White mushroom salad recipes to cook. Salad with porcini mushrooms. with porcini mushrooms

Recipes for salads with mushrooms allow you to diversify the festive menu. A savory appetizer can be prepared all year round using a plant product not only fresh, but also pickled. Mushrooms, honey mushrooms, chanterelles, boletus, white, oyster mushrooms, woody mushrooms are suitable - no limit to your culinary imagination! Small mushrooms are used to decorate the dish. Mushroom salads are an ideal treat with alcoholic drinks. Even in small quantities, they fill quickly and never get boring.

The five most commonly used ingredients in recipes are:

A variety of recipes from different cuisines of the world allows you to prepare the most delicious mushroom snacks for the festive table in a matter of minutes. Mushrooms go well with meat products, boiled eggs, cheese, fried onions and Korean carrots, liver, eggplant and zucchini, prunes, corn. They are added to the classic vinaigrette. Spicy spices will add unusual taste and aroma to the food. Mayonnaise, sour cream with herbs, yogurt are used as a dressing for dishes with mushrooms. The creamy taste of the sauces emphasizes the freshness and juiciness of the main ingredient. Salads with vegetable oil dressing are low in calories and are suitable for a lean menu.

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Salads with porcini mushrooms are not much different from salads with champignons, chanterelles or honey agarics, which are presented in abundance on these pages, and even more of them are walking around the world and on the Internet.
Actually, and in the main section with step-by-step recipes, I have a few of my favorite mushroom salads.
But in order to have the big picture in front of our eyes, a couple of more simple and delicious 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 get worse.
Checked.

Salad with porcini mushrooms with heavy cream

salad ingredients:

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

cooking method:

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

Whisk the cream for dressing into a strong foam. Combine all salad ingredients, season with whipped cream, season with salt and pepper and stir gently.

Salad with porcini mushrooms and chicken liver

salad ingredients:

boiled chicken liver - 200 g
dried mushrooms - 50 g
potatoes - 2 pcs.
carrots - 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:

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

Porcini mushrooms should be moistened first, rinsed thoroughly and placed in boiling, salted water. Cook the mushrooms for about 20 minutes, then drain the water and cut the mushrooms into slices. Peel the onion and chop finely. Heat the sunflower oil in a frying pan and put the onion and mushrooms in the pan. Fry until tender.

Remove the sour cucumbers from the jar and cut into strips. Peel the carrots and also cut into thin strips, although you can grind them on a grater. Quail eggs should be placed in boiling water and cooked for 3 minutes. Then peel these eggs. Prepare a dish, cut a blue onion into rings and place a round shape in the middle.

On the bottom of the mold, put boiled chicken liver, salt to taste and grease with a little mayonnaise, about 20 g. Then a layer of potatoes, which should also be salted and greased with mayonnaise. Put sour cucumbers on potatoes, and carrots on cucumbers. Pour mayonnaise over everything. Next will go mushrooms, finely chopped parsley and quail eggs.

The Tabasco sauce must be mixed with mayonnaise and pour over the top layer of the salad with this pink mayonnaise and drizzle with 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 wedges. Then peel the onion, finely chop a part of the onion and put it in a pan, in which, before that, heat the mixture of sunflower oil and butter. Fry the mixture, 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. Put them on a sieve so that the glass is liquid. Cook 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 chop finely.

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

Salad with porcini mushrooms and peanuts

salad ingredients:

porcini mushrooms - 350 g
green lettuce 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:

Ceps should be used raw, peeled, cut off unnecessary parts and cut into slices. Put peanuts in a preheated pan and squeeze them. Remove the peanuts, sunflower oil in the same pan and fry the mushrooms until golden brown. The mushrooms should be cooled slightly.

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

Salad with porcini mushrooms and mussels

salad 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 stalk
garlic - 2 prongs
bacon - 50 g
turmeric - 0.25 tsp
pumpkin seed oil - to taste
cherry tomatoes and leeks for garnish
sweet pepper - 1 pc.

cooking method:

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

Grease bell peppers and put in the oven and bake until tender. Then put the peppers in a plastic bag and leave for a while. Then remove from the bag and peel. Cut the pulp into cubes.

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

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

I have not tried most of the recipes presented. But the dishes are interesting.
And the composition is "edible". And great. From others.
Try it, it might be delicious.

