Salad with canned champignons

With canned champignons, any dish seems more satisfying and tastes more interesting. Even salads, which contain one and a half dozen ingredients, change their “mood” with the addition of canned champignons. Naturally, champignons are not unique in this regard, but they are always available. In addition, we can at least visually evaluate their properties when purchasing (both raw and in jars), unlike frozen mushrooms. And high-quality products are already half the success! So if you want to cook something tasty, pay attention to salads with pickled and salted champignons. You will like it!

In this topic, our creators share recipes for salads with canned champignons with step-by-step photos and instructions. We will tell you and show you how you can prepare a simple and delicious salad with canned champignons!

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Recipes for salads with canned champignons

Ingredients

Chicken breast – 1 fillet (300 g)

Red beans – 100 g

Mushrooms (marinated champignons) – 4-5 pcs.

Hard cheese – 70 g

Onions – 1 pc.

Salt, pepper - to taste

Green onions - to taste

Ingredients

Red beans (canned): 1 can;

Onions: 1 piece;

Canned champignons: 1 jar;

Parmesan cheese: 100 gr;

Garlic: 2 cloves;

Dill: 2-3 sprigs.

Mayonnaise: to taste;

Dark ground pepper: to taste.

Ingredients

Marinated champignons – 120 g

Parsley – 1 bunch

Hard cheese – 100 g

Potatoes – 2 pcs.

Mayonnaise - to taste

Salt, pepper - to taste

Bay leaf – 1 pc.

Ingredients

Canned champignons: 1 jar;

Chicken eggs: 2 pcs;

Onions: 1 piece;

Corn: 1/2 can;

Parmesan cheese: 100 gr;

Dill greens: bunch;

Vegetable oil: 1 tablespoon;

Ingredients

Whole marinated champignons – 1 jar (0.5 l)

Chicken fillet – 300 g

Potatoes – 3 pcs.

Hard cheese – 200 g

Pickled cucumbers – 2 pcs.

Onion and parsley – 50 g

Ingredients

Boiled pork – 250 g

Champignons canned in their juice – 200 g

Salad with champignons

Salad "Buffet"

Just a great salad! A small set of ingredients, easy to make, and so delicious! The title would like to point out that the salad is not bad either on its own or as a buffet appetizer, if served, for example, in tartlets, vol-au-vents, snack eclairs, etc. I thank Svetlana, my co-worker, for the recipe.

Salad “Old City”

I spotted the recipe for this amazingly delicious salad in a magazine. I tried it once, and now I can’t imagine a holiday without it. In my opinion, the perfect combination of ordinary goods, a unique cut (as for a layered salad), is simply captivating! Try it, I guarantee, once you do it, you won’t be able to give it up!

Salad “Ulet!”

“Fly away” - because what flies from the table into the bellies of the guests instantly! A very tasty layered salad that can be served as a snack cake because it retains its shape and does not crumble when cut.

Salad “Shanghai-2”

I got the recipe for this salad from a friend several years ago. Since then, I often make it for the holidays. The very unusual, unique taste of the salad is liked by everyone who has tried it. There is a salad with the same name on the website, but it is completely different.

Salad “Surprise”

I would like to offer a recipe for a very tasty salad wrapped in cheese. This was my first time making this salad, but it turned out great!

Salad “Puff”

I found a very interesting salad recipe that includes pike perch. But because we simply cannot find such fish here, we came up with a lean salad, and what a delicious one at that!

Salad “General”

This recipe was posted on the website in 2009 by user Olga Alekseeva under the title “General Salad” and illustrated by me as part of the “Coloring Books” campaign. A very tasty, filling salad. Not just for fasting.

Salad “Watermelon slice”

The idea for the design of this salad arose a long time ago, thanks to the cake of the same name from our website. Thanks Lenochka for the inspiration! I cooked for my daughter for her birthday. The guests and I liked the “slice”. I am sure that you will like it too))).

Salad “Tender”

This salad is delicious and tender. Fried onions add a special flavor to this hearty salad.

