Liver salads cause some bewilderment for many. Not surprising, because in domestic restaurants they began to be served relatively recently. Previously, they were not prepared at all in home kitchens.

Salads with liver came to us from Europe. If they successfully combine products and cook everything correctly, they will quickly enter the usual menu of every family.

Salad with Liver and Mushrooms: General Cooking Principles

The main ingredients of the recipes below are liver and mushrooms.

We supplement them with such products as garlic, onions, eggs, boiled chicken meat, and some other ingredients combined with them.

Salad dressing should maximize the taste of each of them.

Layered salad with liver and mushrooms

You can cook every day and as holiday dish

Ingredients

Chicken liver - 300 gr.;

Champignons - 200 gr.;

Bulb;

Ham - 200 gr.;

Sunflower oil for frying;

Black ground pepper, salt;

Mayonnaise - 250 gr.;

Vinegar - a tablespoon;

A little green parsley;

Sugar - a tablespoon.

Cooking method

1. Heat the pan, pour a small amount of oil.

2. We wash the liver and put it in a frying pan. Fry for 5 minutes on each side.

3. When the liver has completely cooled down, cut it into thin strips.

4. Boil the eggs, peel and also cut into strips.

5. Wash the mushrooms under running water. Cut into small pieces, if the mushrooms are small - just cut in half.

6. We heat the pan well with a small amount of oil, spread the mushrooms and fry for 7-10 minutes, stirring occasionally. At the end, add salt, add a little black pepper.

7. Peel the onion and cut into half rings as thin as possible. We spread it in a deep plate and pour boiling water so that it covers the onion completely. We also add a little salt, vinegar and sugar there. Mix everything and cover with a lid. The onion should marinate for about 10 minutes, after which it needs to cool completely.

8. Cut the ham into thin strips.

9. We begin to spread the layers of lettuce. First, spread a wide flat plate with a thin layer of mayonnaise.

10. Spread a layer of the liver, lightly salt on top, smear with mayonnaise.

11. A layer of eggs, mayonnaise again.

12. Ham, layer of mayonnaise.

13. Mushrooms. It is better to squeeze mayonnaise out of the bag in the form of a mesh.

14. Sprinkle finely chopped parsley on top.

Salad with liver, mushrooms and beets

Spicy salad and unexpected food combinations

Ingredients

Pork liver - 350 gr.;

Bulb;

Beets - 300 gr.;

Three cloves of garlic;

Oyster mushrooms - 150 gr.;

Vegetable oil;

Mayonnaise - 150 ml;

Salt pepper.

Cooking method

1. Boil the beets in salted water, it should be completely soft. We check the readiness with a sharp knife, it should easily enter the beets through and through.

2. Cut the liver into steaks 1 cm thick.

3. Heat the pan with a little oil. Add the steaks and fry each for 3 minutes on both sides.

4. Put the finished liver in a separate bowl, salt and add black pepper.

5. Cut the mushrooms into strips.

6. Put them on a preheated pan and fry for 10 minutes in vegetable oil. The fire must be moderate.

7. All ingredients must be completely cool.

8. We rub the beets on a coarse grater.

9. Peel and cut the garlic as small as possible.

10. Cut the steaks of the finished liver into strips.

11. Mix all products together with mayonnaise. If needed, add a little more salt. Let the salad stand for 1 hour. In bowls, it can be sprinkled with fresh parsley and roasted sesame seeds.

Salad with liver, mushrooms and cheese

A combination of savory and delicate products

Ingredients

Chicken liver - 200 gr.;

1 chicken leg;

Walnuts- 70 gr.;

Cheese - 130 gr.;

Champignons - 300 gr.;

Lettuce salad - 300 gr.;

a teaspoon of honey;

Sunflower oil for frying.

Cooking method

1. Fry the chicken liver in vegetable oil on both sides for 5 minutes. Salt.

2. Boil the ham in salted water.

3. Mushrooms cut into four pieces each. Fry on moderate heat for 10 minutes, salt.

4. Kernels walnuts fry in a dry frying pan for 7-10 minutes, stirring constantly. Then, if possible, remove the husk from them, lightly rubbing the nuts between the palms.

