Recipes for salads from porcini mushrooms (with photo). Salad with porcini mushrooms Salad with porcini mushrooms and potatoes

Ceps are often used for salad - they are quite satisfying, tasty and low-calorie. Salad with porcini mushrooms can be prepared similar to Olivier, only it will be lighter. Pickled porcini mushrooms are often added to salads. This mushroom grows in forests: pine, birch, oak and spruce. It belongs to the first category and has many different useful substances, in particular riboflavin. It is this element that is responsible for the functioning of the thyroid gland.

Salad with tomatoes and mushrooms

Ingredients:

• fresh porcini mushroom - 1 pc.
• boiled chicken eggs - 4 pcs.
• potatoes - 5 pcs.
• small tomatoes - 5 pcs.
• bulb bulb - 1 pc.
• ground black pepper - a pinch
• spices - to taste
• sour cream - 1 tbsp.
• mayonnaise - 2 tbsp.
• mustard - 0.5 tsp
• sunflower oil - 1 tbsp.
• butter - 1 tbsp.
• salt - a pinch
• fresh herbs - 30 g

Clean the mushroom and cut into slices. Then peel the onion, finely chop part of the onion and put it in a frying pan, in which, before that, heat the mixture of sunflower oil and butter. Fry the mixture, and then add sour cream, salt and bring everything to a boil.

It is better to take small tomatoes, wash them and cut into slices. Put them on a sieve to glass the liquid. Boil the potatoes in their skins, peel and cut into small pieces while still warm. Cut half an onion into cubes. Boil eggs, peel and finely chop.

Combine warm potatoes, mushrooms fried in sour cream, eggs, tomatoes, mayonnaise and mustard in one bowl. You should also add salt and spices - to taste. Stir the finished salad, garnish with fresh herbs, and serve still warm.

Salad with peanuts

Ingredients:

• white mushrooms - 350 g
• green lettuce leaves - 100 g
• peanuts - 60 g
• sunflower oil - 3 tbsp.
• lemon juice - 1 pc.
• bee honey - 1 tsp
• balsamic vinegar - 1 tbsp.
• salt, pepper - a pinch

Porcini mushrooms should be used raw, peeled, cut off unnecessary parts and cut into pieces. Put the peanuts in a heated pan and squeeze it. Remove the peanuts, sunflower oil in the same pan and fry the mushrooms until golden brown. Mushrooms need to cool a little.

Rinse lettuce leaves thoroughly and pat dry. To prepare the dressing for this salad, you need to mix honey, sunflower oil, salt, pepper and lemon juice. Put lettuce leaves on the prepared dish, spread the mushrooms on them, peanuts on the mushrooms and pour over the prepared dressing.

Salad with chicken liver

Ingredients:

• boiled chicken liver - 200 g
• dried mushrooms - 50 g
• potatoes - 2 pcs.
• carrot - 1 pc.
• bulb - 1 pc.
• sour cucumbers - 3 pcs.
• boiled quail eggs - 6 pcs.
• fresh parsley - 50 g
• mayonnaise - 170 g
• Tabasco sauce - 40 drops
• balsamic sauce
• blue onion - 0.5 pcs.
• sunflower oil - 20 g

Rinse the chicken liver, put it in boiling water, season with salt and cook for about 15 minutes. When the liver is ready, cool it and cut into small cubes. Boil potatoes with skin, peel and cut into cubes.

Porcini mushrooms must first be soaked, rinsed thoroughly and put in boiling, salted water. Boil the mushrooms for about 20 minutes, then drain the water and cut the mushrooms into pieces. Peel the onion and chop finely. Heat sunflower oil in a frying pan and put onion with mushrooms in a frying pan. Fry until done.

Remove the sour cucumbers from the jar and cut into strips. Peel the carrots and also cut into thin strips, although you can grate. Quail eggs should be put in boiling water and boiled for 3 minutes. Then peel those eggs. Prepare a dish, cut a blue onion into rings and put a round shape in the middle.

Put boiled chicken liver on the bottom of the mold, salt to taste and grease with a small amount of mayonnaise, about 20 grams. Then a layer of potatoes, which should also be salted and greased with mayonnaise. Put sour cucumbers on potatoes, and carrots on cucumbers. Pour everything with mayonnaise. Next will go mushrooms, finely chopped parsley and quail eggs.

Tabasco sauce must be mixed with mayonnaise and pour the top layer of the salad with this pink mayonnaise and pour a little balsamic dressing.

