Mushroom salad recipes allow you to diversify holiday menu. Savory appetizer you can cook all year round, using a vegetable product not only fresh, but also marinated. Mushrooms, honey mushrooms, chanterelles, boletus, white, oyster mushroom, woody - no limit culinary fantasy! Small mushrooms are used to decorate the dish. Mushroom salads- the perfect treat for alcoholic drinks. Even in small quantities, they quickly saturate and never bother.

The five most commonly used ingredients in recipes are:

A variety of recipes from different cuisines of the world allows you to cook the most delicious mushroom snacks for the festive table in a matter of minutes. Mushrooms go well with meat products, boiled eggs, cheese, fried onions and Korean-style carrots, liver, eggplant and zucchini, prunes, corn. They are added to classic vinaigrette. spicy spices will give the dish unusual flavors and aromas. As a dressing for dishes with mushrooms, mayonnaise, sour cream with herbs, yogurt are used. Creamy taste sauces emphasizes the freshness and juiciness of the main ingredient. Salads with vegetable oil dressing are low in calories and are suitable for a lenten menu.

I offer you a selection of the 10 most delicious salads with mushrooms for the festive table!

Salad of chicken fillet, fresh cucumbers and canned champignons

Ingredients:

• 2-3 boiled chicken fillets,
• 3 hard-boiled eggs,
• 2 fresh cucumbers
• 1 small onion
• 1 small can of canned mushrooms
• 100 g cheese, mayonnaise

Cooking:

Chicken fillet, cucumbers, onion cut into cubes. Drain water from champignons, cut if necessary. Cheese grate on a fine grater. Remove the yolks from the eggs and cut the whites into strips. Spread in a salad bowl in layers - proteins, chicken fillet, onion, cucumbers, mushrooms, cheese, if necessary, spreading with mayonnaise. Top with mayonnaise and cover with grated egg yolks.
Bon Appetit!

Salad "Zodiac" with chicken and mushrooms and cucumbers

Very gentle combination boiled chicken, mushrooms and corn.

• Chicken breast,
• Champignon,
• canned sweet corn,
• fresh cucumbers,
• Chicken egg,
• Vegetable oil,
• Mayonnaise,
• Salt,
• Ground black pepper.

We put out the peeled and chopped champignons over low heat under the lid.

Salt the resulting liquid. And add oil to the pan.

Then add the chopped onion to the mushrooms. Fry our onion until a uniform golden color.

Boiled chicken breast, eggs and cucumbers cut into cubes. Mix with onions, mushrooms, corn and mayonnaise, salt and pepper.

Salad "Mushroom Tale"

Ingredients:

• Potato 2 pcs
• Carrots 1-2 pieces (to taste)
• Shinka (ham) 200 gr
• mayonnaise to taste
• Eggs 4 pcs
• Champignons 300 gr
• Processed cheese 300 gr
• Green onion 100 gr

Salad "Mushrooms under a fur coat"

Ingredients:

• 500 g mushrooms
• 1-2 heads of onions,
• 3-4 boiled potatoes,
• green onion,
• 3-4 eggs
• a few pickled cucumbers
• hard cheese gram 200,
• mayonnaise

Cooking:

We sort the mushrooms, wash, cut and fry in a pan and
onion. Boiled potatoes, eggs, pickles,
three cheese on a coarse grater.

Laying out in layers:

1 layer - fried mushrooms with onions

2 layer - boiled potatoes

3 layer - green onions,

4 layer - mayonnaise

5 layer - pickled cucumbers

6 layer - eggs

7 layer - mayonnaise

8 layer - grated cheese

Decorate as you wish.

Mushroom puff salad with tongue

It will become a traditional treat on your every holiday table!

Lettuce is laid out in layers in order:

• 1 layer - fried in oil, finely chopped mushrooms (preferably champignons) - 500 g (salt a little when frying)
• 2 layer - pickles (cut into small cubes) - 2-3 depending on the size of the cucumbers (you can even take 4 if small)
• 3 layer - boiled finely chopped pork tongue - 3 pcs. medium size
• 4 layer - 300 g finely chopped onion fried in butter,
• 5 layer - 4 eggs, grate on a coarse grater.

Pour each layer with mayonnaise (make a mesh or spiral of mayonnaise).
Prepare in advance to infuse and soak.
Some nuances: it is better to fry mushrooms and onions in butter. Take only salted cucumbers. Boil the tongue in salted water until tender, then immediately lower it into cold water and remove the skin from it. The salad tastes better the next day. Better to keep it in a cool place.
Bon Appetit!