5. We cut the cheese into cubes, their sides should be about 1 cm each.

6. When the meat has cooled down, tear it into small petals.

7. Cut the liver into strips.

8. Finely chop the nuts with a knife or crush in a mortar.

9. Cooking the marinade. Mix lemon juice, soy sauce, mustard and honey. We add some salt. Mix everything thoroughly until the honey is completely dissolved.

10. We put all the products in a deep bowl. Gently tear the lettuce leaves into small pieces. Pour the sauce over and mix with a wooden spoon or your hands. Do not use metal tools, they can damage the lettuce, and lemon juice will give an unpleasant aftertaste when in contact with metal.

11. Put the salad in portions on plates. You can decorate with a leaf of fresh parsley or arugula.

Salad with liver, mushrooms and breadcrumbs

Diet version of Caesar salad

Ingredients

pork liver- 250 gr.;

White bread - 200 gr.;

One large tomato or two medium ones;

Half an onion;

Hard cheese - 70 gr.;

a tablespoon of lemon juice;

a tablespoon of olive oil;

a teaspoon of sesame seeds;

Tablespoon soy sauce;

Oyster mushrooms - 150 gr.;

A teaspoon of vinegar;

A teaspoon of sugar;

Oil for frying;

Half a teaspoon of honey.

Cooking method

1. We wash the liver, put the pan on medium heat and pour in a little sunflower oil. Cut the liver into steaks a little less than a centimeter thick. Fry on both sides for 3 minutes. Salt at the end of frying.

2. Cut the bread into small cubes. Dry in the oven until light brown. Cool down.

3. My tomato, cut into 4 parts. With a sharp thin knife, cut out the core, leaving only the outer part of the tomato, that is, the fillet. We cut it into strips.

4. Cut the onion into half rings, put it on a plate and pour boiling water over it. Add vinegar and sugar. Cover with a lid for a few minutes. Then we discard the pickled onions in a colander so that all the liquid is glass.

5. Cut the cheese into cubes. Their size should be about the same as breadcrumbs.

6. We cut off the stalk from the mushrooms, divide them into small petals with our hands. Fry oyster mushrooms in a small amount of vegetable oil, salt.

7. Mix lemon juice, honey, olive oil, soy sauce. Toast the sesame seeds for a couple of minutes in a dry frying pan. We add them to the dressing.

8. Mix the products, add salt to taste and put the salad on portioned plates. Top with sauce.

Salad with chicken liver, mushrooms and grapefruit

restaurant delicacy to enjoy at home

Ingredients

Chicken liver - 200 gr.;

thinly sliced raw bacon;

1 grapefruit;

300 gr. oyster mushrooms;

Ground black pepper;

Mix of salads;

a tablespoon of soy sauce;

Juice of half a lemon;

A teaspoon of ready-made mustard in grains;

Half a teaspoon of powdered sugar;

A tablespoon of olive oil.

Cooking method

1. Separate the halves of each chicken liver. We wrap them all in bacon. Sold special, already cut into thin petals. If they are too wide, they can be cut lengthwise. You will get narrow ribbons, with which we wrap the liver.

2. Pour quite a bit of vegetable oil into the pan and fry each piece of liver in bacon. It should turn red. At the end, salt and sprinkle lightly with black pepper.

3. We divide the mushrooms into petals about 3 cm wide. We also fry them in a small amount of oil. Also salt and pepper a little. While frying, sprinkle the mushrooms with lemon juice.

4. We clean the grapefruit, remove the film from each slice.

5. Squeeze out the juice from two slices. Mix it with olive oil, soy sauce and mustard.

6. Wash lettuce and tear into large pieces.

7. Take a wide flat plate. In the middle of the plate lay out a mix of salads in a slide. Around alternately put a piece of liver in bacon, a piece of oyster mushroom and a slice of grapefruit. Drizzle the sauce around, reserving a little for the salad.

