Salad with fried mushrooms and eggs

Cooking: 30 minutes

Salad with fried mushrooms and eggs is a tasty, satisfying dish with an unusual taste. If you want to vary your everyday or festive table, be sure to try this recipe.

Experiences are welcome!

To make this salad, I took assorted mushrooms from boletus, boletus and honey mushrooms. But you can use any mushrooms that you have on hand. Maybe the taste will be even more delicious!

Among the vegetables, onions, carrots, and green peas were used. I also added tomato sauce, which I added for the winter during the summer season. But if you have the freshest tomato, you can eat it - this way the taste will be the freshest and most spring-like.

As a dressing, I used sour cream with a fat content of 20%. If desired, replace it with store-bought or homemade mayonnaise.

Ingredients for salad with fried mushrooms and eggs

Chicken eggs – 4 pcs.
Boiled frozen mushrooms – 120 g
Carrots – 120 g
Onions – 120 g
Canned green peas – 120 g
Tomato sauce – 3 tbsp. l.
Sour cream 20% – 3 tbsp. l.
Vinegar – 1 tbsp. l.
Sunflower oil – 2 tbsp. l.
All-purpose seasoning – 1 tsp.
Salt – 2 pinches

Salad recipe with fried mushrooms and eggs

I cut the onion into cubes and placed it in a frying pan heated with oil.

After about 3 minutes I added carrots to the onions.

I already had it coarsely grated and frozen, but you can use the freshest.

Then I sent chopped mushrooms along with the vegetables.

I froze them already boiled. If you have fresh ones or just frozen ones, then boil them ahead of time.

After 5 minutes, I poured in raspberry vinegar, stirred, and after a few minutes turned off the gas.

You can use any natural vinegar that suits your taste.

I let the mushrooms and vegetables cool.

Then I added boiled eggs, cut into cubes.

I laid out the canned peas, having previously drained the excess liquid from them.

Added tomato sauce from summer preparations.

You can also use the freshest tomato.

Seasoned the salad with sour cream, all-purpose seasoning and salt.

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1. Salad with mushrooms and beans

Ingredients

300 g frozen champignons;
1 onion;
1 chili pepper;
2 cloves of garlic;
1 can of beans (400 g);
30 g walnuts;
1 small bunch of parsley and dill;
½ tablespoon Dijon mustard;
½ tablespoon of grape or wine vinegar 9%;
3 tablespoons vegetable oil;
salt - to taste;
1 teaspoon sugar.

Manufacturing

Cut mushrooms and onions into small pieces. Grind the pepper. Pass the garlic through a press. Drain the can of beans. Chop the nuts. Chop the greens.

Mix mustard with vinegar, garlic, 1 tablespoon of oil, salt and sugar.

Heat the remaining oil in a frying pan over medium heat. Sauté the mushrooms for approximately 3-5 minutes. Add the onion and cook for another 5-6 minutes. Place in a bowl, mix with beans, peppers and nuts. Season with mustard sauce, sprinkle with herbs and stir.

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2. Salad with mushrooms, carrots and peas

Ingredients

680 g carrots;
190 g of pickled mushrooms (champignons, honey mushrooms or others);
100 g canned peas;
3 cloves of garlic;
salt - to taste;
black pepper - to taste;
230 g mayonnaise.

Manufacturing

Heat a non-stick frying pan without oil over medium heat. Place coarsely grated carrots in it and cook for 3-4 minutes, stirring constantly. Then transfer to a plate and cool.

If they are whole, cut the mushrooms into medium pieces. Drain the liquid from the peas. Pass the garlic through a press or chop it with a knife.

Mix carrots with mushrooms, peas and garlic. Salt, pepper and season with mayonnaise. Leave in the refrigerator for several hours before serving.

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3. Salad with mushrooms, nuts and chicken

Ingredients

300 g chicken fillet;
salt - to taste;
black pepper - to taste;
3–4 tablespoons of vegetable oil;
700 g champignons;
1 onion;
3 testicles;
2 pickled or new cucumbers;
70 g walnuts;
3 tablespoons of mayonnaise.

Manufacturing

Salt and pepper the chicken. Heat half the oil in a frying pan over medium heat. Roast the fillets until cooked through, about 20 to 25 minutes. Cool and cut into medium pieces.

Chop the champignons and onions into small pieces. In a frying pan without oil, fry the mushrooms over medium heat. When the juice they secrete evaporates, add oil, salt, pepper and add onion. Cook for another 5-7 minutes. Place on a plate lined with a cardboard towel to remove excess oil. Cool.

Hard boil the eggs for 10 minutes. Cut into medium pieces or strips together with the cucumbers. Fry the walnuts for a few minutes in a frying pan without oil and divide into several parts.