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

Tomato and mushroom salad

Ingredients:

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

Peel the mushroom and cut into slices. Then peel the onion, finely chop part of the onion and put it in a pan, on which, before that, heat the mixture of sunflower oil and butter. Fry the mixture, 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. Put them on a sieve so that the glass is 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 chop finely.

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

Peanut salad

Ingredients:

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

Chicken liver salad

Ingredients:

boiled chicken liver - 200 g
dried mushrooms - 50 g
potatoes - 2 pcs.
carrots - 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

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

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

Remove sour cucumbers from the jar and cut into strips. Peel the carrots and also cut into thin strips, although you can grate them. Quail eggs should be placed in boiling water and cooked for 3 minutes. Then peel these eggs. Prepare a dish, cut a blue onion into rings and place a round shape in the middle.

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

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

Mussel salad

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 stalk
garlic - 2 prongs
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 soaked, washed and boiled in salted water. Peel and cut the carrots into small cubes. Peel the onion and chop it into small cubes.

Grease bell peppers and put in the oven and bake until tender. Then put the pepper in a plastic bag and leave for a while. Then take it out of the bag and peel it off. Cut the pulp into cubes.

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

Salad with heavy cream

Ingredients:

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

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

Whisk the cream for dressing into a strong foam. Combine all salad ingredients, season with whipped cream, season with salt and pepper and stir gently.

Pickled mushrooms are one of the best and most successful ingredients for making salads (and not only). Most often, housewives use champignons or honey mushrooms (because they are almost always on sale in canned form). If you take homemade marinades, then you can make a salad from any mushrooms: milk mushrooms, boletus, mushrooms, chanterelles, butter and so on.

The five most commonly used ingredients in pickled mushroom salad recipes are:

Before use, the liquid from the mushrooms must be drained, and the mushrooms themselves must be thrown in a colander so that all excess glass from them is removed. Otherwise, the dish may “float” rather quickly. Too large individuals are best cut into several pieces, but not too small. Although the texture of the dish, coarse or fine, is a matter of taste.

Among hundreds of recipes for salad with pickled mushrooms, you can find a variety of its variations, including very simple, for every day, and more complex, sophisticated, festive. The salad is prepared in a flaky or mixed form, as a “cocktail” in a glass, in portions (each portion is prepared separately) or in a common salad bowl.

Pickled mushrooms in a salad are combined with all vegetables, especially with boiled ones such as potatoes and carrots. They are in perfect harmony with eggs, peas, beans, meat, chicken, onions, peppers, corn, olives, herbs, cabbage, sausages, ham, crackers. And they are part of some of the most popular holiday salads like Forest / Mushroom Glade.

If selected mushrooms from canned food are used, where each one is selected in size, this is also a wonderful material for decorating any salad.

The five fastest pickled mushroom salad recipes:

Tip: Mushrooms, especially those made from marinades, are quite slippery, making them a tricky ingredient to “decorate”. Simple and easy to deal with this problem to make a beautiful puff salad, you can do this. Take a suitable size glassware with a semicircular bottom and lay the layers into it, starting with the top. Then tamp, using a shallow plate, put in the refrigerator for several hours. And then gently turn it over onto the dish so that the lower part is on top.

The aroma of an autumn forest and a pleasant taste have merged together in a salad of dried mushrooms. Suitable for both a daily menu and for receiving guests. Mushroom salads are good because they can delight your guests all year round: greenhouse mushrooms can be bought at any time of the year. You can also make salads from dried mushrooms, with salted, fried or pickled mushrooms.

The editors of "Fast Recipes" have prepared for you a selection of recipes for preparing salads with dried mushrooms. Despite the fact that dried mushrooms take a little time to prepare the ingredients, salads are very simple. Another advantage of these salads is that they are incredibly tasty.

Dried forest mushroom salad

Ingredients:

dried mushrooms - 6 pcs.
carrots - 2 pcs.
onions - 1 pc.
eggs - 2 pcs.
mayonnaise - 1 sachet
sunflower oil –3 tablespoons
salt - a pinch (optional).