Salad with liver, mushrooms, beans and arugula

Lung diet dish

Ingredients

Chicken liver - 300 gr.;

Champignons - 300 gr.,

Red beans - half a glass;

Arugula - 200 gr.;

Olive oil - a tablespoon;

Soy sauce - a tablespoon;

Tea spoon apple cider vinegar;

One third of a teaspoon of powdered sugar;

1 clove of garlic.

Cooking method

1. On medium heat, fry the liver pieces until fully prepared. This is about 4-5 minutes on each side. For frying we use sunflower oil. Salt.

2. Cut the mushrooms in half, if large - into 4 parts. We also fry.

3. Beans, previously soaked overnight, boil in salted water. Drain the liquid.

4. Finely chop the garlic and lightly fry in olive oil.

5. Drain the garlic oil into a small bowl, add lemon juice there, powdered sugar and vinegar, mix.

6. Cut the liver into large pieces, mix with beans and arugula. Pour sauce over everything and mix again.

Salad with liver, mushrooms and Chinese omelette

For everyone who loves Chinese cuisine

Ingredients

Chicken liver - 300 gr.;

Soy sauce - 3 tablespoons;

Garlic - 2 cloves;

2 large lettuce leaves;

Oyster mushrooms - 250 gr.;

Olive oil - 2 tablespoons;

Garlic - 3 cloves;

Wasabi sauce - half a teaspoon.

Cooking method

1. Fry the liver in vegetable oil. Salt.

2. Make an omelette from eggs and a tablespoon of soy sauce. Heat the pan well, pour vegetable oil. When it is hot - pour half of the omelette, fry on both sides. We do the same with the rest.

3. Pour over olive oil and strong fire fry chopped mushrooms and finely chopped garlic. Add a spoonful of soy sauce. During the frying process, the mushrooms must be constantly stirred. Add the garlic a few seconds until the mushrooms are fully cooked.

4. Cut the liver into strips.

5. Roll up the omelet and cut noodles from it with a thickness of op half a centimeter.

6. Mushrooms, with garlic, transfer to a deep plate. The oil must also flow there. Thoroughly mix everything with wasabi. Mix with liver and noodles.

7. Serve on lettuce leaves.

Salad with Liver and Mushrooms - Tricks and Useful Tips

1. To make any liver salad delicious, it must be cooked correctly. Do not overdry the product during frying. Be sure to rinse before cooking.

2. Liver is a very specific product both in taste and texture. Therefore, you need to combine it with other products in the salad carefully, carefully considering all the ingredients.

3. Liver and mushrooms are mutually compatible products. You can use forest, shop mushrooms, fried and pickled.

4. We pay special attention to salad dressing. In the case of chicken liver, simple mayonnaise will not work.

Calories: Not specified
Cooking time: not specified

Salad with beef liver and pickled mushrooms will surely surprise many hostesses with its composition, since its main ingredient is not meat (as we usually used to), but offal. As far as I know from my environment, people do not very often use such products, considering them absolutely tasteless. But I have a completely different attitude to the liver, heart, kidneys.

Firstly, if you properly prepare a dish from offal, it turns out incredibly tasty. Secondly, the liver just contains a lot useful substances and vitamins that we need to keep the body in good shape. Thirdly, such products are much cheaper than fresh meat, and this is an important factor for the family budget.

So, dear hostesses, as you can see, cooking from the liver is not only tasty, but also healthy and profitable. And to begin with, let's prepare a wonderful salad with beef liver and pickled mushrooms.

To do this, you need to buy a fresh liver so that it has a shiny pulp of a uniform color, elastic to the touch and without foreign odors. At home, before preparing a salad, be sure to cut the liver, remove ducts, blood clots from it and soak it well in water or milk to remove the specific smell.

Well, the salad itself is prepared quite simply: two thermal process- frying the liver, onions and mushrooms, and then mixing all the ingredients. The salad includes few products, which makes it simple and at the same time interesting in taste. Fried liver and butter-sauteed onions and mushrooms go well with.

