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Pickled Mushroom Salad

Recipe by Karen Martini

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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!)"

Ingredients

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
½ clove garlic finely sliced
Black pepper
salt flakes

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Method

Add vinegar and equal parts water to wide based pot.
Add two good pinches of salt, and bring to boil quickly.
Add mushrooms all at once and force under the liquid with a spoon.
Simmer for 3 minutes, until mushrooms change colour, the drain in colander.
Discard liquid and stir through the sliced ecshallot, then leave to cool slightly.
Add sour cream to large bowl and stir to soften up slightly.
Add ½ the virgin oil, add chilli, garlic, spring onion, dill and parsley, then add the warm mushrooms and fold through.
Season generously with salt flakes and pepper.
Spread the salad out on a shallow platter and drizzle with extra virgin oil.
Garnish with any extra parsley and dill.