Mushroom Salad with Vinegar

Sound familiar? We posted a mushroom salad recipe a year ago. Usually mushroom salad is made of salted milk caps, but this recipe uses fresh, and it’s much less salty than regular mushroom salad. I think there’s a mistake in the book, since it said 1 dl distilled vinegar, which is awfully lot for such a small batch of salad. I used only 1 tbsp, and it was still quite vinegary.

Mushroom Salad

0,5 l milk caps
water for boiling
1/4 (red) onion
1 tbsp distilled vinegar
1 tsp sugar
salt, white pepper
2 tbsp oat or soy cream

Boil the milk caps 5-10 minutes. Drain and allow to cool. Chop the mushrooms and put in a bowl. Combine chopped onion, vinegar, sugar, salt, pepper and cream. Mix with the mushrooms and serve.


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