10 salads with mushrooms for every taste

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 together 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 cut into small pieces together 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.

Salad with chicken, mushrooms and fresh cucumber

Chicken, fried mushrooms, eggs, fresh cucumber, green onions and cheese - this combination of goods is unlikely to leave you indifferent!

Salad with chicken, champignons and the freshest cucumber is laid out in layers and coated with mayonnaise. The unique highlight of the dish is its tenderness and juiciness. No wonder people called it “Tenderness” salad.

Ingredients

• boiled chicken breast or leg – 200 g
• champignons – 150 g
• boiled egg – 1 pc.
• fresh small cucumber – 1 pc. (70 g)
• green onions - 0.5 bunch.
• hard cheese – 50 g
• mayonnaise – 2-3 tbsp. l.
• salt and pepper - to taste
• lettuce leaf – 1-2 pcs.

Manufacturing

Wash, peel, and cook chicken breast or leg in lightly salted water. Cool, remove skin, remove bones.

Finely chop the champignons, fry in a dry frying pan until the water evaporates, add salt and pepper. Cool.

The most convenient way to assemble the salad is using a cooking ring. Place a lettuce leaf underneath. Cut the meat finely or disassemble it into fibers. Place the first layer on a plate and spread with mayonnaise.

2nd layer - fried mushrooms. Lay out in an even layer, grease with a small amount of mayonnaise.

3rd layer - boiled egg, crushed on a large grater. Grease with mayonnaise.

4th layer - cucumbers. Grate the fresh cucumber on a large grater and squeeze out excess water. Lubricate with mayonnaise in a small amount.

5th layer - green onions. Finely chop the feathers with a knife, place them in an even layer on top of the cucumbers and also brush them with mayonnaise.

6th layer - cheese. Grate a piece of hard cheese on a small grater. There is no need to lubricate anything.

Place in the refrigerator for half an hour to set. Decorate to your own taste. Bon appetit!

Potato salad with mushrooms and cucumbers

The salad is tasty and filling. Can be served for dinner. The photo turned out unappetizing because the batteries on the camera were too low. Therefore, I apologize, and I ask you to do at least this.

Ingredients for Potato Salad with Mushrooms and Cucumbers:

• Potatoes - 2
• Cucumber (pickled) – 2 pcs.
• Onion - 1 pc.
• Champignons – 50 g
• Dark pepper (ground)
• Salt
• Vegetable oil

Production time: 30 minutes

Nutritional and energy value:

Ready meals
kcal 82.3 kcal	proteins 5.2 g	fat 0.7 g	carbohydrates 15.5 g
100 g dish
kcal 22.2 kcal	proteins 1.4 g	fat 0.2 g	carbohydrates 4.2 g

Recipe for Potato Salad with Mushrooms and Cucumbers:

Boil potatoes in their skins. Cool slightly, peel and chop coarsely.

Wash the mushrooms and cut into slices. Peel the onion and cut into half rings. Fry half the onion and mushrooms in heated vegetable oil for 7 minutes. Cut the cucumbers into slices.

Place potatoes, pickled cucumbers in layers,

remaining onions and mushrooms.
Season with vegetable oil, adding a little brine. For those who like it spicy, add some pepper. Mix. Serve the salad on lettuce leaves.

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Simple and delicious: mushroom salads with cucumber for every season

Tired of Olivier and want to take a break from mayonnaise? Unique salads with mushrooms and cucumbers will help you vary the menu and decorate any table. In the summer they refresh, and in the winter they warm and give strength. Any mushrooms are suitable for production - russula, saffron milk caps, champignons. You can find them in a hypermarket, or, armed with a basket, go into the forest. Regardless of where they were collected and purchased, mushrooms do not lose their own rich taste. And when combined with a cucumber, they make easy-to-make delicacies.

Summer salads

When the temperature gauge starts to frighten you at +30, you want cold and juicy food. Four summer recipes will fill you with energy, helping you survive the heat and heat.

With yogurt

To make it, take:

• 8 champignons;
• large cucumber;
• unsweetened yogurt;
• dill, parsley;
• lemon juice.

Mix all the chopped ingredients into a large container, add oil, vinegar, lemon juice, and pour in cool yogurt. You need to eat it freshly prepared, then the mushrooms will have a pleasant crunch and “reveal” the smell of yogurt. If the sight of raw champignons bothers you, you can boil them ahead of time.

With feta cheese

For production you will need:

• medium tomato;
• small cucumber;
• 150 g of all mushrooms;
• greenery;
• feta cheese to taste.

The method is the same: cut, mix. Cheese lovers can add it in cubes or grate it. The main thing is to remember that feta cheese has a salty taste, so you need to salt it very carefully. Topped with cheese and herbs, this salad is perfect for a dinner party. It will definitely whet the appetite of your guests.

Salad "Venice" with mushrooms, seafood, fresh cucumbers

An extraordinary, sweet, sour and spicy dish at once. With its sophistication, this recipe will amaze even gourmets who have tasted it.

1. 200-250 g dried mushrooms;
2. Bell pepper;
3. onion;
4. 100 g chopped cilantro;
5. fresh cucumber;
6. 150 g boiled shrimp, cut in half.

