Mushroom Vinaigrette
Despite the name, this vinaigrette skips the usual beet and hands the lead role to braised button mushrooms, which give a soft, almost meaty base. Tomatoes and a firm apple bring the tartness, and a mustard-and-lemon dressing pulls the cold salad together. It’s an autumn dish, built for the fresh-mushroom season.
The two things that make or break it
First, braise the mushrooms properly: they’ll release liquid that needs to almost fully cook off, or the salad turns watery — but don’t discard that juice, since it forms the base of the dressing. Second, use a firm sweet-tart apple such as Granny Smith so it holds its shape against the tomatoes.
The mustard isn’t there for heat; it emulsifies the oil into a thicker, clingier sauce. No lemon on hand? A tablespoon of apple cider vinegar does the same job. Serve well chilled with dark rye bread.
Part of Eastern European cuisine — 68 more recipes in the section.
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Ingredients
Instructions
Leave small mushrooms whole or cut them in half, and cut large ones into pieces.
Braise the mushrooms in oil (1 tbsp) until fully done and cool.
Cut the tomatoes and apple into cubes and mix with the cooled mushrooms.
From the remaining oil, the juice released while braising the mushrooms, and the seasonings, make a sauce, adding the grated carrot and onion to it.
Dress the salad with the sauce and garnish with herbs.
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