Vinaigrette with mushrooms

Vinaigrette with mushrooms

Vinaigrette is a very popular dish, there are many recipes for it, and the dressings can be different. Now I propose to prepare a vinaigrette with pickled mushrooms. The dish according to this recipe turns out to be very tasty, satisfying and special. To make this vinaigrette, you can use honey mushrooms, milk mushrooms, champignons, or, like me, forest mushrooms.

Ingredients

Manufacturing process

Boil potatoes, carrots and beets in their skins until tender and cool. Beets are usually cooked for approximately 45-60 minutes (depending on the size of the root vegetable) from the start of boiling water, and carrots and potatoes will be ready in 20-25 minutes. Peel the boiled carrots, beets and potatoes. If desired, you can not boil the vegetables, but bake them in foil in the oven.

Cut the beets into medium cubes. Sprinkle the chopped beets with vegetable oil and stir (this is done so that the beets color the rest of the vegetables in the vinaigrette less, which means the salad will turn out to be the most catchy).

Also cut the potatoes into medium cubes.

Cut the carrots into cubes the same size as the beets and potatoes.

Also cut the cucumbers into cubes of the same size. It is better to cut all vegetables for vinaigrette approximately identically.

If the mushrooms are small, then you can add them completely to the vinaigrette. If the mushrooms are large, then they need to be cut smaller.

The vinaigrette can be served in 2 variations, in a salad bowl, mixing all the ingredients at once, and for a formal table, laying out all the ingredients in strips. For the first option for serving vinaigrette: combine chopped beets, carrots, potatoes, cucumbers and mushrooms, add peas.

Wash and finely chop green onions (or peeled onions), add to the vinaigrette, add salt to taste and season with oil, mix thoroughly.

For the second option for serving vinaigrette: place beets, carrots, potatoes, cucumbers, mushrooms, peas, onions on a flat plate in strips, add salt to taste and sprinkle oil on top.

This is such a colorful presentation. This vinaigrette with mushrooms will decorate any festive table.

Vinaigrette with mushrooms

Mushrooms play an important role in vegetarian and dietary nutrition, helping to vary the diet and ensure the intake of proteins. People who are not worried about the healthfulness and calorie content of their dishes also enjoy eating mushroom snacks because they are filling, tasty and fragrant. Mushroom vinaigrette is made less often than usual, but it deserves to be a frequent guest on your table. From the significant number of options for this dish, you will almost certainly find one that suits your liking.

Individual manufacturing

Mushroom vinaigrette is prepared in almost the same way as the traditional one. Its composition is dominated by boiled vegetables and pickles, which makes the salad satisfying and with a special taste. Mushrooms can be used salted, pickled, fried - it all depends on the chosen recipe. But there are a few things to consider no matter what recipe you use for your mushroom vinaigrette.

• The vinaigrette will turn out healthier if vegetables that require heat treatment are not boiled, but baked.
• To prevent the beets from losing their vibrant color during cooking, you can add a spoonful of vinegar to the water.
• If you mix beets with oil separately from other products and only then combine them with them, it will not recolor them in its own color, so the vinaigrette will look brighter and more appetizing.
• Try to cut vegetables for vinaigrette into small and careful pieces, then it will look more beautiful. Gourmets say that this also has a positive effect on the taste of the dish.

Vinaigrette with mushrooms is a self-sufficient dish, so satisfying that it can replace dinner or one of the main courses. Most often it is served as a cool appetizer, but from time to time it is replaced with a side dish or two.

Vinaigrette with salted mushrooms

• beets – 0.3 kg;
• potatoes – 0.5 kg;
• pickled cucumbers – 0.4 kg;
• salted mushrooms (milk mushrooms or others) – 0.2 kg;
• fresh apple – 0.2 kg;
• carrots – 100 g;
• canned green peas – 150 g;
• onions – 100 g;
• table mustard – 5 ml;
• vegetable oil – 40–60 ml;
• salt, pepper, fresh herbs - to taste.

