Salad with pickled honey mushrooms - 8 step-by-step recipes

On the eve of the holidays, many housewives are wondering what they can do to surprise and please their loved ones?
They are faced with the important task of decorating the festive table and putting delicious and delicious dishes on it. Of course, no feast is complete without salads. Thus, salads with honey mushrooms and Korean carrots will perfectly cope with the role of desirable and delicious delicacies. And besides, such dishes will decorate even the most ordinary family dinner and quiet romantic evening. Below are 3 recipes for salad with honey mushrooms and Korean carrots. I must say that preparing them is not at all difficult, so even novice cooks can do it without fear.

Delicious salad with pickled honey mushrooms and ham

Salad with pickled honey mushrooms and ham is distinguished by good taste and satiety thanks to the ham and potatoes. The recipe suggests shaping the salad beautifully, and then the dish will be a worthy decoration for your holiday table. Any ham is suitable for salad. It is advisable to boil vegetables in advance and cool.

Cooking time : 3 hours.

Cooking time : 30 minutes.

Portions: 4.

Ingredients:

• Marinated honey mushrooms – 350 g.
• Ham – 200 g.
• Potatoes – 3 pcs.
• Egg – 4 pcs.
• Medium carrots – 2 pcs.
• Purple onion – 1 pc.
• Mayonnaise – 200 g.
• Salt - to taste.
• Greenery - for decoration.

Cooking process:

1. Peel the hard-boiled chicken eggs and chop them on a coarse grater.

2. Peel the boiled potatoes and carrots and also chop them on a coarse grater.

3. Cut the ham into cubes no larger than 0.5 cm with a sharp knife.

4. Then you can form the salad. Cover any deep dishes with a piece of cling film or a plastic bag. Place chopped ham in the first layer, mixing it with mayonnaise in advance.

5. Place an even layer of chopped egg on top of the ham, add a little salt and apply a thin layer of mayonnaise.

6. Then spread the grated carrots in the next layer.

7. Place the last layer of grated potatoes and apply a little mayonnaise on it. Then press the salad with a spoon and put it in the refrigerator for 2-3 hours so that the ingredients are saturated with mayonnaise and the salad “sets.”

8. Carefully turn the cooled salad onto a beautiful plate and remove the film.

9. Then place finely chopped purple onion on top of the salad and place pickled honey mushrooms on it. Decorate the salad beautifully with herbs and serve.

Bon appetit!

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Description

Nameko mushrooms are Chinese and Japanese mushrooms, very similar to our honey mushrooms, growing on stumps and trunks of fallen trees. Namekos are very tiny, their caps are orange or brown, not exceeding 2 cm in diameter, and look like shiny buttons (see photo). They grow in a whole family, and in Japan and China they are considered perhaps the most popular of cultivated mushrooms, and they are grown not only on trees, but also on shavings, and they are almost as common as shiitake mushrooms.

A simple and satisfying salad with honey mushrooms and potatoes

Salad with pickled honey mushrooms and potatoes, despite the simple ingredients, turns out tasty and satisfying. It is well suited for everyday lunch and for a Lenten table. The satiety of the salad is determined by the potatoes, and mushrooms, cucumbers and onions will complement the taste of the dish. We season the salad with vegetable oil, but you can add mustard and freshly ground spices to taste.

Cooking time : 3 hours.

Cooking time : 30 minutes.

Portions: 4.

Ingredients:

• Marinated honey mushrooms – 200 g.
• Potatoes – 400 g.
• Pickled or pickled cucumbers – 200 g.
• Salad onion – 100 g.
• Vegetable oil - to taste.
• Salt - to taste.

Cooking process:

1. First, prepare all the ingredients for the salad according to the recipe.

2. Boil the potatoes in their skins until tender and then cool quickly.

3. Chop canned cucumbers into small pieces of arbitrary shape.

4. Peel the onion and chop a quarter into rings.

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

6. Place all the chopped ingredients in a salad bowl and add pickled honey mushrooms to them. Salt the salad to your liking and add a little vegetable oil. Then carefully mix the salad and take a sample.

7. Salad with pickled honey mushrooms and potatoes is ready. You can serve it to the table.

Bon appetit!