Salad with mussels

Ingredients:

• shrimp - 20 pcs.
• mussel - 1 pc.
• couscous - 60 g
• white mushrooms - 30 g
• onion - 0.5 pcs.
• carrot - 0.5 pcs.
• celery - 0.5 stalks
• garlic - 2 cloves
• bacon - 50 g
• turmeric - 0.25 tsp
• pumpkin seed oil - as needed
• cherry tomatoes and leek for garnish
• sweet pepper - 1 pc.

Porcini mushrooms must first be soaked, washed and boiled in salted water. Peel the carrot and cut into small cubes. Also peel the onion and chop it into small cubes.

Grease sweet pepper with oil and put in the oven and bake until tender. Then put the pepper in a plastic bag and leave for a while. Then take it out of the bag and remove the peel. Cut the pulp into cubes.

Couscous should be mixed with turmeric and salt, and then pour boiling water and leave for a few minutes. Heat sunflower oil in a frying pan and put onions and carrots. Fry vegetables until tender. After a few minutes, add bacon, garlic, boiled white celery mushrooms. Then add roasted bell peppers. Mix everything and remove from heat. Then add couscous and mix thoroughly.

Put the form on a plate, put the salad in it, pour it with pumpkin oil, fried shrimps on the sides and put the mussel on top of the salad. Only the mussel should be used with the sash. You need to start eating with mussels, and then eat the whole salad with this leaf.

Salad with heavy cream

Ingredients:

• canned porcini mushrooms - 1 can
• bulb bulb - 1 pc.
• sour cucumbers - 2 pcs.
• potatoes - 5 pcs.
• fat cream - 200 g
• fresh dill - 20 g
• salt, ground black pepper - a pinch

Open a jar of mushrooms, strain through a colander and cut into pieces. Peel the onion and chop finely. Heat sunflower oil in a frying pan and add onions and mushrooms. Fry this mixture until tender. Boil the potatoes in their skins, peel and cut into cubes, like a vinaigrette. Remove the sour cucumbers from the jar and cut into cubes. Rinse dill, dry and finely chop.

Cream for dressing must be whipped into a strong foam. Combine all salad ingredients, season with whipped cream, salt, pepper and mix gently.

Salad with porcini mushrooms can be served both warm and chilled. In any case, it will be tasty and satisfying. If it is served as an appetizer, you get 2 servings, it is better to serve it in portioned salad bowls, if as an independent dish - for example, for breakfast or dinner - then this is a serving for one adult. The salad is not particularly burdensome to prepare, especially if you have boiled potatoes left over from dinner, it is convenient to serve it for breakfast.

To prepare a salad with porcini mushrooms, you need to take potatoes, porcini mushrooms - I have boiled frozen ones, green onions, sauerkraut, sunflower oil.

Raw potatoes are easy and simple to cook in the microwave: wash, pierce the skin with a fork, wrap in a food bag and put in the microwave for 5 minutes (2 - at maximum, 3 - at 80% power).

I freeze mushrooms with sausages in bags - it is very convenient, after slightly defrosting such a sausage in the microwave, cut the mushrooms into even smaller pieces. Cut porcini mushrooms into not very small pieces.

Chop the bleached parts of the green onion.

Fry the onion in a pan with oil.

Add mushrooms.

Fry until the liquid disappears, the drier and fried the mushrooms turn out, the tastier it will be.

In the meantime, the potatoes are ready - put them under a stream of cold water, cool slightly and peel. Cut into cubes.

We start laying the salad: first we put the potatoes, salt, you can pepper with black pepper.

Now cabbage - cabbage should be sweetish. If it is acidic, then it must be washed, poured with boiling water with sugar and held for a while, the excess acid will go away. Squeeze well and put a slide on potatoes.

Lay the mushrooms fried with onions on top along with the oil in which they were fried.

Sprinkle with green onions. Lemon juice and oil can be added to taste - it depends on the quality of the cabbage. Serve salad with porcini mushrooms immediately after dressing.

Ingredients:

• Chicken fillet 500 g
• Lettuce mix 200 g
• White mushrooms 200 g
• Salt to taste
• Pine nuts 1 teaspoon
• Vegetable oil 1 tablespoon
• Green oil 5 tablespoons

Cooking:

Chicken fillet cut into strips. Fry in vegetable oil, salt to taste. Place on paper towel, blot off excess oil. Let it cool down a bit.

Cut porcini mushrooms a little smaller than chicken slices. Fry in vegetable oil. Place on paper towel and let cool slightly.

Put a mixture of lettuce leaves on a plate, pour over with green oil, put chicken pieces and fried porcini mushrooms on top. Sprinkle lettuce leaves on top, pour all this on top with green oil.

