10 delicious and hearty salads with mushrooms

1. Salad with mushrooms, cilantro and lemon juice

Ingredients

• 450 g of fresh mushrooms;
• 1 small bunch of cilantro;
• 60 ml lemon juice;
• 60 ml of olive oil;
• salt and pepper - to taste.

preparation

Mushrooms, rinse and drain. Once clean and cut into thin slices. Chop cilantro.

Lemon juice mixed with oil. Fill them to the mushrooms with herbs, salt and pepper.

2. Salad with mushrooms and peppers

Ingredients

• 900 g of small mushrooms;
• 2 onions;
• 2 carrots;
• 2 peppers;
• 3 garlic cloves;
• 1-2 dill or parsley;
• 2-3 tablespoons of vegetable oil;
• salt - to taste;
• pepper - to taste;
• 1 teaspoon vinegar 7%;
• 1-2 tablespoons sugar;
• 1-2 slices of lemon - optional.

preparation

Mushrooms 7-10 minutes boil in salted water. Fold out in a colander, rinse under running water and refrigerate.

Onion cut into small cubes, carrot - medium and pepper - julienne. Garlic pass through the press. Chop the greens.

In a skillet, heat the vegetable little. For 3-5 minutes, fry the onions, carrots, Cast and cook for 4-5 more minutes. Pour onto a plate and cool.

In a bowl add the mushrooms, onions and carrots, garlic and pepper. Season with salt and pepper, add vinegar and sugar. Mix and let stand for 20-25 minutes at room temperature. Before serving, sprinkle with herbs and garnish with lemon wedges.

3. Salad with mushrooms, cashews and tomatoes

Ingredients

• 180 g of dried or fresh cherry;
• 5-8 sprigs thyme;
• 800 g of small mushrooms;
• 5 tablespoons olive oil;
• 100 g of cashew;
• 1 tablespoon honey;
• 2 tablespoons sesame seeds;
• 1 tablespoon red wine vinegar;
• 1 teaspoon Dijon mustard;
• salt and pepper - to taste;
• 100 g of spinach leaves.

preparation

Tomatoes cut into medium-sized pieces. Thyme chop.

Mushrooms pour 2 tablespoons oil, stir and place on baking sheet. Add the thyme. Bake for about 15 minutes at a temperature of 220 ° C. Remove and cool slightly.

In frying pan, heat 1 tablespoon oil over medium heat. Fry for 3-4 minutes until golden brown cashews. Pour onto a plate, mix with honey and sesame seeds, cool.

The residual oil connect with vinegar, mustard, salt and pepper. In a bowl add the mushrooms, cashews, tomatoes and spinach. Season the salad and toss.

4. Salad with mushrooms and Chinese cabbage

Ingredients

• 2 eggs;
• 200 g mushrooms;
• 1 onion;
• 1 small head of Chinese cabbage;
• 1-2 dill or parsley;
• 2-3 tablespoons of vegetable oil;
• salt and pepper - to taste;
• 100 g mayonnaise.

preparation

boil eggs boiled for 10 minutes, cool and chop. Mushrooms cut into small pieces, onion - half rings. Chinese cabbage chop. Greens finely chop.

In a frying pan heat the oil over medium heat. For 7-10 minutes, saute the mushrooms. Add the onion, salt, pepper and cook for approximately the same number. Arrange on a plate and refrigerate.

Cabbage, mix with mayonnaise. Pour into the mold ring mounted on the plate. Sprinkle eggs with onions and mushrooms on top. Garnish with herbs.

5. Salad with mushrooms, chicken and grapes

Ingredients

• 150 g of chicken (can substitute ham);
• 5 eggs;
• 120-150 g mushrooms;
• 150 g of grape;
• 80 g of mayonnaise;
• 30 ml of milk;
• 1 teaspoon mustard;
• 2 tablespoons of vegetable oil;
• salt and pepper - to taste.

preparation

chicken and eggs Boil until tender and cool.

Champignon slice, chicken, and proteins - into small cubes. Grapes divide in half and remove seeds. Mash the yolks with a fork and mix with the mayonnaise, milk and mustard.

In a frying pan heat the oil over medium heat. 10-15 minutes fry mushrooms.

In a bowl add the mushrooms, chicken, egg whites and grapes. Add dressing, salt, pepper and stir.

6. Salad with mushrooms and beef

Ingredients

• 2 eggs;
• 1 cucumber;
• 200 g of boiled beef;
• 150 g of pickled mushrooms;
• 50 g of hard cheese;
• 2-3 sprigs of dill;
• 2 tablespoons of cream or mayonnaise;
• salt and pepper - to taste.

preparation

Eggs boil until tender and cool. Cucumber and slice the meat into strips, eggs and mushrooms - small pieces. Grate the cheese on a medium or large grater, chop the dill.

Put the beef, mushrooms, eggs, cheese and cucumber in a bowl. Season the sour cream, salt, pepper and stir. Top decorate with greenery.

7. Salad with mushrooms, rice and crab sticks

Ingredients

• 50 grams of rice;
• 1 egg;
• 100 g mushrooms;
• ⅓ bulbs;
• 100 g of surimi;
• 30-50 g hard cheese;
• 1 tablespoon vegetable oil;
• salt - to taste;
• 4 teaspoons of mayonnaise.

preparation

boil rice until tender and cool. Boil hard-boiled egg for 10 minutes. Chop the mushrooms, onion, crab sticks and squirrels. Cheese and egg yolk rub on a small grater.

In a frying pan heat the oil over medium heat. 10-15 minutes fry mushrooms and onions. For a couple of minutes until cooked add salt. After cool.

Crab sticks, rice, mushrooms and onions and separately proteins mix with mayonnaise: add 1 teaspoon of each ingredient. In forming a small ring lay figure, after - crabsticks half cheese, mushrooms and proteins. Sprinkle with cheese and yolk.

8. Salad with mushrooms, ham and cheese

Ingredients

• 2 potatoes;
• 2 carrots;
• 3 eggs;
• 100 g of ham;
• 200 g of pickled mushrooms;
• 1 a beam of green onion;
• 100 g of cream cheese (can be replaced by Semisolid);
• 100 g of mayonnaise;
• 1 sprig of greenery - optional.

preparation

Potatoes, carrots and eggs Boil until tender and cool.

Ham and mushrooms cut into small pieces. Onions finely chop. Potatoes, eggs, carrots and cheese rub on a coarse grater.

On a plate put culinary ring. You can put layers of potatoes, onions, cheese, mushrooms, ham, carrots and eggs. After each, except the last coat with mayonnaise. Before serving, garnish with greens.

9. Salad with mushrooms, cucumbers, chicken and prunes

Ingredients

• 2 large potatoes;
• 2 eggs;
• 100 g smoked chicken;
• 6-7 pickled mushrooms;
• 6 pieces of prunes;
• 4 pickled gherkin;
• 60 g of hard cheese;
• 100 g of the cream;
• 1 tablespoon olive oil;
• 1 tablespoon lemon juice;
• 1 teaspoon mustard;
• ½ teaspoon salt;
• ¼ teaspoon ground black pepper or pepper mixture.

preparation

Potatoes and boil until cooked eggs. Cool. Slice the potatoes, chicken, mushrooms, prunes and cucumber into small pieces. Eggs finely chop. Cheese rub on a medium grater.

For the filling, mix the sour cream with the olive oil, lemon juice, mustard, salt and pepper.

Place on plate forming a ring. It lay layers of potatoes, mushrooms, mixed with cucumber, prunes, chicken, and eggs. After each layer of add refueling. Sprinkle with grated cheese.

10. Salad with mushrooms "Forest Glade"

Ingredients

• 250-300 g of chicken breast fillet (can substitute ham);
• 2 large potatoes;
• 1 large carrot;
• 3 eggs;
• 3 pickled cucumber;
• 1 small bunch dill, parsley or green onion;
• 100 g hard cheese;
• 1 teaspoon vegetable oil;
• 200 g of pickled mushrooms;
• 220-250 ml mayonnaise.

preparation

Chicken breast, potatoes, carrots and eggs Boil until tender and cool.

Cucumbers, chicken and eggs, finely chop. Chop the greens. Cheese, potatoes and carrots grate on a coarse grater.

Bowl with a narrow bottom and wide edges Cover the inside with cling film and leave more sufficient amount to cover the top of the salad. Lightly grease the foil with vegetable oil.

Put the mushrooms in the bottom of the bowl so that the hats were underneath. Sprinkle with herbs, and then lay out the layers of chicken, cheese, eggs, cucumbers, carrots and potatoes. Each generously grease with mayonnaise. Lightly press down firmly so that the layers in contact, and smooth out the top.

Cover with foil and leave in the refrigerator for 8-12 hours. Remove the tape and cover the bowl with a plate of salad. Gently turn to mushrooms were on top.