Select mushrooms, wash, cover with cool water and set aside to swell for 3-4 hours. Drain the water and wash the mushrooms again. Cover the prepared mushrooms with water in which they had been soaked and boil without salt until soften. Cool and chop or mince.

Shred peeled onion and sautee for 5-7 minutes. Cool, dress with vinegar and stir well.

When serving, put the paste in a salad bowl in heap and sprinkle with chopped greens.