General characteristics:

Cooking time: 1 hour 20 minutes;
Servings: 3;

Cooking method:

The very first thing to do is prepare the mushrooms. Put the mushrooms in a deep saucepan, pour boiling water over it. We leave for 20-30 minutes. They will swell, soften, become very pliable in order to thoroughly rinse them. This can be done under ordinary running water. Then we put the mushrooms in a saucepan, completely fill with water, throw in 2-3 pinches of salt, cook for about 40 minutes after boiling over medium heat.
We discard them in a colander, let the water drain completely. Peel the carrots with onions, wash them after chopping: pass the carrots through the middle teeth of the grater, chop the onion coarsely enough. Saute vegetables until cooked in butter, adding literally 50 g of ordinary water. They will not be fried in oil, but stewed in their own juice.
We shift the sautéing into a bowl, where we throw the mushrooms cut into long strips. To this we add boiled eggs, not forgetting to grind them. Season the salad with mayonnaise, add a little salt, mix. Serve chilled as a snack.

It is not necessary to add salt to the salad if you took mayonnaise with a high fat content, and it is salty by itself.

Salad with beef liver and dried mushrooms

The salad with beef liver and mushrooms is very nutritious, it can be served with a side dish, since the salad itself already contains meat, as well as other valuable products. You should not serve a lot of meat with such a hearty dish, it will be too hard for the body to assimilate.

Ingredients:

dried mushrooms - 50 g;
beef liver - 200 g;
pickled cucumbers - 3 pieces;
boiled eggs - 2 pieces;
onions - 2 pieces;
mayonnaise;
vegetable oil for frying onions;
salt and pepper to taste;
greens;
lettuce leaves as decoration.

General characteristics:

Cooking time: 1 hour;
Servings: 2;

Cooking method:

We take dried white mushrooms, soak them in water, leaving them in a liquid medium for two hours. Water can be replaced with warm milk. There is an opinion that mushrooms acquire an even more delicate taste after this. After the mushrooms are swollen, they should be boiled until tender, cut into medium-sized pieces.
We also cut the beef liver, also boiled, into small pieces. Cut the onion in half rings, fry in vegetable oil until golden brown.
Cut cucumbers, boiled eggs into cubes. At the end, mix all the ingredients, season with mayonnaise. Pepper and salt, add chopped greens.

Salad with dried mushrooms and eggs

Ingredients:

Dried porcini mushrooms - 100g.
Eggs - 2 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Mayonnaise to taste.
Salt to taste.
Ground black pepper to taste.

General characteristics:

Cooking time: 1 hour 30 minutes;
Servings: 3;

Cooking method:

Dried porcini mushrooms must first be soaked by pouring boiling water over them. After about an hour, boil them in the same water, adding salt. Cook for about half an hour.
Then remove the mushrooms from the broth, cool them a little, and then cut into long slices. Now we fry these mushrooms in a skillet. We put them on a preheated frying pan, pepper them with a little black pepper on top, add butter. Stir occasionally so as not to burn. The mushrooms should not come out very dry.
While the mushrooms are being prepared, peel the raw carrots, grate them on a coarse grater. Peel and dice the onions. Stew carrots and onions in vegetable oil.
Boil the eggs and grate them on a coarse grater. Mix all the ingredients, season the salad with porcini mushrooms with mayonnaise and, if necessary, salt.

Delicious dried mushroom salad

Ingredients:

Dried mushrooms - 70g.
Onions - 2 pcs.
Carrots - 1 pc.
Eggs - 2 pcs.
Hard cheese - 100g.
Pickled cucumbers - 2 pcs.
Sour cream and mayonnaise for dressing.

General characteristics:

Cooking time: 1 hour 20 minutes;
Servings: 4;

Cooking method:

It is better to cook the mushrooms in advance. Soak the required amount of mushrooms in water for a couple of hours, then rinse, then cook for about an hour and a half. When the mushrooms are cooked, you can prepare the rest of the salad ingredients.
Peel carrots and onions. Cut the onion into rings, grate the carrots. Then fry until golden brown. Boil eggs, peel, cool and cut into strips.
Cut the cheese, pickles and boiled cooled mushrooms into strips. Transfer all ingredients to a salad bowl, season with sour cream and mayonnaise and mix.

Dried mushroom salad with ham

Ingredients:

Ham - 150 gr.
Dried mushrooms - 50 gr.
Onions - 1 pc.
Canned corn - 1 can.
Eggs - 5 pcs.
Greens - 1 bunch.
Mayonnaise to taste.

