Russian Pickled Mushrooms Food
RUSSIAN PICKLED MUSHROOMS
The Russians really like pickles and most of their summer vegetables are pickled to make it through the long winters. These mushrooms are good served over fresh lettuce or served with toothpicks for a quick appetizer.
Provided by morgainegeiser
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine all ingredients, except for the mushrooms.
- Bring to a boil over medium heat and cook for 3 minutes.
- Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
- Chill several hours or overnight to blend flavors.
- Serve cold.
- Preparation and cooking time does not include flavor blending time.
Nutrition Facts : Calories 49.2, Fat 2.6, SaturatedFat 0.4, Sodium 150.9, Carbohydrate 4.7, Fiber 1, Sugar 2.8, Protein 2.8
RUSSIAN MUSHROOM SALAD
A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.
Provided by OOB
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
- Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
- Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g
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- Boil the mushrooms in salted water for 5 minutes. Drain and let them cool in one layer on a paper towel or tea towel.
- Mix all the herbs and spices in a small bowl. Lay down a thin layer of pickling or kosher salt at the bottom of a crock or other non-reactive container, then lay down a layer of mushrooms. Sprinkle with some of the herbs and spices. Add a bit more salt. Keep layering like this until you have all the mushrooms in the crock. Finish with another layer of salt.
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