Perlovka salad with pears, mushrooms, hazelnuts, and sorrel from Kachka: A Return to Russian Cooking (page 111) by Bonnie Frumkin Morales and Deena Prichep

  • dill
  • king oyster mushrooms
  • Show all ingredients...

  • EYB Comments

    Can substitute spinach for sorrel, maitake mushrooms or shiitake mushrooms for king oyster mushrooms, and the book's "Marinated stone fruits" for pears.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach for sorrel, maitake mushrooms or shiitake mushrooms for king oyster mushrooms, and the book's "Marinated stone fruits" for pears.

  • inflytur on November 07, 2018

    The sorrel/dill “pesto” gives this salad a vividly green flavor. It is worth the little bit of extra effort to quickly pickle the pear. This is good warm, at room temp, or cold. I made this for the cookbook club at my town library and it was the hit of the evening.

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