Salad with mushrooms and eggs: ingredients, recipes, cooking tips

Salad with mushrooms and egg

This is an egg salad like you've probably never had before. This classic American comfort food is updated with crunchy fried mushrooms and shallots.

Ingredients for making Salad with Mushrooms and Eggs:

Cuisine: American Cooking time: 25 min. Quantity: 2 servings.

2 tablespoons olive oil
4 ounces chopped small portobello or crimini
1/2 shallot – chopped
kosher salt/pepper
6 hard-boiled eggs – peeled and chopped
1/4 cup mayonnaise
2 Ciabatta rolls – toasted

Recipe for Salad with Mushrooms and Eggs:

In a small saucepan, heat the oil over medium heat. Add the mushrooms and shallots and cook until softened and lightly browned. Season with salt and pepper. Set aside to cool.
Add to a medium bowl: eggs, mayonnaise. Season with salt and pepper. Using a fork, press down with the tines until the eggs are chopped to the desired size.
Add mushroom mixture. Stir. Check for seasoning and adjust if necessary. If you like extra mayonnaise, add to taste.
Divide the egg salad between the ciabatta rolls.

Unusual salad with pickled honey mushrooms

The uniqueness of this dish lies in one of the main ingredients: smoked mackerel gives it a rather spicy taste, but lovers of this fish really like it. This salad also contains mushrooms, cheese and eggs, so it is unlikely to be suitable for women who are losing weight. The proportions for four servings of salad are as follows:

100 varieties of pickled mushrooms;
1 onion;
1 small smoked mackerel (about 200 grams);
200 grams of hard cheese;
2 boiled potatoes;
2-3 boiled eggs;
120 grams of mayonnaise;
a few black olives to decorate the dish, as well as a couple of sprigs of parsley.

Egg salad with onions and mushrooms

Ingredients for making egg salad with onions and mushrooms:

Cuisine: American Cooking time: 25 min. Quantity: servings.

1 tablespoon plus 1 teaspoon corn oil
2 tablespoons schmaltz
2 cups chopped onion
2 cups chopped mushrooms, pureed thoroughly and cut into ¾-inch slices
12 hard-boiled eggs
½ cup mayonnaise
¼ teaspoon white pepper

Recipe for egg salad with onions and mushrooms:

Heat 1 tablespoon corn oil and 1 tablespoon schmaltz in a large skillet and fry the onion until golden. Transfer to a bowl with a slotted spoon.
Add 1 teaspoon each corn oil and schmaltz to the pan and brown the mushrooms well. Add to bowl with onions and let cool.
Peel the eggs and mash them with a fork or potato masher in a large bowl. (If you like a smoother version like we do, mash the eggs in a blender or food processor.) Add mayonnaise, 2 teaspoons schmaltz, and pepper and mix thoroughly (or blend in food processor). In a large bowl, use a fork to stir the egg mixture with the onions and mushrooms. Serve chilled.

Salad “White Nights”

Your guests will certainly appreciate this delicate appetizer. To prepare it you will need:

Pickled porcini mushrooms - 200 grams.
Two onions.
Two medium sized potatoes.
One carrot.
Boiled meat - 300 grams.
Cheese - 200 grams.
Mayonnaise.

Read the recipe for salad with porcini mushrooms below:

Grate raw carrots, cheese and boiled potatoes on a coarse grater.
Finely chop the peeled onions and mushrooms.
Cut the meat into cubes.
Place mushrooms on the bottom of a flat salad bowl.
Fry the onion a little in vegetable oil and lay it out in a second layer. Lubricate the products with mayonnaise.
Next, place the raw carrots and level them. And also grease with mayonnaise.
The next layer is boiled meat and mayonnaise.
Sprinkle

Place the dish in the refrigerator, and after a couple of hours bring it to the table.

Salad with mushrooms and charred onions

Chef Daniil Shmyrin prepares a variety of meaty wild mushrooms with Madeira, garlic and lemon juice, then combines them with charred onions for a juicy and spicy dish. If you can't get green onions, use a combination of small shallots and green onions

Ingredients for making Salad with Mushrooms and Charred Onions:

Kitchen: Cooking time: 30 min. Quantity: 8 servings.