Salad "Fantasy" with chicken and mushrooms

I bring to your attention festive salad"Fantasy" with chicken. The salad is formed in layers, you can decorate as desired. The dish turns out to be very tasty and will become a decoration of the table both on weekdays and on holidays.

For cooking you will need:

• 2 chicken breasts;
• 3 eggs;
• 2 potatoes;
• 4 pickled cucumbers;
• 1 jar of pickled champignons;
• 80 g of hard cheese;
• mayonnaise;
• salt - to taste.

For decoration:

• corn;
• greenery;
• egg whites.

1. Boil the chicken breast until tender and set aside. Hard boil eggs and peel. Boil the potatoes in their skins and peel. Throw the pickled champignons into a colander to drain the liquid.
2. We set the sides on a flat plate to form a salad. We rub the potatoes on a coarse grater, spread in an even layer, salt and grease with mayonnaise.
3. The next layer lay out finely chopped chicken breast, grease with mayonnaise.
4. Spread the next layer of mushrooms and level.
   Finely chopped eggs (or grated on a coarse grater) spread on a layer of mushrooms, lightly tamping, grease with mayonnaise.
5. Chopped pickled cucumbers small cubes and evenly lay out the next layer.
6. Sprinkle the top of the salad with grated cheese. Cover the salad with cling film and refrigerate for 1-2 hours.
7. We remove the sides and decorate the salad as desired (I decorated with herbs, egg whites and corn). Salad "Fantasy" with chicken turns out to be very tasty, it will decorate any table. Bon appetit!

Salad "Isabella"

Ingredients:

• Smoked leg - 2 pieces;
• Chicken eggs - 5 pieces;
• Champignons - 500 grams;
• Onion - 2 heads;
• Pickled cucumbers - 3 pieces;
• Korean carrot.

Cooking:

Boil the eggs, finely chop the mushrooms and onion and fry for vegetable oil. Put the salad in layers, smearing each layer with mayonnaise.

1st layer - chopped smoked leg:

2nd layer - fried mushrooms;

3rd layer - passivated bow;

4th layer - finely chopped eggs;

5th layer - diced pickles;

6th layer - Korean carrots.

Decorate to your taste.

Bon Appetit!

Salad with chicken and mushrooms

Products:

• Chicken (breast fillet) 400 gr.
• Bulgarian pepper 300 gr. (two large peppers)
• Champignons (or other mushrooms) 400 gr
• Red onion 1 pc.
• Natural yogurt approximately 200 ml.
• Dijon mustard about 4 tsp
• Olive oil for frying
• Salt, freshly ground pepper to taste, a sprig of thyme and a few cloves of garlic.

1 Wash and dry chicken breast fillets with paper towels. Wrap in cling film and carefully beat off. Salt and pepper to taste.

2 Preheat a grill pan (or regular), pour in olive oil and, if possible, add a few cloves of garlic and a sprig of thyme. Fry chicken over medium heat until tender, about 10 minutes. Cool and cut into thin strips.

3 Cut the salad mushrooms with chicken breast, mushrooms and pepper into 4 slices. If you take other mushrooms, cut also not finely. All the ingredients of this salad should be cut fairly large. Saute mushrooms with olive oil until the liquid disappears. Salt and pepper to taste.

4 Remove seeds and white insides from bell peppers. Cut the pepper horizontally into 2 parts and make thin strips.

5 Cut the onion for the salad with chicken breast, mushrooms and bell pepper very thinly and scald it with boiling water.

6 Cool all ingredients and combine in a large salad bowl. Add to salad with chicken, champignons and bell pepper natural yogurt, mustard, salt and freshly ground black pepper to taste.

Salad "Venice"

Ingredients:

• 400 g chicken breast
• 300 g champignons
• 200 g prunes
• 200 g cheese
• 2-3 potatoes
• 2-3 eggs
• 1 cucumber
• mayonnaise for dressing

Cooking:

1. Pre-boil the chicken breast, eggs and potatoes until cooked. Pour prunes with boiling water for 15 minutes. Mushrooms are fried in vegetable oil.

2. In a detachable form, lay out in layers, first prunes cut into medium pieces

3. Then boiled chicken breast, cut into pieces. layer of mayonnaise.

4. Then potatoes, cut into cubes. layer of mayonnaise.

5. Then a layer of fried mushrooms. Do not add mayonnaise after mushrooms!

6. Then a layer of grated eggs goes into the salad on a fine grater. layer of mayonnaise.

7. The next layer is cheese, grated on a coarse grater.

8. On top of our Venetian salad, rub the cucumber on a medium grater or cut into thin rings. Decorate the salad as you wish.

