Lenten salads with mushrooms

Lenten salad with mushrooms

– 200 g green beans;
– 150 g canned beans;
– 100 g Korean carrots;
– 100 g of mushrooms;
– 50 g olives;
– 2 tbsp.
vegetable oil; – salt to taste;
– pepper to taste.

– forks of Chinese cabbage;
– 150 grams of champignons;
– 2 tbsp.
olive oil; - salt;
– 2 tbsp.
soy sauce; – half a bunch of green onions;
– lemon juice.

– 250 grams of pickled champignons,
– 1 onion,
– 1 fresh cucumber,
– 2-3 potatoes,
– salt,
– dark pepper,
– 1-2 tsp.
Dijon mustard, – a bunch of dill,
– 2-3 tbsp. olive oil or mushroom dressing.

– Chinese cabbage – 50 g;
– boiled potatoes – 2 pcs;
– fried mushrooms – 150 g;
– pickled cucumbers – 2 pcs;
- vegetable oil.

– half a fork of red cabbage;
– 6 mushrooms;
– a head of reddish onion;
– a bunch of spinach;
- olive oil;
– salt – to taste;
– pepper – to taste;
- spices.

– 2-3 beets;
– 4 potatoes;
– 2 carrots;
– 1 onion;
– 1/2 jar of pickled honey mushrooms;
– 3 pickled cucumbers;
– 150 g sauerkraut;
– 1 b.
canned white beans; - vegetable oil;
– dark pepper and salt.

– 5 potatoes;
– 150 grams of new mushrooms;
– small carrots;
– a head of onion;
– a bunch of wild garlic;
– 30 ml vegetable oil;
– 1 teaspoon lemon juice;
– salt – to taste;
– ground dark pepper – to taste.

– 6-7 potatoes;
– 100-150 grams of champignons;
– 1 onion;
– 8-10 olives;
– a bunch of green onions;
– 3 tbsp.
olive oil; – 1-1.5 tbsp.
lemon juice; - a pinch of salt;
– a pinch of sugar;
– 2-3 pinches of ground dark pepper.

– beets – 1 pc.,
– radish – 0.5 whole,
– pickled mushrooms – 50 g,
– carrots – 1 pc.,
– green onions for decoration,
– vegetable oil to taste.

– a head of fresh radish,
– two potatoes,
– a third of a can of canned peas,
– a third of a can of pickled mushrooms,
– green onions.

– 150 grams of new champignons;
– 1 handful of sauerkraut;
– 1 pickled cucumber;
– 1 medium onion;
– 4-5 boiled potatoes;
– 1-2 boiled carrots;
– 1 boiled beet;
– 3-4 tbsp.
l canned peas; – 4-5 tbsp.
l. sunflower oil; – 1 tsp.
mustard with grains; – 1-2 tsp.
apple or table vinegar; – ground dark pepper;
– salt, sugar – to taste.

- cheese;
- potato;
- mushrooms;
- vegetable oil;
– salt, ground pepper to taste.

– beets – 200 gr;
– pickled mushrooms – 200 gr;
– lean mayonnaise – 100 g;
– salt – a pinch;
– onion – 150 gr.

– 650 g of white cabbage,
– 130 g of champignons,
– two carrots,
– a small head of beetroot,
– two cloves of garlic,
– apple cider vinegar – 2.5 tbsp.
spoons, - a mixture of spices for Korean carrots,
- sugar - 50 g,
- salt - 30 g,
- refined oil - 100 ml,
- chili pepper - to taste.

– 5 potato tubers,
– 150 g of new champignons,
– 3 pickled cucumbers,
– half a glass of dry beans,
– 1 bunch of fresh herbs,
– 2 onions,
– 2 pinches of sugar,
– one and a half tablespoons of vinegar,
– salt to taste,
– 4 tablespoons of vegetable oil,
- dark ground pepper to taste and desire.

– four potatoes,
– a can of green peas,
– a can of pickled honey mushrooms,
– a bunch of greens,
– a head of onion,
– vegetable oil,
– salt,
– spices.