Salad “Picky”

Hi all! There is one salad with this name on the website, but there are variations in production and composition. The salad comes out very tender and special. Help yourself!

Salad with champignons . Champignon salad is a dish prepared from processed champignons with the addition of other goods.

Champignons are very tasty and incredibly healthy mushrooms. Previously considered a delicacy, these days they are available and completely harmless (unlike wild mushrooms), and therefore are popular both in the diet of adults and in children's cuisine. Taking into account the low calorie content of champignons (only 27 kcal per 100 g) and the huge amount of protein, these mushrooms are part of the diet.

The uniqueness of champignons is that they can be used in any form - fresh, boiled, fried, canned.

A tasty and satisfying salad made from canned champignons, chicken fillet, ham, bell peppers and pineapples with the addition of raisins and walnuts, dressed with mayonnaise.

Another recipe for mushroom salad with chicken - with the addition of eggs, fresh cucumber, onions, prunes, herbs and mayonnaise.

Champignons mix well not only with chicken, cheese and eggs, but also with various vegetables - sweet peppers, onions, lettuce.

10 tasty and satisfying salads with champignons

Noteworthy dishes with the freshest and marinated mushrooms, which can be prepared for a holiday or just like that.

1. Salad with champignons, cilantro and lemon juice

Ingredients

450 g new champignons;
1 small bunch of cilantro;
60 ml lemon juice;
60 ml olive oil;
salt and pepper - to taste.

Manufacturing

Wash and dry the champignons. Then peel and cut into thin slices. Chop the cilantro.

Mix lemon juice with oil. Pour it over the mushrooms and herbs, add salt and pepper.

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2. Salad with champignons and bell peppers

Ingredients

900 g small champignons;
2 onions;
2 carrots;
2 bell peppers;
3 cloves of garlic;
1–2 sprigs of dill or parsley;
2–3 tablespoons of vegetable oil;
salt - to taste;
ground pepper - to taste;
1 teaspoon vinegar 7%;
1–2 tablespoons sugar;
1-2 slices of lemon - optional.

Manufacturing

Boil the champignons in salted water for 7–10 minutes. Drain in a colander, rinse under running water and cool.

Cut the onion into small cubes, the carrots into medium cubes, and the pepper into strips. Pass the garlic through a press. Chop the greens.

Heat the vegetable in a frying pan not enough. Fry the onion for 3-5 minutes, add the carrots and cook for another 4-5 minutes. Place on a plate and cool.

Place mushrooms, onions and carrots, garlic and bell peppers in a bowl. Salt, pepper, add vinegar and sugar. Stir and leave for 20-25 minutes at room temperature. Before serving, sprinkle with herbs and garnish with lemon slices.

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3. Salad with champignons, cashews and tomatoes

180 g dried or new cherry tomatoes;
5–8 sprigs of thyme;
800 g of small champignons;
5 tablespoons of olive oil;
100 g cashews;
1 tablespoon honey;
2 tablespoons sesame seeds;
1 tablespoon reddish wine vinegar;
1 teaspoon Dijon mustard;
salt and ground pepper - to taste;
100 g spinach leaves.

Manufacturing

Cut the tomatoes into medium pieces. Chop the thyme.

Pour 2 tablespoons of oil over the champignons, stir and place on a baking sheet. Add thyme. Bake for approximately 15 minutes at 220°C. Remove and cool slightly.

Heat 1 tablespoon oil in a skillet over medium heat. Fry the cashews for 3-4 minutes until golden brown. Place on a plate, mix with honey and sesame seeds, cool.

Combine the remaining oil with vinegar, mustard, salt and pepper. Place mushrooms, cashews, tomatoes and spinach in a deep bowl. Season the salad and stir.

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4. Salad with champignons and Chinese cabbage

Ingredients

2 testicles;
200 g champignons;
1 onion;
1 small fork of Chinese cabbage;
1–2 sprigs of dill or parsley;
2–3 tablespoons of vegetable oil;
salt and pepper - to taste;
100 g mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, cool and chop. Cut the champignons into small pieces and the onion into half rings. Shred the Beijing cabbage. Finely chop the greens.

