This Polish recipe for Mushroom salad made with pieczarki that are available all year round.
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This is a recipe for a tasty mushroom salad that is made year round. Many mushroom recipes call for mushrooms available fresh only during the mushroom season. But this salad is made from what are known as pieczarki, a mushroom that is available all year round in the markets.
Here is a picture of the mushroom that is normally used for this salad. You can use others, but this is generally the one used for this salad.
Slice the mushrooms thinly. You should have about 1 ½ quarts of mushroom slices.
Add the following:
Lemon juice – 3 tablespoons
Olive Oil – ¾ cup
Sugar – 2 tablespoons
Salt 1 teaspoon
Pepper to taste
Garlic ½ to 1 teaspoon of squeezed garlic. If you don’t have a garlic squeezer, use grated or powdered garlic to taste.
Polish people use a lot of garlic. You see it sold on street corners by old women who grow it in their gardens and on their farms. They know the health benefits of Garlic and take advantage of them. If you want to use garlic for health, it has been shown that you should chop, grate or squeeze the garlic and let it sit for a few hours before you use it in any recipe. Polish people tend to squeeze or grate it and put it in a little water. The squeezings are refrigerated and used over a couple days in whatever recipe they are cooking up for the day.
The final results for the recipe for Polish Mushroom Salad served in a Polish Pottery Bowl.
Mix gently and refrigerate for at least two hours.
To get the real feel of Poland, serve in a Polish Pottery bowl.
Here are other Polish Recipes,