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Beneficial features

Namekos have enormous benefits for the human body; first of all, the beneficial properties of these mushrooms are due to the fact that they contain such a small amount of fat that all culinary recipes where they are used can be safely classified as dietary food.
For vegetarians, these mushrooms can successfully replace beef (in their composition of amino acids and protein), and a significant amount of vitamins B and D is perfect for people who need recovery from viral diseases. The mushrooms contain magnesium and iron salts, which are very useful for people suffering from anemia, in whom the process of hematopoiesis is normalized through the use of nameko. Nameko also helps increase hemoglobin and promotes proper functioning of the thyroid gland. The plant fiber contained in mushrooms is useful for everyone who has problems with the gastrointestinal tract.

Salad with honey mushrooms and canned beans

Every housewife has a jar of pickled honey mushrooms and canned beans in stock and, despite the unusual combination, you can whip up a spicy and tasty salad, adding egg and onion. Both mayonnaise and yogurt are suitable for dressing.

Cooking time : 15 minutes.

Cooking time : 15 minutes.

Portions: 4.

Ingredients:

• Marinated honey mushrooms – 250 g.
• Canned beans – 250 g.
• Egg – 3 pcs.
• Green onion (feather) – 5 pcs.
• Mayonnaise – 3 tbsp. l.
• Salt - to taste.

Cooking process:

1. Hard-boil three chicken eggs in advance and cool them. Then peel them and cut them into small cubes.

2. Wash the green onion feathers, dry with a napkin and finely chop. You can add a little salt and mash them with a spoon.

3. Place the chopped eggs and onions into a deep salad bowl. Open the cans of canned honey mushrooms and beans, drain all the liquid and transfer these products to a salad bowl. If honey mushrooms are marinated with spices, remove them.

4. Then salt the salad to your taste and add three tablespoons of mayonnaise or (optional) natural yogurt.

5. Gently mix the salad with a spoon and, for a beautiful presentation, place it on lettuce leaves.

Bon appetit!

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Tips for cooking in Korean

• Small mushrooms are best for this dish. Large champignons, which will need to be cut into slices, do not look so impressive when served.
• It is recommended to take fresh or shock-frozen mushrooms. Try to purchase champignons from trusted manufacturers. The use of old, limp or frozen mushrooms is not allowed.
• Not only champignons can be suitable for salad. Oyster mushrooms or home-picked forest aromatic mushrooms (chanterelles, honey mushrooms, porcini or boletus) are excellent for pickling in Korean. The only drawback of forest species is that they should be boiled for about two hours before adding to the salad. And if fresh champignons are used, then the salad preparation time is only 30 minutes.

Any mushrooms are suitable for this recipe, but it is better to use champignons.

Salad with pickled honey mushrooms and Korean carrots

Korean carrots give the salad with pickled honey mushrooms a special taste and spiciness, which you will see when you prepare this dish. Fans of spicy taste add garlic and red pepper to the salad. This recipe invites you to prepare a less spicy salad and complement it with boiled chicken and fresh cucumber. Korean-style carrots are prepared yourself or you can use ready-made ones.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 minutes.

Portions: 4.

Ingredients:

• Marinated honey mushrooms – 350 g.
• Korean carrots – 200 g.
• Boiled chicken – 400 g.
• Fresh cucumber – 3 pcs.
• Mayonnaise - to taste.

Cooking process:

1. Boil the chicken breast in advance in salted water and cool. Then we separate it with our hands into individual small fibers. Place the meat in a salad bowl and evenly spread a layer of mayonnaise on it.

2. We wash the pickled mushrooms under running water and place them on top of the chicken. We also apply a thin layer of mayonnaise on them.

3. Wash the fresh cucumbers, chop them into thin strips and place them on top of the honey mushrooms. We also grease them a little with mayonnaise.

4. Place Korean carrots on top of the cucumbers without mayonnaise. Use a spoon to compact the salad a little and then put it in the refrigerator to steep for 1 hour. After this time, serve a delicious salad with pickled honey mushrooms and Korean carrots.

Bon appetit!

