How to prepare a healthy salad from raw mushrooms - recipe

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Prepared by: Anton Soroka

03/03/2017 Cooking time: 1 hour 30 minutes

Salads can not only be a complement to main courses, but also become a real table decoration. I’ll tell you a recipe for how to make a salad with mushrooms without mayonnaise, which will satisfy your hunger any day.

Mushrooms with vegetables

Olivier can be more than just a meat and vegetable salad. There is also a vegetarian version, where mushrooms are used instead of sausage or meat.

Mushrooms should be marinated. Small mushrooms are best suited. But you can use the ones you like best.

So, you will need canned peas (1 b), the same amount of pickled mushrooms (as a rule, one can contains 0.35-0.4 kg). From vegetables, take one carrot and onion, 3-4 potato tubers and two eggs. You will also need fresh dill with parsley and mayonnaise to taste for dressing.

The process of creating magic:

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1. Vegetables and eggs are boiled, allowed to cool and peeled.
2. Cut the potatoes and carrots into cubes, and the eggs into very small pieces and transfer them to a salad bowl.
3. The onion turnips are peeled, cut into small cubes, placed in a bowl, poured with boiling water and drained after a few minutes. This manipulation helps remove bitterness.
4. Add onions, mushrooms and green peas (without liquid) to the other ingredients.
5. The washed greens are finely chopped and transferred to the salad.
6. Salt and pepper to taste, add mayonnaise and mix thoroughly.

That's it, you can start eating.

Salad with milk mushrooms and rice

Rice adds richness to this dish and also softens the harsh taste of salted mushrooms.

Ingredients:

• salted milk mushrooms – 200 gr.;
• rice (preferably long grain) – 150 gr.;
• chicken eggs – 2 pcs.;
• dill and green onions – 100 gr.;
• mayonnaise – 1 tbsp. l.;
• sour cream – 2 tbsp. l.;
• salt and black pepper.

How to cook:

1. Boil the rice in salted water until fluffy.
2. Hard boil the eggs, peel and cut into cubes.
3. Also cut the mushrooms into cubes.
4. Finely chop the greens.
5. Mix all ingredients, season with sour cream and mayonnaise, salt and pepper.
6. If desired, you can pre-fry the mushrooms, as in previous recipes. You can also add pickles or crab sticks to the recipe.

Crab salad with pickled mushrooms

The classic version of salad with pickled mushrooms includes chicken. We suggest experimenting and trying a combination like mushrooms with crab sticks.

To prepare the dish you will need 0.2 kg of pickled mushrooms and crab sticks. This amount also requires 3-4 eggs, one or two apples (depending on size), green onions and herbs to taste. Balance the taste with freshly ground pepper and salt. Mayonnaise is used as a dressing.

Preparing the salad:

1. First of all, boil the eggs, cool and peel them. Crab sticks are cut into small cubes and placed in a deep salad bowl.

2. Pickled mushrooms are taken out of the jar, lightly dried with a paper towel to absorb excess liquid, cut into 3-4 slices and sent to a salad bowl with other ingredients.

3. The peel and core are removed from the apple, and then grated on a coarse grater.

4. Peel the cooled eggs and cut into small cubes or strips (depending on how the other ingredients are cut).

5. Wash the onion thoroughly and finely chop it. If there are no green onions, use regular turnips, only they are first scalded with boiling water to remove the bitterness.

6. The greens are also washed under running water, finely chopped and placed in a salad bowl.

7. Add mayonnaise, salt and pepper the salad and mix thoroughly. You can make the dish less calorie using sour cream. But in this case you should add more salt.

For the salad, you should choose apples with a dense texture and sour taste.

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Salad "Eastern"

Europe | Crimean cuisine | Russia

The area of ​​the old town in Bakhchisarai is beautiful in bloom in May. If you visit the former capital of the Crimean Khanate at this time, you can fully experience the age of the ancient city and its unique charm. Take a walk towards the cave city of Chufut-Kale, just before you go up you will see a cozy cafe “Salacik” with a wonderful summer area and comfortable dastarkhans hidden in a shady garden. This cafe serves a special “Eastern” salad, excellent meat dishes and interesting desserts. And so that you can fully experience the spirit of this wonderful place, we will help you prepare these dishes at home, together with PosudaMart.

If you decide to prepare the “Eastern” salad, be patient and expect to prepare preparations for a dozen or two servings. However, the salad is so tasty and interesting that it will probably become a favorite dish for many gourmets.

Ingredients for preparing cucumbers:

• strong gherkins - 1 kg;
• dill branches (umbrellas) - 2 pcs.;
• garlic - 2 cloves;
• allspice peas - 1 tsp. l.;
• red peppercorns - 0.5 tsp. (6–10 peas);
• fresh horseradish leaves - 6 pcs.;
• currant leaves - 2–4 pcs.;
• salt - 1.5–2 tsp.

Salad ingredients:

• young veal (tenderloin) - 420–450 g;
• vegetable oil - 4 tbsp. l.;
• walnut - 6 pcs. (core);
• young dill - a bunch;
• garlic - 1 clove;
• dry wine, white - 100 ml;
• green cilantro - a bunch;
• Rolla Rossa salad - 6–12 sheets;
• ground dried paprika;
• black pepper;
• Red pepper;
• salt.

To prepare the dish you will need: a container for pickling cucumbers (ceramic or enamel pan), a saucepan for water, a frying pan with high sides and a lid, a strainer, a blender, a spatula, a slotted spoon, and serving plates.

Two days before preparing the salad, pickle the gherkins. To do this, wash the cucumbers and soak them in a saucepan (for example, a ceramic saucepan from the French brand Terre Etoilee) for 2 hours. Wash the dill umbrellas, horseradish and currant leaves, shake off the water, chop coarsely (leave 1-2 horseradish leaves whole). Place horseradish leaves, some chopped herbs and half of the spices in a saucepan for pickling, place a layer of cucumbers, add herbs and spices on top, then cucumbers again, etc. Cover the top with whole horseradish leaves.

Heat a liter of water almost to a boil, dilute the salt. Pour hot water over the gherkins and press on top with a press. Leave for two days.

Using a blender, grind the walnut kernels to a powder. Use, for example, a convenient stationary blender from Element. Finely chop the greens. Chop the garlic. Chop the veal finely, as for beef stroganoff. Heat the oil in a frying pan and fry the veal over medium heat, stirring constantly. Without waiting for the juice released by the meat to evaporate, add wine to the pan, stir the meat and simmer over low heat until cooked under the lid. If necessary, add a little more wine. The cooked veal should be very tender.

Using a slotted spoon, remove the cooked meat from the pan and place on napkins to remove excess oil. Strain the remaining gravy through a strainer and return the gravy to the pan (previously washed). Bring the gravy to a boil, add ground nuts, garlic, pepper. Let it boil a little. Remove sauce from heat.

Place 1-2 leaves of Lollo Rossa lettuce on serving plates. In a separate bowl, mix chopped herbs, meat and pre-cut lightly salted gherkins. Place the salad in portions on plates and pour over the hot sauce. Serve immediately.

Notes:

• gherkins should be cut lengthwise into 2–4 parts, then divided in half crosswise;
• the degree of readiness of lightly salted gherkins must be determined by taste, it is quite possible that you will need not two days, but less - from 4-8 hours to two days, the required saltiness and taste of cucumbers depends on the variety, size, characteristics of the water;
• the sauce should not be too thick, but it should be spicy, adjust the degree of spiciness to your taste;
• The indicated volumes of ingredients are based on 6 servings.

Korean carrot salad with champignons

The good thing about mushroom salads is that they help you save a lot of time and prepare something extraordinary. Especially if guests are on the doorstep.

The main ingredients are 0.15 kg of pickled mushrooms (preferably champignons) and 0.1 kg of Korean carrots. Additionally, take an onion head, a little green onion and 3 tbsp. l. canned corn. Vegetable oil (to taste) is used as a dressing.

Cooking:

1. The onion turnips are peeled and chopped very finely.
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2. Marinated mushrooms are drained of liquid and cut into arbitrary slices.

3. Place the mushrooms and onions in a salad bowl, add washed finely chopped green onions, corn and Korean carrots. If it is very long, it is also cut.

Pour in vegetable oil, salt, pepper and mix until smooth.

Country salad

Another quick salad made from the most ordinary products, but with an extraordinary taste.

The main ingredient of the salad is sauerkraut. It is advisable to use medium acidity, otherwise the cabbage will overwhelm the taste of other products.

You will need 0.2-0.3 kg of pickled or salted mushrooms, a can of canned peas and a glass of sauerkraut. Additionally, you need feather onions (0.1 kg), spices and mayonnaise to taste:

1. Open the green peas, pour out the liquid from them and place the entire contents in a salad bowl. Sauerkraut is also added there.

2. Take mushrooms out of the jar (you can take any) and cut into small pieces.

3. Sliced ​​mushrooms are placed in a salad bowl next to other ingredients.

4. The onion is thoroughly washed, dried, finely chopped and added to the salad.

5. Salt and pepper to taste. If desired, you can add suitable spices.

6. Add mayonnaise (or sour cream as an option) and mix thoroughly.

If you are a fan of low-calorie foods, season the salad with vegetable oil or make a light sauce.

That's it, the dish is ready. All that remains is to decorate it with herbs and serve.

As you can see, marinated mushroom salads are easy to prepare. In addition, you can often use ready-made products. Mushrooms are a product that goes well with almost any food. Therefore, you can experiment and create your own culinary masterpiece.