Salad "Bonaparte"

Ingredients:

• 500 g fresh mushrooms
• 500 g chicken fillet
• 500 g carrots
• 300 g cheese
• 4 boiled eggs
• 2 pcs. potatoes
• 2 bows
• 2 packs of mayonnaise

Cooking:

Mushrooms cut, fry in a small amount of vegetable oil, pepper and salt.

Grind the carrots on a grater, fry until tender, salt.

Boil the chicken fillet until cooked in salted water with bay leaf, pepper.

Boil potatoes. Grate cheese, eggs and potatoes, finely chop the onion and fry.

Lettuce is laid out in layers: potatoes, then mushrooms, mayonnaise net, chicken pieces, onions, carrots, mayonnaise, eggs, cheese, mayonnaise net.

Before serving, decorate the salad with mushrooms and herbs or, if desired, cool and serve.

Ceps are often used for salad - they are quite satisfying, tasty and low-calorie. Salad with porcini mushrooms can be prepared similar to Olivier, only it will be lighter. Pickled porcini mushrooms are often added to salads. This mushroom grows in forests: pine, birch, oak and spruce. It belongs to the first category and has many different useful substances especially riboflavin. It is this element that is responsible for the functioning of the thyroid gland.

Salad with tomatoes and mushrooms

Ingredients:

• fresh porcini- 1 PC.
• boiled chicken eggs- 4 things.
• potatoes - 5 pcs.
• small tomatoes - 5 pcs.
• bulb bulb - 1 pc.
• ground black pepper - a pinch
• spices - to taste
• sour cream - 1 tbsp.
• mayonnaise - 2 tbsp.
• mustard - 0.5 tsp
• sunflower oil - 1 tbsp.
• butter- 1 tbsp.
• salt - a pinch
• fresh herbs - 30 g

Clean the mushroom and cut into slices. Then peel the onion, finely chop part of the onion and put it in a frying pan, in which, before that, heat the mixture of sunflower oil and butter. Fry the mixture, and then add sour cream, salt and bring everything to a boil.

It is better to take small tomatoes, wash them and cut into slices. Put them on a sieve to glass the liquid. Boil the potatoes in their skins, peel and cut into small pieces while still warm. Cut half an onion into cubes. Boil eggs, peel and finely chop.

Combine warm potatoes, mushrooms fried in sour cream, eggs, tomatoes, mayonnaise and mustard in one bowl. You should also add salt and spices - to taste. Stir the finished salad, garnish with fresh herbs, and serve still warm.

Salad with peanuts

Ingredients:

• white mushrooms - 350 g
• green lettuce leaves - 100 g
• peanuts - 60 g
• sunflower oil - 3 tbsp.
• lemon juice - 1 pc.
• bee honey - 1 tsp
• balsamic vinegar - 1 tbsp.
• salt, pepper - a pinch

Porcini mushrooms should be used raw, peeled, cut off unnecessary parts and cut into pieces. Put the peanuts in a heated pan and squeeze it. Remove the peanuts, sunflower oil in the same pan and fry the mushrooms until golden brown. Mushrooms need to cool a little.

Rinse lettuce leaves thoroughly and pat dry. To prepare the dressing for this salad, you need to mix honey, sunflower oil, salt, pepper and lemon juice. Put lettuce leaves on the prepared dish, spread the mushrooms on them, peanuts on the mushrooms and pour over the prepared dressing.

Salad with chicken liver

Ingredients:

• boiled chicken liver - 200 g
• dried mushrooms - 50 g
• potatoes - 2 pcs.
• carrot - 1 pc.
• bulb - 1 pc.
• sour cucumbers - 3 pcs.
• boiled quail eggs - 6 pcs.
• fresh parsley - 50 g
• mayonnaise - 170 g
• Tabasco sauce - 40 drops
• balsamic sauce
• blue onion - 0.5 pcs.
• sunflower oil - 20 g

Rinse the chicken liver, put it in boiling water, season with salt and cook for about 15 minutes. When the liver is ready, cool it and cut into small cubes. Boil potatoes with skin, peel and cut into cubes.

Porcini mushrooms must first be soaked, rinsed thoroughly and put in boiling, salted water. Boil the mushrooms for about 20 minutes, then drain the water and cut the mushrooms into pieces. Peel the onion and chop finely. Heat sunflower oil in a frying pan and put onion with mushrooms in a frying pan. Fry until done.

Remove the sour cucumbers from the jar and cut into strips. Peel the carrots and also cut into thin strips, although you can grate. Quail eggs you need to put in boiling water and cook for 3 minutes. Then peel those eggs. Prepare a dish, cut a blue onion into rings and put a round shape in the middle.