– beets – 2 pcs.,
– carrots – 1 pc.,
– potatoes – 1 pc.,
– pickled mushrooms – 3 tbsp.,
– table vinegar – 1 tbsp. spoon,
– pickles – 2 pcs.,
– vegetable oil – 2 tbsp.

– a small forkful of Chinese cabbage,
– 200 grams of green beans,
– 300 grams of mushrooms,
– a head of reddish onion,
– a piece of fresh ginger,
– soy sauce – to taste,
– ground dark pepper – to taste,
– vegetable oil.

– beets – 1 pc.,
– pickled champignons – 120 g,
– pickled cucumbers – 3 pcs.,
– carrots – 1 pc.,
– potatoes – 2 pcs.,
– lemon juice – 1 tbsp.,
– olive oil – 5 tablespoons,
– green onions – 5 feathers,
– pepper to taste,
– salt to taste.

– 200 g young cabbage,
– 1 reddish bell pepper
, – 2 tomatoes,
– 200 g champignons,
– 2 cucumbers,
– 1 tooth.
garlic - 1 tbsp.
l. soy sauce, – 2 slices of lemon,
– refined vegetable oil,
– salt,
– 1 tbsp. l. Tartar sauce.

Lenten salads with mushrooms: step-by-step recipes

On special days, most housewives try to prepare a wide variety of dishes and treat their guests. And from time to time they simply want to vary the daily menu by pampering themselves and their family with some tasty salad. But those who strictly observe fasting or watch their figure have to deprive themselves of similar goodies. But don’t be upset, because regular meat salads are being replaced by lean salads with mushrooms. It must be said that this product is also tasty and nutritious, therefore it is considered a wonderful substitute for meat. In addition, there are a large number of recipes for lean salads with mushrooms.

Below you will find 8 of the best step-by-step recipes for lean salads with mushrooms + photos.

Mushroom salad: recipe for a lean dish

This recipe for a lean dish with mushrooms will be a good candidate for the classic and beloved meat salad.

Ingredients (for 2 servings):

4 things. potatoes boiled in their jackets;
1 medium boiled carrot;
2 small onions;
100 g canned champignons;
100 g green beans;
? cans of green peas;
low-fat mayonnaise or sour cream;
4 tbsp. vinegar 9%;
4 tbsp. filtered water;
1.5 tbsp. Sahara;
salt, pepper (to taste);
fresh herbs (optional).

Manufacturing:

Cool the boiled potatoes and carrots, peel and cut into 0.5 cm cubes into a shared container.

While the vegetables are being chopped, it is necessary to boil the green beans with the addition of a pinch of table salt. Beans should be cooked no more than 3 minutes after boiling. Drain the water, cool, cut into cubes and add to the rest of the vegetables.

Peel the onion, chop and soak in a solution (vinegar + water + sugar) for 15 minutes, then squeeze it out with your hands. Meanwhile, cut the pickled mushrooms into cubes and place them together with the onions in a common bowl.

All the ingredients for the lean salad with mushrooms are ready, all that remains is to season them with low-fat mayonnaise, salt and pepper.

Stir thoroughly and leave in the refrigerator for several hours. If desired, decorate the total mass or each plate with salad with fresh herbs.

Surely, anyone will agree that Olivier is the most popular New Year's dish. In this case, the recipe for a lean salad with mushrooms will allow you not to break tradition and put a real tasty dish on the table without fear of the lack of meat in it.

Lenten salad with mushrooms and seaweed

Below is a photo of a recipe for a lean salad with mushrooms and seaweed, which is recommended to be consumed not only by those who strictly observe fasting, but also by those who suffer from iodine deficiency. It is clear that seaweed is the main source of iodine for the human body.

List of goods for 3 servings:

2.5 tbsp. boiled fluffy rice;
200 g Korean seaweed;
300 g pickled mushrooms;
1 large carrot;
1 PC. onions;
vegetable oil;
salt pepper.

Peel the carrots, grate them on a Korean grater and lightly fry them in sunflower oil.

