10 salads with mushrooms for every taste

Noteworthy combinations with vegetables, cheese, chicken, nuts and more.

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 along 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 chop into small pieces along 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 (reserve 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;
slightly 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.

Cut the celery into small pieces, the grapes into halves, removing the seeds. Chop the walnuts. Place mushrooms with onions, celery, grapes and walnuts in a bowl. Salt, pepper and season with sauce.

Warm salad with mushrooms

I saw such a salad on the menu of the first Italian restaurant in our town and could not deny myself the pleasure of trying it! I was very impressed by this combination, and remembering that I also have the same Kikkoman sauce, I decided to try to reproduce it at home! It turned out great! Therefore, I hasten to treat you, dear friends, to a tasty lean salad! Come in!

Ingredients for “Warm salad with mushrooms”:

Lettuce leaves / Salad (or salad mix) - 1 bunch.
Mushrooms (champignons) – 200 g
Garlic - 1 tooth.
Hazelnuts (hazelnuts or macadamia) - 1 handful.
Sauce (Kikkoman sesame) - 4 tbsp. l.
Olive oil - 1 tbsp. l.
Green onion - 3 pcs.

Production time: 20 minutes

Number of servings: 2

Nutritional and energy value:

Ready meals
kcal 458.9 kcal	proteins 15.9 g	fat 35.7 g	carbohydrates 21.4 g
Portions
kcal 229.5 kcal	proteins 8 g	fat 17.9 g	carbohydrates 10.7 g
100 g dish
kcal 69.5 kcal	proteins 2.4 g	fat 5.4 g	carbohydrates 3.2 g

Recipe for “Warm salad with mushrooms”:

Let's prepare the necessary ingredients

Peel the garlic clove and crush it with the wide part of the knife blade. Place in a heated frying pan with a small amount of oil so that the garlic gives the oil all its odors. Fry it, turning occasionally, until golden brown and discard.

Now add the mushrooms to the fragrant oil and fry them until tender for 5 minutes.

Chop the nuts coarsely or crush them with the wide part of a knife blade

Place a “pad” of lettuce leaves on a serving plate, having previously torn them with your hands. Place ready-made warm mushrooms on top of the leaves. Gently sprinkle with finely chopped green onions and nuts, pour over sesame sauce and serve immediately!

Bon appetit.

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