Warm salad with mushrooms and sour cream sauce
6 servings
40 minutes
A rustic theme, in which, of course, it is ideal to use wild mushrooms and thick, like cream cheese, farm sour cream
1
Boil the potatoes in salted water, peel them, and cut into large cubes.
- Potato: 1 kg
- Salt: to taste
2
Finely chop garlic and parsley, heat ghee in a pan, and fry the mushrooms until done. Wash and slice the white mushrooms, rinse the chanterelles, cut large ones into segments, and boil the honey mushrooms in salted water for twenty minutes, then dry on a towel. All mushrooms should be dry to avoid excess moisture, so fry them in batches. When the mushrooms are nearly ready, add a pinch of chopped garlic and parsley, stir, fry for another minute, then add a bit of lemon juice, salt, and pepper, and remove from heat.
- Garlic: 6 cloves
- Parsley: 20 g
- Melted butter: 50 g
- Mushrooms: 500 g
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
3
In a bowl, mix mustard with sour cream, ground cumin, finely chopped green onions, and dill.
- Grainy mustard: 1 tablespoon
- Sour cream 20%: 200 g
- Ground cumin (zira): pinch
- Green onions: 30 g
- Dill: 10 g
4
Chop the celery into small cubes and the onion into thin strips.
- Celery: 1 stem
- Red onion: 1 head
5
In a deep bowl, mix potatoes, fried mushrooms with onions, celery, and sour cream sauce. Serve while the mushrooms are warm, as a salad or as a side dish. However, this salad is also quite good cold.
- Potato: 1 kg
- Mushrooms: 500 g
- Red onion: 1 head
- Celery: 1 stem
- Sour cream 20%: 200 g