Wednesday, 27 February 2013

Curried Mushroom Salad

This is a nice little side salad that goes with meals plain and fancy; some broiled fish, chicken, or chops, or alongside other curried dishes. This mixture of cooked and raw mushrooms gives it a little subtlety. 

4 servings
50 minutes  - 20 minutes prep time

Curried Mushroom Salad

Cook Some of the Mushrooms:
125 grams (1/4 pound; about 8) button mushrooms
1 tablespoon unsalted butter
a pinch of savory or thyme

Clean and slice the mushrooms. Heat the butter in a small skillet with the savory or thyme. Add the mushrooms and sauté gently until soft and slightly browned. Remove them from the pan and let them cool.

Make the Dressing:
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon mild curry powder
a pinch of salt

Mix these thoroughly and set them aside.

Finish the Salad:
125 grams (1/4 pound; about 8) button mushrooms
2 or 3 tablespoons finely minced fresh chives
1 or 2 tablespoons finely minced fresh parsley

Clean and slice the mushrooms. Mix them with the chives and parsley, and the cooked mushrooms. Mix in the salad dressing and stir gently. Let the salad rest for about half an hour in a cool spot before serving, to allow the flavours to meld.





Last year at this time I made Bean & Pesto Soup.

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