6 green onions, halved
1 1/4 pounds mixed wild mushrooms, cut into pieces
1/3 cup extra virgin olive oil
1 tablespoon minced garlic
Kosher salt and pepper
1/2 cup Madeira
2 tablespoons fresh lemon juice
2 ounces watercress, without thick stems

Recipe for Salad with Mushrooms and Charred Onions:

Step 1 Place a very large skillet over medium-high heat. Add the onions, cut side down, and cook until lightly charred, about 4 minutes. Place on a plate. Add mushrooms and olive oil to skillet and cook, stirring occasionally, until lightly browned, 7 minutes.

Step 2 Add the onions, garlic and a pinch of salt and pepper to the pan.
Add the Madeira and cook, stirring, for about 5 minutes, until the mushrooms and onions are soft. Add lemon juice and onion. Transfer to a serving bowl. Add watercress and season with salt and pepper. Top with watercress flowers and serve.

New Year's salad "Fairy Tale" with champignons

The very first one in our selection. A spicy, delicious salad with mushrooms that can be prepared for the New Year and beyond. The recipe received very good reviews.

Ingredients:

Pork pulp – 200-220 g;
Canned champignons – 1 jar;
Korean carrots – 150 gr;
Two medium-sized pickled cucumbers;
Chinese cabbage – 4 medium leaves;
Refined sunflower oil – 3-4 tbsp;
Mayonnaise for dressing.

Recipe for preparing New Year's salad step by step:

First of all, boil the meat in lightly salted water. Let it cool slightly, cut into small cubes while it is still warm.
Cut the champignons into slices and the cucumbers into small cubes.
Shred the Chinese cabbage and lightly press it with your hands, so it will become softer and more tender.
Place all the ingredients, meat, cabbage, pickled cucumbers, champignons and Korean carrots in a convenient bowl.
The last step is to season the salad with mayonnaise, mix well and let it brew for a while. If you are preparing in advance, you should cover the salad bowl and put it in the refrigerator. For a hearty New Year's table, this is the perfect light snack salad.

Warm mushroom salad

Do you know how to prepare a salad with mushrooms ? Warm mushroom salads were commonly used on restaurant menus, but their popularity waned for no reason. This stunning salad is made with warm mushrooms that, when cooked with soy sauce, take on a great meaty flavor.

Ingredients for warm mushroom salad

3 pounds medium porcini mushrooms, trimmed and quartered
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons plus 1 teaspoon pure olive oil
Salt and freshly ground pepper
1 tablespoon soy sauce
3 tablespoons olive oil
3 tablespoons sherry vinegar
2 tablespoons marsala
2 teaspoons tomato paste
2 cloves garlic, minced
3 large shallots, thinly sliced
6 cups coarsely shredded romaine lettuce
2 cups coarsely shredded Boston lettuce
1/2 cup shredded Gouda cheese, aged Gouda, or goat Gouda (1 ounce)

How to make Warm Mushroom Salad:

Step 1 Toss mushrooms with lemon juice in a large bowl. Preheat oven to 300°. In a large skillet, melt butter in 2 tablespoons pure olive oil over medium-high heat. When the butter begins to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has evaporated and the mushrooms are lightly browned, about 8 minutes. Add soy sauce and cook, stirring, for another 2 minutes. Transfer the mushrooms to a baking sheet and keep warm in the oven.

Step 2 In a small bowl, whisk the extra virgin olive oil with the sherry vinegar, marsala, tomato paste and minced garlic. Season the sherry salad with salt and pepper.

Step 3 Add the remaining 1 teaspoon pure olive oil to the pan. Add shallots, cover and simmer until softened, about 3 minutes. Uncover and cook, stirring, until browned. Stir the salad into the sherry and remove from the heat.

Step 4 Toss the salads into a bowl. Add mushrooms and shallots and stir well. Place the salad on 6 plates, sprinkle with cheese and serve immediately.

Recommendations:
Warm mushroom salad can be prepared 3 hours before serving.

with fried mushrooms

Here is a simple recipe for a holiday snack. Ingredients:

Chicken fillet - 300 grams.
Boletus mushrooms - 300 g.
Potatoes and carrots - two pieces each.
Eggs - four pieces.
Vegetable oil - one spoon.
Mayonnaise - 200 grams.
Sour cream - 200 g.
Garlic - three cloves.
Salt, pepper and aromatic herbs - one pinch each.

