Festive flavour boost: Tartare sauce with pickled mushrooms

The recipe for sauce with pickled mushrooms will appeal not only to those looking for ideas to use up pantry jars. It is a simple and well-balanced composition; the sauce combines salty and sour flavours, and the addition of hard-boiled eggs gives it a thick and creamy texture. It works well not only for the holidays but also as an addition to sandwiches on any other day of the year.

You can add pickled bay boletes or other mushrooms in vinegar brine to the sauce. Popular button mushrooms will also work. However, before you start chopping them into small cubes, drain them thoroughly from the brine. Otherwise, the sauce may become too runny and too sour.

The classic recipe for tartare sauce includes capers. They are not needed in this recipe. Vinegar mushrooms ensure that the sauce is sour enough. Thanks to juicy additions, it gives dishes lightness and vigour.

Ingredients:

• 1 jar of pickled mushrooms,
• 2 fermented cucumbers,
• 1 small onion,
• 2 hard-boiled eggs,
• 2 tablespoons of mayonnaise,
• 2 tablespoons of 12% or 18% sour cream,
• half a teaspoon of table mustard,
• 1 teaspoon of chopped dill,
• a pinch of sugar and a squeeze of lemon juice.

Instructions:

1. Boil the eggs until hard, cool them, peel, and chop them into small cubes.
2. Drain the fermented cucumbers and pickled mushrooms from the brine. Chop them into small cubes as well.
3. Finely chop the onion.
4. Place all ingredients in a bowl, add mayonnaise, sour cream, a bit of mustard, a pinch of sugar, and a squeeze of lemon juice. Mix with the chopped dill.
5. Optionally, add finely chopped pickled pepper or chives, for instance, from spring onions.

Tartare sauce with pickled mushrooms works not only with herring or boiled eggs. You can also serve it with chips, fried fish, or chicken strips. It excellently enhances the taste of roasted meats and is an original addition to sandwiches with homemade cold cuts, such as roasted ham, pork loin, or pork neck.