Mushroom Salad (Sałatka z Pieczarkami)

Directions:

Prepare the vegetables: Begin by washing and slicing the mushrooms, cucumber, and onion. Make sure the mushrooms are thinly sliced for an even texture in the salad.
Prepare the dressing: In a small bowl, combine the olive oil, lemon juice, and mayonnaise. Stir well until the mixture is smooth and well combined.
Assemble the salad: In a large mixing bowl, toss together the mushrooms, cucumber, and onion. Pour the dressing over the vegetables and mix gently to coat them evenly.
Season: Add salt and pepper to taste, adjusting the seasoning as needed.
Chill: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serving and Storage Tips:

Serving: Serve the salad chilled, garnished with fresh herbs like parsley or dill. It pairs wonderfully with grilled meats or as a side dish for a lighter meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become slightly watery after being stored, so you may want to drain it before serving again.
Variations:

Add cheese: For a richer flavor, try adding crumbled feta or grated Parmesan cheese to the salad.
Add protein: You can add cooked chicken, tuna, or even boiled eggs to make the salad more filling.
Vegan version: Use a vegan mayonnaise alternative to keep the salad plant-based.
FAQs:

Can I use other types of mushrooms for this salad? Yes, you can experiment with different types of mushrooms, such as cremini or shiitake, for a slightly different flavor profile.

Can I make this salad ahead of time? Yes, this salad can be made a few hours ahead or even the day before. Just be sure to keep it refrigerated until serving.

What can I serve this salad with? This salad goes great with grilled meats, sandwiches, or even as part of a picnic spread. It’s also perfect alongside a light pasta dish.

How can I make the salad spicier? If you enjoy a bit of heat, you can add a pinch of chili flakes or a dash of hot sauce to the dressing.