It’s not difficult to add variety to your daily menu; just prepare a simple and tasty salad with fried mushrooms. It is also ideal for the holiday table and can be combined with almost any usual products. Mushrooms occupy a special place in the diet of vegetarians, so this lean dish suits absolutely everyone and delights with its pleasant taste. The salad prepares quickly and instantly disappears from the table.

Variety of recipes

Thanks to the large selection of different types of mushrooms, you can even remake the same salad, changing its taste each time. The cooking technology can also be different - the ingredients are mixed in the classical way or laid in layers.

Mushroom salad is a dish that can harmoniously combine meat, vegetables, chicken, and even seafood. You can replace the ingredients at your discretion, making the dish more nutritious or lighter. A simple salad can be served either cold or warm.

Almost all types of mushrooms are sources of valuable and necessary protein for the body. When a person refuses meat food, he must obtain protein of plant origin from other products, which can be mushrooms.

In cooking, for preparing salads and snacks, they use:

• champignons (available at any time of the year);
• White mushrooms;
• chanterelles;
• boletus;
• saffron milk caps.

Every housewife can show her imagination and create her own unique culinary masterpiece, which will be admired by both relatives and guests. Both wild mushrooms and artificially grown specimens are a tasty base for nutritious and piquant salads.

Chanterelle salad

This amazingly tasty and simple dish can become a real culinary hit of the autumn-summer season. Chanterelle salad recipes are a win-win option, the result of bold improvisation and a combination of different products. To prepare you will need:

The suggested amount of ingredients will yield one medium-sized serving. Therefore, you can adjust the set of products at your discretion.

Light salad with fried chanterelles in European countries it is considered a real delicacy, and residents of Russian regions, fortunately, have the opportunity to eat them even in kilograms, in any quantity.

To prepare, you need to heat vegetable oil on the heated surface of a frying pan (you can replace it with butter). Fry the washed and peeled chanterelles, add salt and pepper during frying. Rinse the arugula and dry with a paper towel, add a pinch of salt and sprinkle with a few drops of oil.

Place mushrooms on a layer of greens and grate feta cheese on top. Boil the eggs until half cooked, but so that they can be cut in half and added to the salad. It’s okay if the yolk is runny and soaks the entire dish. Add salt to taste, drizzle with balsamic vinegar and finish with another layer of grated cheese.

From mushrooms and chicken meat

This is another simple salad, but more satisfying and nutritious. Already during the cooking process, a surprisingly tasty aroma spreads throughout the apartment, and your appetite is worked up in earnest. For the recipe you need to take:

Mushrooms need to be washed; if the specimens are large, cut them in half. Leave small chanterelles whole. Fry them in a heated frying pan until cooked, all moisture should completely evaporate.

Peel the onions and carrots, chop them into semicircular pieces. Chop the garlic arrows. Place all the vegetables in a frying pan with the mushrooms and fry in a small amount of oil.

To add to a salad, the chicken can be boiled or stewed; this will not spoil the taste of the dish. Place a layer of vegetable and mushroom mixture on a plate, add salt to taste and sprinkle with ground pepper. Place chicken pieces and sprinkle the finished dish with chopped dill or parsley. Basil also goes well with foods - it all depends on individual taste preferences. Mushroom salad is best served before it cools; warm it is much tastier and more nutritious.

Mushroom plate

Every housewife has a set of the best dishes with which she is ready to surprise loved ones and guests. For this salad, it is better to take porcini mushrooms, but champignons and chanterelles will also work.

The dish includes:

Jacket potatoes and hard-boiled eggs can be boiled in advance. During this time, the mushrooms will have time to fry. Wash the mushrooms, put on the fire and bring to a boil. Boil until tender, then fry in vegetable oil along with onion half rings. Salt the mushrooms to taste. The first layer of mushroom salad is ready, place it on the bottom of the plate.

Peel the boiled potatoes and eggs and grate them. The potato layer follows the mushroom layer, lightly greased with a portion of mayonnaise. Now it’s the turn of the grated pickled cucumbers. They should also be greased with mayonnaise.

The last layer left is the eggs. Pour the grated white into a plate, then the yolk. Sprinkle the resulting culinary masterpiece with hard cheese and leave to brew for 1-2 hours. However, you can eat it right away if you urgently need to serve it to visiting guests or hungry loved ones.

New Year's hedgehog with champignons

To prepare this spicy and satisfying salad you will need champignons. It combines amazing mushroom flavor with amazing chicken gizzards and hearts . The recipe uses:

Fry sliced ​​champignons with onions. While frying, add salt and pepper. While the mushrooms are cooking, chop the boiled chicken ingredients, cut the eggs into strips, and cut the cucumbers into small cubes.

Place all ingredients in a wide and not too deep salad bowl, season with mayonnaise, and mix. Carefully place a layer of olives, cut into halves, on top. The dish looks very impressive, festive and will decorate a formal table. It will definitely not go unnoticed and will delight the most sophisticated gourmets.

Salads with mushrooms can be supplemented with fresh tomatoes, as well as canned corn, beans and even shrimp. Each housewife can experiment and create new dishes, collecting her own collection of delicious recipes.

Attention, TODAY only!