Place chicken, eggs, cucumbers, mushrooms and onions and nuts in a bowl. Salt, pepper and season with mayonnaise.

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4. Salad with mushrooms, chicken and potatoes

Ingredients

550 g potatoes;
350 g chicken fillet;
250 g pickled cucumbers;
1 bunch of green onions;
1 bunch of parsley;
300 g pickled mushrooms;
black pepper - to taste;
5 tablespoons of mayonnaise.

Manufacturing

Boil potatoes and chicken fillet until tender. Cool and cut into small pieces along with the cucumbers. Chop the onion and parsley.

Place vegetables, chicken, mushrooms and herbs in a bowl. Pepper, season with mayonnaise and stir.

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5. Salad with mushrooms, tongue and gherkins

Ingredients

200 g beef tongue;
2–3 gherkins;
70–80 g hard cheese;
1–2 tablespoons vegetable oil;
100 g champignons;
1 onion;
salt - to taste;
mayonnaise - to taste;
1 handful of almonds - for decoration.

Manufacturing

Boil the beef tongue until tender. Cool and cut into small pieces together with the gherkins. Grate the cheese on a large or medium grater.

Heat oil in a frying pan over moderate heat. Cut mushrooms and onions into small pieces. Lightly salt and fry for about 10 minutes, then cool.

Place tongue, mushrooms with onions and cheese in a bowl. Add salt, season with mayonnaise and stir. Spread another layer of mayonnaise on top and garnish with almonds.

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6. Salad with mushrooms, ham and cucumbers

Ingredients

1 potato;
1 carrot;
150 g ham;
3-4 small pickled cucumbers;
2–3 testicles;
200 g pickled mushrooms;
200 g mayonnaise;
1 small bunch of dill.

Manufacturing

Boil potatoes and carrots until tender. Cool and grate on a large grater.

Cut the ham and cucumbers into small oblong pieces. Hard-boil the eggs for 10 minutes and grate on a medium grater.

Place ham, mushrooms (leave a little for decoration), carrots, potatoes and eggs in a bowl. Coat any layer with mayonnaise. Top with chopped dill and honey mushrooms.

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7. Salad with mushrooms, chicken and peas

Ingredients

2 chicken breasts;
1–2 tablespoons vegetable oil;
18 medium champignons;
salt - to taste;
1 small bunch of dill;
400 g canned peas;
150–180 g mayonnaise.

Manufacturing

Boil chicken breasts until cooked. Cool and cut into small pieces.

Heat oil in a frying pan over medium heat. Cut the mushrooms into small cubes, add salt and fry until golden brown, about 10 minutes. Cool.

Chop the greens. Drain the liquid from the peas. Place chicken, mushrooms, peas and dill in a bowl. Add salt, season with mayonnaise and stir.

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8. Salad with mushrooms, cucumbers and eggs

Ingredients

1 chicken breast;
salt - to taste;
black pepper - to taste;
2 testicles;
200 g oyster mushrooms;
1 cucumber;
1 onion;
1–2 tablespoons vegetable oil;
2-3 tablespoons of mayonnaise.

Manufacturing

Salt and pepper the chicken breast, wrap in foil and bake for 20–30 minutes at 200°C. Cool and divide into medium pieces.

Hard boil the eggs for 10 minutes. Cool and grate on a large grater. Cut the oyster mushrooms and cucumber into small pieces, and the onion into half rings.

Heat oil in a frying pan over medium heat. Fry the onion for 2-3 minutes, add the mushrooms and cook for another 12-15 minutes. Place on a plate and cool.

Place chicken, mushrooms and onions, eggs and cucumber in a bowl. Salt, pepper and season with mayonnaise.

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9. Salad with mushrooms, smoked chicken and tomatoes

Ingredients

4 testicles;
300 g champignons;
3 tomatoes;
2 onions;
300 g smoked chicken;
100 g hard cheese;
1–2 tablespoons vegetable oil;
mayonnaise - to taste.

Manufacturing

Boil the eggs until tender, 10 minutes. Cut the mushrooms and tomatoes into medium pieces, the onions and chicken into small pieces. Grate the eggs and cheese on a large grater.

Heat oil in a frying pan over medium heat. Fry the onion for 2-3 minutes, add the mushrooms and cook for another 3-5 minutes. Place on a plate and cool.

Place chicken, cheese, half the eggs, mushrooms, and remaining eggs in a bowl. Lubricate any layer with mayonnaise. Place tomatoes on top of the salad. Leave in the refrigerator for an hour before serving.