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Storage rules

Korean honey mushrooms, canned for the winter, should be stored in a cool place without direct sunlight and away from heating elements. An underground floor or a heated veranda are ideal.

You can store hermetically sealed canned food at room temperature, but then the period is reduced:

• shelf life at 8-15o – 6 months;
• at 15-20o – 3 months.

Store open honey mushrooms only in the refrigerator, under a clean nylon lid, for no more than 15 days.

Quick salad with honey mushrooms and pickled cucumbers

A salad with honey mushrooms and pickled cucumbers will be a simple and quick appetizer for any feast, especially when you have limited time to prepare complex salads. The ingredients are ready and you just need to carefully chop them and season with oil. In addition to the main ingredients (honey mushrooms and cucumbers), in this recipe we will add ham, cheese and green onions to the salad. Try cooking.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Portions: 4.

Ingredients:

• Pickled honey mushrooms – 1 jar.
• Pickled cucumbers – 4 pcs.
• Ham – 250 g.
• Green onion – 1 bunch.
• Hard cheese – 150 g.
• Olive oil - to taste.

Cooking process:

1. Open the jar of pickled honey mushrooms and drain the marinade through a colander. Then transfer them to a salad bowl.

2. Cut the pickled cucumbers into thin strips with a sharp knife and add them to the honey mushrooms.

3. Cut any ham into thin strips and place in a salad bowl on top of the cucumbers.

4. Rinse the green onion feathers under running water, dry with a napkin, finely chop and also transfer to a salad bowl.

5. Then carefully mix these ingredients with a spoon.

6. Grind the hard cheese on a coarse grater and sprinkle it over the salad.

7. Then season the salad with olive oil, stir a little again, take a sample, adjust to your taste and you can serve.

Bon appetit!

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Helpful Color Tips:

• Bell peppers will help add color and add a unique taste to the salad. You can take several peppers of different colors. The total mass of pepper in the salad is 200-250 g.
• Add three cloves of garlic and herbs. For those who like it “hotter”, you can take the whole head.
• I advise you to add one carrot and hot chili pepper.
• Sesame of any color will change the taste of mushrooms for the better.

Salad with pickled honey mushrooms and smoked chicken

A salad based on pickled honey mushrooms and smoked chicken has an unusual, expressive taste, and is prepared for the holiday table as a good alternative to the traditional Olivier salad. This salad is formed in layers and using a cooking ring so that the layers are laid evenly and compactly.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 minutes.

Portions: 6.

Ingredients:

• Marinated honey mushrooms – 400 g.
• Potatoes – 2 pcs.
• Smoked chicken breast – 300 g.
• Green onion – 1 bunch.
• Egg – 4 pcs.
• Dill – 4 sprigs.
• Parsley – 2 sprigs.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Boil potatoes and eggs for salad in advance and cool. Then peel it and chop it on a coarse grater. Place a ring on a flat plate and place grated potatoes in the first layer. Sprinkle it with salt, black pepper and apply a thin mesh of mayonnaise.

2. Place finely chopped green onions in the 2nd layer and also cover it with a mesh of mayonnaise.

3. Using a sharp knife, cut the smoked chicken into small cubes without removing the skin. Then place the meat on top of the onion in a 3rd layer and cover it with a mayonnaise mesh.

4. Place chopped chicken eggs in a ring in the 4th layer. Spread them evenly with mayonnaise.

5. Sprinkle the salad with finely chopped dill and parsley on top.

6. Place pickled honey mushrooms on top of the layer of greens. Use a spoon to compact the salad a little and you can carefully remove the ring.

7. Then put the salad in the refrigerator for at least 2 hours so that all layers are saturated with mayonnaise. After this time, you can serve the salad with pickled honey mushrooms and smoked chicken.

Bon appetit and happy cooking!

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Harm of nameko mushrooms and contraindications

Nameko mushrooms can cause harm to those who suffer from individual intolerance to mushrooms, and given that in our country they are exotic, they should be consumed with great caution. The use of hinto is contraindicated for young children, since their digestive tract has difficulty digesting such food.

Similar food products

• Birch chaga mushroom
• Hedgehog mushroom
• Frozen mushrooms
• Marinated white mushrooms

The nutritional value

Vitamins