Interestingly, you can fill the dish with any sauce, but I prefer not to mix flavors, not to add extra calories to the dish, but simply mix the ingredients and present on a plate.

- liver (beef, fresh) - 300 g,
- turnip onion - 1 pc.,
- Korean carrots - 150 g,
- pickled mushrooms (champignons) - 150 g,
- oil (vegetable) - 2 tablespoons,
- sea or kitchen salt (finely ground), ground pepper - to taste.

Step by step recipe with photo:

First we deal with the liver, since for this we need a certain time. We cut it and cut out the bile ducts, remove the films and clots. Then we soak the liver in water for at least an hour to remove the specific smell.
Then cut into thin strips.




Next, fry the prepared liver in oil until golden brown. Here you need to constantly stir the liver so that it does not burn, but only blushes, and remains soft and tender inside. The liver is fried quickly.
Salt and pepper to taste and set aside to cool.




We chop the peeled onion quite finely and sauté in a pan to brown a little, but not overdry.
Strain the mushrooms from the marinade. If they are large, then cut them more finely.
Add to the fried onions and simmer for a couple of minutes.




Mix liver and onion with mushrooms in a salad bowl, add Korean carrots.

Add salt and spices to your taste and mix.




And we serve very delicious salad with beef liver and pickled mushrooms. Try also to cook, perhaps you will also like this option of an appetizer.

Bon appetit!

Calories: Not specified
Time for preparing: 120 min

Layered salad with mushrooms, cheese and liver is very tasty and satisfying. It contains ingredients that are perfectly combined with each other and complement each other. The main ingredient in the salad is chicken liver. And complement it boiled carrots, champignons fried with onions, eggs, pickled onions and hard cheese. Such puff salad can be prepared for any holiday. On any holiday table it will fit. If you are preparing for some kind of celebration, planning, say, and going to cook a lot of dishes, then this salad is good because it can be prepared in advance. The longer it soaks, the tastier it will be.



Ingredients:
- chicken liver - 400 gr.;
- carrots - 2 pcs.;
- eggs - 4 pcs.;
- champignons - 400 gr.;
- onion - 2 pcs.;
- hard cheese - 100 gr.;
- mayonnaise;
- salt, ground black pepper - to taste;
- vinegar - 1/4 cup.
Recipe of the day: layered salad with mushrooms, cheese and liver.
Cooking time: 1.5 - 2 hours.

How to cook with a photo step by step

Wash the chicken liver, remove fat and veins. Place in a bowl and pour cold water. Put on fire and cook for 30 minutes until tender in salted water. Cool the cooked liver. Then rub it on a grater.




Finely chop one onion. Fold it in a small bowl and fill it with vinegar, diluted in half with water. Leave the onions to marinate for a puff salad with mushrooms and cheese for 30 minutes.




Wash the mushrooms and cut into slices.






Chop the second onion and fry it together with mushrooms until tender. Add salt and pepper to taste. Cool mushrooms with onions.




Boil carrots. Also boil hard boiled eggs. Grate these liver puff salad ingredients on a coarse grater. Also grate hard cheese.




All ingredients are prepared. It remains to collect our puff salad. Take a deep bowl or salad bowl in which you will serve it. Put grated carrots on the bottom. Lubricate it with mayonnaise (it is best to use). Further, each layer will need to be coated with mayonnaise.






Put the liver in the next layer.




Next - half of the grated eggs.




Then fried mushrooms.




The next layer is pickled onions. Onions must first be squeezed well from the marinade.






Then - the second half of the eggs.




And the last layer is grated cheese.




Grease the top of the salad with mayonnaise. Decorate to your liking. You can use red currants or cranberries and greens as a decoration.
Layered salad with mushrooms, cheese and liver is ready! The recipe turned out great.
Bon appetit!




Recipe author ANET83

Such a salad - from the liver and champignons - I first tried quite recently in a cafe. I fell in love with him at first sight, more precisely from the first fork, because outwardly I just didn’t like him at all. Some kind of too simple, unattractive, without bright colors, without decorations.

