Birch bolete salad
Description
A simple dish to prepare. These mushrooms are excellent and widely used in many recipes, but I believe every homemaker should have this easy bolete salad recipe in her repertoire — unexpected guests will surely appreciate its taste, appearance, and, of course, the speed of preparation. The best time to gather boletes is late summer and autumn, although the first "wave" of their ripening occurs in May-June. If you're lucky enough to return from a forest hike during this time with a good harvest, try this light spring salad — you definitely won't regret it. 1. Wash and clean the boletes, slice them, and sauté over high heat until golden brown; season with salt. 2. Transfer to a plate and let cool. 3. Wash and finely chop the herbs (green onions can be substituted with regular onions, thinly sliced). Slice the cucumbers into almost transparent pieces. You can add tomatoes to this salad, but it's optional — it will be delicious even without them. 4. In the same oil leftover from frying the mushrooms, sauté croutons from white bread — be sure to stir frequently to prevent drying or burning. Lightly salt the croutons while frying. 5. Hard-boil the eggs, cool them, peel, and cut into quarters. 6. In a large bowl, mix the mushrooms with cucumbers and herbs. 7. Prepare the dressing: mix sour cream with lemon juice, a pinch of salt, and ground black pepper; whisk well. 8. On a flat serving dish, place salad leaves, then pile the mushroom mixture with herbs and cucumbers on top. Arrange the egg quarters and croutons around and over the salad. Drizzle the dressing on top. This salad works well both as an appetizer and as a main dish, which can be served with boiled or baked potatoes. Serve chilled.