At the bottom of the form it is necessary to put boiled chicken liver, salt to taste and grease with a small amount of mayonnaise, about 20 grams. Then a layer of potatoes, which should also be salted and greased with mayonnaise. Put sour cucumbers on potatoes, and carrots on cucumbers. Pour everything with mayonnaise. Next will go mushrooms, finely chopped parsley and quail eggs.

Tabasco sauce must be mixed with mayonnaise and pour the top layer of the salad with this pink mayonnaise and pour a little balsamic dressing.

Salad with mussels

Ingredients:

• shrimp - 20 pcs.
• mussel - 1 pc.
• couscous - 60 g
• white mushrooms - 30 g
• onion - 0.5 pcs.
• carrot - 0.5 pcs.
• celery - 0.5 stalks
• garlic - 2 cloves
• bacon - 50 g
• turmeric - 0.25 tsp
• pumpkin seed oil - as needed
• cherry tomatoes and leek for garnish
• Bell pepper- 1 PC.

Porcini mushrooms must first be soaked, washed and boiled in salted water. Peel the carrot and cut into small cubes. Also peel the onion and chop it into small cubes.

Grease sweet pepper with oil and put in the oven and bake until tender. Then put the pepper in a plastic bag and leave for a while. Then take it out of the bag and remove the peel. Cut the pulp into cubes.

Couscous should be mixed with turmeric and salt, and then pour boiling water and leave for a few minutes. Heat sunflower oil in a frying pan and put onions and carrots. Fry vegetables until tender. After a few minutes, add bacon, garlic, boiled white celery mushrooms. Then add roasted bell peppers. Mix everything and remove from heat. Then add couscous and mix thoroughly.

Put the form on a plate, put the salad in it, pour it with pumpkin oil, on the sides fried shrimps and put the mussel on top of the salad. Only the mussel should be used with the sash. You need to start eating with mussels, and then eat the whole salad with this leaf.

Salad with heavy cream

Ingredients:

• white canned mushrooms– 1 bank
• bulb bulb - 1 pc.
• sour cucumbers - 2 pcs.
• potatoes - 5 pcs.
• fat cream - 200 g
• fresh dill - 20 g
• salt, ground black pepper - a pinch

Open a jar of mushrooms, strain through a colander and cut into pieces. Peel the onion and chop finely. Heat sunflower oil in a frying pan and add onions and mushrooms. Fry this mixture until tender. Boil the potatoes in their skins, peel and cut into cubes, like a vinaigrette. Remove the sour cucumbers from the jar and cut into cubes. Rinse dill, dry and finely chop.

Cream for dressing must be whipped into a strong foam. Combine all salad ingredients, season with whipped cream, salt, pepper and mix gently.

Salad with porcini mushrooms great snack on the festive table and in everyday meals. Preparing a delicious salad with porcini mushrooms is very simple - just pick up suitable recipe. As a basis, you can take dried and pickled, fried for the winter and salted mushrooms, so you can cook with fresh mushrooms. You can read about how to cook a salad with porcini mushrooms with chicken, meat, potatoes and other vegetables on this page. Here are recipes for salads with porcini mushrooms with photos that illustrate step by step manufacturing dishes and options for serving it to the table. Choose the right composition of products and method of preparation. Get creative and incorporate new ingredients into the recipe. Create in your own kitchen and share the results of your work.

Ingredients:

• 200-250 g fresh, dried or canned porcini mushrooms
• 2–3 eggs
• 1 head of onion
• 150 ml vegetable oil
• 2 tbsp. l. vinegar
• fat for frying mushrooms
• bunch of leeks and dill

1. For this recipe simple salad with porcini mushrooms, prepare mushrooms and fry in a pan, poured with some kind of fat.
2. Hard boil eggs, chop them.
3. After that, cut the onion into rings, put everything together - mushrooms, onions, eggs, pour vegetable oil and add vinegar.
4. Once again, mix everything well, put in a salad bowl and garnish with herbs.

Salad with pickled porcini mushrooms

To prepare a salad with pickled porcini mushrooms, you need the following composition of products:

• 250-300 g canned porcini mushrooms
• 1/2 medium sized onion
• vegetable oil
• vinegar (you can use mayonnaise).

Finely chop the onion. Hard boil an egg, chop it. Mix with mushrooms, add vegetable oil, 1 tbsp. l. vinegar.

You can use mayonnaise instead of oil and vinegar. Add fresh green onions or black pepper if desired.

Salad with white dried mushrooms

Compound:

• 2 cups dry porcini mushrooms
• 1 medium sized onion
• vegetable oil
• fresh herbs
• 4 tbsp. l. sour cream

Soak mushrooms in water for 8 hours, boil in a small amount of water and pass through a meat grinder.

