Mushroom Salad with Sour Cream
Button mushrooms provide volume, potassium, and a denser texture, so the salad feels more substantial than an ordinary vegetable starter. Sour cream softens the flavor, while dill and light acidity keep the chilled serving fresh and vivid. This is a simple Hungarian keto salad for meat, eggs, and home dinners.
Slice the mushrooms (500 g) into medium pieces and cut the onion (60 g) into very thin half-rings. Finely chop the dill (5 g).
Heat the olive oil (15 g) and quickly fry the mushrooms (500 g) for 6-7 minutes, until they soften and release excess moisture. Let the mushrooms cool until warm or fully cold.
Mix the sour cream 30% (150 g) with the 6% vinegar (5 g), salt (4 g), and black pepper (1 g). Add the mushrooms (500 g), onion (60 g), and dill (5 g) to this dressing and toss gently.
Chill the salad for 10-15 minutes before serving. Serve it cold as a standalone appetizer or as a simple side for meat and eggs.
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