Salads with mushrooms and vegetables for the winter - very tasty recipes

Salad with mushrooms and vegetables for the winter - the satisfaction of all mushroom pickers. A very tasty and satisfying dish that is always on hand. I took it out of the pantry, opened one jar and immediately fed the whole family a delicious lunch or dinner, and guests will also like this salad for a snack. It’s not difficult to cook, the main thing is to manage to find strong, healthy mushrooms in the forest, so that the salad for the winter will really be a success. But if you couldn’t find a lot of mushrooms, then you can simply buy them in the store - use oyster mushrooms or champignons for salads.

The content of the article

Vegetable salad with champignons for the winter

I present you with a very tasty mushroom salad with vegetables. The composition of the goods is selected in such a way that the dish looks great when served; the color palette is dominated by red-orange “appetizing” tones. Mushroom salad can be used as a gravy for porridge or mashed potatoes. All vegetables retain their own natural taste, the pieces do not become overcooked.

Ingredients

mushrooms (fresh champignons) – 600 g
tomatoes – 400 g
carrots – 400 g
onion – 400 g
hot pepper – 1 pod
sunflower oil – 120 ml
salt – 1 tsp.
sugar – 2 tbsp.
vinegar - 2.5 tbsp.

yield 2 half-liter jars

Manufacturing

You can take any mushrooms, but the most affordable option is champignons. To make the salad look great, take light mushrooms with closed cap plates. Mushrooms are washed. Naturally, there will be no sand or humus on the greenhouse champignons, but you cannot limit yourself to ordinary rinsing. Rub any mushroom with your fingers, holding it under running water.

Boil the mushrooms completely by dipping them in boiling salted water. Boiling time – 10 minutes. The carrots are peeled and grated. It is best to take a grater for Korean carrots; thin and long orange ribbons look great in the salad. The smallest onion is placed in the salad, cut into rings. The bell pepper is cut in the transverse direction, the strips should be of medium size.

Boiled mushrooms are cut into 4 parts, one pod of bitter pepper is cut into cubes. Pour sunflower oil into the pan, add tomatoes cut into quarters. These vegetables should be at the bottom, because when heated they release juice very quickly. The second tier will be carrots, on top - onions and peppers.

Then add mushrooms, sprinkle vegetables with a mixture of salt and sugar. Cover the pan with a lid and place on low heat. Very quickly, all the vegetables will be immersed in the released juice, from this moment the countdown begins. This salad with mushrooms for the winter is boiled for 35 minutes, the vegetables are stirred from time to time. Usually, additional liquid is not needed; the own juice of all vegetables is enough. If you come across dry, fleshy varieties of vegetables, you can add 50-100 ml of water.

Then pour in vinegar and test for the salt-sugar ratio. If necessary, you can make additional adjustments to the proportions, but you shouldn’t be too zealous about it. The salad should not seem over-salted or sugared. After adding vinegar, boil the vegetable mass for another 5 minutes. The hot salad is packaged in sterilized jars and the lids are screwed on tightly.

Winter salad of pickled vegetables with chanterelles

I collected a few chanterelles in the forest, not enough for an independent dish, so I decided to make a couple of jars of salad with vegetables. I collected all the small things that grew in the garden and made pickled pickled vegetables in the marinade. Such beauty, it’s a pity that there wasn’t much.

Ingredients

400 g chanterelles
400 g cucumbers
6 medium tomatoes (or 15–18 cherry tomatoes)
600 g cauliflower
300 g baby peas or boiled beans
200 g small carrots

For the marinade (per 1 liter of water):

1/3 cup vinegar
1 tbsp. l. salt
1 tsp. Sahara
1 tsp. peppercorns
6 clove buds
1 tsp. grated nutmeg

Manufacturing:

Salad of whole champignons with peppers for the winter

The time has come for champignons and peppers! This salad is very tasty at any time of the year. It can be consumed in almost a couple of days. It always comes in handy on special days - here you have salad and pickled mushrooms - two in one. When serving, you can add chopped garlic and dill. .Very tasty, I recommend making it.

Ingredients

Champignons – 1 kg
Bell pepper (reddish, yellowish, greenish) - 1 kg
Onion – 500 g
Sugar - 200 g
Salt (to taste) - 80 g
Vinegar (9%) – 150 g
Sunflower oil – 100 g
Bay leaf - 2. 3 pcs
Allspice – 6. 7 pcs
Parsley

Manufacturing

Cut the onion and pepper into strips, wash and peel the mushrooms; if they are huge, you can cut them into quarters; I have small ones, I cover them completely. Prepare vinegar, sunflower oil, salt, sugar for the marinade.

Mix everything, put in a saucepan, pour in the marinade and cook for 15 minutes. Taste the marinade and add salt and vinegar to your own taste. Place bay leaf, pepper and a sprig of parsley at the bottom of the jar. Place the salad in the jars and set to sterilize for another 10-15 minutes. Roll up the jars and wrap them until they cool completely.

