Salade de Champignons et de Concombre

Mushroom and Cucumber Salad

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

To illustrate how delicious mushrooms are raw I devised this salad. Dill is not widely used in France but my French friends are taking to it.


  • 1 cucumber
  • 2 tablespoons olive oil
  • tablespoons fresh dill fronds, finely chopped or use freeze-dried dill
  • salt, milled pepper
  • 225 g(8 oz) cultivated mushrooms, small caps or buttons
  • 150 ml(¼ pt) crème fraîche
  • 1 lime, finely grated rind and juice


To give a more interesting appearance to the salad, remove the peel from half the cucumber, halve the whole cucumber, remove the seeds and cut into short slender batons. Steam, lightly salted for 3–4 minutes until cooked but not mushy. Refresh under cold water and drain well on a cloth. Toss with half the oil, most of the dill and a little salt and pepper and arrange around the rim of a serving dish.

Wipe the mushrooms with a damp cloth; trim the stalks and slice the mushrooms.

Mix the crème fraîche with the remaining oil and sufficient of the grated rind and juice of the lime to give a balance of flavours. Season lightly and toss the mushrooms in the dressing. Spoon into the centre of the serving dish and sprinkle with the remaining dill.

Serve straight away or chill for no longer than 1 hour.