But when I tried it, I forgot all about it. It turned out to be very tasty, very unusual in taste and incredibly satisfying. To eat them, a small portion is enough, and this, you see, is also very profitable, given that a good meal in a cafe is now very expensive.

Now I never order it anywhere, I cook it at home, it comes out even tastier and much cheaper. Of course, I don’t make such a salad on purpose, but on those days when I decide to cook something from the liver. And since I love the liver and cook it quite often, this salad has become a regular guest in my house. In addition to the liver, onions, carrots, eggs and champignons are also needed for its preparation. But I also always have these products at hand, so there are no difficulties with cooking.

Today I am preparing it specially, as I am waiting for the arrival of guests. Therefore, this time I fry the liver exclusively for salad.

To prepare the salad we need:

• 500 grams of liver
• 500 grams of champignons
• 250 ml milk
• 1 head onion
• 1 carrot
• 3 eggs
• vegetable oil for frying vegetables
• butter for frying the liver
• salt, ground black pepper - to taste
• 3 tablespoons of mayonnaise

For this salad, I always choose the best piece of beef liver, wash it under running water:

Cleaning film:

Cut into small pieces:

I put it in a bowl, pour it with milk:

I always do this, on the advice of A. Makarevich, since the time when he hosted the Smak program, one of the first television culinary programs that I loved very much (you can read more about this in the recipe How to cook a liver). In milk, the liver should lie down for at least half an hour, and even better an hour. It will become softer, cleaner, all that bad that has accumulated will leave it.

While the liver is soaking, I will cut the champignons into identical rather large pieces:

Then I fry them in a pan without adding oil until golden brown, slightly salting:

Oil can be added for taste, but only quite a bit and only at the very end of frying. I’ll put the mushrooms on a plate to cool, and I’ll take care of the vegetables myself.

I'll peel one carrot and one onion. I cut the onion into large half rings, and cut the carrots into thin strips:

In principle, it can be grated, but in this salad I like it when the carrots are clearly visible, then the salad itself will look more elegant.

I’ll fry the vegetables in vegetable oil until golden, then transfer them to the mushrooms, let them get to know each other better:

Milk with liver salt, and I'll fry it on butter until a beautiful golden brown, about five to seven minutes on each side over high heat:

In no case should the liver be overexposed on the stove, otherwise it will become tough and tasteless. When frying, do not forget to lightly salt and pepper it.

Here it is ready, you can transfer it to a separate plate to cool:

Such pieces for salad, of course, are not suitable, I will cut them into thin sticks, in size they should approximately match the size of the mushrooms:

Rub the boiled eggs on a coarse grater:

In theory, they should also be cut in the same way as the liver, but I don’t really like eggs in a salad, so I always try to make them more invisible.

Now it remains only to connect all the components in the salad bowl:

Fill them with mayonnaise:

And my liver and mushroom salad will be ready.

Ideally, you can lay out everything in layers, it will be very beautiful, but I have a lot of time, time is running out.

The salad itself is prepared quite quickly, but do not forget that I also had to photograph the whole process, so I did not meet the time, the guests were already on their way. And in terms of design, I'm not a great specialist, so I'll take the path of least resistance.

On the plate of each guest, my salad will look like this:

I think it turned out nice? In any case, my friends appreciated it, however, I had no doubt about it!

The salad is really tasty, hearty, as it was stated. And most importantly, it was prepared with soul, I declare this very responsibly, because I prepared it especially for people dear to me, and for you, of course!

• Liver - 350 g.
• Mushrooms (any) - 250 g.
• Onion - 1 pc.
• Cucumbers (salted or pickled) - 2-3 pcs.
• Mayonnaise
• Vegetable oil
• Salt and spices - to taste

About the benefits of the liver

Despite its simplicity, this salad with liver and mushrooms is not only tasty, satisfying, but also healthy. This is because it contains the liver. Many are accustomed to consider this product to be second-rate, in comparison with expensive meat tenderloin, despite this, any nutritionist will confirm its benefits.