How to prepare a salad with porcini mushrooms and chicken? Read the recipe here:

Wash the potatoes and carrots, boil and peel them.
Boil the eggs and remove their shells.
Boil the fillet until tender, cool and cut into thin strips.
Grate carrots, potatoes and eggs on a fine grater.
Peel the mushrooms, cut into slices and fry in vegetable oil. Add ground pepper and salt to them.
Take a flat dish and place a glass in the center. Place the fillet around, level it and brush with mayonnaise.
After this, add a layer of potatoes, carrots and eggs. Lubricate food with mayonnaise every time.
Place mushrooms on top.

Carefully remove the glass and place the salad in the refrigerator to soak.

Greek mushroom salad

Ingredients for making Greek mushroom salad

1 spoon of olive oil
1 ⁄ 2 lb. mushrooms
3 cloves garlic, finely chopped
1 teaspoon basil or 1 teaspoon marjoram
1 medium tomato, diced
3 tablespoons lemon juice
1 ⁄ 2 glass of water
1 pinch of salt
1 pinch fresh pepper, ground
1 tablespoon fresh parsley or 1 tablespoon fresh coriander, chopped

How to make Greek mushroom salad:

Heat the oil in a frying pan, then gently fry the mushrooms for 2-3 minutes. Don't overcook.
Sprinkle with the garlic and basil, then stir the mixture for a minute or two to coat the mushrooms well.
Add tomato, lemon juice, water, salt and pepper. Stir and cook until the tomato becomes soft.
Remove from heat and let cool.
Garnish with chopped herbs.

Fried mushroom salad

Don't expect the usual nutrients from mushrooms, but they have hidden anti-cancer activity and may stimulate immune function, research suggests. Add the vitamin C of red peppers, the healthy fat of olive oil, and the antioxidants in basil and garlic for a super healthy salad.

Ingredients for Fried Mushroom Salad

1 pound mushrooms, raw
1 tablespoon olive oil
1 teaspoon lemon juice, raw
¾ capsicum, sweet, red, raw;
½ cup basil, fresh
¼ Pine nuts,
4 lettuce leaves

Recipe for Fried Mushroom Salad

Step 1 Preheat oven to 400 degrees Fahrenheit. Throw the mushrooms into the oven, olive oil and 1 tsp. lemon juice. Place on a large baking sheet and bake for 15 minutes. Drain the liquid. In a bowl, combine mushrooms, red pepper, basil or mint and pine nuts.

Step 2 Dressing ingredients; stir into mushroom mixture.

Step 3 Place salad on 4 salad plates and spoon mushroom mixture on top.

Peanut salad

Ingredients:

porcini mushrooms – 350 g
green salad 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. Place peanuts in a heated frying pan and squeeze them. Remove the peanuts, add sunflower oil to the same frying pan and fry the mushrooms until golden brown. The mushrooms need to be cooled a little.

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

Fresh mushroom salad with lemon and parmesan cheese

This quick and easy mushroom salad is made with bright lemon juice, Parmesan cheese and fresh parsley.

This salad is made from a few simple ingredients, using high quality ingredients. Organic whole porcini mushrooms are available all year long and I feel good serving them because there are no added pesticides or chemicals.

When preparing mushrooms at home, it is important to clean them properly by lightly wiping off any excess dirt with a damp paper towel. Whatever you do, don't run the mushrooms under running water, as they will absorb moisture like a sponge, resulting in a watery salad.

Once you've sliced the mushrooms, you simply toss them with fresh lemon juice, olive oil, parsley, garlic and Parmesan cheese. Add salt and pepper to taste. The bright, herbal flavor of fresh parsley pairs perfectly with tangy cheese and tart lemon juice.

Perfect as a holiday side dish or for a busy meal during the week, the entire mushroom salad comes together in just 10 minutes or less.

