Mushroom salad with sour cream

Ingredients (6 people):
  • 250 g white mushrooms
  • 275 ml sour cream
  • 60 ml of milk (4 tablespoons)
  • 15 ml of lemon juice (1 tablespoon)
  • 30 ml (2 tablespoons) chopped chives or watercress leaves, salt and freshly ground black pepper
  • Garnish: lettuce leaves or endive leaves and black olives.
Preparation time:
  • 30 minutes

How to prepare:

  1. Cut off the mushroom stems. Wipe with a damp cloth.
  2. Put the sour cream with the milk, lemon juice and chopped chives in a bowl. Mix well and season to taste.
  3. Slice the mushrooms and add to the sour cream dressing, stirring with a fork so that the mushroom slices are well coated. Add salt.
  4. Arrange the mushrooms on a plate and garnish with lettuce leaves. Add the endives and black olives.

Serve immediately.

Tip:If you can't find sour cream, you can add a little lemon juice to the cream. Do not combine the mushrooms with the dressing until just before serving; the mushroom juice will water down the dressing.The cream adds fat to the dish. You can lighten it with yogurt or skim milk.

RECIPES PROVIDED BY THE CTICH (TECHNOLOGICAL CENTER FOR MUSHROOM RESEARCH OF LA RIOJA, SPAIN).