Also peel the onion and cut into thin half rings, add to the pan with the carrots. Next add the marinated mushrooms and fry until done.

Combine the ingredients in a frying pan with boiled rice, salt and pepper and add finely chopped seaweed. If desired, the Lenten dish can be decorated with parsley and young onions.

Recipe for a Lenten salad with oyster mushrooms for a funeral

This recipe for lean salad with mushrooms is often used at funerals, because its preparation does not take much time - only 15 minutes.

For 3-4 servings you need to take the following products:

400 g fresh oyster mushrooms;
4 new cucumbers;
2 cloves of garlic;
1 fork iceberg lettuce;
2 small onions;
olive oil;
juice of 1 lemon;
salt pepper.

Peel onions, garlic and cucumbers.

Wash the mushrooms, cut into large pieces and set aside.

Meanwhile, heat 2 tbsp in a frying pan. olive oil and fry the onions, cut into half rings, and mushrooms.

One minute until ready, squeeze the garlic cloves through a press. Remove from heat and allow the onion-mushroom mixture to cool slightly.

Tear the lettuce leaves into pieces or cut into strips. You can cut cucumbers in the same way.

Combine all ingredients, add salt, pepper, lemon juice and remaining oil, mix everything.

Excellent lean salad with mushrooms: minimum ingredients, maximum nutrition.

Lenten salad with canned mushrooms

This recipe is one of the simplest to make, but it can decorate even a formal feast with dignity.

300 g canned mushrooms;
0.5 kg of potatoes;
4 pickled cucumbers;
a bunch of green onions;
olive or vegetable oil;
salt pepper.

Boil the potatoes in their skins and peel them, remove the liquid from the mushrooms.

Cut all the vegetables into cubes and combine in one bowl, mix, season with oil and spices.

As we see, a regular Lenten salad with mushrooms is easy and quick to prepare, and it tastes simply wonderful.

Vinaigrette with mushrooms

This famous dish {in itself} is lean, but if its composition is varied or changed, it will turn out very tasty and special. For example, you can replace sauerkraut with pickled champignons. It must also be said that this cheap and easy version of lean salad with mushrooms is often prepared for funerals.

For 4-6 servings:

0.5 kg of potatoes;
0.3 kg carrots;
0.3 kg beets;
? jars of pickled mushrooms;
4-5 pcs. pickled cucumbers;
2 medium onions;
5 tbsp. vegetable oil;
salt, ground black pepper.

Boil potatoes, beets and carrots until tender, peel and cool.

Finely chop the onion, cut the mushrooms into 4 parts.

Cut the cooked vegetables together with cucumbers into cubes, add onions, season with oil, salt and pepper.

Lenten mushroom salad “Royal”

This lean salad with mushrooms (recipe with photo) can be considered one of the most unique dishes. The “Royal” mushroom salad includes the following products:

1.5 tbsp. boiled rice;
300 pickled champignons (or all other canned mushrooms);
300 g crab sticks;
1 fresh cucumber;
1 can canned sweet corn;
1 medium onion;
low-calorie mayonnaise;
salt.

Cool the boiled rice and transfer it to a deep container.

Cut crab sticks, onion, cucumber and champignons into cubes or strips.

Drain liquid from corn and add to rice. Add other ingredients there, season with mayonnaise, salt and mix. Place in the refrigerator for 2 hours and serve.

If desired, you can replace the mayonnaise with low-fat sour cream or lemon juice.

Regular and economical Lenten salad with mushrooms

The subsequent version of the Lenten mushroom dish differs from the previous one in its simplicity and economy. And if you have guests coming to your place, and there is only a few minutes left for cooking, you can safely use this recipe. For this we will need:

1 medium fork of Chinese cabbage;
300 g tomatoes;
200 g canned mushrooms;
1 reddish bell pepper;
1 yellow bell pepper;
2 new cucumbers;
vegetable oil or low-fat mayonnaise;
salt.

To prepare a lean salad with mushrooms, see the photo of the step-by-step recipe below.