General characteristics:

Cooking time: 1 hour 20 minutes;
Servings: 3;

Cooking method:

Soak the mushrooms in hot water for an hour. After they swell, boil them. Then fry with half of the onion.
Finely chop the remaining onion. Boil the eggs until tender, after cooling, chop into squares. Drain the liquid from the corn by throwing it into a colander.
Cut the ham into strips. In a bowl, lay out the mushrooms, ham, onion, egg and corn in sequence. Drizzle with mayonnaise and sprinkle with herbs.

Salad with dry mushrooms and rice

Ingredients:

boiled eggs 2 pcs.;
boiled carrots 2 pcs.;
hard cheese 100 gr.;
onions 1 pc .;
boiled rice 0.5 tbsp.;
garlic 1 clove;
dry porcini mushrooms 0.5 glass;
mayonnaise to taste.

General characteristics:

Cooking time: 1 hour 20 minutes;
Servings: 3;

Cooking method:

Soak dry mushrooms for 2-3 hours. Then remove the mushrooms from the water and cut into strips. Peel the onion, wash and chop finely.
Heat a skillet with oil and sauté chopped onions. When the onions are translucent, add the mushrooms to the skillet. Season with salt and cover until mushrooms are done.
Grate eggs, cheese, carrots and garlic on a fine grater. Stir carrots with garlic. If you don't like the garlic flavor, then don't add it.
When all the ingredients are ready, we start laying the salad. Place all ingredients in a salad bowl. Grease all layers except the last one with mayonnaise.
The first layer is boiled rice. The second layer is fried porcini mushrooms with onions. The third layer is carrots. The fourth layer is eggs. The fifth layer is grated cheese.
Dry porcini mushroom salad is ready. You can decorate with herbs or mayonnaise and serve.

Bean salad with porcini mushrooms

Ingredients:

1 can of white beans
1 can of red beans
25 g dried porcini mushrooms;
1 clove of garlic;
1 red onion;
a bunch of green onions;
2 tbsp olive oil;

For refueling:

200 g natural yoghurt
1 tsp mustard seeds
1 tsp Narsharab sauce
salt, pepper, cumin

General characteristics:

Cooking time: 1 hour 20 minutes;
Servings: 5;

Cooking method:

Rinse the mushrooms thoroughly and soak in 1 liter of clean water. After an hour, filter the infusion, boil and save. It can be used for soup, sauces and gravy. Finely chop the mushrooms. Heat olive oil in a frying pan. Cut a clove of garlic lengthwise and fry in oil for 30 seconds.
Then remove the garlic and discard. Fry half of the finely chopped onion in garlic oil until transparent. Then add the mushrooms and fry for 10 minutes. After they should be cooled.
Rinse and dry the beans. Mix everything for refueling. In a bowl, combine the finely chopped remaining onions, green onions, beans and mushrooms. Salt, pepper, season with cumin. Drizzle with the dressing and stir again. Garnish with green onions and some mushrooms.

Tips for making salads with dried mushrooms

Dried mushrooms retain most of the nutrients and can greatly diversify your diet, especially if you are fasting. With mushrooms, the question of a rich broth is removed, because mushroom is fragrant and rich. Mushrooms give dishes a very special taste, make vegetable stews more interesting and satisfying, and cereals and salads - original and more varied.

Using dried mushrooms in cooking is quite simple. Only there are some nuances that are best known.

Do not wash the mushrooms before drying. And if you bought dried mushrooms at the market, be prepared for the fact that you did not clean them well. Therefore, be sure to wash them before cooking.
Soaking dried mushrooms is also a must. It can be in cold water, or in milk. It will soften the taste of the mushrooms.
The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to put them in a little at a time. A handful or less for a liter of sauce, about a handful in a large pot of soup.
Since the flavor is more concentrated, dried mushrooms are suitable for soups and added to various dishes. It is not recommended to make filling for pies or mushroom caviar only from dried mushrooms. It is better to add salted ones to them, after thoroughly rinsing them from excess salt.
It is better to drain the water after soaking the mushrooms. Then they will not taste bitter, and the taste will be more calm.
In addition, it is more convenient to wash the mushrooms after soaking. Then all the grains of sand and specks that have dried to the mushroom are quietly removed.