Home Salads with mushrooms
Salad with salted mushrooms is very beneficial for housewives because mushrooms can be combined with almost any other product. For dressing, you can use either mayonnaise or sour cream, or butter. Salad with salted mushrooms is suitable both for a festive table and as a quick meal for a regular dinner or if guests unexpectedly arrive.
When preparing a salad, you can take a variety of salted mushrooms: milk mushrooms, honey mushrooms, russula, saffron milk caps. There are a huge number of cooking options; the salad with salted mushrooms can be layered or the ingredients can be mixed.
If you want to prepare a hearty salad, then salted mushrooms go well with meat and sausages, and for those who are used to counting calories, vegetable salads with salted mushrooms are suitable.
How to prepare a salad with salted mushrooms - 15 varieties
- Salted mushroom salad with potatoes
- Layered salad with salted mushrooms
- Salad with salted mushrooms “Appetizing”
- Salad with salted mushrooms and cheese
- Vinaigrette with salted mushrooms
- Salad with salted mushrooms, potatoes and fried onions
- Salad with corn and salted mushrooms
- Salad with salted mushrooms and crab sticks
- Salad with fried shrimp and salted mushrooms
- Salad with salted mushrooms and chicken “Favorite”
- Salad with salted mushrooms “Melnik”
- Layered salad with salted mushrooms and rice
- Mushroom salad “Preobrazhenskaya Zastava”
- Salad with salted mushrooms and beans “Amanita”
- Salted mushroom caviar
How to cook flavorful pilaf without meat?
The rice is washed several times and soaked in cold salted water for about an hour. The carrots are peeled and cut into cubes. The onion is peeled and cut into half rings, and then the pieces are cut in half. Tomatoes are cut into strips.
The mushrooms are washed and dried thoroughly. Remove the top layer of skin from the garlic and cut off the bottom. Mash the zira with a pinch of coarse salt.
Heat the oil in a cauldron, add the mushrooms and fry them for a couple of minutes. Then add the onion and simmer until soft. Tomatoes, carrots and cumin are introduced. Stir. Then pour in half a glass of water and add some salt. For spiciness, you can add chili pepper and wine vinegar, but this is optional.
Then stick a head of garlic into the cauldron, cover everything with a lid and simmer for another five minutes over low heat, after which the garlic is removed. Then pour in one and a half glasses of hot water, add rice. Add turmeric; it will give the pilaf a pleasant golden color. Cover with a lid and wait for the rice to cook. Periodically check it for readiness and add water. Place hot pilaf with mushrooms on a plate, next to it is a clove of stewed garlic.
Salted mushrooms are good not only in their pure form. What can you cook from salted mushrooms? They are good both as an addition to main dishes and as an ingredient for salad. And any mushroom soup will be more piquant if you use not only fresh, but also salted specimens.
Salted mushroom salad with potatoes
Salad of salted mushrooms with potatoes is a wonderful solution for a homemade dinner with the family. The rich taste of salted mushrooms and the spiciness of hot peppers add variety to even the most ordinary dinner.
Ingredients:
- Salted mushrooms – 200 gr
- Boiled potatoes in their jackets - 200 g
- Canned cucumber – 80 g
- Onions - 60 gr
- Hot pepper - 1 pc.
- Vegetable oil - 3 tbsp. l
- Black pepper to taste
- Greenery
Preparation:
Cut the mushrooms into small cubes with sides 1-1.5 cm.
If the mushrooms seem too salty to you, soak them for about 1 hour in cold water to remove excess salt.
Cut the onion into half rings. Add chopped onions to the bowl with mushrooms.
Cut the pickled cucumber into thin slices and add to a bowl with chopped mushrooms and onions.
Cut the hot pepper into slices. We use only the tip of the pepper, about 1.5 cm. This will be enough to give the salad some pepper.
Chop the greens and add to the bowl with the previously chopped ingredients.
Chop the potatoes into cubes, like mushrooms, with sides equal to 1-1.5 cm.
Season the salad with black pepper and vegetable oil. Stir gently, keeping the potatoes intact. Transfer the salad to a salad bowl and it is ready to serve.
Milk mushrooms with dill
It’s more convenient to salt milk mushrooms in jars - this way you can take a little of the prepared mushrooms, putting the remaining ones in the refrigerator. You should always pre-soak the mushrooms. This is done so that there is no bitterness left in them.
Ingredients:
- 1 kg. milk mushrooms;
- 3 garlic cloves;
- a handful of dill seeds.