You can decorate with thin slices of tomato, sprinkled with pine nuts.

Ingredients:

• White mushrooms fresh 500 g
• Potatoes 3 pcs.
• green onion 1 bunch
• Onion 1 pc.
• Mayonnaise 500 g
• Refined sunflower oil 100 ml
• Pickled cucumbers 2 pcs.
• Ground black pepper 3 pinches
• Fresh parsley 0.1 bunch
• Salt 3 pinches
• Chicken eggs 3 pcs.

Cooking:

Pre-boil potatoes "in their uniforms" and hard-boiled eggs. Cool potatoes and eggs. We proceed to the direct preparation of the salad. Wash porcini mushrooms, dry well with a paper towel, cut into small cubes.

Fry porcini mushrooms with chopped onions in refined sunflower oil until tender, adding a little salt.

Peel the boiled and cooled potatoes and cut into small cubes.

Wash green onions under running water and chop.

We clean the boiled and cooled chicken eggs, separate the whites from the yolks and chop the whites.

Salted cucumbers are also cut into small cubes.

We put a forming ring on a flat plate, spread the first layer of potatoes, pour it with mayonnaise, add a little salt and pepper.

The next layer is pickles, and again pour mayonnaise.

Put a layer of fried porcini mushrooms with onions on pickles.

Spread the chopped squirrels on the mushrooms.

Generously pour a layer of proteins with mayonnaise.

And the last layer is the yolks, not grated on a fine grater.

We remove the forming ring, decorate the salad with a parsley leaf. This amount of ingredients makes three servings. Salad can be served immediately, or you can let it soak for 1 hour, and only then serve it to the table.

Ingredients:

• Pickled porcini mushrooms 0.5b.
• Chicken breast 1 pc.
• Cheese 150-200g
• Eggs 3-4 pcs
• potatoes 2-3pcs.
• mayonnaise
• greenery

Cooking:

Boil potatoes, eggs and breast. Clean up.

Take a flat dish and rub the potatoes. Make the 1st layer.

Make the 2nd layer of chopped mushrooms.

3rd layer rub the eggs.

The 4th layer is made from chopped breast.

The 5th layer consists of grated cheese. Each layer is smeared with mayonnaise. We decorate with greenery. Let it brew for 2 hours.

Ingredients:

• Dried white mushrooms
• Eggs
• Carrot
• Onion
• Mayonnaise
• Salt
• Ground black pepper

Cooking:

Dried porcini mushrooms must first be soaked by pouring boiling water over them.

After about an hour, boil them in the same water, adding salt. Boil for about half an hour.

Then remove the mushrooms from the broth (by the way, the broth can be useful for making soup), cool them a little, and then cut them into long slices (approximately 4x20 mm in size) or pieces (approximately 10x10 mm).

Now fry these mushrooms in a pan.

First, I pour Altero oil into the pan (I like this oil, it does not smell, but you can use some of your favorite), spread the mushrooms, top them with a little black pepper and add butter. Stir occasionally so they don't burn. Mushrooms should not be very dry.

While the mushrooms are cooking, peel the raw carrots and grate them on a coarse grater.

Peel the onion and cut into cubes.

Stew carrots with onions in vegetable oil.

Boil the eggs and grate them on a coarse grater.

Mix all the ingredients, dress the salad with porcini mushrooms with mayonnaise and, if necessary, salt.

Ingredients:

• 5 eggs.
• 100 gr. zucchini.
• 200 gr. fresh white mushrooms.
• 200 gr. eggplant.
• 100 gr. vegetable oil.
• 2 tsp salt.
• vinegar.
• greenery.

Cooking:

First of all, boil the mushrooms. When they are ready, cool and cut.

We clean the zucchini from seeds and peel and fry in vegetable oil.

Diced eggplants are also fried.

Finely chop boiled eggs.

We mix the resulting ingredients, add salt, vinegar and pepper to taste and fill the egg whites.

The aroma of the autumn forest and a pleasant taste merged together in a salad of dried mushrooms. Suitable for both the daily menu and for receiving guests. Mushroom salads are good because they can please your guests all year round: greenhouse mushrooms can be bought at any time of the year. You can also make salads from dried mushrooms, with salted, fried or pickled mushrooms.

The editors of "Quick Recipes" have prepared for you a selection of recipes for making salads with dried mushrooms. Despite the fact that dried mushrooms take a little time to prepare the ingredients, the salads are very simple. Another advantage of these salads is that they are extremely tasty.