Heat oil in a frying pan over medium heat. Fry the mushrooms for 7-10 minutes. Add the onion, salt and pepper and cook for about the same amount. Place on a plate and cool.

Mix cabbage with mayonnaise. Place in a molding ring set on a plate. Sprinkle eggs and mushrooms and onions on top. Decorate with greens.

Enjoy ️

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5. Salad with champignons, chicken and grapes

Ingredients

150 g chicken fillet (can be replaced with ham);
5 eggs;
120–150 g champignons;
150 g grapes;
80 g mayonnaise;
30 ml milk;
1 teaspoon mustard;
2 tablespoons vegetable oil;
salt and pepper - to taste.

Manufacturing

Boil the chicken and eggs until tender and cool.

Cut the champignons into slices, chicken and egg whites into small cubes. Divide the grapes into halves and remove the seeds. Mash the yolks with a fork and mix with mayonnaise, milk and mustard.

Heat oil in a frying pan over medium heat. Fry the champignons for 10–15 minutes.

Place mushrooms, chicken, egg whites and grapes in a bowl. Add dressing, salt, pepper and stir.

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6. Salad with champignons and beef

Ingredients

2 testicles;
1 cucumber;
200 g boiled beef;
150 g pickled champignons;
50 g hard cheese;
2–3 sprigs of dill;
2 tablespoons of sour cream or mayonnaise;
salt and pepper - to taste.

Manufacturing

Boil the eggs until tender and cool. Cut the cucumber and meat into strips, eggs and champignons into small pieces. Grate the cheese on a medium or large grater, chop the dill.

Place beef, mushrooms, eggs, cheese and cucumbers in a deep bowl. Season with sour cream, salt, pepper and stir. Decorate with greens on top.

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7. Salad with champignons, rice and crab sticks

Ingredients

50 g rice;
1 testicle;
100 g champignons;
⅓ onion;
100 g crab sticks;
30–50 g hard cheese;
1 tablespoon vegetable oil;
salt - to taste;
4 teaspoons of mayonnaise.

Manufacturing

Boil the rice until tender and cool. Boil the egg hard for 10 minutes. Chop mushrooms, onions, crab sticks and protein. Grate the cheese and yolk on a small grater.

Heat oil in a frying pan over medium heat. Fry the champignons with onions for 10–15 minutes. A few minutes before cooking, add salt. Cool afterwards.

Mix crab sticks, rice, mushrooms with onions and egg whites separately with mayonnaise: add 1 teaspoon to any ingredient. Place rice in a small molding ring, followed by crab sticks, half the cheese, mushrooms and whites. Sprinkle with yolk and cheese.

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8. Salad with champignons, ham and cheese

Ingredients

2 potatoes;
2 carrots;
3 testicles;
100 g ham;
200 g pickled champignons;
1 bunch of green onions;
100 g processed cheese (can be replaced with semi-hard cheese);
100 g mayonnaise;
1 sprig of greenery - optional.

Manufacturing

Boil potatoes, carrots and eggs until tender and cool.

Cut the ham and mushrooms into small pieces. Finely chop the onion. Grate potatoes, eggs, carrots and cheese on a large grater.

Place a cooking ring on a plate. Layer potatoes, onions, cheese, mushrooms, ham, carrots and eggs. After everything, not counting the last resort, coat with mayonnaise. Before serving, garnish with herbs.

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9. Salad with champignons, cucumbers, chicken and prunes

Ingredients

2 large potatoes;
2 testicles;
100 g smoked chicken;
6–7 pickled champignons;
6 prunes;
4 pickled gherkins;
60 g hard cheese;
100 g sour cream;
1 tablespoon olive oil;
1 tablespoon lemon juice;
1 teaspoon mustard;
½ teaspoon salt;
¼ teaspoon ground black pepper or pepper consistency.

