Mushroom salad with celery and sweet pepper

6 servings

30 minutes

This salad is a harmony of earthy mushrooms, aromatic celery, and sweet peppers that come together in a rich and multifaceted flavor. The white dry wine adds sophistication to the dish, highlighting the depth of the mushroom aroma, while garlic and lard add piquant notes. This is an author’s recipe that can be a wonderful addition to a meal or a light standalone dish. Its freshness and balance of flavors make it ideal for both an everyday dinner and a festive table. The taste is pleasantly rich with a slight acidity from vinegar and the spicy sharpness of black pepper, while the texture delights with variety—from soft mushrooms to crunchy vegetables. It can be served warm or chilled, with a subtle aroma of vegetable oil that completes the flavor palette.

Energy value per serving

• Calories: 329.7
• Proteins: 3.4g
• Fats: 32.4g
• Carbohydrates: 6.6g

Ingredients

• Fresh mushrooms: 300 g
• Celery root: 200 g
• Sweet pepper: 200 g
• Salo: 50 g
• Dry white wine: 2 ml
• Vinegar: 1 tbsp
• Vegetable oil: 8 tbsp
• Garlic: 5 clove
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Crush the garlic with salt.

   Required ingredients:

   • Garlic: 5 clove
   • Salt:  to taste

2. Cut the fat into cubes.

   Required ingredients:

   • Salo: 50 g

3. Fry finely chopped mushrooms with garlic and bacon.

   Required ingredients:

   • Fresh mushrooms: 300 g
   • Garlic: 5 clove
   • Salo: 50 g

4. Pour in the wine and simmer for 5-7 minutes.

   Required ingredients:

   • Dry white wine: 2 ml

5. Cut the celery root and pepper into strips.

   Required ingredients:

   • Celery root: 200 g
   • Sweet pepper: 200 g

6. Mix with mushrooms.

   Required ingredients:

   • Fresh mushrooms: 300 g

7. Add vinegar and vegetable oil. Season with salt and pepper to taste.

   Required ingredients:

   • Vinegar: 1 tablespoon
   • Vegetable oil: 8 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste