Pasta Salad with Mushrooms

This pasta salad looks like it’s nothing new, but the mushroom broth in the dressing adds a new and unexpected punch to this traditional dish. The original recipe from “Kuchnia Polska” soaks and boils dried porcinis to make the mushroom broth, and then adds the mushrooms into the salad. Although this is delicious, sometimes the quality of dried mushrooms makes them poor additions to the salad, even if they make a great broth. Therefore always take a bite of one first before adding it. Conversely, many stores have prepared mushroom bouillon that can be a great substitute. Regardless of which one you choose, I find that it’s nice to add some pickled or marinated mushrooms. You can buy them at most Easter European stores, and many regular grocery stores have them as well. I suggest button mushrooms, but you’re welcome to go with your favorite.  

INGREDIENTS makes 10 servings

250 g curly pasta (about 1 box depending on the brand)

3 large dried porcinis or 1 cube mushroom bouillon

200 g krakowska (type of Polish sandwich meat), or husarska (spicy Polish sandwich meat), or salami, or ham, sliced and cut into strips

1 small onion, diced small

1/2 cup marinated or pickled mushrooms, sliced

1 Tbs parsley, finely chopped

1 tsp fresh oregano, finely chopped

1 tsp fresh thyme, finely chopped

1 tsp fresh basil, finely chopped

3 Tbs red wine vinegar

6 Tbs olive oil

1 Tbs salt or to taste

pepper to taste

INSTRUCTIONS

• 250 g curly pasta (about 1 box depending on the brand)
• 1 Tbs salt

1. Cook the pasta according to package instructions, adding 1 Tbs salt to the water. Drain, cool, and set aside

• 3 large dried porcinis or one cube mushroom bouillon

2. In a small bowl, soak the mushrooms for 1 hour, in just enough cold water to cover them. Transfer the mushrooms and water to a small saucepan and boil for 5 min. Remove and dry the mushrooms. Taste a small piece to see if they are fit to add into the salad. If so, cut them into trips and add to the pasta. Otherwise discard. Simmering on low, reduce the mushroom liquid to roughly 4 Tbs. Set aside. If using bouillon, dissolve a cube (usually good for 1 cup broth) in 4 Tbs of boiling water and set aside.

• 200 g krakowska (type of Polish sandwich meat), or husarska (spicy Polish sandwich meat), or salami, or ham, sliced and cut into strips
• 1 small onion, diced small
• 1/2 cup marinated or pickled mushrooms, sliced

3. Add the meat, onion, and marinated mushrooms to the pasta.

• 1 Tbs parsley, finely chopped
• 1 tsp fresh oregano, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 tsp fresh basil, finely chopped
• 3 Tbs red wine vinegar
• reduced mushroom broth
• 6 Tbs olive oil
• salt and pepper to taste

3. Combine the fresh herbs with salt and pepper, to taste. Add the red wine vinegar as well as the reduced mushroom broth. Whisk in the olive oil. Pour the dressing into the salad and mix well. Add salt and pepper to taste if necessary.

4. Cool the salad in the refrigerator for 3 -4 hours before serving.