Somehow I didn't have enough pickles, and I tried to make a vinaigrette with pickled mushrooms. It turned out even tastier than usual. Since then, I often cook according to this recipe. I even preserve mushrooms for the winter especially for this salad!
Ingredients
Step-by-step cooking recipe
Peel boiled beets, carrots and potatoes.
Cut potatoes, carrots, beets and mushrooms into small cubes. Leave two or three mushrooms to decorate the finished vinaigrette.
Chop the onion and cilantro. Leave a couple of leaves of greenery for decoration.
Mix potatoes, beets, carrots, cucumbers, pickled mushrooms, onions and cilantro in a deep bowl.
Add salt, vegetable oil and gently mix the salad with a spoon. Try not to crush the soft vegetables.
Using a cooking ring, place the vinaigrette on a plate. Garnish with pieces of mushrooms and herbs.