Finely chop the onion and saute in oil.

Mix mushrooms with onions and finely chopped herbs.

Salt the salad with dried porcini mushrooms, you can add a little sour cream.

Recipe for a light delicious salad with porcini mushrooms

Ingredients for this recipe light delicious salad with porcini mushrooms - the following products:

• 700 g white mushrooms
• 100 g onion
• 1 cup sour cream
• dill greens

Wash the mushrooms, boil them, cut into strips or cubes, chop the onion, pour the mushrooms and onions with sour cream, to which salt is added, and mix everything. Decorate with small mushrooms and herbs.

Warm salad with porcini mushrooms

Ingredients:

• 300 g white mushrooms (raw)
• 1 tablespoon of vinegar
• 2 tablespoons vegetable oil
• pepper

Cut the boiled mushrooms into slices, sprinkle with ground black and red pepper, pour over with vegetable oil and sprinkle with vinegar. To the top warm salad with porcini mushrooms, you can put a sprig of lingonberries.

Salad recipe with fried porcini mushrooms and chicken

For a salad with fried porcini mushrooms and chicken, you need the following ingredients:

• 1 cup white mushrooms (raw)
• chicken meat (boiled)
• pickles)
• celery
• mayonnaise

According to the salad recipe with porcini mushrooms and chicken, boil peeled and washed mushrooms and a slice of celery in salted water, drain the water, finely chop the mushrooms and celery, add diced pickles, chopped boiled chicken meat, mix well and put in a salad bowl. Top the salad with mayonnaise.

Layered salad with porcini mushrooms

Ingredients:

• 200 g fried white mushrooms
• 100 g cheese (any)
• 500 g mayonnaise
• 3 eggs
• 400 g crackers (salted)
• 200 g onion
• vegetable oil

Put crackers in an even layer on a dish, browned onions on them, pour over with mayonnaise. Then the second layer of crackers, which is sprinkled with cheese, grated on a coarse grater, and again poured with mayonnaise. Put fried mushrooms on the third layer of crackers and pour over with mayonnaise again. Top with chopped eggs and sprinkle with mayonnaise. Level the surface and let the puff salad with porcini mushrooms soak for 12 hours in a cold place. Decorate as desired.

Salad with porcini mushrooms and cheese

For 6 servings of salad with porcini mushrooms and cheese, you will need to take:

• chicken meat - 300 g
• pickled porcini mushrooms - 150 g
• cheese - 250 g
• sour cream - 150 g
• greenery

Boil the meat in salted water with spices, cut into cubes. Grate the cheese. Finely chop pickled mushrooms. Mix everything, add green pea, salt, season with a mixture of sour cream with grated horseradish. Ready salad decorate with greenery.

Salad recipe with pickled porcini mushrooms

For 6 servings:

• Marinated porcini mushrooms - 400 g
• onion– 150 g
• green canned peas - 100 g
• mayonnaise - 100 g
• pepper
• greenery

Finely chop pickled mushrooms. According to the salad recipe with pickled porcini mushrooms, chop the onion. Mix everything, add peas, salt, pepper, season with mayonnaise. Decorate the finished salad with herbs.

Salad with porcini mushrooms on the festive table

Compound:

• pickled porcini mushrooms - 300 g
• 1 apple
• 2 bulbs
• 3 art. tablespoons of vegetable oil
• greenery
• ground black pepper

Cut the mushrooms into strips, onion into rings, and grate the apple on a coarse grater. Add spices, vegetable oil and mix everything. Arrange salad with porcini mushrooms on festive table in a salad bowl, put onion rings on top and sprinkle with finely chopped herbs.

Mushroom salad with mayonnaise


Salted or pickled porcini mushrooms cut into slices. Boil potatoes in their skins and eggs and cool, peel and cut into slices. Add green peas and finely chopped green onions. Mix everything with mayonnaise, sprinkle with chopped green onion and garnish with onion rings.

Compound:

• pickled or salted porcini mushrooms - 250 g
• egg - 1 pc.
• green peas - 150 g
• onion - 1 pc.
• potatoes - 200 g
• green onions - 50 g
• mayonnaise - 100 g

Fresh porcini mushroom salad


Boil the mushrooms for 20-25 minutes, put them in a colander and let the water drain, then cut into slices. Finely chop the onion (onion or green) and mix with mushrooms. Season the mixture with vegetable oil, vinegar, black pepper, salt and mix.