Manufacturing

Boil potatoes and eggs until tender. Cool. Cut potatoes, chicken, mushrooms, prunes and cucumbers into small pieces. Finely chop the eggs. Grate the cheese on a medium grater.

For dressing, mix sour cream with olive oil, lemon juice, mustard, salt and pepper.

Place the molding ring on the plate. Place potatoes, mushrooms mixed with cucumbers, prunes, chicken, eggs in it in layers. After each layer, add dressing. Sprinkle grated cheese on top.

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10. Salad with champignons “Forest Glade”

Ingredients

250–300 g chicken breast fillet (can be replaced with ham);
2 large potatoes;
1 large carrot;
3 testicles;
3 pickled cucumbers;
1 small bunch of dill, parsley or green onions;
100 g hard cheese;
1 teaspoon vegetable oil;
200 g pickled champignons;
220–250 ml mayonnaise.

Manufacturing

Boil chicken breast, potatoes, carrots and eggs until tender and cool.

Finely chop the cucumbers, chicken and eggs. Chop the greens. Grate the cheese, potatoes and carrots on a large grater.

Cover the inside of a bowl with a narrow bottom and wide edges with cling film and leave enough to cover the top of the salad. Lightly grease the film with vegetable oil.

Place the champignons on the bottom of the bowl so that the caps are on the bottom. Sprinkle with herbs, and then lay out layers of chicken, cheese, eggs, cucumbers, carrots and potatoes. Lubricate any one generously with mayonnaise. Press down lightly so that the layers touch tightly and smooth the top.

Cover with film and leave in the refrigerator for 8–12 hours. Remove the film and cover the salad bowl with a plate. Carefully turn over so that the mushrooms are on top.

Salad with pickled champignons - 8 most common and delicious recipes

Have a nice day, dear housewives! If you are tired of your classic home recipes and want to change something and vary the family menu, then these recipes are right for you.

I recommend trying to prepare salads with canned (pickled) champignons. This salad can be prepared any day and there is no shame in putting it on a festive table. Let's cook!

Salad with pickled champignons, chicken breast and canned corn

A hearty salad of pickled champignons and chicken breast is a win-win appetizer option for a gala table.

In such a salad, you can additionally add some other canned mushrooms, such as honey mushrooms or milk mushrooms.

1 can – canned sweet corn
400 – 450 gr. – small chicken breast
20-30 gr. – chopped green onion
2 pcs. – new small cucumbers
3 pcs. – boiled chicken eggs
5 pcs. – sprigs of fresh parsley and dill
Vegetable oil, ground pepper, salt - to taste
2-3 pcs. – onions
2-3 tbsp. spoons – olive mayonnaise
1 jar (300 gr.) – pickled champignons

1. Peeled onions must be very finely chopped and placed in a frying pan, fry for 10 minutes with constant stirring in hot vegetable oil until soft and lightly browned.

2. At this time, you need to wash the mushrooms in cool, clean water, then dry them in a colander and cut them into slices or small slices.

3. As for the chicken breast, it must be boiled in salted water until soft, dried, then separated from the bones and cut into small bars or small cubes.

4. Place boiled chicken meat and pickled mushrooms in a prepared transparent salad bowl, then add fried onions, then sort through all the greens, wash them well and chop them very finely.

5. Place the chopped greens in a salad bowl, add boiled eggs, cut into slices, then add sweet corn.

Video recipe: “Mushroom Glade” salad with pickled champignons

With mushrooms and ham

Salad with pickled champignons and ham

Those housewives who would like to amuse their guests with some hearty and beautiful dish are advised to pay attention to the recipe for a festive salad with pickled champignons and beef ham.

If desired, the ham can be replaced with boiled sausage or hunting sausages, as well as Vienna sausages.

