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Su-chef's quick mushroom salad

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Ingredients for 6 servings:

  • 2 jars of mixed mushrooms, 500g each
  • 5 small jar mushrooms (birch boletus)
  • 2 large onions
  • 1 can of corn
  • ½ head garlic, squeezed
  • 3 tbsp salt
  • 2 tbsp pepper
  • 10 tbsp vinegar (brandy vinegar)

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Drain the mushrooms in a large colander and rinse briefly with cold water. While the mushrooms are draining, finely chop the onions and place them in a large bowl. Drain the corn and add them to the bowl with the mushrooms. Add the spices and crushed garlic and mix well. Let the mixture sit overnight in a cool place (refrigerator). Season again one hour before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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