I really love dishes with mushrooms, especially champignons and oyster mushrooms. Despite their vegetable origin, mushrooms are a valuable source of protein and at the same time do not contain fat or carbohydrates. That is why it is advisable to eat fried mushrooms, stewed or even raw mushrooms at least once a week. They can be used as a side dish or an independent dish, but it is better to prepare salads with mushrooms. It is a selection of such recipes for salads with mushrooms that Perchinka has prepared for you in this article.

Salad *Mushrooms under a fur coat*

Ingredients:

• 500 g mushrooms
• 1-2 heads of onions
• 3-4 boiled potatoes
• green onions
• 3-4 eggs
• several pickles
• 200 g hard cheese
• mayonnaise

Preparation:

We sort the mushrooms, wash them, cut them and fry them in a frying pan and
onions. Boiled potatoes, eggs, pickles, three cheese on a coarse grater.
Lay out in layers:
1 layer - fried mushrooms with onions
2nd layer - boiled potatoes
3rd layer - green onions
4 layer - mayonnaise
5th layer - pickles
6th layer - eggs
7th layer - mayonnaise
8th layer - grated cheese
4. Decorate at your own discretion.

Helpful Tips: What are the best mushrooms to use?

• All mushrooms are healthy and nutritious; wild mushrooms should be collected in an environmentally friendly place.
• From this point of view, champignons and oyster mushrooms are good, because this type of mushroom is grown at home.
• For salads, it is better to use large-sized mushrooms; they give the dish a bright mushroom flavor.
• But if you have porcini or boletus mushrooms, know that wild mushrooms are also very tasty in salads

Salad with crab sticks and corn

Ingredients:

• crab sticks 150-200 g
• boiled eggs 4 pcs
• marinated mushrooms 150 g
• hard cheese 100 g
• corn 1 small jar
• 1 onion (I didn’t add)
• mayonnaise or sour cream
• greenery

Preparation:

Finely chop the crab sticks and onion. Grate the cheese and eggs on a coarse grater. Drain the liquid from the corn. Fry the mushrooms in oil.
You can lay it out in layers: corn, mushrooms, onions, cheese, eggs, crab sticks. Grease with mayonnaise or sour cream.
Or you can just mix it in a salad bowl.
Add salt and pepper if desired. Decorate with greens.

Salad with Korean carrots and chicken

Ingredients:

• Chicken breast - 1 pc.;
• Champignons - 190 grams;
• Egg - 2 pcs.;
• Onion - 2 pcs.;
• Korean carrots - 190 grams;
• Cheese - 200 grams;
• Mayonnaise - 1 package;
• Sunflower oil - 3 tbsp;
• Salt;
• Spices.

Preparation:

First, boil the chicken breast in salted water with bay leaves and peppercorns. After this, cool the fillet and tear it into fibers;
Chop the champignons into large slices. Heat a frying pan, add sunflower oil and fry;
Peel the onions, rinse, and chop into small pieces. Add it to the champignons, mix, then fry everything until done;
We will boil the eggs, then cool them, peel them and chop them finely;
We pass the hard cheese through a grater to obtain airy shavings;
Now let's assemble our salad.

1 layer - carrots

2nd layer - mushrooms with onions, mayonnaise mesh on top
3rd layer - a layer of grated eggs, a mesh of mayonnaise;
4th layer - boiled chicken, coat the layer with mayonnaise;
Finally, sprinkle everything with grated cheese, you can decorate it as you wish. That's it, the spicy salad with Korean carrots is ready, let's help ourselves!

Salad *Merchant* with peas

Ingredients:

• Carrots - 4 pcs.
• Mushrooms - 500g.
• Veal meat or tongue - 200g.
• Onions - 2 pcs.
• Sugar - 2 tbsp. l.
• Vinegar - 2 tbsp. l.
• Salt - to taste
• Pepper - to taste
• Vegetable oil - for frying
• Mayonnaise - for dressing
• Sour cream for frying mushrooms

Preparation:

Chop the carrots into small cubes. Fry until soft or boil the whole one and then cut. Onion 1 pc. cut into small cubes along with the mushrooms, fry everything, add sour cream at the end and simmer until the moisture evaporates.

Mix vinegar, sugar, pour boiling water and marinate the onions in the resulting sauce for 15 minutes. Drain the marinade.

Boil the meat, after cooling, cut into cubes. Mix onions, carrots, peas, meat and mushrooms, season with mayonnaise, salt and pepper to taste.

Helpful Tips: How to fry mushrooms

• Mushrooms, like a sponge, absorb moisture, so before cooking they should not be in contact with water for long to prevent them from becoming tasteless and watery. Champignons grown in a greenhouse are practically sterile.
  
• Do not use olive oil for frying mushrooms - when heated, it loses its beneficial qualities; Refined sunflower oil is best suited for frying.
• Mushrooms turn out delicious if you fry them with onions. Then the mushroom flavor in the salad will be pronounced, and the mushrooms themselves will be very juicy.
• Chop the onion finely and saute it in a hot frying pan greased with oil. For 400 grams, one tablespoon of oil will be enough. Fry the onion for 3-4 minutes until golden brown, and then add chopped mushrooms to it.
• Do not cut the mushrooms very finely, otherwise they will simply be “lost” in the salad when finished. Mushrooms need to be fried for 8-12 minutes, stirring; this product contains a lot of liquid. When ready, the number of mushrooms from the initial one will decrease by about half.
• You need to salt and pepper the champignons at the very end of cooking.
  

