Salad with liver and mushrooms

Salad with liver and mushrooms

Recipes: 10

corn salad 350 gr.
chicken liver 250 gr.
champignons St.
80 gr. balsamic 1.5-2 tbsp.
pine nuts 1 handful
orange balsamic cream

64758
• 41
• 62

azzurro07

• January 23, 2012, 07:49

300 gr.
chicken liver 3 pcs.
huge champignons 2 pcs.
small tomatoes 1 cucumber
lettuce
3 tbsp soy sauce

46658
• 35
• 58

Manyusha

• 11 August 2010, 15:56

300-500 gr.
boiled beef liver, 200 gr. champignons, 1 onion, 3 eggs, 3 pickled cucumbers, 2 boiled carrots, Pringles chips, black olives, 2-3 pcs. green olives, 1 small. radish.

4877
• 18
• 51

Maya the bee

• 08 February 2009, 05:53

200 gr.
chicken liver 50 gr.
dried mushrooms 100 gr.
pickled cucumbers 2 eggs
green onions
olives

7524
• 23
• 55

liliana68

• 25 January 2009, 16:55

chicken liver - 0.7 kg
honey mushrooms - 0.5 kg (raw)
carrots - 4-5 pcs.
onions - 3-4 pcs.
eggs-3 pcs.
vegetable oil-100 gr.

9224
• 23
• 53

music

• October 26, 2008, 00:40

beef liver 300 gr. boiled champignons 250 gr. onions 2 pcs. fresh cucumber 2-3 pcs. parsley, mayonnaise

18525
• 3
• 18

sigma002

• October 12, 2008, 20:45

minced meat (any kind of liver) – 1 kg
potatoes – 1 kg
mushrooms (boiled, pickled, fried) – 400 gr.
onions – 1/2 kg
Korean carrots – 400-500 g
mayonnaise – 300-400 ml. (it may take more or less)

7721
• 16
• 43

Nathalya

• 08 October 2008, 03:20

600 gr.
beef liver, 300 gr.
mar. mushrooms (milk mushrooms, honey mushrooms), 300 gr.
carrots, 2 huge onions,
salt
pepper, marjoram,

9660
• 34
• 67

sweeta1

• 04 July 2008, 17:47

150 gr.
chicken liver 3 medium new champignons
1 onion
7 radishes
parsley
vegetable oil

5775
• 17
• 37

pachita

• 14 March 2008, 20:13

200 gr.
chicken liver 6 medium tomatoes
4 tbsp.
corn 200 gr.
champignons or marinated. 1 onion,
smoked or other cheese

7591
• 28
• 52

federal

• 11 January 2008, 12:35

Nina and Ulyana Tarasova “And we have cookies!”

Liver and mushroom salad

An unusual tasting salad. But the main thing is that it cools and brews. Or it can be served warm, with a side dish.

Ingredients for “Liver and Mushroom Salad”:

• Beef liver (no matter what kind) - 300 g
• Mushrooms (any) - 400 g
• Chicken egg (boiled) - 4 pcs.
• Onions - 2-3 pcs.
• Mayonnaise
• Spices (salt, pepper)

Nutritional and energy value:

Ready meals
kcal 883.9 kcal	proteins 102.8 g	fat 36.1 g	carbohydrates 35.5 g
100 g dish
kcal 82.6 kcal	proteins 9.6 g	fat 3.4 g	carbohydrates 3.3 g

Recipe for “Liver and Mushroom Salad”:

Remove film and veins from the liver. Cut into cubes.

Mushrooms - in thin strips (I have oyster mushrooms)

Fry the onion until golden brown.
Fry the liver, add salt and pepper at the end (you can also boil the liver)
Mix with fried onions.

Fry mushrooms + salt, pepper.

Cut the eggs into thin strips or cubes.

When the mushrooms and liver have cooled, mix all the ingredients and season with mayonnaise.
A very tasty salad when served cold.

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10 recklessly delicious liver salads

Combine chicken, beef or pork liver with vegetables, mushrooms, eggs and cheese.

1. Salad with liver, mushrooms and cucumbers

Ingredients

• 150 g beef or pork liver;
• 1–2 pickled or new cucumbers;
• 150 g canned champignons;
• 100 g hard cheese;
• salt - to taste;
• 3 tablespoons of mayonnaise;
• 1 teaspoon mustard.

Manufacturing

Boil the liver until tender. Cut into small pieces or strips together with cucumbers and mushrooms. Grate the cheese on a large grater.

Place all prepared ingredients in a bowl. Season with salt and mayonnaise and mustard.

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2. Salad with beef liver and carrots

Ingredients

• 500 g beef liver;
• 2–3 tablespoons of vegetable oil;
• 1 onion;
• 1 carrot;
• salt - to taste;
• black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Manufacturing

Cut the liver into thin flat slices, no more than half a centimeter wide. Fry in a frying pan with oil over medium heat for approximately 5-7 minutes on each side. Place on a plate and cool.

Cut the liver into strips and the onion into small pieces. Grate the carrots on a large grater.

Place everything in a bowl, salt, pepper and season with mayonnaise.

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3. Salad with beef liver, cucumbers and walnuts

Ingredients

• 500 g beef liver;
• 400 g potatoes;
• 200 g pickled or pickled cucumbers;
• 5–6 sprigs of parsley or other herbs;
• 50 g walnuts;
• salt - to taste;
• black pepper - to taste;
• mayonnaise - to taste.

Manufacturing

Boil the liver and potatoes until tender. Cool and cut into small pieces along with cucumbers and herbs. Chop the nuts.

Place everything in a salad bowl, salt, pepper and season with mayonnaise.

Prepare

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4. Salad with beef liver, cucumbers and egg pancakes

Ingredients

• 400 g beef liver;
• 2–3 salted or pickled cucumbers;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 6–7 tablespoons of vegetable oil;
• 3 testicles;
• salt - to taste;
• 1 tablespoon flour;
• 35 g walnuts;
• black pepper - to taste;
• 3 tablespoons of mayonnaise.

Manufacturing

Cut the liver into strips, cucumbers into small pieces, onions into half rings. Grate the carrots on a grater for the Korean version or on an ordinary large grater. Pass the garlic through a press.

Heat 2 tablespoons of oil in a frying pan and fry the liver over medium heat for 7-8 minutes. Place on a plate and cool. Fry the carrots in the same amount of oil for 7–10 minutes.

Beat eggs with salt and flour. Fry the egg pancakes in a greased frying pan for about a minute on each side. Cool slightly, roll into rolls and cut into thin strips.

In the remaining oil, brown the onion for 5-6 minutes. Dry the nuts in a clean frying pan for a minute and chop.

Place the liver with carrots, cucumbers, onions, egg pancakes, garlic and nuts in a bowl. Salt, pepper and season with mayonnaise.

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5. Salad with liver and beets

Ingredients

• 400–500 g beets;
• 300 g beef or pork liver;
• 1 onion;
• 50 g walnuts;
• salt - to taste;
• black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Manufacturing

Boil the beets and liver until tender. Cut them into strips or small pieces, and the onion into half rings. Chop the nuts.

Place everything in a bowl. Salt, pepper and season with mayonnaise.

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6. Salad with liver and bell pepper

Ingredients

• 1 small onion;
• 1 small bunch of lettuce or salad mix;
• 1–2 teaspoons wine vinegar;
• 300 g chicken or beef liver;
• 1–2 bell peppers;
• 2½ tablespoons olive oil;
• salt - to taste;
• black pepper - to taste;
• 1-2 teaspoons Dijon mustard.

Manufacturing

Cut the onion into rings or half rings. Tear the salad with your hands. Place the onions in a bowl and add the vinegar. After a minute or two, pour boiling water over it, and then rinse under running cool water.

Boil the liver until tender or simmer, then cut into medium or large pieces.

Place bell peppers on a lightly greased baking sheet. Bake for 20–25 minutes at 200°C. Cool slightly and cut into strips.

Place the liver on a plate with onions, bell peppers and salad. Salt, pepper, season with oil and mustard.

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7. Salad with liver, carrots and cucumbers

Ingredients

• 3 testicles;
• 1–2 carrots;
• 350 g beef or pork liver;
• 2–3 pickled or pickled cucumbers;
• 1–2 onions;
• 1–2 tablespoons vegetable oil;
• 3-4 tablespoons of mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, carrots and liver until tender.

Grate the whites and carrots on a large grater, the yolks on a small grater. Cut the cucumbers, onions and liver into small pieces.

Heat the oil in a frying pan and fry the onion for 4-5 minutes. Cool.

Place half of the liver, onions and cucumbers in a salad bowl, followed by carrots and whites, and after them repeat the liver, onion and cucumber layers. After each ingredient, grease with mayonnaise or make a mesh out of it. Sprinkle yolks on top.

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8. Salad with chicken liver, beets and carrots

Ingredients

• 3 testicles;
• 350–400 g chicken liver;
• 2 carrots;
• 3 beets;
• 3 salted or pickled cucumbers;
• 100 g pickled onions;
• 150–200 g mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, liver, carrots and beets until tender. Cool and grate on a large grater. Cut the cucumbers and onions into small pieces.

Place the liver, half the beets, onions, carrots, cucumbers, eggs and the remaining beets in a salad bowl. After each layer, grease with mayonnaise.

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9. Salad with chicken liver, cheese and tangerines

Ingredients

• 2 testicles;
• 2 potatoes;
• 1 carrot;
• 1 cucumber;
• 150 g chicken liver;
• 2 tangerines;
• 1 small bell pepper;
• 2–3 stalks of green onions;
• 1 onion;
• 80 g hard cheese;
• 1–2 tablespoons vegetable oil;
• 2 tablespoons soy sauce;
• salt - to taste;
• black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, potatoes and carrots until tender. Cut into small pieces along with cucumber, liver, tangerine slices, bell pepper, green and onions. Grate the cheese on a small or medium grater.

Heat oil in a frying pan over moderate heat. Fry the liver with onions and soy sauce for about 10 minutes. Cool.

Place all prepared ingredients except cheese in a bowl. Salt, pepper and season with mayonnaise. Sprinkle cheese on top.

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10. Salad with beef liver, peas and eggs

Ingredients

• 300–350 g beef liver;
• 3–4 testicles;
• 3-4 stalks of green onions;
• 1 small bunch of parsley;
• 200 g canned peas;
• salt - to taste;
• black pepper - to taste;
• 3-4 tablespoons of mayonnaise.

Manufacturing

Boil the liver until tender, boil the eggs hard for 10 minutes. Cool.

Cut the liver into small pieces, eggs into quarters or smaller. Chop the onion and parsley.

Mix liver with peas and herbs. Salt, pepper and season with mayonnaise. Place on a plate and top with eggs and parsley.

Belarusian salad with liver and mushrooms

Ingredients

Chicken liver – 200 g

Champignons – 100 g

Pickled cucumber – 1-2 pcs.

Chicken egg – 1-2 pcs.

Dark ground pepper – 1/5 tsp.

Vegetable oil – 3 tbsp.

• 141 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

For those who are on a diet (Diet is a set of rules for human consumption of food) , this salad is not the lowest-calorie option. But when I prepared this dish for the first time for my family, all diets (Diet is a set of rules for human consumption of food) were instantly sacrificed. The salad is tasty and filling. A salted or pickled cucumber fits perfectly into the overall composition and gives the salad that “fresh”, crunchy note. You can try to create a salad that is not so greasy, for example, if you boil the liver and fry the mushrooms and vegetables in a dry frying pan (you just need to have a non-stick coating). You can dress the salad with mayonnaise or low-fat sour cream. For a holiday, the “Belarusian” salad is completely suitable, but on a weekday it will lift your spirits.

To make the Belarusian salad with liver and mushrooms, prepare ordinary and affordable ingredients. It is best to take chicken or turkey liver. Cucumber – optional, salted or pickled.

Cut the cucumber into strips or cubes. Pour off part of the brine that will be released during cutting, but not into the salad bowl - otherwise the salad may turn out to be very “liquid”.

Boil chicken eggs “hard-boiled” in salted water. Then cool, peel and cut into cubes, place in a salad bowl with pickled cucumbers.

Wash the champignons, cut any mushroom into 4-5 parts, fry over low heat until cooked. Mushrooms must be salted during frying and fried for no more than 15 minutes. Let the mushrooms cool slightly and transfer to a salad bowl.

Carefully wash the cooled or thawed chicken liver; you can put it in a colander for this, and after washing, allow the excess water to drain. Trim off any excess, cut large pieces into several pieces.

Heat vegetable oil for frying in a frying pan. Place the liver pieces on a hot surface and fry over medium heat. You can salt the liver. Stirring, fry for 7-10 minutes, then let the liver cool.

Chop onions and carrots. You can do it as finely as possible, but it is better if the vegetables are cut into strips or strips.

Fry the vegetables in a small amount of oil until soft, stirring, for 7-10 minutes.

Transfer the vegetables to a salad bowl.

In principle, the Belarusian salad with liver and mushrooms is ready. All that remains is to season it - mayonnaise is perfect for this. Honestly, I try to add much less mayonnaise to various salads or snacks. I try to replace it with sour cream, olive oil, soy sauce or other dressings. But mayonnaise is very appropriate here, and that’s why I couldn’t resist. And later I didn’t regret it. Add mayonnaise to the salad bowl and stir. Can be served in portions.

Before serving, you can decorate the salad with the freshest herbs - whatever you like. I love parsley, that's why it's here.