Cold Mushroom Salad with Peppers and Pickles with homemade pickled cucumbers – Gluten-free version

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, lemon juice, gluten-free soy sauce, garlic, salt and black pepper until smooth.

   Bowl

For the Hot Topping

1. 2
   Heat the oil in a wide pan over high heat.

   StoveFrying pan
2. 3
   Add the mushrooms in a single layer, leave 2–3 minutes without stirring, then toss 3–4 more minutes, until golden.

   Stove

   💡A crowded pan steams the mushrooms and they release water. In a single layer, over high heat and without stirring at first, they brown.
3. 4
   Remove from the heat and let the mushrooms cool slightly.

To assemble

1. 5
   Cut the red pepper into small cubes.

   KnifeCutting board
2. 6
   Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

   Jar

   💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
3. 7
   Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
4. 8
   Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

   💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
5. 9
   Move to the fridge: the cold stops the fermentation.

   Refrigerator
6. 10
   Thinly slice the pickles and cut the green onion into rings.

   KnifeCutting board
7. 11
   Put the sautéed mushrooms, pickles, red pepper and green onion in a large bowl.

   Bowl
8. 12
   Pour in the dressing and toss well.
9. 13
   Add the parsley and toss.
10. 14
    Refrigerate for at least 60 minutes so the vegetables absorb the dressing.

    Refrigerator

    💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.