Salad with dried forest mushrooms

Ingredients:

• dried mushrooms - 6 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• eggs - 2 pcs.
• mayonnaise - 1 sachet
• sunflower oil - 3 tablespoons
• salt - a pinch (optional).

General characteristics:

• Cooking time: 1 hour 20 minutes;
• Servings: 3;

Cooking method:

1. The very first thing to do is to prepare the mushrooms. We put the mushrooms in a deep saucepan, pour boiling water over them. We leave for 20-30 minutes. They will swell, soften, become very pliable in order to thoroughly rinse them. This can be done under ordinary running water. Then we transfer the mushrooms to the pan, completely fill with water, throw 2-3 pinches of salt, cook for about 40 minutes after boiling over medium heat.
2. We discard them in a colander, let the water drain completely. We clean the carrots with onions, wash them after chop: pass the carrots through the middle teeth of the grater, chop the onion coarsely enough. Pass the vegetables until cooked in oil with the addition of literally 50 g of plain water. They will not be fried in oil, but stewed in their own juice.
3. We shift the passerovka into a bowl, where we throw the mushrooms cut into long strips. To this, add boiled eggs, not forgetting to chop them. Dress the salad with mayonnaise, add a little salt, mix. Serve chilled as an appetizer.

It is not necessary to add salt to the salad if you took high-fat mayonnaise, and it is salty in itself.

Salad with beef liver and dried mushrooms

Salad with beef liver and mushrooms is very nutritious, it can be served with a side dish, as the salad itself already contains meat, as well as other valuable products. You should not serve a lot of meat to such a hearty dish, it will be too hard for the body to digest.

Ingredients:

• dried mushrooms - 50 g;
• beef liver - 200 g;
• pickles - 3 pieces;
• boiled eggs - 2 pieces;
• onions - 2 pieces;
• mayonnaise;
• vegetable oil for frying onions;
• salt and pepper to taste;
• greenery;
• lettuce leaves as decoration.

General characteristics:

• Cooking time: 1 hour;
• Servings: 2;

Cooking method:

1. We take white dried mushrooms, soak them in water, leaving them in a liquid medium for two hours. Water can be replaced with warm milk. There is an opinion that mushrooms acquire an even more delicate taste after this. After the mushrooms are swollen, they should be boiled until tender, cut into medium-sized pieces.
2. Beef liver, also boiled, is also cut into small pieces. Onion cut into half rings, fry in vegetable oil until golden brown.
3. Cucumbers, boiled eggs cut into cubes. At the end, mix all the ingredients, season with mayonnaise. Pepper and salt, add chopped herbs.

Salad with dried mushrooms and eggs

Ingredients:

• Dried porcini mushrooms - 100g.
• Eggs - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Mayonnaise to taste.
• Salt to taste.
• Black ground pepper to taste.

General characteristics:

• Cooking time: 1 hour 30 minutes;
• Servings: 3;

Cooking method:

1. Dried porcini mushrooms must first be soaked by pouring boiling water over them. After about an hour, boil them in the same water, adding salt. Boil for about half an hour.
2. Then remove the mushrooms from the broth, cool them a little, and then cut into long slices. Now fry these mushrooms in a pan. We spread them on a preheated frying pan, on top of them we pepper them a little with black pepper, add butter. Stir occasionally so they don't burn. Mushrooms should not be very dry.
3. While the mushrooms are cooking, peel the raw carrots, grate it on a coarse grater. Peel the onion and cut into cubes. Stew carrots with onions in vegetable oil.
4. Boil the eggs and grate them on a coarse grater. Mix all the ingredients, dress the salad with porcini mushrooms with mayonnaise and, if necessary, salt.

Delicious dried mushroom salad

Ingredients:

• Dried mushrooms - 70g.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Eggs - 2 pcs.
• Hard cheese - 100g.
• Pickled cucumbers - 2 pcs.
• Sour cream and mayonnaise for dressing.

General characteristics:

• Cooking time: 1 hour 20 minutes;
• Servings: 4;

Cooking method:

1. Mushrooms are best cooked in advance. Soak the required amount of mushrooms for a couple of hours in water, then rinse, then put to boil for about an hour and a half. When the mushrooms are cooked, you can prepare the rest of the salad ingredients.
2. Peel carrots and onions. Cut the onion into rings, grate the carrots. Then fry until golden brown. Boil eggs, peel, cool and cut into strips.
3. Cheese, pickled cucumber and boiled cooled mushrooms also cut into strips. Transfer all components to a salad bowl, season with sour cream and mayonnaise and mix.