Compound:

• white mushrooms - 200 g
• onion - 1 pc.
• vegetable oil - 2 tbsp. spoons
• vinegar - 1 teaspoon
• pepper

Salad of fresh porcini mushrooms with potatoes


Boil potatoes in their skins, peel and cut into slices. Boil mushrooms in salted water, cut into slices and mix with potatoes. Add finely chopped onion, oil, vinegar, mustard, pepper to the mixture and mix, then add a little chilled mushroom broth and stir again. Garnish the dish with circles of red tomatoes, sprinkle with finely chopped green dill.

Compound:

• white mushrooms - 150 g
• potatoes - 200 g
• onion - 1 pc.
• vegetable oil - 2-3 tbsp. spoons
• vinegar - 1 tbsp. a spoon
• mustard - 1 teaspoon
• tomatoes - 2 pcs.
• pepper
• Dill

White mushroom salad


Boil the mushrooms, cut into strips or cubes, chop the onion, pour salted sour cream and mix everything.

Decorate with small mushrooms and herbs.

Compound:

• fresh porcini mushrooms - 700 g
• onion - 2 pcs.
• sour cream - 1 cup
• parsley

Salad of pickled porcini mushrooms with green peas


Cut the mushrooms into slices, grate the apples on a coarse grater. Mix with green peas, season with mayonnaise, sour cream and sugar. Sprinkle the salad with chopped egg and garnish with red pepper slices.

Compound:

• white mushrooms - 200 g
• green peas - 200 g
• sour apples - 2 pcs.
• boiled egg - 1 pc.
• mayonnaise - 3 tbsp. spoons
• sour cream - 2 tbsp. spoons
• sweet red pepper - 1 pod

Salad of salted or pickled porcini mushrooms


Cut mushrooms, onions and green onions, add green peas and mix with mayonnaise, salt.

Compound:

• porcini mushrooms - 1 cup
• onion - 1 pc.
• green onions - 50 g
• green peas - 50 g
• mayonnaise - 0.5 cans

Mushroom salad with chicken


Boil the chicken fillet and mushrooms, cut into strips, chop the celery into strips, cut the cucumber into slices. Mix all products, salt and season with mayonnaise and mustard.

Compound:

• fresh porcini mushrooms - 100 g
• celery root - 2 pcs.
• chicken fillet - 200 g
• pickled cucumbers - 1 pc.
• mayonnaise - 0.75 cans
• mustard

Mushroom salad with chicken and cheese


Boil fresh mushrooms, chicken meat, celery roots and cut into strips. Cut the pickled cucumber and tomatoes into slices, grate the cheese on a fine grater. Mix everything with mayonnaise, salt to taste, decorate with tomato slices on top.

Compound:

• white mushrooms - 200 g
• celery root - 2 pcs.
• chicken meat - 100 g
• cheese - 50 g
• tomatoes -2 pcs.
• pickled cucumber - 1 pc.
• mayonnaise -150 g

Salad for an amateur


Mushrooms and meat cut into slices, mix with canned peas. From sour cream, ketchup, mayonnaise, lemon juice and cognac, prepare the sauce, add garlic, dill, salt and pepper. Mix everything, cool and put on lettuce leaves.

Compound:

• canned porcini mushrooms - 200 g
• fried chicken - 200 g
• green peas - 100 g
• mayonnaise - 2-3 tbsp. spoons
• sour cream - 2 tbsp. spoons
• lemon juice - 1 tbsp. a spoon
• ketchup - 1 tbsp. a spoon
• cognac - 1 tbsp. a spoon
• crushed garlic - 0.5 tbsp. spoons
• finely chopped dill - 3 tbsp. spoons
• lettuce
• pepper
• salt.

Pickled porcini mushroom salad with chicken


Boiled chicken cut into strips. Cut pasta and celery into 5 cm long pieces, cut pickled mushrooms and tomatoes into slices. Finely chop parsley and hard-boiled eggs. Mix everything, salt and pepper to taste, mix with mayonnaise, garnish with parsley and circles of fresh tomatoes.

Compound:

• pickled porcini mushrooms - 200 g
• chicken meat - 200 g
• boiled pasta - 200 g
• fresh tomatoes - 2-3 pcs.
• eggs - 3 pcs.
• mayonnaise - 250 g
• pepper
• parsley

Salad of salted porcini mushrooms


Compound:

• 300 g salted white mushrooms
• 2 hard boiled eggs
• 1 bulb
• 3 art. spoons of sour cream
• greenery

Salted mushrooms (soak if necessary) cut into strips. Chop the eggs. Finely chop the onion. You can replace onions with leeks and garlic. Top everything with sour cream. Instead of sour cream, you can use 3 tablespoons of vegetable oil. Mushroom salad without eggs, seasoned with vegetable oil, is stored longer.