By preparing a salad with liver and mushrooms, you will automatically replenish the body's supply of iron and copper, which are absorbed very quickly in the body.

It is especially useful to regularly include liver dishes in your diet for girls and expectant mothers. Firstly, it contains vitamin A, without which healthy teeth, skin and nails cannot exist, and secondly, regular use reduces the risk of a decrease in hemoglobin, which is very important for pregnant women.

Cod liver is considered the most useful. If we take the liver of animals, then beef is in the first place in terms of the content of nutrients.

But, no matter what liver you choose, the main condition is that it must be fresh, only in this case it can benefit the body. The younger the animal, the tastier and healthier its liver is considered. In appearance, it should be smooth, light brown or light red in color.

If the manufacturer is conscientious about his business, then the liver should go on sale not only of the desired color, but also with all removed vessels, lymph nodes and gallbladder.

Cooking process

After you have purchased a quality and fresh product, you can start cooking liver salad with mushrooms.

In order not to waste time, boil the liver in advance. This salad recipe uses beef liver, but it can be replaced with chicken, it also goes very well with mushrooms. Before you cook it, carefully inspect again for the presence of a film and veins. If they remain, carefully remove them. Boiled liver should be cut into thin strips.

Cut the peeled onion into half rings.

Pour 2-3 tablespoons of oil into a heated frying pan and fry the onion until golden brown.

We put another pan to heat up, and in the meantime cut the mushrooms into small slices. Lightly salt and pepper while frying.

While our mushrooms are fried, we cut the cucumbers into thin strips and leave them for a while so that the excess juice stacks.

It remains to wait a bit until the onions and mushrooms cool down and you can mix the prepared ingredients in a salad bowl. If cucumbers and mushrooms do not give the desired salt, add salt. Dress salad with mayonnaise or sour cream.

If possible, let the salad soak for at least one hour before serving. Bon appetit!

You can add the taste of this salad in very simple but spectacular ways. In one option, add to the salad to the liver and mushrooms boiled egg. It can be cut into cubes, or, for the speed of the process, rubbed on a grater.

And in another version, when you fry the onions, add grated carrots. In this case, the salad will turn out to be a little more nutritious, since the carrots will take much more oil when frying than one onion.

Korean liver salad with mushrooms and carrots

Unusual spicy taste will give Korean-style carrots to a salad with mushrooms and liver.

For him we need:

• Korean carrots - 500 g.
• Mushrooms - 300 g.
• Pickled cucumbers - 200 g.
• Onion - 1 pc.
• Walnuts - 100 g.

How to cook?

Mushrooms (in our case champignons) cut into large slices.

Finely chop the onion.

Cucumbers cut into small cubes.

Chop the nuts finely.

Wash the liver and dry well. cut into large pieces and fry until tender, lightly salt and pepper. After it cools down - cut into cubes.

Just a few minutes, fry the onion in oil and add the mushrooms to it. We fry until all the water has evaporated and also add a little salt.

It remains to chop the greens and mix all the ingredients in a salad bowl, seasoning them with mayonnaise.

Fast and most importantly delicious!

In order not to spoil the taste of the salad, it is very important to properly prepare its main component, the liver. The main condition is the cooking time. If it is fried too long, the liver will lose its moisture and become tough. This will affect not only palatability, all useful substances will still be destroyed.

When choosing a liver, do not forget to pay attention to its appearance. An old and poorly processed liver can ruin not only your dish, but also your well-being.

2016-06-28T10:40:08+00:00 adminsalads and appetizers

Liver - 350 g. Mushrooms (any) - 250 g. Onion - 1 pc. Cucumbers (salted or pickled) - 2-3 pcs. Mayonnaise Vegetable oil Salt and spices - to taste On the benefits of the liver Despite its simplicity, this salad with liver and mushrooms is not only tasty, satisfying, but also healthy. This is because it contains...

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