Warm Salad with Mushrooms and Sour Cream Sauce

Salads | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A rustic dish that ideally calls for wild mushrooms and thick, cream cheese-like farmhouse sour cream.

Ingredients

Potato - 2 lbs
Morels - 17.6 oz
Spanish onions - 1 head
Garlic - 6 cloves
Parsley - 0.7 oz
Celery salt - 1 stalk
Lemon - ½ pieces
Ghee - 1.8 oz
Dill - 0.4 oz
Scallions - 1.1 oz
Dijon Mustard - 1 tablespoon
20% Sour Cream - 7.1 oz
Ground Cumin - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the potatoes in salted water, peel them, and cut into large cubes.

Step 2

Finely chop the garlic and parsley, heat ghee in a skillet, and sauté the mushrooms until cooked through. Clean the porcini mushrooms and slice them, rinse the chanterelles if they are small, and cut larger ones into segments. Boil the enoki mushrooms in salted water for twenty minutes and dry them on a paper towel. In general, all mushrooms should go into the skillet dry to avoid releasing excess moisture and to fry rather than stew. Therefore, fry them in batches to prevent them from clumping together and stewing, ensuring they actually fry. When the mushrooms are nearly ready, add a pinch of chopped garlic and a pinch of chopped parsley to the skillet, stir, and sauté for another minute, then drizzle with a bit of lemon juice, season with salt and pepper, and remove from heat.

Step 3

In a bowl, mix the mustard with sour cream, ground cumin, finely chopped green onions, and dill.

Step 4

Dice the celery into small cubes and slice the onion into thin strips.

Step 5

In a deep bowl, mix the potatoes, sautéed mushrooms with onions, celery, and sour cream sauce. Serve while the mushrooms are warm, either as a salad or as a side dish. However, this salad is also quite tasty when served cold.