3036 Boletus mushroom salad

Vinigret iz belykh gribov

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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Soak 12–18 large boletus mushrooms, wash, boil in salted water, and drain. Dry them slightly with a towel and dip them in batter. Sprinkle them with rusk crumbs, fry in ¼ glass fast day oil, and cool. Arrange on a platter, decorate with salted lemons, plums, capers, and olives, and pour on cold mustard sauce.