So, wash the cabbage and chop it into strips. Perform the same function with cucumbers and pickled mushrooms.

Also wash the tomatoes and cut them into small cubes. In this case, it is better to take the pink variety of tomatoes, because they are the most fragrant. But ordinary reddish tomatoes are also completely suitable.

Cut the seeded bell pepper into 0.5 cm cubes.

Mix all the ingredients together in one deep bowl, add salt, season with oil or mayonnaise. Lenten salad with mushrooms “Quickly” is ready!

Lenten salad with fried mushrooms

This salad is also quick and easy to prepare, but the taste is simply finger-licking!

300 g of mushrooms (champignons, boletus, white mushrooms, honey mushrooms);
2 medium onions;
250 g Korean carrots;
green onion feathers;
oil (for frying).

Wash the mushrooms and cut each one in half, then fry in a hot frying pan with oil. Add salt and pepper, cover with a lid and simmer for 3-4 minutes. Then open the lid and let the water evaporate.

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Lenten salads, 30 recipes

Tuesday, June 27, 2017 12:21 + to quote book

The recipe for a very satisfying and tasty lean salad with mushrooms and beans. It can be prepared during Lent and on any other days, pleasantly diversifying your menu.

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Delicious hearty salad with beans, mushrooms and carrots. The dish is lean.

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This salad of fried zucchini, pickled cucumbers and Korean carrots will diversify your Lenten table. You can also take the “Yummy” salad with you to a picnic or serve it with a barbecue.

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What do you eat shish kebab with? Yes, of course, with vegetables.

If you boil vegetables and beans in advance, then in the evening you will get a quick, luxurious dinner - a vegetable salad vinaigrette with beans and bell peppers.

There are obviously many recipes for the Lebanese Fattoush salad, but the base of the salad is the freshest vegetables and toasted pieces of flatbread. For my own family, I prepare Fattoush salad from new vegetables, herbs and fried pita bread.

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Options for making lean salad with mushrooms

Mushrooms are a versatile product from which you can prepare 1st and 2nd courses, baked goods and salads. In any case, any recipe will turn out delicious, unique and healthy. Nowadays, most dishes are prepared from champignons, but you can also use other types of mushrooms: honey mushrooms, white mushrooms, blue leg, oyster mushrooms, and so on. Especially now famous is the Lenten salad with mushrooms, which in taste and main ingredients reminds everyone of the recognizable “Olivier”. How to prepare Lenten Olivier salad? This dish is made simply and uncomplicated from goods that are allowed to be eaten during Lent. It is also important to see that almost all salads with mushrooms during Lent turn out to be dietary, so they can be served at a ceremonial table, funeral service, and other events in life.

General description of recipes

Lenten salads are prepared with fried, canned or salted mushrooms. In any case, the taste of the dish changes significantly. Salted mushrooms make the taste softer and more unique, fried mushrooms make them the most satisfying and nutritious, and canned ones stand out well in salads, which gives them a certain flavor note.

Lenten salads with fried mushrooms are the least common nowadays, because their production requires a serious set of goods, not all of which are cheap and well-known. Fundamentally: for example, the Lenten Olivier salad with fried mushrooms cannot be supplemented with your favorite foods, as it will dramatically change the taste and turn out to be the least unique and harmonious.

Making Tips

Nowadays, almost all recipes are prepared in compliance with the tips and advice of experienced chefs, which allows you to avoid making mistakes during production and create a satisfying and nutritious dish. Lenten salads with pickled honey mushrooms are no exception. If you decide to prepare Lenten Olivier or another salad, we recommend that you familiarize yourself with the following culinary tips:

During Lent, you can prepare a salad with lean mayonnaise, lemon juice or olive oil. Other types of refueling are not allowed during this period;
To make the dish satisfying and healthy, you can cook it with the addition of rice grains. In this case, a salad with rice and mushrooms will be especially tasty and unique, especially if you add crab sticks or another delicate ingredient to it;
You can highlight the taste of champignons or other mushrooms using canned peas or corn;
What mushrooms should you use when making recipes? It is best to choose honey mushrooms, oyster mushrooms, champignons or saffron milk caps, which differ in their special taste, juiciness and the presence of useful substances;
if desired, salads with mushrooms can be decorated with vegetables: cabbage, sweet peppers, carrots;
Greens will give mushroom salads a special taste: cilantro, dill, parsley, celery;
Frozen vegetables, which include green beans, corn, green peas and carrots, will not be superfluous when making mushroom salad.