Preparation:
- Fill the mushrooms with water, press down with pressure, and leave for two days.
- Change the water periodically to clean water.
- Then use a knife to scrape away any remaining dirt. Place the mushrooms in a saucepan, cover with water. Boil the mushrooms and cook for 10 minutes.
- Place the mushrooms in a saucepan or jar in layers, sprinkling each layer with salt.
- After two weeks, mix the mushrooms with dill seeds and squeezed garlic. Place in a glass jar, close with a nylon lid. In this form, milk mushrooms can continue to be stored in the refrigerator or served immediately.
Layered salad with salted mushrooms
This salad has a very original taste. Its advantage is that it will significantly save the housewife’s time, since this salad must be prepared in advance so that all layers are soaked.
Ingredients:
- Mushrooms - 300 g salted
- Potatoes - 2 pcs.
- Onion - 1 pc. big
- Beef – 250 g boiled
- Carrots - 1 pc.
- Chicken egg - 2 pcs.
- Semi-hard cheese – 100 g
- Mayonnaise - 200 g
- Vegetable oil - 3 tbsp.
Preparation:
First of all, boil the beef.
To keep the meat juicy, do not put it in water immediately, wait until the water boils, and only then add the beef
When the meat is ready, place it on a plate and let cool. Then cut into small pieces.
Grate the boiled potatoes in their jackets on a coarse grater.
Boil the eggs hard and when they have cooled, grate them on a coarse grater.
Peel the onion and cut into cubes. Fry in vegetable oil until golden brown, and then let cool.
Grate the washed and peeled carrots on a fine grater.
Grate the cheese, like the carrots, on a fine grater.
Place the salted mushrooms in a sieve or colander to drain the brine.
Let's start assembling the salad.
Place a layer of salted mushrooms, greased with mayonnaise, on the bottom of the salad bowl.
Then a layer of potatoes and fried onions. Grease with mayonnaise.
Also grease the next layer of boiled beef with mayonnaise.
Next, add a layer of grated carrots and mayonnaise.
Place the next layer of grated eggs and again a little mayonnaise.
Add grated cheese as the last layer.
Place in the refrigerator for 6-8 hours.
How to cold salt milk mushrooms
Fleshy mushrooms are great for pickling. To make them crunch appetizingly, oak, currant or cherry leaves are added to the milk mushrooms. In addition, milk mushroom is a mushroom that goes perfectly with spices.
Ingredients:
- 1 kg of white milk mushrooms;
- oak leaves;
- 3 tbsp. salt;
- a bunch of fresh dill;
- 5-6 garlic cloves;
- 5-6 peppercorns.
Preparation:
- Cut the mushrooms into pieces. Fill with water. Press down with pressure and leave for two days.
- While the mushrooms are standing, periodically drain the water and refill.
- When the time has expired, wash the mushrooms to remove any remaining dirt.
- Finely chop the dill and chop the oak leaves. Mix the herbs with salt, add squeezed garlic.
- Place in a jar in layers, alternating mushrooms with the salty mixture. Press firmly with your hand.
- Close with a nylon lid and put it in the refrigerator for a month.
- After the expiration date, the mushrooms can be removed from the jar and served.
Salad with salted mushrooms “Appetizing”
It's no secret that milk mushrooms are one of the most delicious mushrooms. The secret of the “Russian Feast” salad with salted milk mushrooms is that it can be served as a separate dish.
Ingredients:
- Milk mushrooms - 300 gr
- Boiled potatoes - 4 pcs.
- Eggs - 2 pcs
- Carrots - 1 pc.
- Fresh cucumber 1 piece
- Mayonnaise
- Sour cream
- Salt to taste
- Greenery
Preparation:
Cut 4 medium boiled potatoes into cubes, add 2 boiled eggs and carrots, cut in the same way. Place salted mushrooms in boiling water, bring to a boil, drain the water. When the mushrooms have cooled, cut them into strips. Add diced fresh cucumber to the cup. Season the salad with mayonnaise and sour cream, salt to taste. Place the finished salad in a salad bowl and garnish with herbs.
Tuesday, April 8, 2008
How to season pickled mushrooms?
3) point 2 and add green peas. It turns out to be a fairly high-calorie snack and looks good on the holiday table.
Another way: 4) point 1 and add garlic, crushed with a garlic press. Garlic adds extra flavor to the appetizer. Om-Nom-nom:)
3 comments:
Here on LJ they would throw poop in the comments for such a post :)
Tell me, is it possible to buy a through link from you? If yes, please tell me the price of the soap?
