Lung Salad with Mushroom Flavor
A thrifty salad that shows offal can taste genuinely good with a couple of tricks. The base is boiled lung, sliced into fine strips; on its own it’s bland, so the flavor comes entirely from crushed mushroom bouillon cubes scattered over the lung while it’s still warm.
It’s an old kitchen trick: the dry concentrate is slowly drawn into the lung’s spongy, porous tissue and saturates it with a mushroomy umami. That’s why this one is made ahead — a few hours in the fridge let the flavors settle and deepen.
Good to know: rinse the lung well and simmer it about an hour in lightly salted water, skimming the foam. Drain the fried carrot and onion of excess oil, or the mayonnaise dressing will slide right off. A little fresh dill or some chopped dill pickles adds a welcome sour note to cut the richness.
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Ingredients
Instructions
Boil the lung (about 1 hour) and cut it into fine sticks.
Sprinkle the cut lung with crushed mushroom bouillon cubes.
Separately, fry the carrot and onion in vegetable oil, then drain off the excess oil.
Mix the vegetables with the lung and dress with mayonnaise.
It's best to make the salad ahead so it can steep with the bouillon cubes.
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