Boiled porcini mushroom salad


Ingredients:

• 300 g fresh porcini mushrooms
• 1 bulb
• 20 g butter
• 2 hard boiled eggs
• 2 tbsp. spoons of sour cream
• tomatoes
• greenery

Sort the mushrooms thoroughly, wash and boil in salt water (10 minutes). Then grind the mushrooms in a meat grinder or chop with a knife, add finely chopped fried onion, chopped egg, herbs, sour cream and salt.

Put in a salad bowl and decorate with herbs, tomatoes and whole mushrooms.

Ingredients:

• 2-3 cups pickled (or canned) porcini mushrooms
• 2 onions
• 2 eggs
• 1 cup sour cream sauce
• chives or green onions

Chop large mushrooms, leave small ones whole or cut in half, add sliced ​​\u200b\u200brings or chopped onions, if desired, hard-boiled eggs. Refuel sour cream sauce. Decorate with greenery. Serve with hot boiled potatoes.

Salad with dry porcini mushrooms

Ingredients:

• 70 g dried porcini mushrooms
• 1 head of garlic
• 4 tbsp. spoons of sunflower oil
• vinegar and salt (to taste)
• 1-2 tomatoes

Crush the garlic with a pinch of salt. Boil the mushrooms until soft and cut into strips. Sunflower oil grind well with garlic, add lemon juice or vinegar to taste, pour mushrooms with this mixture. Mix the salad with dry porcini mushrooms well and put in a salad bowl, decorating the edge with finely chopped tomatoes.

Salad of marinated porcini mushrooms with potatoes


Compound:

• 1 cup pickled porcini mushrooms (no marinade liquid)
• 200 g boiled potatoes
• 2 pickles
• 10 g green onions
• vegetable oil sauce
• herbs, spices to taste

Separate the mushrooms from the marinade liquid and combine with chopped onions, vegetables and dressing.

Salad with chicken breast and porcini mushrooms

Ingredients:

• 200 g white chicken meat
• 100 g boiled white mushrooms
• 1 egg
• 50 g green peas
• 1 fresh cucumber
• 2 boiled potatoes
• 3 art. l. mayonnaise
• greenery
• 2 tbsp. l. chopped walnuts

Cut boiled chicken and mushrooms into strips, chop potatoes and eggs. Peel the cucumber and cut it into thin slices. Combine all ingredients, salt and season with mayonnaise. Lay out a slide, decorate with greens, and carefully spread green peas around the circumference. Sprinkle the chicken breast and porcini mushroom salad over the green peas with the nuts.

Salad recipe with fried porcini mushrooms (with photo)

To prepare this salad recipe with white fried mushrooms the following ingredients are needed:

• 100 g white mushrooms
• 4 pickled garlic cloves
• 1 st. l. vegetable oil
• 1 st. l. butter
• 1/2 cup vinegar essence
• Dill
• pepper to taste

Fry the mushrooms cut into thin slices in butter, salt and pepper. After that, fill them for 20 minutes with a solution of vinegar essence with water. Also cut the garlic into small pieces and mix with mushrooms soaked in vinegar. Then add vegetable oil and dill. See how to serve a salad with fried porcini mushrooms in the photo, which shows the options for serving the dish.

Salad with salted porcini mushrooms


Mushrooms are washed. Jacket-boiled potatoes are peeled and cut. Onions are peeled, washed and finely chopped. sauerkraut cut, squeezing out the brine. All pour oil and vinegar, salt, pepper and mix. Lay a slide on a dish, decorate with circles of pickled cucumbers, mushroom caps and finely chopped dill and parsley.

Compound:

• white mushrooms - 200 g
• potatoes - 400 g
• sauerkraut - 1 cup
• onion - 80 g
• cucumbers - 1 pc.
• vegetable oil - 2-3 tablespoons
• vinegar - 1 tablespoon
• mayonnaise - 1 teaspoon
• pepper
• dill and parsley to taste

Salad of salted porcini mushrooms with onions


Salted mushrooms soaked in cold water, cut into slices, combined with sliced ​​\u200b\u200bonions and pour salad dressing. Put in a salad bowl, sprinkle with finely chopped herbs.

Compound:

• salted porcini mushrooms - 150 g
• onion - 20 g
• salad dressing - 15 g
• herbs and salt to taste

Pickled porcini mushroom salad

Pickled mushrooms are laid out in a salad bowl, seasoned with vegetable oil and mixed with chopped onions. Add vinegar, salt, sugar to taste and decorate with herbs.

