Table of contents:
- Ingredients for a rustic pork and mushroom salad
- Country-style way of making a hearty salad with pork and mushrooms
Video: Hearty Village Salad With Pork And Mushrooms. Step-by-step Recipe With Photo
Pork meat salad with mushrooms is a rural dish that can often be found on a festive table in the village. This recipe is with champignons, but if there is an opportunity to replace champignons with forest mushrooms, then be sure to cook it this way, it will be even tastier.
The process of making a salad with pork and mushrooms is very simple and consists of three main stages. First, cook the meat with spices, at the end of cooking, add the mushrooms. Then grind the ingredients and season. We put the finished appetizer in the refrigerator for 8-10 hours, or better at night, so that the meat is marinated in onions and spices. The next day, the appetizer is ready, the main thing is to endure the holiday!
You don't need to spend a lot of time preparing this salad with pork and mushrooms - 5 minutes put the meat in a saucepan and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - meat and mushrooms are boiled, cooled, pickled.
- Cooking time: 8 hours
- Servings: 4-5
Ingredients for a rustic pork and mushroom salad
- 1 kg boneless pork;
- 400 g of champignons;
- 250 g red salad onions;
- 120 ml of apple cider vinegar;
- 15 g of fine granulated sugar;
- 1 teaspoon ground black pepper
- 1 bunch of parsley;
- 100 ml olive oil;
- salt to taste.
leeks, fennel, chili peppers, garlic, bay leaf
Country-style way of making a hearty salad with pork and mushrooms
Rinse large pieces of pork tenderloin for salad with running water, put in a saucepan. In addition to meat, I also add a small piece of pork skin without fat. This, of course, is not for everybody, for example I like it, but everyone has different tastes.
Put the green part of the leek stalk in a saucepan, add a teaspoon of fennel seeds, two dried chili peppers, a few crushed garlic cloves, bay leaves, salt to taste, and filtered water.
Bring to a boil over high heat, remove scale with a slotted spoon, then reduce the gas. Cook over low heat until the meat is tender (about 1-1.5 hours).
We wipe the champignons with a damp cloth, cut the large mushrooms in half, leave the small ones intact.
By the way, if the mushrooms are dirty, with traces of soil, then you need to wash them thoroughly, no matter what they advise you!
15 minutes before the meat is ready, throw the mushrooms into the pan, after boiling, we reduce the gas again.
Cool the meat and mushrooms in the broth to room temperature, then remove them from the broth into a plate.
Cut the red sweet onion into thin half rings. Use a sweet salad onion for this recipe - delicious!
Pour salt to taste, fine granulated sugar into a bowl with onions, pour apple cider vinegar. Mix thoroughly, when the grains of salt and sugar dissolve, pour in the olive oil.
Chop the boiled meat coarsely, add to a bowl with onion dressing. If the pork skin was cooked, then cut it into thin strips.
Next, add boiled mushrooms to the salad.
Sprinkle the pork and mushroom salad with finely chopped parsley, mix the ingredients gently and put the bowl in the refrigerator overnight.
The next day, you can serve a hearty country-style pork and mushroom salad on the table. In addition to fresh rye bread, nothing else is needed for it! Bon Appetit.