Ingredients for Fresh Mushroom Salad with Lemon and Parmesan Cheese

16 ounces whole porcini mushrooms, chopped
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese
2 tablespoons chopped parsley
1 grated clove of garlic
salt and pepper to taste

Instructions for preparing Fresh Mushroom Salad with Lemon and Parmesan Cheese

Place all ingredients in a medium bowl and mix well. Taste the seasoning and add more salt and pepper to taste. Serve at room temperature or chilled.

Festive salad with porcini mushrooms

This recipe deserves special attention. The famous porcini mushrooms are a worthy ingredient in any dish and salad is no exception.

Ingredients:

Porcini mushrooms – 250 gr. You can take any canned, fresh, even dried;
Eggs – 3 pcs.;
Onion – 1 piece, medium size;
Table vinegar – 2 tbsp;
Vegetable oil (odorless) – 120 ml;
Fresh herbs - 1 bunch of dill and 1 leek.

Preparing the salad

Chop the mushrooms and fry in a frying pan with a little oil. Boil and finely chop the eggs.
Wash the greens well and chop finely. Cut the onion into thin half rings.
Place all ingredients except fresh herbs into a salad bowl. Pour oil, add two tablespoons of vinegar and mix well.
Sprinkle the mushroom salad with fresh finely chopped herbs on top.

Mushroom Salad with bread croutons

Fresh mushrooms are really tasty. Mushroom salad turns into a healthy, easy to prepare dish for lunch or dinner.

Ingredients for Mushroom Salad with Bread Croutons

5 lettuce leaves
1 tomato, chopped
1 carrot
1/2 green apple, chopped
1 large mushroom, sliced
1 clove garlic, minced
1 tablespoon raw sunflower seeds
1 tablespoon hazelnuts
1 teaspoon sesame seeds
1 teaspoon shelled hemp seeds
1 tablespoon olive oil
soy sauce, light
pepper

Crackers

3 slices of bread
4 tablespoons oil
salt and freshly ground pepper
dried herbs (basil, oregano, cilantro, thyme, parsley), optional

Recipe for Mushroom Salad with Bread Croutons

First prepare the crackers. Preheat oven to 200 C (400 F). Slice or tear the bread into bite-sized pieces. Mix the oil in a bowl with salt and pepper. Add herbs of your choice. Place the bread cubes in a bowl and mix with your hands. Place the bread cubes on a baking sheet in a single layer and place in the oven. Bake for about 5 minutes, stir with a spatula and bake for another 5 minutes until golden brown. They will be crispy but not too hard, perfect for a fresh salad.

In a medium bowl, chop or tear the lettuce into small pieces. Using a vegetable peeler, chop the carrots into long strips and add to the salad. Add tomatoes, apples and mushroom slices, garlic, hazelnuts and seeds and mix well.

Mix soy sauce, olive oil and pepper. Stir into salad, let cool and serve with bread croutons.

Salad with heavy cream

Ingredients:

canned porcini mushrooms – 1 jar
onion – 1 pc.
sour cucumbers – 2 pcs.
potatoes – 5 pcs.
heavy cream – 200 g
fresh dill – 20 g
salt, ground black pepper - a pinch

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

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

selection of recipes contents:

1. 2. 3. 4. 5.

Salads with porcini mushrooms are not much different from salads with champignons, chanterelles or honey mushrooms, which are presented in abundance on these pages, and even more of them are floating around the world and on the Internet. Actually, in the main section with step-by-step recipes I have several favorite mushroom salads. But in order to have the overall picture before your eyes, a couple more simple and tasty salad recipes have been selected here. Moreover, it is with porcini mushrooms.

Although, if you replace boletus with some other noble mushrooms, the salads will not become any worse. Verified.

Salad with porcini mushrooms with heavy cream

salad ingredients:

canned porcini mushrooms – 1 jar
onion – 1 pc.
sour cucumbers – 2 pcs.
potatoes – 5 pcs.
heavy cream – 200 g
fresh dill – 20 g
salt, ground black pepper - to taste

cooking method:

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

Salad with porcini mushrooms and chicken liver

salad ingredients:

boiled chicken liver – 200 g
dried mushrooms – 50 g
potatoes – 2 pcs.
carrot – 1 pc.
onion – 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

cooking method:

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

Porcini mushrooms should first be wetted, rinsed thoroughly and placed in boiling, salted water. Cook the mushrooms for about 20 minutes, then drain the water and cut the mushrooms into pieces. Peel the onion and finely chop it. Heat sunflower oil in a frying pan and place onions and mushrooms in the 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 them. Place quail eggs in boiling water and cook for 3 minutes. Then peel these eggs. Prepare a dish, cut a blue onion into rings and place a round shape in the middle.