• Wash carrots, beets and potatoes. Boil in various pans until tender. Cool and peel. Cut the beets and other vegetables into small cubes and place them on different plates.
• Peel the apple and cut out the core. Grate the pulp on a large grater.
• Remove the skins from the onion. Finely chop.
• Squeeze out the apple pulp and pour the juice over the onion. Place the applesauce itself in a bowl with potatoes and carrots.
• Cut the salted mushrooms into small pieces and add to the vegetables.
• Cut the pickled cucumbers into small cubes and add to the rest of the ingredients.
• Pour 2-3 teaspoons of oil into a plate with beets and stir.
• Squeeze the onion and place in a bowl with the main ingredients. To the apple juice in which it was marinated, add the remaining oil, mustard and salt, whisk.
• Pour green peas into a bowl with food, pour in the prepared sauce, stir.
• Add beets, stir again.

When serving, the vinaigrette can be decorated with several whole mushrooms and chopped herbs or their branches.

Vinaigrette with pickled mushrooms

• beets – 150 g;
• potatoes – 0.3 kg;
• carrots – 100 g;
• onions – 100 g;
• pickled cucumbers – 0.2 kg;
• pickled honey mushrooms – 100–150 g;
• green onions – 50 g;
• canned green peas – 100 g;
• vegetable oil – 25 ml.

• Boil or bake beets, carrots, potatoes. Let them cool.
• Cut the pickled cucumbers into cubes a little smaller than a pea and place in a bowl.
• Place green peas and pickled mushrooms in a bowl.
• Finely chop the onion and pour boiling water over it to remove the bitterness. Add to the rest of the ingredients.
• Peel the potatoes and carrots, cut them into cubes approximately the size of a pea or a little larger, and add to the rest of the food.
• Pour a tablespoon of oil into a bowl and stir.
• Peel and cut the beets into small cubes, mix them with a teaspoon of oil and add to the rest of the ingredients.
• Stir the salad and place in a salad bowl. Sprinkle with finely chopped green onions.

Pickled honey mushrooms will give the appetizer a unique taste, while at the same time it will retain its characteristic piquancy.

Vinaigrette with fried mushrooms

• beets – 0.3 kg;
• canned or boiled beans – 0.25 kg;
• potatoes – 0.5 kg;
• carrots – 150 g;
• onions – 100 g;
• fresh champignons – 0.2 kg;
• pickled cucumbers – 0.2–0.3 kg;
• sauerkraut (optional) – 100 g;
• vegetable oil - as much as needed;
• mayonnaise, salt, pepper, herbs - to taste.

• Peel boiled or baked vegetables, cut into similar pieces, and place in a bowl.
• Add cooked beans to the vegetables.
• Cut the onion into thin half rings, the mushrooms into thin slices. Fry in vegetable oil and add to the rest of the ingredients.
• Add cabbage and diced cucumbers. If you don’t have sauerkraut, you need to take more cucumbers.
• Season with mayonnaise.

All that remains is to transfer the appetizer into a salad bowl and serve. The vinaigrette made according to this recipe has a typical but very pleasant taste. It's worth cooking at least once.

How to decorate a vinaigrette with mushrooms

A correctly prepared vinaigrette resembles a colorful mosaic on the outside; it is aesthetically pleasing in its own right. But still, it doesn’t hurt to decorate it additionally before serving. To do this, you can use the ideas below.

• Leave some of the mushrooms for decoration of the vinaigrette. Later, just put them on top of the salad, and it will look original, even a little fabulous.
• The dominant color of the vinaigrette is reddish. A contrasting greenish color will highlight the brightness of the snack, making it even more appetizing. To create this combination, place lettuce leaves on a plate before adding the vinaigrette. Top the salad with a sprig of parsley or dill.
• Mushrooms can be placed around the perimeter of the dish, this will also look great. Flowers from vegetables included in the appetizer (beets, carrots) will help complement the composition.
• Usually the products included in the vinaigrette are mixed, but they can also be laid out in layers. This option is suitable if you want to serve an appetizer to the table in a transparent salad bowl. In this case, all components of the appetizer are seasoned with sauce separately.

