Salad with artichoke and mushrooms

Mushroom salad with artichokes

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Mushroom salad is one of those salads that always disappear very quickly from any party table at my home. I have a couple of favourite mushroom salad recipes, I usually choose one of them. To one, I add ham, to the other ones, grilled mushrooms or cheese.

When it comes to the selection of mushrooms, I either use canned, jarred or fresh mushrooms depending on how much time I have to prepare the salad. Of course, fresh mushrooms must first be fried in butter or oil. Canned mushrooms are marinated with water and their taste is much milder than those from the jar. Mushrooms from a jar are most often marinated in a vinegar-based pickling. These mushrooms go best with eggs in tartar sauce, but they also work great in a salad.

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Salad with artichoke and mushrooms

Ingredients for mushroom and artichoke salad.

  • 1 can of green peas (400 g)
  • 4 eggs
  • 100 g basmati rice
  • 250 g mushrooms
  • 1 tablespoon of butter
  • 50 g cheese e.g. Gouda
  • 100 g artichokes in olive brine
  • 1 teaspoon of salt
  • black pepper to taste
  • 4 tablespoons of mayonnaise
  • 3 tablespoons of sour cream
  • 2 green onions

How to make mushrooms and artichokes salad.

Boil the rice according to the instructions on its package. Once cooked, let it cool down.

Hard-boil the eggs. That should take around 7-9 minutes. Once the eggs are cooked, pour cold water in the pot, cool down and then peel and dice the eggs.

Drain the peas from their water. Grate the cheese on a large-mesh grater. Pour the artichokes from their brine and cut them into smaller pieces.

Clean the mushrooms, cut them into thin slices, then put them in a frying pan. Add butter and 1/2 teaspoon of salt and fry over a medium heat for 6-7 minutes. Let them cool down once fried.

Put the mushrooms, cheese, rice, eggs, peas and artichokes in a bowl. Add 1/2 teaspoon of salt, pepper, cream, mayonnaise and finely chopped green onion. Mix very well. Keep the salad in the fridge before serving.

Mushroom and artichoke salad

Good to know when making mushroom and artichoke salad.

I almost always use bagged rice when making my salads. It was the same in this case.

Due to the fact that the cheese is quite salty, I did not add too much salt to the salad. You can add additional salt, according to your preferences, but I think there is no such need.

A can of peas weighed 400 g, and the peas themselves, after being removed from the brine, weighed 240 g.

Artichokes can be bought in olive oil or in water. I bought mine in olive oil. If you’re lucky, sometimes there are also fresh artichokes in stores – it is really worth going for those but bear in mind that fresh artichokes will need to be cooked first.

Do you like salads with mushrooms? If so, try our recipe for Mushroom and green bean salad.

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