Salad of dried mushrooms with ham

Ingredients:

• Ham - 150 gr.
• Dried mushrooms - 50 gr.
• Onion - 1 pc.
• Canned corn - 1 can.
• Eggs - 5 pcs.
• Greens - 1 bunch.
• Mayonnaise to taste.

General characteristics:

• Cooking time: 1 hour 20 minutes;
• Servings: 3;

Cooking method:

1. Soak mushrooms for an hour in hot water. After they swell, they should be boiled. Then fry with half the onion.
2. Finely chop the remaining onion. Boil the eggs until cooked, after cooling, chop into squares. Drain liquid from corn in a colander.
3. Ham should be cut into strips. Put the mushrooms, ham, onion, egg and corn in sequence into the bowl. Drizzle with mayonnaise and sprinkle with herbs.

Salad with dried mushrooms and rice

Ingredients:

• boiled eggs 2 pcs.;
• boiled carrots 2 pcs.;
• hard cheese 100 gr.;
• onion 1 pc.;
• boiled rice 0.5 tbsp.;
• garlic 1 clove;
• dry porcini mushrooms 0.5 cup;
• mayonnaise to taste.

General characteristics:

• Cooking time: 1 hour 20 minutes;
• Servings: 3;

Cooking method:

1. Soak dry mushrooms for 2-3 hours. Then take the mushrooms out of the water and cut into strips. Peel the onion from the husk, wash and finely chop.
2. Heat up a frying pan with oil and fry the chopped onion. When the onion becomes translucent, add the mushrooms to the pan. Salt and close the lid until the mushrooms are ready.
3. Grate eggs, cheese, carrots and garlic on a fine grater. Mix carrots with garlic. If you don't like the garlic flavor, then don't add it.
4. When all the ingredients are ready, proceed to laying the salad. Layer all ingredients in a salad bowl. Grease all layers except the last one with mayonnaise.
5. The first layer is boiled rice. The second layer is fried porcini mushrooms with onions. The third layer is carrots. The fourth layer is eggs. The fifth layer is grated cheese.
6. Dry porcini mushroom salad is ready. You can decorate with herbs or mayonnaise and serve.

Bean salad with porcini mushrooms

Ingredients:

• 1 can of white beans;
• 1 can of red beans;
• 25 g dried porcini mushrooms;
• 1 clove of garlic;
• 1 red onion;
• a bunch of green onions;
• 2 tbsp olive oil;

For refueling:

• 200 g natural yoghurt
• 1 tsp mustard with seeds
• 1 tsp Sauce Narsharab
• salt, pepper, cumin

General characteristics:

• Cooking time: 1 hour 20 minutes;
• Servings: 5;

Cooking method:

1. Rinse the mushrooms thoroughly and soak in 1 liter of clean water. After an hour, filter the infusion, boil and save. It can be used to make soups, sauces and gravies. Finely chop the mushrooms. Heat olive oil in a frying pan. Cut the garlic clove lengthwise and fry in oil for 30 seconds.
2. Then remove the garlic and discard. Sauté half a finely chopped onion in garlic butter until translucent. Then add mushrooms and fry for 10 minutes. After they should be cooled.
3. Wash and dry beans. Mix everything for the dressing. In a bowl, mix the finely chopped remaining onion, green onion, beans, mushrooms. Salt, pepper, season with cumin. Pour dressing over and mix again. Garnish with green onions and some mushrooms.

Tips for making salads with dried mushrooms

Dried mushrooms retain most of the nutrients and can greatly diversify the diet, especially if you are fasting. With mushrooms, the question of rich broth is removed, because mushroom broth is fragrant and rich. Mushrooms give dishes a very special taste, make vegetable stews more interesting and satisfying, and cereals and salads - original and varied.

Using dried mushrooms in cooking is quite simple. Only there are some nuances that are better to know.

• Do not wash mushrooms before drying. And if you bought dried mushrooms in the market, be prepared for the fact that they were cleaned badly. Therefore, before cooking, be sure to wash them.
• Soaking dried mushrooms is also a must. It can be in cold water, or it can be in milk. It will soften the taste of the mushrooms.
• The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to put them a little bit. A handful or even less for a liter of sauce, about a handful for a large pot of soup.
• Since the taste is more concentrated, dried mushrooms are suitable for soups and adding to various dishes. It is not recommended to make stuffing for pies or mushroom caviar only from dried mushrooms. It is better to add salted ones to them, after thoroughly washing them from excess salt.
• It is better to drain the water after soaking the mushrooms. Then they will not be bitter, and the taste will turn out to be more calm.
• In addition, it is more convenient to wash the mushrooms after soaking. Then all the grains of sand and mote, dried up to the fungus, are quietly removed.