Place boiled chicken liver on the bottom of the mold, add salt to taste and grease with a small amount of mayonnaise, about 20 g. Then a layer of potatoes, which should also be salted and greased with mayonnaise. Place sour cucumbers on potatoes, and carrots on cucumbers. Drizzle mayonnaise over everything. Next will come mushrooms, finely chopped parsley and quail eggs.

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

Salad with porcini mushrooms and tomatoes

salad ingredients:

fresh porcini mushroom – 1 pc.
boiled chicken eggs – 4 pcs.
potatoes – 5 pcs.
small tomatoes – 5 pcs.
onion – 1 pc.
ground black pepper - to taste
spices - to taste
sour cream – 1 tbsp. l.
mayonnaise – 2 tbsp. l.
mustard – 0.5 tsp.
sunflower oil – 1 tbsp. l.
butter – 1 tbsp. l.
salt - to taste
fresh herbs – 30 g

cooking method:

Peel the mushroom and cut into slices. Then peel the onion, finely chop part of the onion and place it in a frying pan, in which you first 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 them into slices. Place them on a sieve to drain the liquid. Boil the potatoes in their skins, peel and cut into small pieces while still warm. Cut half the onion into cubes. Boil the 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. Mix the prepared salad, garnish with fresh herbs, and serve while still warm.

Salad with porcini mushrooms and peanuts

salad ingredients:

porcini mushrooms – 350 g
green salad leaves – 100 g
peanuts – 60 g
sunflower oil – 3 tbsp. l.
lemon juice – 1 pc.
bee honey – 1 tsp.
table vinegar - 1 tbsp. l.
salt, pepper - to taste

cooking method:

Fresh mushroom salad

Champignons in lemon and garlic sauce make an unusual appetizer or light side dish.

This recipe uses familiar champignons, which are sold raw. I admit, I had never eaten raw mushrooms until I tried this salad, but as soon as I tried this salad, I became a fan.

This is a simple salad made in minutes. What I especially love is how the lemon, garlic and fresh coriander leaf combine different spices to bring out the flavor of the fresh mushrooms.

Ingredients for Fresh Mushroom Salad

1 pound large, white mushroom buttons, rinsed and wiped dry, stems included
1/3 cup finely chopped fresh coriander leaf
1/4 cup good olive oil
1/4 cup fresh lemon juice
Salt and freshly ground black pepper

Recipe for Fresh Mushroom Salad

Thinly slice the mushrooms and place in a medium serving bowl.
Combine oil and lemon juice in a small bowl. Add coriander leaf and stir. Add salt and pepper to taste.
Add sauce to mushrooms. Toss gently to coat the mushrooms.
Serve immediately or cover tightly and refrigerate. The salad will last for 8 hours. Mix it again, carefully, before serving.

Tips and notes:
You can substitute coriander leaves for the parsley, but the distinctive flavor of this salad will depend on the coriander.

Recipe for salad with honey mushrooms and smoked chicken breast

An amazing and tasty treat will brighten up any feast. Mushroom salad with honey mushrooms and smoked chicken breast is easy to prepare. The products used are the simplest, but the result is a very worthy treat. New Year is coming soon, I recommend taking note of the recipe.

Ingredients:

Pickled honey mushrooms – 350 gr;
Boiled potatoes – 2 pcs.;
Smoked chicken breast – 300-330 g;
Boiled eggs – 4 pcs.;
Fresh herbs - several sprigs of dill, parsley and green onions;
Mayonnaise - for layering salad;
Salt and a little ground black pepper.