Champignon and eggplant salad for the winter

Mushroom salad for the winter recipe

– 1 kg butter;
- salt;
- sugar;
– 120 ml vinegar;
– 2-3 bay leaves;
– 5 peas of aromatic pepper;
– 3 buds of cloves;
– filtered water.

– 1.5-2 kg honey mushrooms;
– water;
- salt;
– 4 pcs bay leaves;
– 5 peas of aromatic pepper;
– 5 peas of dark pepper.

1 tbsp.
salt without a slide; – 2 tbsp.
vinegar 9%; – 0.5 liters of water.

– half a kilo of cabbage;
– 3 pickled cucumbers;
– 200 grams of carrots;
– 100 grams of onion;
– half a kilo of mushrooms;
– 80 ml.
vegetable oil; – 3 tbsp.
tomato paste; – 1 glass of water;
– 5th part of a glass of vinegar;
– a third of a glass of sugar;
– half tbsp. salt.

– champignons – 1 kg,
– vegetable oil – 100 g,
– onions – 200 g,
– carrots – 200 g,
– salt – 25 g,
– dark pepper to taste and desire.

- 1 kg.
chanterelles; – 4 kg.
cabbage; – 500 grams of onion;
– 1 head of garlic;
– 300 grams of carrots;
– 300 grams of sweet pepper;
– 2-3 bitter peppers;
– 100 grams of greens;
– 150 ml.
sunflower oil; – 25 grams of salt;
– 150 ml.
apple cider vinegar; - sugar.

- 1 kg.
pumpkins; - 1 kg.
zucchini; – half a kilo of carrots;
– half a kilo of tomatoes;
– half a kilo of chanterelles;
– 250 grams of onions;
– 5 grams of dried herbs;
– 50 g basil;
– 20 grams of salt;
– 35 grams of sugar;
– 130 ml.
vegetable oil; – 30 ml. vinegar.

– 600 grams of tomatoes,
– 600 grams of onions,
– 200 grams of champignons,
– 4 cloves of garlic,
– 3 grams of ground paprika,
– 6 pcs.
chili pepper, – 8 g salt,
– 25 ml vegetable oil.

– beans – 1 kg,
– carrots – 1 kg,
– mushrooms – 1 kg,
– sugar – glass,
– vegetable oil – glass,
– 70-90 g of salt,
– half a glass of vinegar,
– tomato juice – 1 liter.

– mushrooms – 1 kg,
– sweet sand – 150 g,
– onions – 0.5 kg,
– salt – 50 g,
– vinegar essence (9% – 100 ml,
– carrots – 700 g,
– sweet pepper – 1 kg,
– sunflower oil – 300 ml,
– tomato paste 0.5 l.

Salad with mushrooms for the winter - very tasty, simply delicious

Have a nice day, dear friends and guests of the “I am a villager” website! Now we continue to prepare mushrooms for the winter; it will be a salad with mushrooms, or rather several options. I just can’t help but share these delicious preparations. They are not bad as an independent dish; you can use them to prepare several options for main courses, pizza and soups.

These mushroom preparations are so versatile. Before we start making salads, read a few useful lines about boiled mushrooms.

Mushrooms are ladies' friends, I'll explain why

Mushrooms are a filling and low-calorie product, amounting to up to 30 kcal per 100 grams of product. Calorie content depends on the production method: fried mushrooms absorb oil from the frying pan and receive the status of a high-calorie dish. The most profitable option, mushroom soup, is hearty and dietary. Relieves the feeling of hunger forever.

When cooked, mushrooms release mucus, which, when it enters the stomach, protects the walls of the stomach and promotes excellent digestion.

Mushrooms are a source of zinc, and therefore reduce cravings for sweets.

Don't forget about contraindications

People with diseases of the gastrointestinal tract and duodenum should not consume mushrooms.

Children's age, doctors' ideas are spreading, ages from 3 to 7 years, I think you shouldn't start before 7 years, God saves the best. At a very young age, mushrooms can cause indigestion and stomach upset.

Old age also requires limited consumption of mushrooms, this is due to the fact that mushrooms take a long time to digest, and with age, certain enzymes lose their activity and mushrooms can cause digestive system disorders.

We received some useful information about mushrooms and now we will start preparing salads for the winter.

Mushrooms in tomato sauce

My financially demanding mother-in-law Vera Mikhailovna shared this recipe with me; at first she treated me to a salad, I really liked it, and later I begged for the recipe.

6 kg new mushrooms
0.5 l tomato sauce
300 ml sunflower oil
1 kg onions
salt and pepper to taste
1 tbsp 70% vinegar

Any mushrooms are suitable, but a salad made from snow-white mushrooms is especially delicious. Wash the mushrooms, cut them and boil for 40 minutes in salted water. Drain the water, wash the mushrooms and place in a colander to drain.

