Salad with fried champignons - 9 simplest and most delicious recipes

Home Salads with mushrooms

Salad with fried champignons is perhaps the most popular salad on any table. There are a lot of varieties of this salad and you can get acquainted with them in this article.

These tasty mushrooms are also very healthy. They contain phosphorus, folic acid, iron, vitamins B and C, and magnesium. Eating such mushrooms significantly improves memory properties and slows down the development of diseases such as atherosclerosis.

Salad with champignons is always tasty, juicy, and most importantly nutritious. Preparing such a salad is possible both for a holiday and for a weekday table. Having prepared such a salad, your guests will always be satisfied and will definitely try it.

Culinary experts and professional chefs advise using fresh champignons. Frozen, filled with excess moisture. Also, fresh mushrooms taste much better.

How to prepare a salad with fried champignons - 15 varieties

1. Chicken and fried champignon salad
2. Layered salad with fried champignons, cheese and carrots
3. Fried champignon salad “Delicious”
4. Salad of champignons, fresh tomatoes and chicken
5. Vegetable salad with fried champignons and chicken
6. Salad with fried champignons, potatoes, beans and pickled cucumber
7. Salad of fried champignons, zucchini and eggplants
8. Salad with fried champignons and heart
9. Salad "Cercaillie's Nest"
10. Royal mushroom and chicken salad
11. Sunflower salad
12. Salad with green beans and fried champignons
13. Delicious salad “Zodiac”
14. Mushroom salad with spinach and croutons
15. Vegan salad with fried champignons and lentils

A little history

Champignons first appeared on the tables of French monarchs. They were considered an exquisite and expensive product, which was grown in the basements of castles especially for the families of monarchs. For this reason, champignons can truly be considered a “royal product”. Later they began to be cultivated on a large scale and they appeared on the tables of ordinary people. Nowadays, champignons are a fairly common product. They have a lot of useful substances. This type of mushroom can be eaten either raw or cooked. Today, fried champignon dishes are gaining immense popularity. Before we start preparing salads from fried champignons, we will describe recipes for a couple of champignon salads, using them fresh and pickled.

Chicken and fried champignon salad

Many people like a tasty, nutritious, but at the same time very tender salad of chicken and fried mushrooms for the ease of its preparation. This salad is perfect as an appetizer for your holiday table. The exquisite and soft taste of the salad will not leave anyone indifferent!

Ingredients:

• 2 chicken eggs
• 1 large onion, maybe 2 medium ones
• 0.5 kg fresh champignons
• 2 fresh cucumbers
• 1 can canned corn
• 1 chicken thigh
• your favorite mayonnaise, as well as salt, pepper and vegetable oil to taste

Preparation:

1. Wash the mushrooms and cut into thin slices.
2. Cut the onion into thin half rings.
3. Pour a little vegetable oil into a frying pan, add mushrooms, fry and add salt. Don't add the onion yet. Place the fried mushrooms on a plate.
4. Pour vegetable oil into a frying pan, add onions. Fry the onion until golden brown, then place it in a plate with the already fried champignons.
5. Cut the fresh cucumber lengthwise into thin slices and then crosswise. You should now have stripes. Place the cucumber in a deep bowl.
6. Cut the boiled eggs in the same way as the cucumber (in strips). Add to cucumbers.
7. Boil the chicken thigh. Peel the skin, separate the pulp and seeds. Cut the chicken finely into strips. Place in a bowl with cucumbers and eggs.
8. Squeeze out excess water from the corn and place in a bowl with the already prepared ingredients.
9. Place mushrooms and fried onions on top. Add mayonnaise, pepper to taste, mix well.

The salad can be sprinkled with finely chopped fresh herbs. Greens will add a pleasant aroma to it.

Salad in orange with chicken and mushrooms

Looking for a truly festive salad recipe?
This salad can truly surprise anyone, because it is served directly in orange halves. The fresh citrus aroma will not leave anyone indifferent, and chicken meat, combined with champignons, will quickly satisfy your hunger. It is better to choose oranges that are large enough, without spots or dents on the peel, and of approximately the same size. As for mushrooms, champignons are suitable both fresh and pickled. When serving, garnish with fresh herbs. Cooking time: 35 minutes. Number of servings: 2-3.

Ingredients:

• Chilled chicken fillet - 150 g.
• Fresh champignons—3-4 pcs.
• One onion.
• A pair of chicken eggs.
• One large orange.
• Sunflower oil - 1 tbsp. l.
• Mayonnaise - 1.5 tbsp. l.
• Salt, pepper and spices - to taste.
• A bunch of greenery for decoration.

Preparation:

1. The citrus fruits should be prepared first. Wash the oranges and cut them with a zigzag using a thin knife. In order to simplify this procedure, you first need to make marks with a pen.

2. Peel and finely chop the onion, wash the champignons and finely chop. Vegetables should be fried in sunflower oil for 5-7 minutes until the onion becomes transparent.

3. It is better to boil chicken meat in advance, adding spices and bay leaves. Experienced housewives use fillet in salads and leave the broth for making soups. The meat should be finely chopped and allowed to cool.

4. Cool the hard-boiled eggs and chop them into small cubes. In a deep bowl, combine eggs, chicken fillet and fried mushrooms.

5. Add finely chopped orange pulp here. It needs to be cleaned of film and seeds. Add a little salt, freshly ground pepper in a mortar and pour over mayonnaise.

6. Place the finished salad in portions in orange molds, garnish with herbs and serve.

Layered salad with fried champignons, cheese and carrots

This is a very simple, tasty and quick to prepare salad. Of course, those who don't really like raw carrots won't really appreciate its taste. Everyone else would rather take a pen and paper and copy out the recipe.

Ingredients:

• 1 onion
• 200 grams of hard cheese (preferably “Russian”)
• 4 boiled eggs
• 1 fresh carrot
• 200 grams of fresh champignons
• 150 grams of your favorite mayonnaise
• salt, sugar, pepper to taste, and vinegar

Preparation:

The salad is laid out in layers.

1. The first layer is fresh carrots. It must be grated on a coarse grater, pepper and salt and spread evenly on a large, flat dish. Coat carrots with mayonnaise.
2. The second layer is the onion. It needs to be cut into half rings, doused with vinegar, sprinkled with sugar and salt. Mash with your hands, then place on the carrots.
3. The third layer is fried mushrooms. They need to be washed, fried with salt and pepper in vegetable oil. Place on carrots and onions. Grease the layer with mayonnaise.
4. The fourth layer is boiled eggs, cut into small cubes. The eggs laid out in the fourth layer should also be greased with mayonnaise, pepper and salt.
5. The fifth layer is cheese grated on a coarse grater. They need to sprinkle the salad.

Cherry tomatoes will be an excellent decoration for a salad. They can be cut in half and placed on top.

With crab sticks

Fried champignons feel harmonious next to crab sticks, giving the salad an interesting and unusual taste.

Grocery list:

• onions - 2 pcs.;
• vegetable oil;
• mushrooms - 400 g;
• sweet carrots - 2 pcs.;
• crab sticks - 300 g;
• thick sour cream - 150 g;
• spices, dill.

Preparation procedure:

1. In the presented dish we use pre-boiled carrots. However, there is another way of technological processing of root vegetables. To do this, rinse it thoroughly, place it in a loosely tied food bag, and put it in the microwave for 7 minutes. Turn it on at medium power. Finely chop the finished carrots.
2. Well, for now let's move on to the rest of the ingredients. We remove the peel from the onion, chop it into half rings, fry in oil until transparent, and leave it in the bowl for a while.
3. We clean the champignons, cut them into slices, and put them in a container in place of the vegetables. Cook the mushrooms over high heat until crispy and leave to cool on the plate.
4. Now it's the turn of the crab sticks. Remove from the package, pat dry, chop into pieces and place in a frying pan. Cook for 3 minutes over low heat, turning continuously, until the product becomes soft like noodles.
5. We collect all the components of the dish in a serving vase. Add chopped dill, salt, season with homemade sour cream, mix gently.

The prepared appetizer is a fairly satisfying dish, and therefore self-sufficient for inclusion in the category of main courses. However, salad with crab sticks is also an excellent side dish for rice or potatoes.

Fried champignon salad “Delicious”

This salad is vegetarian. It is perfect for both a holiday and a simple weekday. The salad is light, but at the same time nutritious. Those who watch their figure will certainly appreciate it.

Ingredients:

• 1 potato
• 1 can of canned green peas
• 10-12 chicken eggs
• 400 grams of fresh champignons
• 200 grams of hard cheese
• 2 fresh cucumbers
• jar of olives
• 350 grams of mayonnaise
• fresh herbs, salt

Preparation:

1. Boil potatoes and eggs.
2. Cut the potatoes into cubes.
3. Wash the mushrooms and cut into slices.
4. Fry the mushrooms in vegetable oil.
5. Cut the fresh cucumber into cubes and add to the potatoes.
6. Cut the cheese into cubes, add peas and place in a salad bowl.
7. Add the cooled champignons to the prepared ingredients.
8. Add mayonnaise, salt and pepper to taste. Mix everything.
9. Decorate the salad with olives.

As greens, you can use lettuce leaves, which can be placed in a salad bowl, and the finished salad can be placed on top of the leaves.

Salad "Snowman"

You always want to decorate the festive table, and especially if we talk about the New Year's table, in a special way and prepare the most delicious dishes.
The Snowball salad fully meets these requirements. The appearance of the dish is very different from ordinary salads - now you will have a cute face of a fairy-tale character on the table. Of course, you will have to try - for decoration you will need olives, carrots and... seaweed. Both adults and, importantly, children want to try this salad. Try it and see for yourself - underneath the external beauty lies a unique and delicate salad. Cooking time: 1 hour 35 minutes. Number of servings: 6.

Ingredients:

For the salad:

• Chicken tenderloin – 250 g.
• Champignons – 200 g.
• A small onion.
• Three medium chicken eggs.
• One fresh cucumber.
• Mayonnaise – 250 g.
• Russian cheese – 100 g.
• Walnut kernel – 50 g.
• Sunflower oil – 1 tbsp. l.
• Salt and pepper - to taste.
• Dry bay leaf – 2 pcs.
• Black peppercorns – 3-5 pcs.

For decoration:

• Seaweed sheet – 1 pc.
• Small carrots.
• Two olives.

Preparation:

1. Peel and wash the mushrooms, cut into small cubes. Peel the onions and chop them as finely as possible. Fry vegetables with added oil until soft.

2. To make the appearance of the salad more expressive, use a serving ring or part of a baking dish. The first layer is to lay out pre-fried mushrooms and onions and cover with a small amount of mayonnaise.

3. The chicken fillet must be boiled with the addition of a couple of bay leaves and black peppercorns. The cooking time is at least half an hour, so if possible, it is better to do this procedure in advance. Finely chop the boiled meat and place it in a layer in a mold, cover with mayonnaise.

4. Pre-boiled chicken eggs need to be peeled and cut into small cubes. Place on the previous layer and spread with mayonnaise.

5. The fourth layer should be a cucumber. To do this, it must be peeled and cut into small cubes. Then repeat the procedure with mayonnaise.

6. Peel the walnuts. This must be done very carefully; it is unpleasant to find a piece of shell in the finished salad. Grind and add a layer to the ring, grease with mayonnaise.

7. The last layer is finely grated hard cheese on a hand grater. You can take the usual varieties - Gouda or Russian. If you want to add some spice, then you should opt for Maasdam. Now all that remains is to decorate the appearance and you can serve it to the table.

Salad of champignons, fresh tomatoes and chicken

An exquisite and tasty salad that has long won the hearts of connoisseurs of culinary art. Preparing the salad will only take about an hour.

Ingredients:

• 1 chicken breast
• 15 fresh champignons
• 3-4 fresh tomatoes
• 200 grams of Chinese cabbage
• 50 grams of hard cheese (if possible, Parmesan is perfect)
• 50 grams shelled walnuts
• 1 tablespoon lemon juice
• 1-2 teaspoons mustard seeds
• 4 tablespoons mayonnaise
• pepper, salt to taste

Preparation:

1. Wash and peel the mushrooms. Cut into 4-5 pieces into slices.
2. Over medium heat, fry the champignons for 5 minutes until golden brown.
3. Wash the Chinese cabbage and chop finely.
4. Wash the tomatoes, cut out the root and cut into small slices.
5. Boil the breast. Cut the cooled breast into a shape convenient for you.
6. Grate the cheese on a coarse grater.
7. In a separate bowl, make salad sauce: mix mustard, mayonnaise, lemon juice, chopped walnuts. Season the salad with the resulting sauce.

To make the chicken aromatic, you can add spices and roots to the pan with the broth during cooking.

Salad “Fed husband” with pineapple

This salad is perfect for any special occasion, be it an anniversary or New Year.
After all, it is pineapple that gives the dish its zest and sweet aftertaste. The salad is prepared in layers, so it is better to use a serving ring to emphasize the structure of the dish. The peculiarity of the recipe is that not the usual mayonnaise is used as a dressing, but a specially prepared cheese and egg sauce. You can take any meat, not necessarily chicken, but whatever you like best. Cooking time: 40 minutes. Number of servings: 2.

Ingredients:

• Chicken fillet (or any meat tenderloin) – 80 g.
• Fresh champignons – 100 g.
• Two chicken eggs.
• Half a clove of garlic.
• Onion - 1/3 part.
• Russian cheese – 30 g.
• Mayonnaise – 1.5-2 tbsp. l.
• Sunflower oil - for frying.
• Canned pineapples – 1 tbsp. l.
• Salt and pepper - to taste.

Preparation:

1. Wash the chicken fillet and soak in salted water for 10-15 minutes. This little trick will prevent the meat from drying out when frying. Cut the pulp into small pieces and fry in sunflower oil; it is better to choose one that is flavourless.

2. Wash the champignons and place in a colander, allowing the water to drain. If you happen to have mushrooms from the forest, say porcini or chanterelles, then they should be left in water for 10 minutes. This is done to make them easier to clean. Cut into small cubes. You can use slices, but in this case the mushrooms will look rough compared to the other ingredients. Chop the onion. Fry vegetables in a frying pan until cooked.

3. In a separate bowl, mix grated chicken eggs, Russian cheese, pressed garlic and a small amount of mayonnaise. You can use any sauce with fat content; this will have a slight effect on the final taste of the dish.

4. Place the first layer in the pan - this will be half of the cheese and egg sauce. Place finely chopped pineapples on top. You must first drain the syrup from them, otherwise the finished salad will lose its shape.

5. The third layer of salad is fried mushrooms. When assembling the salad in a ring, compact the layers until they are dense. This is necessary so that after removing the form, the salad does not spread over the plate and lose its appearance. Place the second half of the cheese sauce on the mushroom layer.

6. Season the fried meat with mayonnaise and place on top of the cheese layer. Now you can carefully remove the ring and garnish with basil or cilantro before serving.

Vegetable salad with fried champignons and chicken

If you have never prepared such a salad before, we highly recommend it! The snack turns out very tasty, nutritious and beautiful.

Ingredients:

• 300 grams of champignons
• 100 grams of green salad
• 150 grams chicken fillet
• 100 grams of fresh sweet pepper
• 0.5 bunch of dill
• 0.5 bunch of parsley
• 70 grams of salad red onion
• 5 tablespoons vegetable oil (3 tablespoons for sauce, 2 for frying mushrooms)
• 2 tablespoons soy sauce (liquid)
• 1 teaspoon honey
• 1 tablespoon lemon zest and 1 tbsp. spoon of lemon juice
• pepper, salt to taste

Preparation:

1. Cut the champignons into slices about 5 mm wide.
2. Pour 3 tablespoons into the pan. spoons of oil and fry the mushrooms until golden brown.
3. Wash the sweet pepper, peel the seeds, and cut into thin rings.
4. Cut the onion very thinly into rings.
5. Tear the boiled chicken fillet into small fibers.
6. Wash the lettuce leaves, dry them, and tear them into medium pieces with your hands.
7. Chop the herbs: parsley and dill.
8. Grate the lemon zest on a fine grater.
9. Make salad sauce: mix soy sauce, vegetable oil, honey, lemon juice, lemon zest, salt, pepper.
10. Place lettuce leaves on a plate. Place the chicken, onion rings and peppers on top, not in layers, but mixed together. Pour over the resulting sauce. Sprinkle with herbs.

Unusual salad with prunes

A very elegant and tasty dish for any menu.

Ingredients:

• Mayonnaise - 100 g
• Prunes – 50 g
• Pepper
• Champignons – 400 g
• Natural yogurt – 100 g
• Onion - 1 pc.
• Cucumbers - 2 pcs.
• Salt
• Eggs - 2 pcs.
• Chicken legs - 400 g
• Garlic - 2 cloves

Preparation:

Chop the mushrooms and onions very finely.

Saute the ingredients in oil and bring to taste.

Boil the hams, remove the bones and skin, and then chop them.

Grate the boiled eggs.

Grate the cucumbers.

Chop the prunes into small pieces.

If the dried fruit is very dry, you should steam it with water.

Mix mayonnaise with garlic.

Form the salad in a cooking ring in layers: chicken, mayonnaise dressing, prunes, mayonnaise, mushrooms, mayonnaise dressing, eggs, mayonnaise, cucumbers.

Let the finished salad brew thoroughly.

Salad with fried champignons, potatoes, beans and pickled cucumber

Juicy, appetizing and truly satisfying salad. Great not only as a snack, but also as a main dish.

Ingredients:

• 4-5 medium potatoes
• half a glass of dry beans
• 3 pickled cucumbers
• 150 grams of champignons
• 2 onions
• a bunch of fresh herbs of your choice
• 3-4 table. spoons of vegetable oil
• 1.5 table. spoons of vinegar
• 2 pinches of sugar
• salt, ground pepper to taste

Preparation:

1. One night before preparing the salad, prepare the beans. pour cold water over it to swell. Then, in the morning, boil the beans for an hour. The beans should be soft. The beans can be salted.
2. Finely chop the onion or cut it into half rings
3. Make a marinade for onions: add sugar and chopped onions to vinegar. Stir the resulting marinade several times. Marinate for about 15 minutes.
4. Cut pickled cucumbers into segments or large cubes.
5. Cut the champignons into slices up to 2 cm wide, or you can cut them into slices.
6. Cut fresh potatoes into several pieces and boil in salted water. Cool and cut into cubes.
7. Mix beans, potatoes and cucumbers in a salad bowl. Add onion along with the marinade to these ingredients.
8. Add oil to the salad, mix and leave to infuse.
9. Over medium heat, fry mushrooms in vegetable oil. At your discretion, the mushrooms can be browned or light.
10. Add the cooled mushrooms to the salad.
11. Finely chop the greens and add to the salad along with pepper and salt.
12. Mix everything well.

Rye or gray bread is perfect for this salad.

Chicago salad with chicken

The city of the same name is famous not only for gang wars, but also for the largest street food festival, which attracts people from all over the world.
It’s quite possible that this mushroom salad originates from there, it’s not for nothing that it was called that. As for mushrooms specifically, they can be anything: champignons, porcini or even oyster mushrooms. But you shouldn’t experiment with cheese: we take only good quality hard cheese. The salad is prepared in a metal serving ring, which makes it very interesting when served. Cooking time: 45 minutes. Number of servings: 2.

Ingredients:

• Boiled chicken fillet – 150 g.
• Fresh champignons – 3 pcs.
• One egg.
• One fresh tomato.
• Hard cheese – 70 g.
• Sunflower oil – 30 ml.
• Mayonnaise – 1.5 tbsp. l.
• Salt - to taste.
• Greens - one bunch.

Preparation:

1. Peel the mushrooms, cut into slices or simply chop and fry in a spoon of vegetable oil until soft.

2. Wash the tomatoes and chop them into cubes. It is better to take strong fruits that are not too watery. Place cellophane film in a serving ring and place chopped tomatoes in the first layer.

3. The second layer is fried mushrooms. Please note that it is not necessary to lubricate this layer with mayonnaise; mushroom oil will be enough.

4. The next layer is a boiled egg. In order for the egg to boil to the desired state, it must be boiled for at least 10 minutes.

5. The cheese should be cut into strips and placed in the next layer on the mushrooms. Some housewives recommend grating using a hand grater, but this is, of course, a matter of taste.

6. Pre-boil the chicken breast for 30-35 minutes and allow to cool. Then crumble and add to the ring as a fifth layer. Sprinkle everything generously with mayonnaise. The percentage of fat content does not matter, but the higher it is, the tastier the salad turns out.

7. Before serving, remove the pan and remove the plastic. Decorate with greens. It is more convenient and effective to prepare this salad in portions, according to the number of guests.

Salad of fried champignons, zucchini and eggplants

This is a truly hearty snack that will delight you with its delicate aromatic taste. This dish is suitable for those who adhere to a vegetarian diet. This recipe can also be used for everyday cooking, since the ingredients in its composition are easily accessible and inexpensive.

Ingredients:

• 1 eggplant
• 300 grams of champignons
• 2 sweet peppers
• 2 zucchini
• spices to taste
• greens of your choice

Preparation:

1. Eggplants and zucchini need to be washed and cut into small cubes.
2. Pour a small amount of vegetable oil into the frying pan. And fry the zucchini and eggplants. Salt and pepper them to taste.
3. Add mushrooms to the resulting mixture, which must first be washed, peeled and cut into slices.
4. Fry this mixture until the mushrooms are completely cooked.
5. Wash the greens and chop finely.
6. Add greens to the cooled mixture of vegetables and mushrooms, add salt and pepper if necessary.

A simple salad is ready!

Chicken Ryaba

The fresh cucumber included in the composition adds an extraordinary touch of freshness. The remaining components are simple and accessible. You can use both boiled and smoked chicken in this dish. With smoked you get a completely new, unusual taste.

Ingredients:

• 300 g smoked chicken breast;
• 400 g champignons;
• 5 eggs;
• 2 fresh cucumbers;
• 1 onion;
• a bunch of fresh dill;
• mayonnaise.

How to prepare:

Chop the onion and champignons. First fry the onion half rings, then add the mushrooms to it. Salt and pepper. Once ready, set aside to cool.

Cut the chicken breast into cubes. Grate the eggs onto a fine grater. Finely chop the dill and mix with egg crumbs. Salt and pepper. Add a tablespoon of mayonnaise and mix. Cut fresh cucumbers into strips.

We begin to form the dish. Place the removable pan on a flat plate. Lay out pieces of chicken meat. Level the layer and compact it. Apply 1/3 of the egg mixture with mayonnaise to the meat. Spread it over the surface with a spoon.

Add cucumbers and level the layer. Spread the egg mixture on top. Now add the fried mushrooms. Cover them with the egg mixture.

We send it along with the form to a cool place to let the dish steep. