Salads with fried mushrooms

Salad with fried mushrooms

– 150 g boiled sausage;
– 100 g boiled pork;
– 200 g champignons;
– 80 g cheese;
– 1 testicle;
– 2 tbsp.
mayonnaise; – salt to taste;
– pepper to taste;
– 2 tbsp.
vegetable oil; – 150 g canned corn;
– 70 g chips.

– 1 beet;
– 1 carrot;
– 1 potato;
– 1 testicle;
– 2-3 tbsp.
mayonnaise; – 3 champignons;
– 50 g chicken fillet;
– salt to taste;
– dark ground pepper to taste.

– 200 g champignons;
– 1 onion;
– 2-3 potatoes;
– vegetable oil for frying;
– salt to taste;
– a mixture of peppers to taste;
– canned corn;
- Cherry tomatoes;
– lettuce leaves;
– greenery for decoration.

– 300 g boiled chicken fillet;
– 6-7 pieces of pitted prunes;
– 100 g oyster mushrooms;
– 1 onion;
– 4 boiled eggs;
– mayonnaise to taste;
– salt to taste;
– 2 pinches of ground dark pepper;
– 2 tbsp. vegetable oil.

– 200 g chicken fillet;
– 5 potatoes;
– 1 onion;
– 100 g of mushrooms;
– 2 carrots;
– 3 tbsp.
l. vegetable oil; – salt to taste;
– pepper to taste;
– mayonnaise to taste;
– lemon seeds for decoration.

– 100 g of mushrooms;
– 100 g Korean carrots;
– 100 g chicken;
– 100 g of fresh cucumber;
– 40 g mayonnaise;
– salt to taste;
– pepper to taste;
– vegetable oil for frying mushrooms.

– 200 g chicken;
– 150 g champignons;
– 100 g of onion;
– 2 testicles;
– 100 g canned corn;
– 50 g mayonnaise;
– salt to taste;
– pepper to taste.

– 200 g champignons;
– 1 onion;
– 200 g chicken fillet;
– 150 g canned pineapples;
– 5-6 tbsp.
canned corn; – 80 g hard cheese;
– salt to taste;
– pepper to taste;
– 2 tbsp.
mayonnaise; – 1 tbsp. vegetable oil.

– 170 g chicken fillet;
– 200 g champignons;
– 2 cucumbers;
– 2 testicles;
– 2-3 tbsp.
l. mayonnaise; – 70 g prunes;
- salt;
- pepper.

– 200 g lightly salted reddish fish;
– 200 g Iceberg lettuce;
– 150 g boiled rice;
– 150 g of new champignons;
– 60 g canned pineapples;
– 5-6 pcs quail eggs;
– reddish caviar;
- butter;
- salt;
– 0.5 orange;
– 60 g mayonnaise;
– 10 g Dijon mustard;
– sweet paprika;
- reddish pepper.

– chicken fillet – 300 g;
– fresh champignons – 300 g;
– hard-boiled eggs – 3 pcs;
– onion – 0.5 pcs medium size;
– prunes – 120-150 g;
– fresh cucumber – 2 pcs;
– vegetable oil for frying – 2 tsp;
– parsley;
– mayonnaise – 200 gr;
– salt to taste.

– hard-boiled eggs – 2 pcs;
– boiled chicken fillet – 70 g;
– hard cheese – 50 g;
– canned corn – 2 tbsp;
– champignons – 70 g;
– vegetable oil for frying champignons;
– salt to taste;
– pepper to taste;
– mayonnaise – 2 tbsp;
– pitted olives – 3-4 tbsp;
– chips – 11-12 pcs.

– hard-boiled egg – 1 piece;
– hard cheese – 50 g;
– smoked chicken – 70 g;
– fried champignons – 50 g;
– fresh cucumber – 1 piece;
- mayonnaise;
– greenery for decoration.

– 200-250 grams of boiled chicken meat;
– 4-5 pieces of potatoes;
– 3 testicles;
– 150 grams of new champignons;
– 1-2 pcs. onions;
– mayonnaise to taste;
– 100 grams of hard cheese;
– 2 tbsp.
vegetable oil; – lingonberries or cranberries, parsley – for decoration.

– boiled beef tongue – 100 g;
– green beans – 80 g;
– champignons – 50 g;
– hard cheese – 50 g;
- vegetable oil;
– mayonnaise – 1 tbsp;
– salt to taste;
– pepper to taste.

– forks of Chinese cabbage;
– 150 grams of champignons;
– 2 tbsp.
olive oil; - salt;
– 2 tbsp.
soy sauce; – half a bunch of green onions;
– lemon juice.

– onions – 2-3 pcs;
– champignons – 300 gr;
– crab sticks – 300 g;
– boiled carrots – 2 pcs;
– sunflower or olive oil – 2 tbsp;
– dill – a small bunch;
– mayonnaise – 150-200 g;
– salt to taste.

– 100 grams of chicken,
– 1 beet,
– 1 onion,
– 100 grams of champignons,
– 1 egg,
– 1 pomegranate, –
a bunch of parsley, – a clove of garlic
,
– yogurt, sour cream or mayonnaise.

– 400 grams of smoked chicken fillet,
– 250 grams of champignons,
– 1 onion,
– vegetable oil,
– salt,
– dark ground pepper,
– 200 grams of processed cheese,
– 4 eggs,
– 1 clove of garlic,
– 2 tomatoes,
– mayonnaise.

– fresh mushrooms – 200 g,
– onions – half,
– pickles – 150 g,
– canned beans – 150 g,
– eggs – 2 pcs.,
– mayonnaise – one and a half tablespoons,
– salt,
– dark pepper.

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.

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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.

Salads with fried mushrooms

Mushrooms contain a lot of protein and essential microelements, while still being low in calories. Culinary experts are seduced by their unique taste and indescribable smell. The taste and smell of mushrooms really comes out when you fry them. In this form, the product can be eaten as an independent dish, but most often it is consumed as one of the ingredients of the most complex snacks. Almost everyone likes salads with fried mushrooms; they can change the actual meal on weekdays and decorate a festive table.

Individual manufacturing

Salads with fried mushrooms are hearty, fragrant, and tasty. It is difficult to find a person who will refuse such a treat. But this does not mean that making similar snacks requires the highest culinary skill. Even without cooking experience, the housewife will be able to prepare such a dish quite quickly. Taking into account several fundamental points, she is guaranteed to get a good result.

Most often, champignons and oyster mushrooms are used for salads. They are available fresh every year, do not require complex preparatory preparation, and are quickly prepared. But they can be successfully replaced with boletus, chanterelles and other forest mushrooms. You just need to clean them before cooking and soak them as needed. It is also recommended to boil wild mushrooms before heating them to ensure the safety of the dish.
After you wash the mushrooms, you should immediately dry them by blotting them with a napkin, otherwise they will absorb a lot of water, which will require you to cook them longer in a frying pan.
The smell and taste of mushrooms are better revealed if they are fried together with onions. If you want the onions to have a golden color, they are laid out in the pan first, adding mushrooms only after they have browned.
It is better to fry mushrooms in a frying pan with a non-stick coating, then you will need less oil - a tablespoon per 0.4 kg. When frying mushrooms in a regular frying pan, you should use 2 times more oil.
If you want the mushrooms to get an appetizing crust, you need to fry them over medium or high heat, placing them in the pan not too crowded.
Mushrooms are considered ready when the liquid released from them during heating has completely evaporated from the frying pan.
Products that have undergone heat treatment must be cooled before combining with other ingredients, otherwise the snack will quickly deteriorate.
Regular salads with fried mushrooms are dressed shortly before serving so that they retain their freshness longer. Puff snacks are assembled at least 2-3 hours before the feast, so that the layers have time to soak in the sauce.

Salad with fried mushrooms, cheese and tomatoes

fresh champignons - 0.3 kg;
onions - 0.2 kg;
tomatoes - 0.3 kg;
chicken egg - 4 pcs.;
semi-hard cheese - 0.2 kg;
vegetable oil - 30 ml;
salt, pepper, mayonnaise - to taste.

Rinse and pat the mushrooms dry with a napkin. Cut them into medium-sized cubes (approximately 1 cm or a little less).
Peel the onions and cut into small pieces.
Pour oil into the bottom of the pan, add mushrooms and onions. Fry until the liquid released from the mushrooms evaporates.
Pepper and salt the fried mushrooms, remove the pan with them from the stove, and leave the product to cool.
Hard-boil the eggs, place under running cool water to cool them quickly, then peel and cut into small cubes.
Rinse the tomatoes. Cut out the seals located in the area of the stalks.
Cut the tomatoes into cubes using a special knife with small teeth or an ordinary one, but quite sharp, to cut the tomato skin without squeezing the juice out of the fruit.
Also cut the cheese into small cubes (7–8 mm).
Place all crushed ingredients in a bowl. Salt and pepper, season with mayonnaise.

The salt in this recipe can be replaced with soy sauce, mayonnaise with sour cream. Instead of champignons, you can use white mushrooms.

Salad with fried mushrooms and squid

squid - 0.4 kg;
fresh champignons - 0.2 kg;
vegetable oil - 20 ml;
lemon - 0.5 pcs.;
chicken egg - 4 pcs.;
pickled cucumbers - 0.2 kg;
onions - 150 g;
mayonnaise, dark ground pepper - to taste.

Clean the squids, pour boiling water over them so that the film covering them curls up, and wash under running water.
Boil clean water, place the squid in it, and cook for 3-4 minutes. Remove with a slotted spoon and cool.
Cut the squid into strips and place in a bowl.
Boil hard-boiled eggs. Cool under running cool water, peel, cut into thin slices, and add to squid.
Wash the mushrooms, dry with a cardboard towel, cut into slices.
Peel the onion and cut into thin half rings.
Fry the onion in hot oil for 3 minutes, add the mushrooms and continue frying until the liquid released from the champignons has evaporated.
When the mushrooms have cooled, transfer them to the eggs and squid.
Cut the cucumbers into strips. Add to other ingredients.
Pour lemon juice over the products and stir.

Before serving, pepper and salt the appetizer, season with mayonnaise and place in a salad bowl.

Layered salad with fried champignons

fresh champignons - 0.2 kg;
onions - 100 g;
carrots - 0.2 kg;
potatoes - 0.2 kg;
chicken egg - 4 pcs.;
hard cheese - 100 g;
butter - 30 g;
salt, pepper, mayonnaise - to taste.

Rinse the potatoes and carrots well, boil them in their skins, and cool.
Peel the vegetables, chop on a large grater, and place on separate plates.
After washing and drying the mushrooms with a napkin, cut into strips.
Cut the peeled onion into small cubes.
Melt the butter, add onions and mushrooms, fry until tender.
Cool the hard-boiled eggs under running cool water, peel and grate coarsely.
Grind the cheese using a grater with small holes.
Place a springform baking dish in the center of the dish.
Lay out the potatoes, level them with a spoon, add salt and pepper, and brush with mayonnaise.
Place the mushrooms. Brush them with sauce.
Place the eggs in the next layer and cover them with mayonnaise.
Lay out the carrots and brush them with mayonnaise.
Sprinkle the salad with cheese.

This salad can be supplemented with smoked chicken or herring, placing them as the bottom layer. This will completely transform the taste of the finished dish.

Sunflower salad with fried mushrooms and chicken breast

chicken breast fillet - 0.2 kg;
fresh champignons - 0.2 kg;
vegetable oil - 10–20 ml;
chicken egg - 3 pcs.;
pitted olives - 100 g;
hard cheese - 100 g;
potato chips - 40 g;
salt, pepper, mayonnaise - to taste.

Boil the chicken breast, cool, cut into small cubes, place on a dish, shape into a circle. Salt and pepper, cover with a mesh of mayonnaise.
Cool the hard-boiled eggs, peel and grate coarsely.
Cut the mushrooms into slices and fry in a greased frying pan.
Place mushrooms on chicken. Salt and pepper, cover with mayonnaise mesh.
Place eggs on top and brush them with sauce.
Sprinkle the salad with cheese shredded on a grater with small holes.
Using mayonnaise, draw a grid on the surface of the salad with cells corresponding to the diameter of the olives.
Cut the olives into halves and arrange them on the salad so that they resemble sunflower seeds.
Stick chips into the salad around the entire perimeter.

A salad decorated in the shape of a sunflower looks elegant and optimistic; it can become the main decoration of a festive table.

How to decorate a salad with fried mushrooms

Some salads that contain fried mushrooms require a certain design, which is included in the recipe itself. In other options, you can decorate the appetizer at your own discretion. You can offer a few ideas for the perfect serving of salads with fried mushrooms at the table.

Do not put all the mushrooms in the salad, leave a few for decoration. Mushroom slices browned in a frying pan can be used to create “pictures” on the surface of the salad. To do this, the appetizer is covered with grated cheese or eggs to create a plain background. Then they lay out mushrooms, herbs, “bees” from olives and black olives, “ladybugs” from cherry tomatoes.
Fried mushroom salad can be placed on a dish, giving it the shape of a hedgehog. Then the fried mushrooms will look harmonious on his “back”. Children will especially like this snack design option. Needles can replace crackers, shredded cheese, and carrots cut into strips.
If the appetizer contains olives, you can chop them finely and place a light pattern or a small inscription on the surface of the salad.
Flowers from the vegetables included in its composition will be an ideal decoration for the snack.
Placing the appetizer on lettuce leaves rather than on a naked plate will give the dish the freshest and most presentable appearance.

A salad with fried mushrooms will look great in clear glass bowls or cocktail glasses.

Almost everyone likes salads with fried mushrooms, and preparing such an appetizer for a festive table would be a good idea. The taste and appearance of the dish will probably enchant your guests. With all this, you won’t need to waste a lot of time and effort on creating such a culinary masterpiece.

Salad with fried mushrooms – a selection of the best recipes. How to properly and deliciously prepare a salad with fried mushrooms.

Salad with fried mushrooms - general principles of production

Mushrooms are a very necessary product. Not everyone understands that, despite their plant origin, mushrooms are a valuable source of protein and at the same time do not contain fat or carbohydrates. If you play sports, lead an active lifestyle, or simply want to be healthy and beautiful, then be sure to eat it. Phosphorus, potassium, zinc. Iron, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) B, E, PP - this is what mushrooms are rich in.

Fried mushrooms, stewed and even raw mushrooms are best consumed at least once a week. Housewives add them to side dishes and eat them as an independent dish. Salads with fried mushrooms are very popular due to their ease of preparation and usefulness. Mushrooms mix wonderfully with vegetables, chicken and meat products, but they are not very compatible in taste with fish.

Salad with fried mushrooms - preparation of goods and utensils

Mushrooms become more delicious if you fry them with onions. Then the mushroom flavor in the salad will be pronounced, and the mushrooms themselves will be very juicy. To do this, chop the onion finely in advance and sauté it in a hot frying pan greased with oil. The main point is not to overdo it with the amount of oil. It is best to use a silicone brush, then the oil consumption will not be high and the mushrooms will not turn out very greasy. For a quantity of mushrooms of 400 grams, one tablespoon of oil will be enough.

Fry the onion for 3-4 minutes until golden brown, and then add chopped mushrooms to it. Do not cut the mushrooms very finely, otherwise they will simply be “lost” in the salad when finished. Mushrooms must be fried for 8-12 minutes, stirring; this product contains a lot of water, and therefore readiness can be judged when all the liquid has left the pan. When finished, the amount of mushrooms from the original will be reduced by approximately half.

What kind of dishes should I prepare for a salad with fried mushrooms? Of course, it is comfortable to use several bowls, where the hostess will put the individual components of the dish before mixing them. Mushrooms and onions are fried in a frying pan, so also make sure you have a Teflon-coated frying pan.

Salads with fried mushrooms are especially delicious mixed, but you can also serve them in a layered salad, soaking any layer with dressing.

Recipes for salad with fried mushrooms:

Recipe 1: Salad with fried mushrooms

If you like julienne, then this dish will appeal to you. Its base contains the same ingredients - mushrooms, chicken, cheese, but this dish is easier to prepare than julienne. Mushroom salad is healthy for children and adults due to its low fat and carbohydrate content and sufficient protein.

Required ingredients:

Chicken fillet 300 gr
Mushrooms 400 gr
Onions 2 medium sized onions
1 tablespoon sunflower oil for frying
For dressing: sour cream, 2 cloves of garlic, dill

Manufacturing method:

1. Boil the chicken fillet until tender, cool and cut into large cubes.

2. Finely chop the onion, cut the mushrooms (any mushroom into 3-4 parts) and fry in a frying pan.

3. Make a dressing. To do this, finely chop the dill, pass the garlic through a garlic press and mix with sour cream and salt.

4. Mix all the ingredients, season with sauce - and the dish is ready! A salad with fried mushrooms can be served immediately after preparation, or you can let it brew in a cool place - then the ingredients will be saturated with the sauce and the salad will become juicier.

Recipe 2: Salad with fried mushrooms and eggplants

Fried mushrooms mix very well with blue ones. This dish is from Georgian cuisine, and therefore also requires hot pepper in the dressing, but whether to add it or not is up to you to decide.

Required ingredients:

Mushrooms 400 gr
Onions 2 medium sized onions
Sunflower oil for frying – 1 tablespoon
Blue 2-3 pieces of medium size
Walnut 100 gr
For dressing – sour cream, fresh hot pepper, dill

Manufacturing method:

Chop the onion, cut the mushrooms and fry them for 10 minutes.
Wash the eggplants, remove the stems and cut into cubes. At the 5th minute of frying the mushrooms, add the blue ones to the pan. Stir and simmer with mushrooms for 5 minutes.
Peel the walnut from the shell and chop it with a knife, not finely, the kernel into two or three parts. Place the nuts in a hot dry frying pan and heat them for 3-4 minutes, stirring constantly.
Make salad dressing. To do this, peel the pepper from grains and tails and grind with a blender. Chop the greens with a knife. Add these ingredients to the sour cream and add salt.
Toss roasted vegetables with dressing. Salad with fried mushrooms and blueberries is ready!

Recipe 3: Salad with fried mushrooms and tongue

A tasty and light salad – in terms of nutrition and production. It only has 3 ingredients so you can make it in no time.

Required ingredients:

pork or beef tongue – 400 gr
Mushrooms 400 gr
Onions 2-3 medium size
Bell pepper 1 piece
For dressing – sour cream, flax seed, parsley

Manufacturing method:

Boil the tongue, cool and cut into strips.
Finely chop the onion and fry it with mushrooms for 10-12 minutes, stirring constantly.
Wash the pepper, remove seeds and stems, cut into narrow strips.
Chop the greens, mix them and flax seed with sour cream, add salt.
Mix all ingredients and season with sauce.

Recipe 4: Salad with fried mushrooms and ham

Pickled cucumber, soft and warm ham, juicy fried mushrooms - an extraordinary combination! A delicious festive salad that you can prepare any day for your loved ones.

Required ingredients:

Mushrooms 300 gr
2-3 medium sized onions
Low-fat ham 200 gr
Pickled cucumber 2-3 pieces
Fresh parsley
For dressing: sour cream, soy sauce

Manufacturing method:

Finely chop the onions and mushrooms and fry them in a frying pan.
Cut the ham into narrow strips.
Cut the cucumber into thin rings.
Finely chop the parsley.
For dressing, mix sour cream and soy sauce.
Mix all the ingredients and season them with sour cream sauce.

Recipe 5: Spanish Fried Mushroom Salad

A light salad with mushrooms, Feta cheese and olives will please your taste, especially on hot summer days. Best served cool.

Required ingredients:

Mushrooms 300 gr
1-2 medium sized onions
Sunflower oil 1 tablespoon for frying
Feta cheese 200 gr
Lettuce of any kind, 10-12 sheets
Olives or pitted olives 100 g
For dressing - sour cream, mint, parsley.

Manufacturing method:

Chop the onions and mushrooms and fry in sunflower oil for 10-12 minutes.
Cut Feta cheese into small cubes.
Wash the salad and tear it with your hands.
Cut each olive in half. For the beauty of the salad, it is better to use dark olives and greenish olives.
Mix sour cream and chopped herbs.
Combine the ingredients by adding them to the sauce.

Salad with fried mushrooms in Spanish is ready to eat.

Salad with fried mushrooms - secrets and useful tips from the best chefs

Do not use olive oil for frying mushrooms - when heated, it loses its beneficial properties; Refined sunflower oil is ideal for frying.

What are the best mushrooms to eat? All mushrooms are healthy and nutritious. The only thing that should be controlled is that they are collected in an environmentally friendly place. From this point of view, champignons and oyster mushrooms are not bad, because this type of mushroom is grown at home. But if you have snow-white mushrooms, boletus mushrooms, know that wild mushrooms are also very tasty in salads.

Mushrooms love sour cream and rich dressings, so make sauces based on sour cream. Add chopped herbs and nuts to the sour cream. If you wish to make the sauce salty. Then instead of salt, add a spoonful of soy sauce.

Salads with fried mushrooms can be served either warm or cool. What makes salads with mushrooms so universal is their shelf life without loss of taste and nutritional parameters. If your guests haven’t finished the salad, feel free to put it in the refrigerator and serve it tomorrow. The salad will be soaked in the sauce and become even tastier and juicier.

Mushrooms mix well with all types of nuts. Feel free to add walnuts, almonds, and pine nuts to your salads. Also, the freshest greens in the salad - parsley and dill - will not hurt.