Finely chop the onion into half rings and fry in vegetable oil. Combine with mushrooms and cook for 30 minutes over low heat. Salt and pepper to taste.

Add the sauce and cook for another 10 minutes, 1 minute before the end of cooking, add vinegar.

Place in sterilized jars and screw on steel lids, wrap for 4-5 hours and store in a dark, cold space.

Salad with mushrooms “Ostryachek”

2 kg mushrooms boiled in salted water
10 pcs bell pepper
10 pcs medium tomatoes
10 medium onions
1 head of garlic
1 pod of bitter pepper
4 tbsp sugar
2 tbsp salt
200 ml vegetable oil
1 teaspoon vinegar 70%

Cut the pepper into strips.

Cut the onion into rings, garlic into slices, and tomatoes into thin slices.

Combine all the products and cook, stirring for 40 minutes, adding vinegar a minute before the end of cooking. Place in sterile jars and seal.

Store in a dark and cool place.

That's all, the delicious salads are ready. I really like pizza with entrails from the Ostryachek salad.

I would like to remind you that canned mushrooms should not be stored for longer than a year.

Collect only familiar mushrooms; if in doubt, it is better not to collect such mushrooms.
Do not pick mushrooms near roads, they quickly absorb toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) . Small and medium-sized specimens are suitable for food.

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I suggest watching a video recipe for a salad with mushrooms for the winter.

How to prepare a salad with mushrooms and vegetables for the winter

Hello, dear readers of my culinary blog!

In the end, I can offer you a recipe for one mushroom preparation - a salad with mushrooms for the winter. Yesterday my son and I went fishing, but what we brought home was not fish, but mushrooms. There was enough for a mushroom salad, and there was leftover for a mushroom cake.

How is it that you went fishing and picked mushrooms? Yes, it all happened by chance. All the fish in the lake apparently had a critical day, no matter how much we pleased them with various baits, we could not raise their appetite; not one, the parasite, even bit.

Delicious mushroom salad with vegetables for the winter in jars

mushrooms (any) - 1.5 kg;
tomatoes - 1 kg;
reddish bell pepper - 1 kg;
onion - 500 g;
carrots - 700 g;
sugar - 150 g;
salt - 50 g;
vinegar 9% - 100 ml;
vegetable oil - 300 ml.

Production time: 2 hours

Note: from the indicated amount of ingredients, 7 cans of 0.5 l each came out

At the family council, they concluded that it tastes better with tubular mushrooms than with lamellar mushrooms.
In order for a salad with mushrooms for the winter to be both tasty and beautiful, the collected mushrooms must be strong, young, and without wormholes.

1. Peel them (if necessary), wash them, cut them into medium-sized pieces, fill them with water and boil for 5-10 minutes.

2. Next, strain out the entire broth through a colander, and rinse the mushrooms with cool water.

3. Place the mushrooms in a dry frying pan and keep them on the fire, stirring often, until all the excess water has evaporated (tubular mushrooms will begin to stick to the frying pan, and honey mushrooms, for example, will click and jump). That's it, the mushrooms are prepared, remove them from the heat.

4. Next, wash the tomatoes and cut them into small pieces.

5. From sweet peppers, you need to cut out the core with the stalk and cut the flesh into pieces or strips. Absolutely all the vegetables for this mushroom salad for the winter are cut arbitrarily, as you like - into strips, cubes, the main thing is not very large.

6. Turn of the onion, we peeled it and cut it into half rings. The carrots were grated on a large grater at a huge angle to make the stripes longer.

7. Take a huge saucepan, l. 5-7, preferably wide, to make it easier to stir the mushroom salad. Here we had a narrow one, and it’s awkward to stir and can burn faster. Pour 300 ml of vegetable oil into a pan, heat it well and pour the tomatoes into the hot oil.

8. After about 5 minutes, the tomatoes will release little juice, put sweet peppers, onions, then mushrooms and carrots into the pan. Are we falling asleep? a glass of sugar (200 ml glass), half a 100 ml glass of salt, turn the heat to medium and mix everything carefully. Vegetables should release plenty of juice. As soon as boiling begins, you need to create a low heat and cook the salad, stirring constantly to prevent burning, for 45-60 minutes under the lid.

9. For spiciness, you can add a small chopped pod of bitter pepper. 5 minutes before readiness, take a sample; you may want to add more salt or sugar or some spices. Add 100 ml of 9% vinegar, mix well, cook for another 5 minutes and get a ready-made salad with mushrooms for the winter.

10. While it was cooking, you should have prepared 7-8 half-liter jars: rinse, sterilize, boil the lids.

11. Place hot bubbling salad in warm jars.

Immediately roll up, cover with something warm and leave until the next day. It is better to keep it out of sight so as not to tempt you in advance. In the basement or cellar there is the most space for it and the storage conditions there are rational.

That's all for today, collect the gifts of the forest, prepare a mushroom salad for the winter, share comments and invite friends to the website.