Mushroom Salad - Extravagance House
- 500 g fresh button mushrooms boiled (200-250 g after boiling)
- 100-150 g pickled cucumbers
- 150-200 g mayonnaise (with or without egg, for lent)
Wash the mushrooms and boil in salted water and 50 ml vinegar for 7-10 minutes. Leave to cool for about 2 hours in a cold place.
Prepare the rest of the ingredients.
Dice the mushrooms and squeeze. Do the same with the pickles.
Mix the mushrooms, pickles, and mayonnaise. Add salt and pepper to taste.
If you wish, consume immediately. The salad tastes better when cold.
You can serve with Homemade Wholemeal Bread with Seeds.
Here you can find the recipe for Homemade Wholemeal Bread with Seeds.