When serving portioned, you can place the dish on plates using a mold, giving it the appearance of a small cake or pastry. If you don’t have a special mold, you can make one from an empty tin can by cutting out the bottom. Use a spoon instead of a press. A vinaigrette seasoned with mayonnaise or sour cream holds its shape perfectly.

Vinaigrette with mushrooms is a savory and satisfying dish that almost everyone likes much more than ordinary vinaigrette. It can be made from salted, pickled or fried forest products. The taste of the finished dish depends on what type of mushrooms and dressing you use. Having decorated it perfectly, you can feel free to serve a vinaigrette with mushrooms even at a festive table.

Vinaigrette with fried mushrooms

Vinaigrette is a very common dish and often appears on our table. Its taste is constantly different, and the products included in the composition may change. There are no exact proportions here, and you can show your imagination. So I heard that they make a vinaigrette with fried mushrooms, and decided to try it. I liked it, so I’m sharing the recipe with you. But remember that there may be options here, depending on what you have in the refrigerator.

Ingredients for Vinaigrette with Fried Mushrooms:

• Beans - 2 tbsp. l.
• Beetroot (small) – 5 pcs.
• Green peas - 4 tbsp. l.
• Mushrooms – 200 g
• Pickled cucumber – 2 pcs.
• Onion (large) - 1 pc.
• Green onion - 0.5 bunch.
• Spinach - 0.5 bunch.
• Greens - 0.5 bunch.
• Sunflower oil - 6 tbsp. l.
• Potatoes - 5 pcs.
• Salt (to taste)
• Dark pepper (to taste)

Nutritional and energy value:

Recipe for Vinaigrette with Fried Mushrooms:

The beans were soaked overnight (that is, in the dark) and boiled. I cooked potatoes, beets and carrots.

I had frozen champignons, so I put them in a hot frying pan without defrosting.

When the water evaporated, I added 3 tbsp “Oleina” sunflower oil. l. and diced onion. If the mushrooms are fresh, then first fry the onions until half cooked, then add the mushrooms later.

I cut the beets into cubes and seasoned with 3 tbsp. l. “Oleina” sunflower oil so that it does not stain the rest of the vegetables.

Cut it into cubes and added carrots.

Added beans and green peas.

I cut the potatoes into cubes.

Added chopped pickled (or salted) cucumbers.

Next are green onions and greens.

Added mushrooms fried with onions and mixed thoroughly. Added salt and pepper to taste. You can also add more sunflower oil, but that was enough for me.

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November 28, 2016 Alina Dzagosha #

November 27, 2016 Alina Dzagosha #

November 28, 2016 Mari67na # (recipe creator)

November 28, 2016 Alina Dzagosha #

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How to prepare a vinaigrette with mushrooms in combination with different ingredients

Have a nice day, dear readers of my blog! Continuing the theme of salads in this article, I’ll share with you 3 more recipes. Mushroom vinaigrette, the recipes for which I am going to give you, will become a coveted dish on your table. The first two recipes are from Yulia Pecherskaya and the third is another option for making this delicious salad. The calorie content of all the recipes presented is very low, which is why these salads are great for people on a diet.

1. In Lithuanian
2. With refill
3. Unique option

In Lithuanian

Any housewife has secrets for making salads, and I'm sure you do too. But for now, let’s look at an option for making this tasty salad, which popular TV presenter Yulia Vysotskaya shared with us.

And so let's go. First you need to prepare the necessary ingredients. We make a list of goods and go to the hypermarket. And so, to make a salad for 6 servings, our list will consist of:

• Potatoes - 4 pcs.
• Beets - 2 pcs.
• Sauerkraut - 400 g.
• Pickled white mushrooms - 300 g.
• Pickled cucumbers - 5 pcs.
• Carrots - 2 pcs.
• Onions - 2 tbsp. l.
• Olive oil - 4 tbsp. l.
• Sea salt - 1 pinch

I hope you have already purchased the necessary ingredients for the salad and now let's start making it. And so, a step-by-step recipe for vinaigrette.

1. Preheat the oven to 180 degrees. It is very good to wash potatoes, beets and carrots under running water. Wrap the vegetables in foil or special baking bags and place in the oven. When the vegetables are ready, remove from the oven, peel and cut into cubes.
2. Now wash the onion, peel and cut into half rings.
3. Take a frying pan, pour olive oil and put on fire. When the oil boils, add the chopped onion and fry until golden brown.
4. You understand that with pickled cucumbers the vinaigrette will turn out even tastier. To do this, cut them into cubes and add to the baked vegetables.
5. Now chop the mushrooms and add to the salad.
6. Take sauerkraut, squeeze it so that all the juice flows out. Chop it and add it to the vinaigrette.
7. Take the frying pan in which you fried the onions and add the contents to the vinaigrette along with the oil. Stir well and let it brew.

And the dish is ready! I recommend putting it in the refrigerator for some time to make the vinaigrette even tastier.

With refill

The following recipe is also from Yulia Vysotskaya and we will prepare it without mushrooms, but with peas. For manufacturing we will need the following.

• Boiled potatoes (in their jackets) - 4 pcs.
• Green peas - 1 can
• Pickled cucumber - 4 pcs.
• Beets - 2 pcs.
• Sauerkraut - 300 g.
• Fresh mushrooms - 250 g.
• Greens to taste
• Green onion - 1 bunch
• Vegetable oil - 100 g.
• Salt to taste
• Lemon juice - 1 tsp.
• Dijon mustard - 1 cup. False

Are you sure you have already prepared all the necessary ingredients and are ready to get started? Then let's go.

1. In order to boil potatoes in their jackets, place the washed potatoes in a saucepan with water and put on fire. Meanwhile, wash the beets. When the potatoes are ready, drain the water from the pan. Now wrap any root vegetable in foil and bake in a previously preheated oven at 200 degrees. After 40 minutes, remove from the oven, peel and cut into cubes.
2. Slice the barrel cucumbers and place them in a bowl with the salad.
3. Add sauerkraut, squeezing it out of the brine, and canned peas.
4. Take a frying pan and fry the mushrooms. Next add finely chopped onion and fry together. Add the contents of the frying pan to the salad.
5. The final step is to make the salad dressing. Chop the greens and add lemon juice, sweet Dijon mustard, dark ground pepper and a little sugar. Mix this dressing with the salad.

And our salad is ready. Refrigerate it before using.

Unique option

The final recipe is made with salted mushrooms and beans. It will come in handy for manufacturing.

• Red beans - 150 g.
• Beets - 2 pcs.
• Salted mushrooms (honey mushrooms) - 250 g.
• Lightly salted cucumbers - 4 pcs.
• Onions - ½ pcs.
• Potatoes - 3 pcs.
• Lemon - ½ pc.
• Sunflower oil
• Bay leaf - 1 pc.
• Lemon pepper - 3 pinches
• Salt to taste.

Now let's start manufacturing.

1. Place the beans in a saucepan and cover with water. Let stand for 12 hours, changing the water occasionally. After the beans have steeped, fill them with clean water, put them on the fire and bring to a boil. Then add lemon pepper and bay leaf. Cook for an hour over low heat. 5 minutes before cooking, salt the beans and place in a colander and let the water drain.
2. Carefully wash the beets, wrap in foil and bake in the oven at 200 degrees for about an hour. If you are not convinced that the beets are ready, you can pierce them with a knife; if this can be done simply, then the beets are ready. Next, cut the beets into cubes.
3. Boil the potatoes in their jackets.
4. Next, chop the potatoes and pickled mushrooms. Cut the onion into half rings and soak in lemon juice
5. The final step is to mix and you’re done.

In this article, I have given three wonderful recipes for making vinaigrette. That's all for me. Don’t forget to subscribe to blog updates and share with friends on social networks.

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