Marinated Mushroom and Rice Salad
Cooked rice is what makes this salad soft and surprisingly filling, while marinated mushrooms bring a springy bite and a tang that cuts through the rich dressing. That dressing is a Soviet-era standby: smetana (full-fat sour cream – Western sour cream works fine) loosened with a little mayonnaise. A full 10 oz (300 g) of green onion goes in, not as a garnish but as a real ingredient, for freshness and a gentle bite.
Rice salads like this were once a thrifty way to “stretch” a party table for a crowd, and homemade pickled mushrooms turned an everyday bowl into something festive.
Three things worth knowing
- Cook the rice until fluffy and cool it completely before mixing, or the salad clumps into paste.
- Squeeze some marinade out of the mushrooms so the salad isn’t sour and watery.
- For a lighter dressing, drop the mayo and use sour cream with a spoonful of mustard instead.
Let it rest in the fridge 20 to 30 minutes so the flavors knit together.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Cook the rice in salted water.
Finely chop the boiled eggs and cut the mushrooms into cubes.
Combine everything, add the chopped green onion, and season with salt.
Dress with a mixture of mayonnaise and sour cream, then garnish with herbs.
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