Cooking method

Boil the potatoes and mash them into a puree. Grate the boiled eggs on a coarse grater. Finely chop the greens individually, and cut the chicken breast into small cubes.
Take the split ring from the baking pan and place it on a flat dish.
First, lay out the crushed potatoes, distribute them in an even layer, lightly salt and pepper. Coat with a thin layer of mayonnaise.
The second layer is finely chopped green onions. On top of it we make a mesh of mayonnaise.
We make the third layer of meat, which we cover with a mayonnaise mesh.
Next, lay out the grated eggs, which we coat with a layer of mayonnaise on top so that it covers them completely.
To complete the assembly, sprinkle the salad with finely chopped herbs and place mushrooms on top. Small pickled mushrooms on fresh herbs look very beautiful and appetizing.
Remove the form and put the mushroom salad in the refrigerator before serving.

Mushroom salad with garlic and mayonnaise

Mushroom salad with garlic and mayonnaise - a recipe made from fresh or canned mushrooms, dill, garlic and mayonnaise. This salad is perfect as an appetizer and can be served at any party throughout the year, but is especially good around the holidays. If you love mushrooms, you will love this recipe.

HOW TO SERVE THIS SALAD:

Serve this recipe on a thinly sliced baguette or fresh baked bread, or simply set a bowl on the table and let your guests help themselves.

If you want to cut down on calories or carbs, serve the salad with sliced red bell peppers.

WHAT MUSHROOMS ARE SUITABLE FOR SALAD?

You can use any type of mushroom you like, freshly prepared or canned. I think the easiest and most convenient way to do this is with canned mushrooms.

Button mushrooms or portobello mushrooms work well in this recipe.

However, if you want to use fresh mushrooms, cook them in salted water for 5-10 minutes until soft, then dry them very well and use them.

WHAT ABOUT THE OTHER INGREDIENTS?

Use fresh garlic and adjust the amount to your taste. If you don't like garlic, replace it with red or green onions, which you chop finely.

Dill is also used in salad. Use fresh or dried, both are acceptable.

To make this delicious salad, simply place all the ingredients in a bowl and mix them together. Garnish with fresh dill or parsley leaves and serve cold.

Ingredients for Mushroom Salad with Garlic and Mayonnaise

2 cans of mushrooms
150 g mayonnaise
Chop 2 cloves of garlic
1 teaspoon fresh or dried dill

Instructions for preparing Mushroom salad with garlic and mayonnaise

Open the jars of mushrooms and drain all the liquid. Squeeze the mushrooms to remove excess moisture.
Chop and place mushrooms in a medium bowl.
Add chopped garlic, dill and mayonnaise.
Carefully combine all ingredients.
Serve cold on slices of fresh baguette or other fresh bread.

Tips from the chef:
If using fresh mushrooms, place 1 pound of mushrooms in salted water and bring to a boil. Simmer over low heat for 5-7 minutes until the mushrooms are soft. Remove, strain and use in salad.
You can use parsley instead of dill.
Instead of garlic, use chopped green onions or red onions.
Also, if you prefer salads with less mayonnaise, you can replace half the amount of mayonnaise with sour cream.

Chicken liver salad

Ingredients:

boiled chicken liver – 200 g
dried mushrooms – 50 g
potatoes – 2 pcs.
carrot – 1 pc.
onion – 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

Porcini mushrooms must first be wetted, rinsed thoroughly and placed in boiling, salted water. Cook the mushrooms for about 20 minutes, then drain the water and cut the mushrooms into pieces. Peel the onion and finely chop it. Heat sunflower oil in a frying pan and place onions and mushrooms in the pan. Fry until done.

Place boiled chicken liver on the bottom of the mold, add 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. Place sour cucumbers on potatoes, and carrots on cucumbers. Drizzle mayonnaise over everything. Next will come mushrooms, finely chopped parsley and quail eggs.

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

Salad with fried mushrooms, tomatoes and cashews

Ingredients for Salad with Fried Mushrooms, Tomatoes and Cashews

800g Champignons
8 sprigs fresh thyme
100 ml olive oil
1 cup raw cashews
1 tablespoon honey
2 tablespoons sesame seeds
180 g semi-dry tomatoes
100 g spinach leaves
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard

Guide to Cooking Salad with Roasted Mushrooms, Tomatoes and Cashews

Preheat oven and large roasting pan to 220°C forced. Add mushrooms to hot skillet. Add thyme and drizzle with 2 tablespoons olive oil, shake pan to coat all mushrooms
Roast 15 minutes or until mushrooms are soft
Meanwhile, heat a medium nonstick skillet over medium heat. Add 1 tablespoon oil and cashews and cook, shaking pan for 3-4 minutes, until cashews are light golden brown.
Add honey and sesame seeds and stir gently. Place cashews in a tray lined with baking paper to cool
Add cashews, tomatoes and spinach to the mushrooms. Combine remaining 2 tablespoons olive oil, vinegar, mustard, and salt and pepper in a screw-top jar, shake to combine
Pour the sauce over the mushroom salad and toss gently. Serve warm or at room temperature with roasted turkey, pork, or ham.

