“Mushroom” Salad with Honey Mushrooms
Three cans opened and the appetizer is basically done: marinated honey mushrooms, green peas, and a little hard cheese. If you’ve never cooked with them, honey mushrooms (openky) are small wild mushrooms sold pickled in jars across Eastern Europe; their tiny springy caps hold their shape and carry a tangy, spiced note from the marinade. Any jarred marinated mushroom, including button mushrooms, stands in fine.
The one step that makes or breaks it: drain the mushrooms hard in a colander. Leftover marinade thins the dressing, and the salad goes watery and sour within an hour.
A few working tips
- Grate the cheese coarsely, not fine — fine shreds turn to paste in the dressing.
- Sour cream (smetana, roughly full-fat sour cream) reads fresher; mayonnaise reads richer. Split the difference and use both.
- Scatter a handful of croutons on just before serving for crunch.
Serve chilled with herbs.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Drain the marinade from the honey mushrooms, set the mushrooms in a colander, then transfer them to a salad bowl.
Chop the egg. Grate the cheese on the coarse side of a grater and add it to the mushrooms.
Mix the peas with the rest of the ingredients, season to taste with sour cream or mayonnaise, and stir to combine.
To serve, garnish the salad with sprigs of fresh herbs.
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