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10. Salad with mushrooms, nuts and grapes

Ingredients

40 g cashews;
40 g sunflower seeds;
1 teaspoon apple cider vinegar;
1 tablespoon coffee sugar;
salt - to taste;
little water;
1 onion;
230 g oyster mushrooms;
1 tablespoon soy sauce;
1 teaspoon garlic powder;
1–2 stalks of celery;
100 g green grapes;
70 g walnuts;
black pepper - to taste.

Manufacturing

Soak cashews and seeds in water. After an hour and a half, drain the liquid. Add apple cider vinegar, sugar, a few pinches of salt and a teaspoon of water. Beat with a blender until the mixture becomes thick and similar to mayonnaise. If necessary, add a little more water.

Cut the onion and oyster mushrooms into small pieces. Mix them with soy sauce and garlic powder. Simmer over medium heat for 7–10 minutes. Cool and drain off excess liquid, if any.

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

During the holidays, any housewife tries to find special ideas for the menu in order to impress guests and show off their culinary capabilities. For this reason, ordinary salads are no longer suitable for a festive table: we want something special, unusual and at the same time delicious.

A few thoughts for the gala table

The usual Olivier salad and “shuba” no longer impress anyone, so a few new thoughts will help significantly update the gala menu, and also help with the design of ready-made dishes, which is also important. For example, a salad with mushrooms and eggs does not necessarily need to be decorated with whole mushrooms. Why not deviate from tradition and decorate it with figures of animals, insects or birds made from small vegetables? Accessible and original.

Salad mixed into a monotonous mass is already a relic of the past, which has been replaced by puff salads laid out in the form of a barrel, as well as unique verrines in wide cocktail glasses. Decorating such portioned salads is a pleasure; the photo shows one of the successful examples.

Also, portioned salads can be served in new lettuce leaves or Chinese cabbage, giving the gala table a special chic, and the stunned guests - convenience, because eating a salad wrapped in crispy greens is a pleasure.

Unusual salad with pickled honey mushrooms

The uniqueness of this dish lies in one of the main ingredients: smoked mackerel gives it a rather special 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 liters of pickled honey mushrooms;

1 onion;

1 small smoked mackerel (about 200 g);

200 grams of hard cheese;

2 boiled potatoes;

2-3 boiled eggs;

120 grams of mayonnaise;

a few olives to decorate the dish, also a couple of sprigs of parsley.

How to cook?

This type of salad with mushrooms and eggs belongs to the “puff” level, but with all this there is a fascinating aspect: when finished, the dish melts into an attractive cheese shell, which is actually smooth in appearance.

This is done like this: line the inside of a medium-sized bowl with an impeccable spherical shape with cling film and line the walls with grated cheese (large grater), then place honey mushrooms cut into pieces on the bottom, a layer of finely chopped onion and cover it with a layer of mayonnaise on top. Next comes a layer of boiled eggs, cut into narrow strips, followed by fish, which is cut into small cubes. The next layer is grated potatoes, generously covered with mayonnaise. Then cover the top with a lid or film and place the salad in the refrigerator for an hour or two so that it is slightly saturated with the sauce. Before serving, carefully turn the bowl of salad onto a flat, wide plate, remove the film and decorate by arranging acorn shapes from halves of olives and black olives.

Meat salad with mushrooms

Hearty meat salads are a favorite part of the dishes of guys who like the feeling of long satiety, a huge amount of calories for good activity, which is why they constantly greet salads with chicken, mushrooms and eggs with applause. The proposed option stands out from the general background with an unusual combination of garlic and walnuts, which gives the salad a very special taste.

300 grams of boiled chicken fillet.

120 grams of hard cheese.

200 grams of new champignons.

Three boiled eggs.

½ tbsp. walnuts.

1 large onion.

2 cloves of garlic.

120-150 grams of mayonnaise.

2 tbsp. spoons of vegetable oil.

Salt to taste.

Preparation of goods

As in the previous salad with mushrooms and eggs, in this version of the appetizer the ingredients are laid out in layers: apparently, this is the fate of most festive salads. The difference in this version is that the mushrooms need to be fried in oil; for this they are cut into small slices, the onions into thin half rings.

In a perfectly heated frying pan, fry the onion in oil until soft, put it in a bowl, and in the same oil fry the mushrooms until rich golden brown, without turning them dark. Mix mushrooms and onions. Cut the meat into small, careful cubes, do the same with the eggs, and grate the cheese on a grater with large holes.

What's the perfect way to display a layered salad on a platter?

