Latvian Cold Mushroom Salad Recipe
This creamy Mushroom Salad Recipe for Two is a traditional Latvian cold mushroom salad made with canned mushrooms, egg, bacon, and a tangy dressing.
Servings: 2 hearty servings
Ingredients
- 8 ounces canned mushrooms cremini, portabella, or a combination, drained
- 1 hard-boiled egg
- Juice of ½ lemon
- 4 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 tablespoons shallot , finely chopped
- 1 slice bacon cooked and crumbled
- Hickory Smoked salt to taste
- Lawry's Seasoning Salt to taste
- Lemon pepper to taste
- Black salt optional
- Fresh thyme sprig for garnish (optional)
Instructions
- Drain the mushrooms well and pat dry with paper towels. Finely chop the mushrooms, bacon and hard-boiled egg with a knife or pulse in a food processor about 10 - 15 times, until finely chopped.
- Transfer to a bowl and toss with the lemon juice. Add the mayonnaise, sour cream, shallot, smoked salt, seasoning salt, black salt and lemon pepper. Stir until well combined.
- Taste and adjust the seasonings.
- Transfer to an airtight container and chill for at least 2 hours. Serve cold, garnished with a sprig of thyme and a light sprinkle of black salt, if desired.
I start with an ⅛ teaspoon of each of the salts.
I usually add an extra pinch or two of smoked salt to really bring out the mushroom flavor.