Compound:

• pickled mushrooms - 500 g
• onion - 150 g
• vegetable oil - 30 g
• vinegar
• sugar and herbs to taste

Ingredients:

• Chicken fillet 500 g
• Lettuce mix 200 g
• White mushrooms 200 g
• Salt to taste
• Pine nuts 1 teaspoon
• Vegetable oil 1 tablespoon
• Green oil 5 tablespoons

Cooking:

Chicken fillet cut into strips. Fry in vegetable oil, salt to taste. Place on paper towel, blot off excess oil. Let it cool down a bit.

Cut porcini mushrooms a little smaller than chicken slices. Fry in vegetable oil. Place on paper towel and let cool slightly.

Put a mixture of lettuce leaves on a plate, pour over with green oil, put chicken pieces and fried porcini mushrooms on top. Sprinkle lettuce leaves on top, pour all this on top with green oil.

You can decorate with thin slices of tomato, sprinkled with pine nuts.

Ingredients:

• White mushrooms fresh 500 g
• Potatoes 3 pcs.
• green onion 1 bunch
• Onion 1 pc.
• Mayonnaise 500 g
• Refined sunflower oil 100 ml
• Pickled cucumbers 2 pcs.
• Ground black pepper 3 pinches
• Fresh parsley 0.1 bunch
• Salt 3 pinches
• Chicken eggs 3 pcs.

Cooking:

Pre-boil potatoes "in their uniforms" and hard-boiled eggs. Cool potatoes and eggs. We proceed to the direct preparation of the salad. Wash porcini mushrooms, dry well with a paper towel, cut into small cubes.

Fry porcini mushrooms with chopped onions in refined sunflower oil until tender, adding a little salt.

Peel the boiled and cooled potatoes and cut into small cubes.

Wash green onions under running water and chop.

We clean the boiled and cooled chicken eggs, separate the whites from the yolks and chop the whites.

Salted cucumbers are also cut into small cubes.

We put a forming ring on a flat plate, spread the first layer of potatoes, pour it with mayonnaise, add a little salt and pepper.

The next layer is salted cucumbers, and again pour mayonnaise.

Put a layer of fried porcini mushrooms with onions on pickles.

Spread the chopped squirrels on the mushrooms.

Generously pour a layer of proteins with mayonnaise.

And the last layer is the yolks, not grated on a fine grater.

We remove the forming ring, decorate the salad with a parsley leaf. This amount of ingredients makes three servings. Salad can be served immediately, or you can let it soak for 1 hour, and only then serve it to the table.

Ingredients:

• Pickled porcini mushrooms 0.5b.
• Chicken breast 1 pc.
• Cheese 150-200g
• Eggs 3-4 pcs
• potatoes 2-3pcs.
• mayonnaise
• greenery

Cooking:

Boil potatoes, eggs and breast. Clean up.

Take a flat dish and rub the potatoes. Make the 1st layer.

Make the 2nd layer of chopped mushrooms.

3rd layer rub the eggs.

The 4th layer is made from chopped breast.

5th layer consists of grated cheese. Each layer is smeared with mayonnaise. We decorate with greenery. Let it brew for 2 hours.

Ingredients:

• Dried white mushrooms
• Eggs
• Carrot
• Onion
• Mayonnaise
• Salt
• Ground black pepper

Cooking:

Dried porcini mushrooms must first be soaked by pouring boiling water over them.

After about an hour, boil them in the same water, adding salt. Boil for about half an hour.

Then remove the mushrooms from the broth (by the way, the broth can be useful for making soup), cool them a little, and then cut them into long slices (approximately 4x20 mm in size) or pieces (approximately 10x10 mm).

Now fry these mushrooms in a pan.

I first pour Altero oil into the pan (I like this oil, it does not smell, but you can use some of your favorite), spread the mushrooms, top them with a little black pepper and add butter. Stir occasionally so they don't burn. Mushrooms should not be very dry.

While the mushrooms are cooking, peel raw carrots and grate it on a coarse grater.

Peel the onion and cut into cubes.

Stew carrots with onions in vegetable oil.

Boil the eggs and grate them on a coarse grater.

Mix all the ingredients, dress the salad with porcini mushrooms with mayonnaise and, if necessary, salt.

Ingredients:

• 5 eggs.
• 100 gr. zucchini.
• 200 gr. fresh white mushrooms.
• 200 gr. eggplant.
• 100 gr. vegetable oil.
• 2 tsp salt.
• vinegar.
• greenery.

Cooking:

First of all, boil the mushrooms. When they are ready, cool and cut.

We clean the zucchini from seeds and peel and fry in vegetable oil.

Diced eggplants are also fried.

Finely chop boiled eggs.

We mix the resulting ingredients, add salt, vinegar and pepper to taste and fill the egg whites.