In order for the puff salad to look like a completely even cylinder on a formal platter, you can use a springform cake pan of small diameter or use a plastic bottle (2 liters), the bottom and upper narrow part of which must be cut off. Place it in the middle of the dish and lay layers of salad inside, pressing tightly with a spoon:

Layer of meat 1st (on the day). Cover it with mayonnaise.
Mushrooms with onions. There is also a mayonnaise mesh on top.
Nuts crushed in a blender, mixed with garlic and 2 tbsp. l. mayonnaise.
Cheese + mayonnaise.
Chopped eggs.

Olivier with squid

This salad was immediately called “Sea Brother Olivier” because of its similar composition to the traditional regular on the New Year’s table. The unusual combination of squid with mushrooms and eggs in the salad, seasoned with regular mayonnaise, gives a second wind to the tired salad. What proportions should be maintained:

four boiled eggs;

one can of canned peas;

three - four squid carcasses, previously boiled completely (cook for no more than 3-4 minutes);

130 grams of hard cheese;

150 grams of pickled mushrooms;

one boiled beef tongue;

three boiled medium-sized potatoes;

150 grams of mayonnaise.

This usual salad for a festive table is prepared in a matter of minutes: cut all the ingredients into small even cubes, grate the cheese and mix everything in one bowl along with mayonnaise.

Verrine salad with ham

This type of appetizer is perfect for serving at a buffet table: eating salad from a glass is much more convenient than carrying a plate with you for fear of knocking it over. All the main ingredients of the salad - ham, cheese, mushrooms, eggs and cucumber - are taken in similar proportions (about 200 g) and cut into small cubes. For dressing use mayonnaise (4 tbsp.), mixed with 0.5 tsp. ready mustard. The sequence of layers in a wide dessert glass is as follows:

ham;

marinated mushrooms;

cucumber;

cheese, grated;

testicles.

Any layer of salad is covered with a teaspoon of sauce; there is no need to coat the top layer; it is better to decorate with slices of new cucumbers and small parsley leaves.

Thought for creative cooks: “Fish” salad

If you already have puff salads on the table, but still want something like that, then you can prepare a simple appetizer with the addition of tomatoes to a mushroom and egg salad, and then place an animal figurine on a dish from the purchased salad mass (for example, a sign of the coming year according to Japanese style) or a beautiful flower, decorated with the freshest vegetable cuttings combined with parsley and dill. One of these all-purpose salads is considered to be a dish based on the following products:

four boiled eggs, cut into small cubes + one for decoration;

500 grams of pickled mushrooms (or other mushrooms, cut into halves);

two large new diced tomatoes + 3-4 cherry tomatoes for decoration;

two hundred grams of ham and chicken fillet, cut into small pieces;

one reddish onion, finely chopped;

several leaves of green lettuce;

120 grams of mayonnaise mixed with 1 tbsp. l. balsamic vinegar.

Chop all the ingredients, mix together with the sauce and let sit for a little while. Then place the lettuce leaves on a nice platter, with the wide edge outward, approximately in the places where the fish has a tail and fins. Place the salad on them in an oval mound, smoothing the top. Then cut the cherry tomatoes into circles, from which you put the fish scales, and the grated egg - its head. Create eyes from olives; you can add eyelashes for more confidence. If there are no cherry tomatoes, then you can use boiled carrots of a catchy color.

In fact, the imagination in the design of ready-made dishes is limitless: everything depends on the skill of the cook and his creative inspiration, therefore, in any case, the festive table is to some extent a reflection of the hostess’s inner world.

Salad with mushrooms and eggs

A light, low-calorie, and most importantly delicious salad for everyone!

May 7, 2019

A delicious and unique salad for the whole family!

Recipe information Salad with mushrooms and eggs

Complexity	Lightweight
Estimated production time	00:10:00
Preparation method	Tenderloin
Number of servings per recipe	2
Category	Salads

Ingredients needed

List of products for the recipe

Product title	Quantity for 2 servings.
Champignon	300 g.
Carrot	2 pcs.
Onion	1 PC.
Canned corn	1 jar
Testicles	2 pcs.
Sour cream	1 tbsp. spoon

Step-by-step steps for making mushroom salad

Chop the mushrooms and fry in a drop of olive oil.
Chop the onion and grate the carrots on a small grater. Let's go to the mushrooms.
Boil the eggs and cut into cubes.
Mix vegetables, eggs and corn in a salad bowl.
Add sour cream.
Salt and pepper to taste.

Recipe tips You can replace sour cream with natural yogurt, this way you will reduce the calorie content of the dish.

Approximate calorie content of salad with mushrooms

Calorie table Salad with mushrooms and eggs

Nutrients	Quantity per 100 g.
Kcal	72.7 kcal
Squirrels	4.5 g
Fats	2.3 g
Carbohydrates	8.5 g

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