Liver and cheese salad

Ingredients:

• Chicken or beef liver - 350 g.
• Champignons - 15 pcs.
• Medium size potatoes - 4 pcs.
• Dutch cheese - 170 g.
• Sunflower oil - 40 ml.
• Mayonnaise - for coating the layers.
• Eggs - 3 pcs.
• Carrot - 1 pc.
• Onions - 3 medium heads.
• Salt.
• Freshly ground black pepper.

Preparation:

Wash the potatoes and carrots. Place a saucepan of water on the stove, boil, add salt and place the vegetables into boiling water. Boil until ready. This will take about half an hour.

Cool the boiled vegetables, peel them, and grate them onto a coarse grater.

Peel the onion, chop into thin half rings. Grate the cheese onto a coarse grater.

Boil the eggs hard, remove the shells, and chop on a coarse grater. Peel the mushrooms and cut into slices.

Heat a frying pan, pour in vegetable oil, fry half the onion until golden brown, then add the mushrooms. Cook for ten minutes.

Wash the liver, cut out the veins and remove the film, dry, cut into medium pieces.

Fry the remaining part of the onion in a frying pan, then add the liver to it, simmer until done. It will take about seven minutes to prepare the liver. During frying, it should be seasoned with pepper and salt to taste. Remove from heat, let cool.

Now all that remains is to add the dish in layers.

Place a layer of grated potatoes on the bottom of a flat wide plate, then mushrooms with onions, coat with mayonnaise. Next comes meat with onions, grated carrots, mayonnaise. Sprinkle it all with plenty of cheese, coat it with mayonnaise again and decorate with grated egg on top.

Salad with chicken, mushrooms and walnuts

Ingredients:

• Chicken fillet – 150 g
• Eggs - 2 pcs
• Mushrooms – 100 gr
• Onion - 1 piece
• Cheese - 100 g
• Garlic - 2 cloves
• Walnuts – 50 g
• Mayonnaise - to taste

Preparation:

Finely chop the onion. Boil mushrooms in salted water for 15 minutes. In a hot frying pan, fry mushrooms and onions in vegetable oil. Cool.
Boil the fillet until tender, cool and chop finely.
Boil the eggs and grate them.
Squeeze the garlic through a press. Grate the cheese. In a plate, mix cheese, garlic and mayonnaise.

Layer the salad:
1 layer (bottom) - fillet (coat with mayonnaise)
2nd layer - eggs (coat with mayonnaise)
3rd layer - mushrooms with onions (coat with mayonnaise just a little)
4th layer - cheese with garlic and mayonnaise
5 layer - walnuts

Salad *Hearty* with eggplants and hearts

Ingredients:

• Chicken heart 0.5 kg,
• Eggplants 5 pcs.,
• Bell pepper 3 pcs.,
• Cheese 150 gr.,
• Fresh tomato 4 pcs.,
• Champignon mushrooms 5 pcs.,
• Mayonnaise 250 gr.,
• Garlic cloves 3 pcs.,
• Onion 1 pc.,
• Sour cream 250 gr.

Preparation:

Defrost the chicken heart, wash it and fry it in a deep frying pan, add salt, add spices and cook until done. Then let cool and grind in a food processor to medium crumbs.

Finely chop the onion and mushrooms. Fry the mushrooms and onions, adding a little butter and adding a little salt.

Eggplants need to be cut into cubes and fried in vegetable oil until tender, add salt. To keep the cubes intact, they need to be fried uncovered and over high heat, stirring occasionally. Let cool.

The bell pepper needs to be peeled, then the seeds removed and cut into cubes, then fried over high heat, stirring constantly.

Peel the tomatoes and cut into cubes. Grate the cheese, mix sour cream and mayonnaise, then add grated garlic.

Layers of salad are laid out in the following sequence:

1 layer eggplant;
2 layer sauce;
3 layer hearts;
4 layer sauce;
5 layer pepper;
6 layer cheese;
7 layer sauce;
8 layer mushrooms with onions;
9 layer sauce;
10 layer tomatoes.

Salad *Birch Grove*

Ingredients:

• -champignon mushrooms - 200 g
• -onion - 1 pc.
• -chicken fillet - 300-400 g
• - eggs - 3 pcs
• -fresh cucumbers - 2 pcs.
• -prunes - 100 g
• -mayonnaise
• -greenery

Preparation:

Preparation of salad with chicken fillet and mushrooms Birch Grove:
Boil chicken fillet in salted water until tender. Hard boil the eggs. Soak the prunes in warm water and leave for 10-15 minutes.

Then drain the water and dry the prunes. Finely chop the onion. Mushrooms
cut into cubes or strips. Fry the onion in vegetable oil, then add the mushrooms and fry together for ~7-10 minutes, add salt and pepper.

Cut the chicken fillet into strips. Set aside 3-5 prunes for decoration and cut into thin strips, cut the remaining prunes into cubes. Grate the eggs on a coarse grater. Cut the cucumbers into thin strips.