Any lean salad can be prepared quickly and deliciously, the main thing is to strictly follow the recipe and observe the rules and aspects of production.

Salad with vegetables and mushrooms

Creating this dish is not difficult, because it is prepared simply and from affordable goods.

For production you will need:

1 large carrot
60 ml oil,
3 huge champignons,
a pinch of salt,
big onion,
a little lemon juice (of course freshly squeezed),
half a glass of green peas (frozen or canned).

The salad is prepared in a couple of steps. We clean the onion, rinse it, cut it in half and cut it into thin feathers.

We clean the champignons from the thin film, separate the caps from the stem and clean them from possible inclusions and dirt. If desired, the mushroom sponge is also removed. After this, rinse the champignons in a colander with cold water and wipe with a napkin until they are dry.

Now we are preparing the carrots. To do this, peel the root vegetable, rinse it and grate it on a medium grater (you can also use one made for Korean carrots).

We wash the green peas through a sieve, then put the product in boiling water and keep it there for 2 - 3 minutes. Then drain the water and rinse the ingredient again: this will make the peas soft.

Place a frying pan with oil on the stove, place the diced champignons in it and fry them until tender. As a result, the mushrooms should have a golden brown crust. Salt and pepper the roast, then put it on a plate and let it cool completely.

In the frying pan given to us, fry the onion until soft, then add it to the mushrooms. The next step is frying the carrots, which, after browning, also go onto the plate with the pre-fried foods. Fundamentally: you shouldn’t fry all the ingredients together, because each of them should retain its own taste. Otherwise, the vegetables and mushrooms will be saturated with juice and lose it, which will significantly affect the taste of the salad.

Pour oil (a tablespoon) into a small cup, add lemon juice and whisk thoroughly. Fill the salad with consistency and serve. It is better that the dish is still warm.

Salad with crab sticks and corn

This dish is considered the most satisfying because it contains rice. It is easy to prepare and does not cause any problems during production.

For production you will need:

large onion head,
200 grams of crab meat or sticks,
200 grams of mayonnaise (definitely lean),
150 grams of rice,
250 grams of pickled or salted mushrooms (honey mushrooms, champignons),
a pinch of salt,
can of corn.

First, prepare the cereal: wash the rice in a sieve until the water becomes clear. Then boil the cereal with salt until tender, then transfer it to a colander and leave until the water has completely drained.

Open the jars of corn and mushrooms and drain the marinade. Peel the crab sticks from the film and chop them into small cubes.

We clean the onion, rinse and finely chop. We also wash and chop the mushrooms (if you wish, you don’t have to cut them, but in this case they will stand out very much in the salad).

Place all the ingredients in a bowl, add salt and season with mayonnaise. Mix the ingredients well, then put them in a salad bowl and decorate with herbs. This salad can be served hot or cool.

Fundamentally: Lenten salads with mushrooms are served without bread. When presenting them to the table, you can decorate the dish with herbs, specifically: parsley, cilantro or dill.

Lenten salads with mushrooms

Lenten salad with mushrooms

Lenten salads with mushrooms: step-by-step recipes

Mushroom salad: recipe for a lean dish

Lenten salad with mushrooms and seaweed

Recipe for a Lenten salad with oyster mushrooms for a funeral

Lenten salad with canned mushrooms

Vinaigrette with mushrooms

Lenten mushroom salad “Royal”

Regular and economical Lenten salad with mushrooms

Lenten salad with fried mushrooms

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Lenten salads, 30 recipes

Options for making lean salad with mushrooms

General description of recipes

Making Tips

Salad with vegetables and mushrooms

Salad with crab sticks and corn