3-4 pcs. – small fresh cucumbers
250 – 300g. – champignons
30 gr. – mayonnaise on quail eggs
250 gr. – beef ham
1 PC. – large snow-white salad onion
5 pieces. – sprigs of fresh parsley
Table salt and dark pepper - to taste

1. Drain the marinade from a jar of canned champignons, cut the mushrooms into bars, then wash the cucumbers and chop them into strips, then transfer these ingredients to a large salad bowl, add salt.

2. Cut the beef ham into bars, finely chop the washed parsley, transfer these ingredients to a salad bowl, add chopped salad onions, then add dark pepper.

3. Now you need to add a little mayonnaise to the salad bowl, mix the prepared mushroom salad with ham, and cool in the refrigerator.

4. If desired, decorate with small wheat crackers and then serve to the festive table.

Video recipe: Salad “Mushroom Parable” Savory and tender

With smoked chicken and champignons

Salad with smoked chicken and pickled champignons

Every housewife would like to prepare some special festive dish for her guests. Until recently, the most popular festive dish was the traditional meat salad, but almost everyone is already tired of this option.

But you can add some additional ingredients to this traditional salad, such as boiled carrots, canned pineapple and pickled champignons. All these components will bring freshness and novelty to even the simplest meat salad.

For example, canned champignons can be added to a smoked chicken salad, and Parmesan or some other cheese can be used as an additional component.

3-4 pcs. – large boiled chicken eggs
300 gr. – marinated champignons
40 gr. – mayonnaise
300 gr. – smoked chicken meat
Table salt, fresh cilantro, olive oil - to taste
200 gr. – Gouda cheese or any hard cheese
1 PC. – small reddish salad onion

1. Cut the washed marinated champignons into slices, then place a thick-bottomed saucepan over medium heat and heat the oil in it.

2. After about 5 minutes, add chopped onion to a saucepan and fry it until lightly caramelized, then transfer the fried vegetable to a salad bowl and add mushrooms, sprinkle a small amount of salt.

3. Crush the boiled egg yolks with a fork, then finely chop the whites, transfer these ingredients to a salad bowl, add chopped cilantro, and add grated cheese.

4. Cut the smoked chicken into cubes, put it in a salad bowl, pour in mayonnaise and mix everything thoroughly, then serve this festive dish to the table.

Note to the hostess! This salad comes out great if you assemble it in layers.

Video recipe: Danish salad with ham and pickled mushrooms

With boiled beef and Chinese cabbage

Layered salad with pickled champignons, boiled beef and potatoes

If any festive event is planned, then it is necessary to take the preparation of a special menu with all responsibility.

So, it is recommended to include a beautiful layered salad with pickled champignons in the festive menu.

200 gr. – Chinese cabbage
4 pcs. – small boiled carrots and chicken eggs
250 gr. – champignons
200-250 gr. – boiled beef
3 pcs. – boiled potato tubers
30 gr. – white wine vinegar
100 ml. – sunflower oil
50 gr. – Dijon mustard
A pinch of granulated garlic and sweet sand
Ground aromatic pepper, table salt - to taste

1. Prepare the dressing sauce. Pour granulated garlic and ground aromatic pepper into a bowl, add the required amount of salt, pour in wine vinegar, add oil and Dijon mustard to the same container.

2. Add cane sugar to the bowl, then beat the ingredients with a blender, then cover the bowl with the prepared salad sauce with a lid and temporarily set aside.

3. Now you need to peel the boiled vegetables, grate them coarsely, then cut the canned champignons and boiled beef into strips, then finely chop the washed cabbage, mash it slightly with your hands. Grate the eggs on a large grater.

4. Place a round springform pan on a huge dish, place all the crushed ingredients in layers in any order, and between them, you need to make a layer of special salad sauce.

5. Once the festive layered salad with pickled mushrooms is ready, it must be sent to the refrigerator for three hours, then remove the springform pan.

6. Decorate the chilled puff salad with canned mushrooms with parsley leaves, then serve it.

Note to the hostess! If desired, in such a festive salad you can replace the boiled beef with pieces of lightly salted herring or add some smoked meats or canned fish. Choose the ingredients to your own taste!