In this section you will learn a very tasty recipe for pickling mushrooms for the winter with a detailed description and photo.
And one of the delicious recipes for serving salted mushrooms on the table.
Salad with salted mushrooms and cheese
There are a great variety of salads with salted mushrooms; the advantage of a salad with salted mushrooms and cheese is that even the most inexperienced housewife can prepare it.
Ingredients:
- Salted mushrooms – 200 gr
- Apples - 2 pcs.
- Hard cheese - 200 gr
- Mayonnaise
- Green onions
- Lettuce leaves
Preparation:
Carefully place lettuce leaves on the bottom of the plate. Finely chop the salted mushrooms. Grate the apples on a fine grater and place them on lettuce leaves along with chopped mushrooms. Add finely grated cheese. Season the salad with mayonnaise.
Making mushroom soup
First, peel the potatoes, rinse them with cold water, and then cut them into strips. Peel the onion and celery and cut into small cubes. Grate the carrots on a fine grater. To season the soup, heat a little vegetable oil in a frying pan, fry the onion, carrots and celery until soft.
The broth is poured into a saucepan and brought to a boil. Add potatoes and washed millet. Add spices. Cook for about ten minutes after boiling the broth again. Mushrooms are washed and cut into pieces. Fried vegetables and mushrooms are added to the broth. Cook over medium heat, covered, until the potatoes and cereal are ready. Then add chopped parsley, cover the soup with a lid and let stand for five minutes.
This soup is an option for what dishes can be prepared from salted mushrooms if there are a few mushrooms of different varieties left. They give the broth a special taste. Also, this first course is best eaten with sour cream, which is placed in portioned plates.
Vinaigrette with salted mushrooms
Our usual vinaigrette recipe is a somewhat budget-friendly cooking option. However, vinaigrette with salted mushrooms not only tastes unusual, but it is not a shame to serve it even on New Year’s Eve. It's quick and easy to prepare!
Ingredients:
- Beetroot - 2 pcs.
- Potatoes - 2 pcs.
- Red onion - half an onion
- Parsley - 1 bunch
- Salted mushrooms - 4-5 tbsp
- Pickled cucumber – 1 piece
- Sunflower oil - 1 tbsp
- Balsamic vinegar
- Ground black pepper
- Salt
Preparation:
Boil the beets and potatoes, peel them. Cut into small cubes.
Peel the red onion, wash and finely chop.
Drain the mushrooms in a colander and rinse with water. If you come across large mushrooms, they need to be chopped.
Cut the pickled cucumber into cubes.
Wash the parsley, dry and finely chop.
In a salad bowl, mix chopped beets with vegetable oil, then add the rest of the ingredients.
Salt and pepper to taste. Finally, drizzle lightly with balsamic vinegar. Stir again and you can serve.
Additional ways to prepare pickled mushrooms
It is believed that baking pickled mushrooms is a bad idea, because they will lose their taste and can ruin the entire dish.
But this is not true, because pickled mushrooms will not change the taste of other products in any way, but will become even tastier on their own.
You can bake pickled mushrooms with potatoes, onions or meat. Before doing this, they need to be soaked in water to remove excess salt and vinegar.
It’s worth trying soup with pickled mushrooms - it’s incredibly tasty and very simple, because such mushrooms do not need to be washed or soaked like dry ones.
You can also marinate boiled mushrooms: to do this, simply pour the boiled mushrooms with a standard marinade and place them in containers.
Salad with salted mushrooms, potatoes and fried onions
This salad is very filling, so it’s perfect for a winter table. Also, a salad with pickled mushrooms, potatoes and fried onions can easily replace a side dish. Is there a better combination than mushrooms, everyone's favorite potatoes and onions?
Ingredients:
- Salted mushrooms – 170 gr
- Boiled potatoes in their jackets – 170 g
- Boiled egg - 3 pcs
- Onions - 100 gr
- Green onions – 25 g
- Mayonnaise - 3 tbsp.
- Vegetable oil - for frying
Preparation:
Cut the onion into half rings and fry in a small amount of vegetable oil.
Onions will look more beautiful and neater in a salad if you use small onions
Peel the boiled potatoes and cut into small cubes, add the fried onion and mix.
Wash the salted mushrooms, dry and cut into small pieces.