Lay out the salad in layers, pouring mayonnaise on each layer: 1 -
prunes, 2 - mushrooms and onions, 3 - chicken, 4 - eggs, 5 - cucumbers.

On top of the salad with chicken fillet and Birch Grove mushrooms, decorate with strips of prunes, in the shape of a birch trunk, parsley leaves, do not forget to plant mushrooms and make dill herb.

Helpful Tips: What to dress salads with mushrooms with?

• Mushrooms “love” sour cream and rich dressings, so make sauces based on sour cream. Add chopped herbs and nuts to the sour cream.
• If you want to make the sauce salty. Then instead of salt, add a spoonful of soy sauce.
• Mushrooms go well with all types of nuts. Feel free to add walnuts, almonds, and pine nuts to your salads. Also, fresh herbs - parsley and dill - will not hurt in the salad.

Salad *Sunflower* with chicken

Outwardly, it looks very bright, which is why it deserves such an original name. To prepare a dish with fried champignons you will need:

Ingredients:

• champignons - 200 g;
• canned corn - 400 g;
• chicken fillet - 300 g;
• chicken egg - 3 pcs.;
• carrot - 1 pc.;
• onion - 1 pc.;
• mayonnaise - 150 ml;
• chips - 50 g;
• salt;
• spices (curry, mixture of peppers) to taste;
• greens - 5-10 g;
• olives optional.

Preparation:

Boil the eggs, wait until they cool, peel and grate them on a large grater.

The onion must be carefully peeled, then chopped as finely as possible and fried until golden brown in a frying pan in sunflower oil.
Champignons, rinse and cut. Then they should be lightly fried in a frying pan in sunflower oil, after adding spices and salt. Peeled carrots must be grated on a coarse grater and also fried in oil.
The chicken fillet will need to be cut into small cubes and fried in a frying pan with spices, salt and vegetable oil. The fillet will take about ten minutes to cook.
All prepared fried ingredients must be cooled before forming the salad.

Sunflower salad is laid out in layers:

1. chicken;
2. carrot;
3. mayonnaise;
4. mushrooms;
5. fried onions;
6. mayonnaise;
7. grated eggs.
8. mayonnaise;
9. corn.

Please note: the corn should cover the entire salad.

The final stage is to lay out the chips around the dish, making the “petals” of our flower. If you wish, you can show your imagination and decorate the salad with herbs and olives.

At first glance, this is a simple and familiar combination of ingredients, but once you taste it, this dish will be added to the white list and will become a constant companion at any table.

Or with olives: The outermost layer is yolks, but there is no need to smear them with mayonnaise.

Cut the olives into four pieces and decorate the top of the dish. Before serving, place the chips around the side of the salad.

Salad *Ulet* with turkey liver

It is called so because, for unknown reasons, it is the first to “fly away” from the table at a feast, and the well-fed and satisfied guests try to extract the treasured recipe from the hostess.

Ingredients:

• Turkey liver - 450 gr.
• Champignons - 200 gr.
• Large onions - 1 pc.
• Large carrots - 1 pc.
• Egg - 3 pcs.
• Processed cheese - 1 pc.
• Mayonnaise - 250-300 gr.
• Olive or sunflower oil - 2 tbsp. l. (for frying)
• Pickled cucumber - 1 pc.

Preparation:

Boil the liver until fully cooked (15-20 minutes). Add salt and spices to the broth. We take it out and set it aside to cool. When the liver has cooled, grate it on a coarse grater.
Boil the eggs.
Cut the mushrooms into thin slices and lightly fry in a minimal amount of oil.
We clean the onions and carrots. Chop the onion into small cubes, and grate the carrots (coarse or fine, as you prefer).
Lightly sauté the onion, add the carrots and cook the vegetables until cooked.

The ingredients needed to prepare the salad are ready.

Now you can collect “Fly away” in layers:

1. layer - hepatic. Add 3 tbsp to the pureed liver. mayonnaise, mix well. Spread in an even layer on a large flat salad bowl.
2. layer fried vegetables in a separate plate on a paper napkin to get rid of excess fatty oil).
3. layer - mix mushrooms with a couple of spoons of mayonnaise and place on a layer of vegetables.
4. For the next layer, grate the cheese on a fine grater and combine it with 2 tbsp. l. mayonnaise. Spread the resulting mixture over the mushrooms.
5. layer - egg. Three eggs on a coarse grater and sprinkle on the cheese layer.
6. Cut the cucumber into thin slices and place on the sides of the salad. Let it brew for an hour.

Salad “Tenderness” with chicken and prunes

Ingredients:

• fresh champignons - 300 g
• chicken fillet - 300 g
• eggs - 5 pcs
• pickled cucumber - 2 pcs.
• prunes - 120 g
• olives - 100 g
• carrots - 1 pc.
• sharp grated cheese - 100 g
• green onion - ½ bunch
• dill - 1 bunch
• olive oil - 5 tbsp

Preparation:

Rinse the chicken, dry it with a paper towel and remove the skin. Boil the meat until tender in water with salt and spices, then remove and cool very well.
Wash the mushrooms and cut into slices. Fry in olive oil until soft and cool.
Boil eggs and carrots and cut into cubes. Finely chop the cucumbers, dill and onion.
Remove the olives from the brine and divide into halves.
Rinse the prunes and steam in boiling water until they become soft. Then chop coarsely.
Place all ingredients on a serving plate in this order: chicken + mushrooms + onions + carrots + prunes + olives + cucumbers + chopped eggs. Grease each layer generously with mayonnaise.
Sprinkle the top of the salad with grated cheese and herbs and place the dish in the refrigerator for a couple of hours to soak, then serve.

36 salad recipes for every taste

10 minutes

155 kcal

5/5 (1)

During the changing seasons, especially during the transition from summer to autumn, I really like to prepare high-calorie salads. Mushrooms form the basis of these energy-dense snacks. Unpretentious in heat treatment (I believe that champignons can generally be eaten raw), “store-bought” mushrooms make stunning dishes.

I’m sharing a couple of recipes for nutritious, quick to prepare and very tasty mushroom salads.

How to choose the right ingredients

• You can use any mushrooms for the salad - wild or store-bought mushrooms, oyster mushrooms, champignons.
• For mushroom salad with tomatoes, it is better to choose sweet and dense varieties of tomatoes, for example, Black Prince or Pineapple.
• If the recipe calls for mayonnaise in a mushroom appetizer, you can safely replace it with sour cream. The taste will change, but in no case will it deteriorate.
• Cheese is only suitable for hard varieties - Dutch, Poshekhonsky, salty Russian or neutral taste, such as sour cream.

Mushroom recipe under a fur coat

Kitchen utensils and accessories: knife, fine-mesh grater, board for cutting vegetables, salad bowl, tablespoon, spatula, 2-3 deep cups, frying pan.

Ingredients

Step-by-step preparation of puff mushroom salad

My first secret to the simplest recipe for salad with fried mushrooms. For this classic mushroom appetizer, you can take any mushrooms, but preferably fresh ones, not salted or pickled. Chicken eggs should be boiled and cooled in advance.

Did you know? Before frying, it is advisable to freeze fresh champignons for 2-3 hours in the freezer so that they acquire a rich mushroom flavor.

Frying mushrooms

Preparing mushroom salad

Video recipe

A short informational video about the technology for preparing fried mushrooms under a fur coat. Take a look, you won't regret it!

Using this technology, you can prepare it in the same way. So go for it. All in your hands.

Recipe for energy-intensive protein salad with mushrooms

• Cooking time- 10 min.
• Number of servings – 4-5.
• Calorie content– 248 kcal/100 g.
• Kitchen tools: cutting board for vegetables, large-mesh grater, sharp knife, strainer, garlic press, spatula, serving plate, frying pan.

Ingredients

Step-by-step preparation of bean-mushroom snack

I suggest preparing another simple but incredibly tasty salad with beans and fried mushrooms. The snack is prepared quickly and easily. The main thing is that all the components are at hand when guests suddenly arrive at the house.

Preparing the components

Assembling the salad

Video recipe

Preparing this bean and mushroom salad is very simple and does not require much time or physical effort. In the video offered for viewing it is given step-by-step instruction how to make mushroom appetizer.

If you have homemade preparations, in particular canned mushrooms, check out the recipe. I think you will appreciate this simple recipe.

How and with what to serve the dish

When serving holiday feasts and family dinners, the main thing is not the abundance of dishes, but their variety. Salads themselves can be considered the decoration of any table. Mushrooms, seafood, fish, an abundance of herbs and vegetables - these are the main components of serving and decorating feasts. Therefore, every housewife should have several simple and tasty salads in her piggy bank, which she will not spend a lot of time and effort on.

Common truths

• Excess moisture in champignons before frying can be avoided if they are not washed in running water, but simply cleaned and wiped with a damp cloth.
• Frozen champignons cannot be defrosted - they are thrown, as they are, into a frying pan heated with oil, or into frying onions.
• Mushroom miracle salads can be prepared not only with cheese, eggs, meat or vegetables, but also with fruits.
• Champignons, even fried in vegetable oil, have a low calorie content.
• In order to fry mushrooms rather than stew them, say, for a large dish, they should be placed in a single layer in a frying pan. But at the same time, the time costs increase, since the frying process will take place in several stages.

Popular recipes

Having monitored our culinary portal, I came to the conclusion that simple and easy-to-prepare mushroom snacks are in greatest demand. I have identified five salad leaders.

• The rating is topped by stuffed champignons in the oven with cheese. This simple, hearty dish has long been a hit with our readers.
• Very popular among users. Housewives prefer to serve this dish not only on holidays, but also for family dinners.
• And the recipe with sour cream received the largest number of views over the past week.
• All kinds of recipes for cooking oyster mushrooms are also popular, especially among young housewives, when there is not much time to prepare dishes.
• And our culinary top five is completed by the inimitable and unusual Chanterelle salad with Korean carrots. Try it - it will surprise you!

Did you like my recipes? Maybe you prepare these dishes a little differently? Share your secrets and options for preparing mushroom snacks by leaving comments and reviews at the bottom of this article.

However, some of them have already been learned to grow in greenhouse conditions. Thanks to this, mushrooms have become available at any time of the year. So, for example, a salad of honey mushrooms or a salad of chanterelles is prepared out of season.

At the same time, the culture of mushroom picking requires special attention. After all, when intending to go into the forest, a person first of all sets himself the goal of collecting as many forest gifts as possible. Moreover, business is combined with business: being in the fresh air and picking mushrooms.

In various cuisines of the world they prefer different kinds mushrooms and how they are prepared. For example, truffles are very popular in France, champignons in England, and milk mushrooms in Belarus. As for Russia, we give preference to those types of mushrooms that grow in a particular region. Be it chanterelles, boletus mushrooms, boletus mushrooms, porcini mushrooms - everything is equally tasty if cooked correctly.

There are thousands of recipes for mushroom dishes. The most famous and easiest to prepare, of course, are salads with fried mushrooms. They are not at all difficult to whip up. Just a portion of fresh, dried, pickled or boiled mushrooms is enough.

In order to prepare the most delicious fried mushroom salad, we give you the opportunity to familiarize yourself with common recipes for their preparation.

Potato salad with fried mushrooms

Ingredients needed to make potato salad:

• 200-250 g mushrooms
• 4-5 potatoes
• 4-5 tbsp. sunflower oil
• vinegar
• pepper to taste

First you need to choose mushrooms, they can be any that are available in the house. Prepare the mushrooms: if honey mushrooms or porcini mushrooms, then first sort, peel and rinse, and if you have champignons, then it’s easier, all you have to do is rinse well.

Then cut into small slices and fry. Boil the potatoes with their skins on, then peel and cut into cubes. Strain the boiled mushrooms through a colander and mix with the potatoes.

First salt and pepper the salad, and then season with vinegar and vegetable oil (you can choose another oil, for example, olive). If anyone likes it, they can season it with mayonnaise.

Salad with mushrooms and croutons

Ingredients needed to prepare salad with croutons:

• 200 g mushrooms (chanterelles)
• 30 - 35 g crackers
• 50 g sunflower oil
• one lemon

The chanterelles must first be sorted and washed well, and then boiled in salted water. Then the chanterelles should be strained through a colander and cooled, and then cut into pieces and sprinkled with breadcrumbs. Fry.

Sunflower oil is suitable for salad dressing, but if you want, use any other oil, for example, olive oil. To add some sourness to the salad, garnish it with sliced ​​lemon.

Simple salad with fried mushrooms

Ingredients needed to make a simple salad:

• 0.5 kg of any fresh mushrooms
• 3 tbsp. sunflower oil
• juice of half a lemon
• parsley and dill
• pepper to taste

First you need to peel and rinse the mushrooms you have chosen (the quality of the dish will not change depending on the type of mushrooms), then dry them well on a towel. After this, take a dish for the oven and place the mushrooms with their caps down, pour in sunflower oil and sprinkle with salt and pepper.

Olive oil can also be used in this recipe; it will give a very interesting taste. Then bake in the oven until the mushrooms become soft. After cooking, place the mushrooms on a plate and pour over the remaining liquid, sunflower or olive oil, and sprinkle with lemon juice. Sprinkle chopped herbs on top of the mushrooms.

Salad with fried mushrooms and avocado

Ingredients needed to make avocado salad:

• 200 g mushrooms
• large bunch of green onions
• green salad leaves
• 4 - 5 tbsp. sour cream of any fat content
• lemon juice
• pepper
• Bay leaf

First you need to prepare the mushrooms (the choice of mushrooms is in front of you - any will do), they need to be sorted, cleaned and washed. Then boil in salted water.

A few minutes before the mushrooms are ready, you should add a bay leaf to the water, because when you add it at the very beginning of cooking, you may notice a bitter taste.

When the mushrooms are ready, strain them through a colander and cut into small pieces. Green onions should be finely chopped and then added to the mushrooms and mixed everything. Lightly fry.

The salad should be sprinkled with lemon juice, then salt, pepper and seasoned with sour cream. Place lettuce leaves in a circle on a plate and the salad itself on top. This light salad is suitable for all family members, even those on a diet.

Ingredients needed to make grapefruit salad:

• 10 pieces. fresh mushrooms
• 2 grapefruits
• 1 - 2 onions
• 6 pcs. lettuce leaves
• 2 tbsp. sour cream of any fat content
• 1 tbsp. lemon juice
• 1/2 tsp. ground pepper
• 1 piece of lemon
• salt - to taste

You can use any mushrooms for this dish, but champignons are better, they look very beautiful on the plate. The mushrooms must first be sorted, peeled and washed, and then fried.

Grapefruits come in different sizes, it all depends on how much you like them, but first you need to peel them, then remove all the seeds and get rid of the membranes, then cut the cooked grapefruits into small pieces. The onion needs to be peeled and finely chopped, the lettuce leaves should be washed well.

All previously prepared ingredients must be mixed and seasoned with dressing, which must be prepared from sour cream, lemon juice, pepper and salt. Place the salad in a heap in a salad bowl, decorated around the edges with lettuce leaves and lemon slices.

Rice salad with fried mushrooms

Ingredients needed to make rice salad:

• 100 g brown rice
• 75 g green lentils
• 100 g mushrooms
• 2 tbsp. chopped green cilantro
• 1 tbsp. Sahara
• 4 tbsp. vinegar
• 4 tbsp. sunflower oil
• 1/2 tsp. coriander powder
• pepper

Rinse brown rice (you can also use regular white rice) several times, then add water and cook until tender. Green lentils should also be boiled, the quantity can also vary, it all depends on the tastes of the family.

The selected mushrooms must first be prepared: sorted, peeled and washed, then cut into small pieces and set to cook. Then fry. Then cool everything and mix. You also need to add chopped cilantro to the salad.

For dressing you will need vinegar, sugar and sunflower oil, but if you want, you can use olive oil. To prepare the dressing, first mix a spoonful of sugar with diluted vinegar, and then sunflower oil, and beat for 5 minutes. until a thick emulsion is obtained, and then add salt, pepper and coriander to this mixture. The prepared dressing should be used to season the salad.

Bean salad with mushrooms

Ingredients needed to make bean salad:

• 0.5 kg green beans
• 120 g mushrooms, preferably champignons
• 1 tbsp. lemon juice
• 1 tbsp. balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove of garlic
• 3 tbsp. olive oil
• ground black pepper
• 0.5 cups basil
• 2 tbsp. grated parmesan cheese

Peel the asparagus from rough ends and cut into 2-3 cm long. The selected mushrooms must first be peeled and then cut into thin slices and fried in oil. Boil 1/2 cup of water, add salt and pour over the asparagus, and then cook it over low heat for 10 minutes.

Make a mixture of lemon juice, vinegar, mustard and garlic, then pour in a little olive oil (If this is not available, you can use sunflower oil), then sprinkle with pepper. To begin with, boiled asparagus needs to be poured with half the dressing, covered with film and left for a while.

Mix mushrooms with the remaining dressing and basil leaves. The salad must be made in layers. First put the mushrooms on a plate, then the asparagus and sprinkle with salt, and then with grated cheese.

Salad with shrimp and fried mushrooms

Ingredients needed to make shrimp salad:

• 600 g fresh mushrooms
• 225 g boiled peeled shrimp
• 1 sweet pepper
• 175 g sunflower oil
• 1/2 onion
• 1 clove of garlic
• 4 tbsp. lemon juice
• 300 g canned beans
• lettuce leaves
• parsley
• dry white wine
• pepper

Peeled shrimp need to be boiled. Add 8 tbsp to the shrimp water. dry white wine, 2 sprigs of parsley, onion. You don't need to cook for long, about 2 minutes. Then the shrimp need to be removed and allowed to cool.

Take a little sunflower oil and fry sliced ​​mushrooms in it, which have already been peeled and washed. Pour the remaining sunflower oil and lemon juice over the cooled mushrooms. After this, you need to finely chop the garlic, herbs and put it all on the mushrooms, you should also sprinkle more and more pepper.

Stir everything and leave for 30 minutes. will brew. Then you need to pour a little salt into the mixture and mix again. Then you need to add shrimp, beans, sweet pepper cut into pieces (red or yellow - it’s at your discretion, you can do both, which will make the dish even more beautiful).

You need to place lettuce leaves on large dishes, and the mixture of mushrooms and shrimp on top and cover with a lid. Until you serve, the salad should be stored in a cool place. Just before serving, you can sprinkle the salad with parsley.

Salad with beans and mushrooms

For many centuries, mushrooms have been considered a healthy delicacy for humans. Various dishes The dishes made from this natural product, and especially the fried mushroom salad, amaze with their exquisite taste. After all, they contain a huge amount of protein, which is not inferior to meat products, but is much cheaper. Often athletes and active people try to consume them at least once a week.

To prevent food from becoming boring, chefs never cease to create new recipes for fried mushroom salad, which differ in taste and appearance. Let's look at the most popular of them.

Due to their uniqueness, mushrooms can be combined with almost any product. They are used for preparing soups, vegetable stews, pizza, meat products, salads, canning and as an independent dish.

Classic version of the main ingredient

To prepare a salad with fried mushrooms, the first thing you need is to heat treat the product. Place peeled mushrooms in a frying pan with heated fat. Since they shrink by almost half when frying, they are cut into large pieces.

As soon as they begin to boil, a lot of liquid appears in the pan, which will evaporate as the product cooks. After this, add a little oil to the mushrooms and lightly fry them.

While they are successfully heat-treated, you can fry finely chopped onions in another frying pan. If you prefer rings, it doesn’t matter.

Thanks to fried onions, the taste and juiciness of mushrooms is emphasized, which is important for preparing a salad.

When the onion turns golden, add fried mushrooms, stir and simmer for a few more minutes. Then, the product is transferred to a wide container, where it cools completely.

To prepare the main ingredient of the salad you will need:

• half a kilogram of mushrooms;
• large onion;
• vegetable oil.

The entire process of frying mushrooms usually takes no more than 30 minutes. The main thing is not to forget to put love and a piece of your soul into it. Then the dish will certainly please the people dear to us.

Mushrooms in tandem with boiled tongue

When the main ingredient is ready, it's time to start creating masterpieces. Interesting recipe salad with fried mushrooms and tongue is loved by many chefs. To prepare it you will need the following products:

• fried mushrooms with onions;
• boiled tongue (beef or pork);
• (1 piece);
• sour cream;
• salt;
• parsley.

Since the salad is prepared from cold ingredients, it is advisable to shred the boiled tongue while it has cooled. Some cooks like to cut meat products into cubes, others into strips. For taste qualities salad it doesn't really matter. In this matter there is complete freedom.

Bell peppers are seeded and cut into small pieces.
The prepared products are mixed in a large container and seasoned with sour cream. Salt to taste and preference, garnish with herbs and serve.

Excellent salad – fried mushrooms with chicken

Meat lovers will not refuse a salad with fried mushrooms and chicken. The delicate combination of products has an amazing taste and aroma that is not found in other dishes. For the salad you need to take a set of products:

• fried champignons with onions;
• boiled chicken fillet;
• 2 or 3 cloves (lovers of spicy food can take 2 times more);
• sour cream;
• salt (according to taste preferences);
• dill greens.

The optimal preparation time for the salad is approximately 40 minutes, taking into account the cooking of the chicken fillet.

As usual, mushrooms and onions are fried in the classic way until fully cooked. Boil the chicken fillet, cool to room temperature and chop into small pieces.

To prepare the sauce, take sour cream, garlic and dill. Finely chop the dill and mix it with sour cream. Squeeze the garlic into it, salt it and season it with a mixture of mushrooms and chicken fillet. Mix everything thoroughly. The salad is ready to eat.

The dish will be much tastier if you put it in a cold place for several hours. During this period, the fillet and mushrooms will be soaked in the sauce, acquiring an exquisite taste.

Sea notes in salad with mushrooms

Since the time various seafood appeared on store shelves, culinary specialists have suggested using them to prepare cold appetizers. A particularly tasty salad with fried mushrooms and crab sticks can be easily prepared by even the most inexperienced cook. For the dish you will need a set of products:

• fried champignons or oyster mushrooms;
• frozen crab sticks;
• 2 or 3 onions for frying;
• boiled (2 or 3 pieces, depending on the volume of the dish);
• sunflower oil;
• mayonnaise for dressing;
• salt.

Due to the fact that carrots take a long time to cook, you can prepare the salad in no more than 50 minutes. If you boil it in advance - 20 minutes in advance.

Cut the onion into thin half rings. Dip into boiling sunflower oil and fry until golden brown. The finished onion is transferred to a napkin or colander with a fine mesh to free it from residual fat.

Place champignons or cherries cut into large pieces into a frying pan with hot vegetable oil. Simmer until the liquid has completely evaporated. When the mushrooms change their appearance and color, they are placed in a salad bowl and cooled.

Thaw the crab sticks and chop them into strips. Add to cooled fried mushrooms and mix gently.

Using a grater, chop the boiled carrots (it is better to use a medium hole size) directly into the salad bowl. Mix thoroughly and season with mayonnaise. Add spices, salt, make a beautiful presentation and serve.

Layered version of salad with fried mushrooms

Since mushrooms go well with various foods, chefs offer various recipes for puff salads. They look like a birthday cake, but are served as an appetizer for alcoholic drinks or as a housewife's specialty.

You can prepare the salad using the following products:

or porcini mushrooms;
• several onions;
• hard cheese (“Dutch” or “Russian”);
• eggs (chicken);
• tomato, maybe carrots;
• mayonnaise or sour cream (optional);
• salt;
• parsley for garnishing the dish.

Mushrooms are fried with onions in the classic way until golden brown. Place in a large container and cool. Cut the tomato into small pieces, add to the mushrooms, mix gently and place on a dish. The first layer is generously poured with mayonnaise or sour cream. Rub a thin layer of boiled eggs directly onto it and season with mayonnaise. The top of the salad is covered with shavings of hard cheese and decorated with sprigs of fresh herbs. The salad is cut like a cake. Serve after 2 hours. This is how long it will take to completely soak the puff salad.

Fried mushrooms, pork fillet and croutons with bacon

Often the younger generation of future housewives strive to surprise their elders with their culinary masterpieces. A simple recipe with a photo of a salad with fried mushrooms can be especially valuable help for them. Step-by-step recommendations for preparing a dish teach future chefs how to prepare excellent cold appetizers for their loved ones. If you combine these products together, you can get a great salad:

The pork is cut into small pieces. Dip into boiling fat. Simmer for 40 minutes covered. Then add raw carrots shredded on a grater and fry for another 10 minutes. The appearance of golden color indicates the readiness of the ingredient. Season with spices and salt.

The champignons cut into halves are fried in another frying pan, and chopped onion is added there. Bring the food until golden brown and turn off the heat.

The contents of both roasts are poured into a colander with small holes or into a sieve. Stirring gently, allow any remaining fat to escape.

Place the ingredients in a large bowl: mushrooms, pork, corn, crackers and mix everything thoroughly. Season the food with mayonnaise. Can be decorated in the form of a cake. Served as a cold appetizer with vodka or wine.

It is advisable to season this salad just before serving, garnishing it with croutons and bacon.