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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!)"


  • 150 g Pine Mushrooms trimmed and sliced and smaller ones left whole

  • 100 g Portabello or Swiss Brown Mushrooms trimmed and sliced

  • 100 g button mushrooms really small or cut in half

  • 200 ml red wine vinegar

  • 200 ml Water

  • 60 ml Extra Virgin Olive Oil

  • 3 eschallots finely sliced

  • 2 spring onions finely sliced

  • 2 sprigs Dill picked and torn

  • 4 sprigs Parsley picked and torn

  • 2 small Chilli's finely chopped

  • 150 g Sour Cream

  • 0.5 Clove Garlic finely sliced

  • Black pepper

  • Salt Flakes


  • 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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