Finely chop the green onions and add most of them to the chopped mushrooms, mix. Cut boiled eggs into small pieces. You can start assembling the salad: 1st layer - potatoes with fried onions, 2nd layer - mushrooms with green onions, 3rd layer - eggs. Coat all layers with mayonnaise. Garnish the salad with salted mushrooms with the remaining green onions.
White milk mushrooms with garlic
Salted milk mushrooms are one of the dishes of traditional Russian cuisine. Once upon a time, this mushroom was called the “mushroom king,” until the boletus took this title from it. Nevertheless, we love milk mushrooms for their fleshy base and crunch, which have long been a sign of a hospitable reception of guests.
Ingredients:
- 1 kg. white milk mushrooms;
- 1 tbsp. salt;
- 3 garlic cloves;
- 3 peas of allspice.
Preparation:
- Fill the milk mushrooms with water. Press down with pressure. Leave for 2 days.
- Clean off any remaining dirt with a knife.
- Mix salt with squeezed garlic and pepper.
- Place a layer of mushrooms in a saucepan or jar. Sprinkle generously with salt on top. Press down with a weight and leave for 3 weeks.
- If you salt a lot of milk mushrooms, then lay them in layers, alternating with a mixture of salt, garlic and pepper.
Salad with corn and salted mushrooms
Salted mushrooms go well not only with meat ingredients, but also with vegetables. A striking example of this is the salad with salted mushrooms and corn. The combination of these products is not just original or bright, but explosive. It will appeal to both adults and children.
Ingredients:
- Salted mushrooms – 200 gr
- Chicken fillet – 200 gr
- Onions - 1 pc.
- Canned corn - 1 can
- Eggs - 3 pcs
- Mayonnaise - 2 tbsp
- Salt to taste
Preparation:
Boil the chicken fillet and cut into small cubes.
Drain the liquid from the corn and add it to the chicken along with the mushrooms.
Boil the eggs hard, peel and chop. Add finely chopped onions. Add mayonnaise and mix. If desired, you can add salt to the salad and serve.
How to roll up salted mushrooms. Hot salting mushrooms in brine
In principle, any mushrooms can be salted using this method, but it is especially suitable for conditionally edible mushrooms that contain bitterness or require preliminary boiling. This is how I salt all milkweeds and loadings. Aspen and oak milk mushrooms are especially tasty this way. You can make an assortment of milkweeds - that’s also good.
After collecting the milk mushrooms and milkweeds at home, fill them with water and soak them for three days, changing the water twice a day. It is often advised to wash mushrooms before soaking, but I wash them after soaking. Then the mushrooms are more elastic and easier to wash.
At the end of soaking, I wash the mushrooms, cut out the spoiled areas, cut large mushrooms in half or into four parts, leave small ones whole and let them cook in salted water.
During cooking and even while soaking, mushrooms may turn gray. If desired, they can be restored to their whiteness and elegance. For this purpose, during cooking, I add a teaspoon of baking soda per kg of mushrooms.
Cook the mushrooms until tender (until they settle to the bottom), periodically removing the foam.
Then drain the finished mushrooms, rinse under running water and leave to drain to weigh them.
At this time, cook the brine:
For 1 liter of water we take
2 heaped tablespoons (or 100 grams) salt
1 teaspoon peppercorns
bay leaf 2 pieces
chopped dill inflorescences 1-2 pieces
2 cloves garlic (at the very end along with mushrooms)
Horseradish leaf, currant leaf, oak leaf - optional (personally, I don’t put horseradish, sometimes I add currant leaf, but it’s not always there)
One liter of brine is enough for about 2 kg of mushrooms. I cook the brine with a reserve, it’s better to throw away the excess later.
In a saucepan, boil all the ingredients of the brine, except for the garlic, for about 10 minutes, then add the prepared mushrooms and garlic to the boiling brine and cook after boiling for another 10-15 minutes.
Place boiling mushrooms and spices in sterile jars up to the shoulders with a slotted spoon, then add boiling brine with a ladle so that there is no air between the mushrooms, and the brine reaches the edge of the neck of the jar, completely covering the mushrooms. We close the banks. You can use plastic lids, but I use metal lids because... I do everything VERY CONSCIOUSLY, following all the rules of sterilization.
After cooling, remove the jars to a cool place. The mushrooms will be ready in an average of 3-4 weeks.
When you open the jar, you will need to taste the mushrooms and, if they are very salty, soak them for 2-3 hours. Then you can prepare from them the same thing as from any fresh boiled mushrooms, or you can season with butter or sour cream, add onions, herbs and serve as a mushroom salad