1. 1/2 cup sugar;
2. 200 g store-bought fish sauce;
3. 1 tsp chili sauce;
4. juice of 1 lemon or lime to add exoticism;
5. glass of water.

the mushrooms overnight (that is, in the dark) in water or pour boiling water over them for an hour. Wash thoroughly, remove stains, remaining leaves, and divide into small pieces. Pour boiling water over the pepper, remove the skin so that it does not spoil the entire culinary masterpiece. To make it more colorful, it can be combined by combining reddish, yellowish, greenish colors. Then cut the peppers, cucumbers and onions into strips.

To make the dressing, dissolve the sugar in a large bowl, add fish sauce, lime juice, and add chili to taste at the end. Mix vegetables, shrimp, herbs, mushrooms, dressing. Leave to steep in the refrigerator and serve. This dish will be a worthy alternative to tired herring in a beet coat or crab sticks with corn.

A wonderful trio: champignons, pastrami, cucumber

Loyal fans of deli meats will appreciate this recipe. A salad with mushrooms and fresh cucumbers with the addition of fragrant pastrami can be prepared not only for special occasions. It perfectly harmonizes with pasta and is a favorite lunch dish.

For the salad we take:

• fresh cucumber;
• 250 g oyster mushrooms or champignons;
• 200 g pastrami;
• celery stem;
• 2 cherry tomatoes.

Cut the freshest oyster mushrooms, cucumber, pastrami, and celery into strips. Add halved tomatoes, salt, pepper, olive oil and stir. For piquancy, you can season with the freshest coriander, garlic, and mustard.

Recipes with potatoes

Potatoes, mushrooms, and pickled cucumbers constantly complemented each other perfectly. Even without outstanding culinary capabilities, they can be used to create ordinary, but very tasty dishes.

For the usual recipe we take:

• 5-6 potato tubers;
• 150 g mushrooms (boiled, pickled);
• 3-4 cucumbers;
• 1 medium onion;
• a bunch of greenery.

In advance, you need to boil the potatoes in their jackets and cool. Then cut it together with the rest of the vegetables. Chop the greens, season with salt, olive or sunflower oil, mix everything. A salad of potatoes, mushrooms and pickled cucumbers does not need to be too peppery. Spices will draw attention to themselves and will not allow you to appreciate the range of taste.

Winter salads

Winter is the time for dumplings, hot borscht, and hearty food. It’s no longer so pleasant to crunch on greens with a cool tomato. On the contrary, you want a hearty, warm salad, so that there are certainly eggs, meat or potatoes. There are several common recipes for such dishes.

With beans

To make it you will need to take:

• pickled cucumbers – 150 g;
• turkey fillet – 350 g;
• 1 can of canned beans;
• 6 boiled eggs;
• oyster mushrooms pickled for the winter – 400 g.

Wash the turkey fillet, coat with spices, salt, pepper, and let soak. Then wrap with food foil and place in a preheated oven. After 40 minutes, uncover the foil and bake for another half hour. When ready, remove from the oven, cool, and cut. This will make the meat much tastier than boiled meat.

Cut the remaining products, mix with meat, beans, season with sour cream. The recipe is similar to the mushroom, chicken and cucumber salad (122), but reddish beans are added. The presence of poultry meat is not necessary - the dish turns out to be very nutritious, but with turkey it is suitable for New Year's holidays.

"Forest" vinaigrette

Another salad that is prepared for the winter is vinaigrette. Mushrooms will give new life to this healthy and cheap dish. Milk mushrooms, honey mushrooms, and boletuses will give it a subtle forest scent. There is no need to change the ingredients; it is prepared according to an old recipe with beets, potatoes, peas, carrots, and cucumbers. Only at the very end are marinated or canned milk mushrooms added. All that remains is to sprinkle the entire vinaigrette with vinegar.

Composition of champignons, chanterelles, pickled cucumber

For this recipe you need to take the following ingredients:

• 200 g canned chanterelles;
• 200 g of champignons in their juice;
• large onion;
• 2 pickled cucumbers;
• boiled potatoes – 1-2 pcs.

A unique, dressed up, incredibly ordinary salad of cucumbers and mushrooms for the winter. The only task is to squeeze the chanterelles and champignons well so that the potatoes do not slip in their juice. A drop of oil is enough to season it, without mayonnaise or vinegar.

Salad in 10 minutes

Brilliantly ordinary salad with mushrooms and pickles. There is no need to cook, cool, or infuse anything. Suitable for housewives who have no time to stand at the stove.

For production you will need:

• 1/3 cup apple cider vinegar;
• 2 tsp sunflower oil;
• 400 g pickled cucumbers;
• 200 g of new mushrooms;
• onion;
• a pinch of oregano.

Cut the vegetables, put them in a bowl, add vinegar, oil, oregano, salt, pepper, mix everything, and eat at the end. Instead of pickled cucumbers, you can use pickled cucumbers.

Champignons, oyster mushrooms, and wild mushrooms can be added to all these salads without fear of spoiling the taste. Any type of mushroom is suitable for the proposed recipes. By experimenting, you can create a truly gastronomic masterpiece.