Salad with mushrooms

Ingredients for preparing Mushroom Salad:

Cooking time: 10 min. Number of servings: 8 pcs.

2 tablespoons red wine vinegar
½ teaspoon salt
0.13 teaspoon pepper
½ teaspoon oregano
5 tablespoons olive oil
8 cups mixed baby greens
1 pint cherry tomatoes, halved
1 8 oz. marinated mushrooms in a jar, drained

Instructions for preparing Mushroom Salad:

Whisk together vinegar, salt, pepper, oregano and olive oil. Place the greens, tomatoes and mushrooms in a large salad bowl and toss with the dressing. Serve immediately.

Porcini mushroom salad for the winter

Homemade recipes are known to every good housewife. And we want to offer you another proven option for preparing an original snack. For this you will need:

Boiled mushrooms - one and a half kilograms.
Onions - 500 grams.
White cabbage - one and a half kilograms.
Carrots - 500 grams.
Tomato sauce - one glass.
Vegetable oil - 400 ml.
Vinegar - 50 grams.
Sugar - 50 g.
Salt - 50 g.
Spices - to taste.

The recipe for salad with porcini mushrooms for the winter is very simple:

Cut the mushrooms into pieces (not too small).
Shred the cabbage. Cut the onion into cubes. Grate the carrots on a fine grater.
Place onions, carrots and mushrooms in a pan, add vegetable oil to them.
Place the dishes on the fire and simmer the food for half an hour.
When the required time has passed, add sugar, salt and tomato paste.
After a few minutes, add the cabbage. Reduce heat and cook everything together for another 40 minutes.
At the very end, mix the products with vinegar and your favorite spices.

Place the salad in jars, roll them up and place them on the lids. Keep the preparations under a warm blanket during the day. After this, the jars can be moved for storage to the pantry or any place suitable for this purpose.

Prepared mushroom salad

Mushroom salad can be served cold or warm. I usually use mushrooms in this salad because they are available all year round.

Ingredients for making mushroom salad:

Cooking time: 20 min. Number of servings: 4 pcs.

1 tablespoon olive oil
2 packages chopped fresh mushrooms
salt and freshly ground black pepper to taste
2 cloves garlic, pressed
1 glass dry white wine
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Instructions for preparing mushroom salad:

Step 1 Heat the olive oil in a large skillet over medium heat and cook the mushrooms until they are tender and the mushroom juices have reduced, 5 to 10 minutes. Season with salt and pepper. Add garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.

Warm mushroom salad

This is a warm salad made with mushrooms and topped with mixed greens. This is a good salad that can be prepared in no time if you want to try something new and quick.

Ingredients for making warm mushroom salad:

Cooking time: 10 min. Number of servings: 4 pcs.

1 tablespoon olive oil
1 ½ cups chopped fresh mushrooms
1 clove garlic, chopped (optional)
2 ½ tablespoons olive oil
2 ½ tablespoons balsamic vinegar
salt and pepper to taste
1 package (100 ounces) baby greens mix

Instructions for preparing warm mushroom salad:

Step 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and cook, stirring, until soft. Continue cooking until the mushroom juices have reduced to about 2 tablespoons. Whisk together remaining olive oil, balsamic vinegar, salt and pepper until smooth. Turn off the heat and let the mushrooms sit in the pan until they are just warm but no longer hot - otherwise the greens will wilt too much.

Step 2 Transfer the greens to a serving bowl and pour over the warm mushroom mixture. Stir and serve immediately.

Cook's Note: I tried a similar salad at an Italian restaurant, but they used oyster mushrooms. You can use white button mushrooms, crimini mushrooms or oyster mushrooms.

Warm chanterelle and frisee salad

This is a warm salad made from mushrooms and topped with mixed greens. This is a good salad that comes together in no time if you want to try something new and quick.

Ingredients for making warm mushroom salad:

Cooking time: 10 min. Number of servings: 4 pcs.

1 tablespoon olive oil
1 ½ cups chopped fresh mushrooms
1 clove garlic, chopped (optional)
2 ½ tablespoons olive oil
2 ½ tablespoons balsamic vinegar
salt and pepper to taste
1 package (100 ounces) baby greens mix

Instructions for preparing warm mushroom salad:

Step 2 Transfer the greens to a serving bowl and pour over the warm mushroom mixture. Stir and serve immediately.

Cook's Note: I tried a similar salad at an Italian restaurant, but they used oyster mushrooms. You can also try using white button mushrooms, crimini mushrooms or oyster mushrooms.

Warm mushroom salad with hazelnuts

Warm mushroom salad with hazelnuts, generously prepared for Sunday dinners.

Ingredients for making Warm Mushroom Salad with Hazelnuts:

Kitchen – Cooking time: min. Number of servings: pcs.

1/2 cup hazelnuts
2 tablespoons finely chopped shallots
3 tablespoons sherry or white wine vinegar
9 tablespoons olive oil
virgin 2 pounds mushrooms (cremini or wild mushroom mix), peeled and chopped
2 tablespoons unsalted butter
6 ounces salad greens, such as frisee, arugula, or a blend of your choice
1 cup mixed fresh herbs (optional), such as garlic, tarragon,
1 teaspoon fresh thyme or a couple of pinches of dried
1/4 cup chopped shallots
1/4 pound Parmigiano-Reggiano cheese or other hard, tangy cheese

Step-by-step plan for preparing Warm mushroom salad with hazelnuts:

Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 8 to 10 minutes, stirring the nuts once or twice to ensure they toast evenly. Wipe the nuts with a kitchen towel to remove the skins, then let cool. Coarsely chop the hazelnuts.
Whisk the shallots, vinegar and 1/2 teaspoon salt in a bowl and let sit for five minutes (this will soften and almost brine the shallots) and then add 5 tablespoons of olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until foamy. Add half the mushrooms, half the thyme and season with salt and pepper. Saute the mushrooms for about 5 minutes until they are soft but not mushy (cooking time will depend on the type of mushrooms you used).
Transfer the mushrooms to a plate, then repeat with the other half of the mushrooms. Once cooked, return the first half of the mushrooms to the pan, then add the chopped shallots and cook for another 2 minutes.
Place salad greens on a plate. Sprinkle fresh herbs on top, if using. Place hot mushrooms on salad greens. Pour three-quarters of the vinaigrette into the saucepan and stir until heated through. Season with 1/4 teaspoon salt and freshly ground black pepper. Pour over the salad and toss gently. Adjust to taste—you may need more salt or pepper, or even more vinegar.
Use a grater to grate the cheese over the lettuce. Sprinkle with hazelnuts. Serve immediately.

And finally, a video recipe: Salad with mushrooms from 3 ingredients in 5 minutes.

The freshest, most interesting and delicious “Mushroom recipes”.

Salad with mussels

Ingredients:

shrimp – 20 pcs.
mussel – 1 pc.
couscous – 60 g
porcini mushrooms – 30 g
onion – 0.5 pcs.
carrots – 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 leeks for garnish
sweet pepper – 1 pc.

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

Grease the sweet peppers with oil and place in the oven and bake until done. Then put the pepper in a plastic bag and leave for a while. Then remove from the bag and remove the peel. Cut the pulp into cubes.

Couscous should be mixed with turmeric and salt, then pour boiling water over it and leave for a few minutes. Heat sunflower oil in a frying pan and add onions and carrots. Fry the vegetables until done. After a few minutes, add bacon, garlic, boiled porcini mushrooms and celery. Then add baked sweet peppers. Mix everything and remove from heat. Then add couscous and mix thoroughly.

Place the mold on a plate, place the salad in it, pour pumpkin oil over it, fried shrimp on the sides and place a mussel on top of the salad. Only the mussel should be used together with the shutter. You need to start eating with a mussel, and then eat the whole salad with this shell.