Marinated Mushroom and Green Pea Salad
A hearty throw-together salad led by marinated mushrooms — button or honey mushrooms in their tangy pickling brine. That vinegary edge is what carries the dish: it cuts the richness of the mayonnaise and sits well against soft boiled egg and sweet green peas.
The one step not to skip: tip the mushrooms into a colander and let the brine drain thoroughly, squeezing the larger ones a little. Skip it and the extra liquid thins the mayonnaise, leaving you with a watery salad within the hour.
Use a firm hard cheese and grate it on the coarse side for body. The scallions are here as much for color as for flavor, so be generous. You can layer it and let it sit, or just mix and serve. For contrast, scatter a handful of crisp fried onion over the top.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Finely chop the mushrooms and cheese.
Add the green peas, chopped green onion, and chopped boiled eggs.
Dress with mayonnaise and mix.
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