Recipe

Cucumber and Mushroom Salad

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This recipe was entered in the contest for Your Best Mushrooms
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Anitalectric's Notes: This recipe is from a blog post I wrote three years ago. It is hard for me to believe it has been that long, and that I still use this recipe even though I made it up on a whim to satisfy...
This recipe is from a blog post I wrote three years ago. It is hard for me to believe it has been that long, and that I still use this recipe even though I made it up on a whim to satisfy a serious mushroom craving.

To quote the post: "...the mushrooms give the salad a richness and depth (like cheese!) to counterbalance the cool neutrality of the yogurt and cucumbers."

It amused me to look back and see how I used the recipe as an opportunity to get sentimental about mushrooms, which are grown commercially in Kennet's Square, Pennsylvania--the self-proclaimed "mushroom capital of the world"-- not far from where I grew up.

This recipe calls for the standard, everyday white mushrooms you can find at any grocery store in America. Chances are, if you buy a package of them anywhere in the Northeast, they come from Kennett's Square.

I love to eat mushrooms raw. They have a fresh, earthy flavor and a satisfying crunch that is too-seldom enjoyed.

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Serves 4, as a side

1 large cucumber, sliced Ask a question about this ingredient

8 white mushrooms, sliced Ask a question about this ingredient

1 individual-sized yogurt (sub non-dairy to make it vegan) Ask a question about this ingredient

1/2 cup fresh dill, chopped Ask a question about this ingredient

1/4 cup red onion, thinly sliced & chopped Ask a question about this ingredient

1/4 cup sundried tomato Ask a question about this ingredient

1 lemon, juiced Ask a question about this ingredient

2 tablespoons vinegar Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

salt and pepper, to taste Ask a question about this ingredient

Combine all ingredients in a medium bowl and toss.
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Serve immediately for nice, crisp mushrooms that you can really sink your teeth into.
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Alternatively, refrigerate and allow the mushrooms to marinate. They will get soft, and develop a rich "cheesy" flavor. I recommend you have one serving right away, and then another later, so you can enjoy both ways.
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1 Comment on Cucumber and Mushroom Salad

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added about 1 year ago

My favorite nondairy yogurt is So Delicious plain coconut milk yogurt. It probably has just as much fat (if not more) as whole milk yogurt. Perfect for a creamy, non-runny dressing.