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Pickled Mushroom Salad

A tasty addition to antipasto or mezze table, with bread, or served with spicy sausages, grilled or roasted poultry, veal chops or schnitzel.
"This salad will keep a day or two in the fridge if you have leftovers (but I doubt you will!)"



  • 1.

    Add vinegar and equal parts water to wide based pot.

  • 2.

    Add two good pinches of salt, and bring to boil quickly.

  • 3.

    Add mushrooms all at once and force under the liquid with a spoon.

  • 4.

    Simmer for 3 minutes, until mushrooms change colour, the drain in colander.

  • 5.

    Discard liquid and stir through the sliced ecshallot, then leave to cool slightly.

  • 6.

    Add sour cream to large bowl and stir to soften up slightly.

  • 7.

    Add ½ the virgin oil, add chilli, garlic, spring onion, dill and parsley, then add the warm mushrooms and fold through.

  • 8.

    Season generously with salt flakes and pepper.

  • 9.

    Spread the salad out on a shallow platter and drizzle with extra virgin oil.

  • 10.

    Garnish with any extra parsley and dill.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Pickled Mushroom Salad.


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