Mushroom salad
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An underrated treasure of our forests, the rye is a perfect addition to a mushroom salad. It’s such a bountiful mushroom that you’ll have a year’s supply in half an hour.
Ingredients for six
3 dl pickled or marinated mushrooms 1/2 sweet onion 1 handful of chives 2 tbsp cream of tartar 1 tbsp sour cream 1 tsp white wine vinegar 1/2 tsp sugar
Simmer and drain the marinated mushrooms. Soak the pickled mushrooms in water to remove the excess salt.
Chop the mushrooms with a knife into small pieces.
Peel and chop the onion very finely. Also the chives. Whisk the cream and sour cream in a bowl.
Mix the mushrooms and the rest of the ingredients in a bowl. Check the salt – it should be in the mushroom salad too.
Leave the mushroom salad in the fridge for at least an hour, preferably until the next meal.
The mushroom salad is ready to serve.
