10 tasty and satisfying salads with champignons

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 fresh 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 a little vegetable in a frying pan. 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 fresh 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 forkful 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.

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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 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 consumed 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.

This unique salad is made from champignons, hard hot cheese, sweet peppers with the addition of apples, oranges and tangerines. You can season this dish with an equally unusual sauce made from honey, lemon juice, kefir, mustard and orange zest (almost on the tip of a knife).

Fresh champignon salad recipe

Fresh champignon salads

content:

I’ll start with a joke - on some culinary resources, recipes about salads with champignons begin something like this: “ Champignon translated from French means mushroom. It was in France that mushrooms became widespread. French cuisine is completely different. ” and then almost the entire page enumerates the advantages of the cuisine given to us and not a single word more about champignons.
Neither raw nor pickled. So an unscrupulous student, who had learned only one ticket about worms, answered a question about elephants: “An elephant is an animal with a vermiform appendage. Worms are divided into ringed, tape, and. “.

About champignons more than once and almost all sources claim that they can be eaten raw. Especially those grown in industrial conditions. They say that there is nothing living left there, but only mineral salts, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) PP, E, D, B, phosphorus, zinc, potassium, iron, and even calorie content, which is 27 kilocalories.
Unsurpassed.
True, when you buy these mushrooms in a store, you usually plan to boil them or fry them, at least.
And you don’t need to change these intentions and rush to create a salad with raw champignons, as if you weren’t intrigued by the recipes below.

There are many more such recipes.
I selected some of them for this section. For material classification only. But I don’t recommend eating store-bought champignons raw.
Urgently. Although, it’s your choice - risk your health.

I understand people who boil white mushrooms twice before frying.

This selection for us includes several favorite recipes for fresh (raw) champignons. Have not tried. I repent.

Light salad with fresh champignons

Salad ingredients:

• fresh champignons – 200 g
• Chinese cabbage – 200 g
• onion – 1 pc.
• green onion feathers – 100 g
• fresh parsley and dill – 50 g
• garlic – 2 cloves
• soy sauce – 2 tbsp. l.
• olive oil – 2 tbsp. l.
• lemon juice – 2 tbsp. l.
• salt, ground dark pepper, sweet sand - to taste