour taste)
Chop the mushrooms and blanch them in salty water. Cut the onion and the chives into lengthy pieces. Put everything into the same bowl and mix up.
Nutritional values / 760 g:
energy 401 kcal
fat 19 g
protein 19 g
carbohydrates 24 g
fiber 9 g
Nice mushroom recipes you have here! Would love to have this salad right here, right now!
ReplyDeleteHave to try and post some while the season is still on. :) But you know, after your comment I noticed I had marked couple of recipes with not even a mention of mushrooms with the tag "mushrooms". Honestly don't understand what I was thinking about.
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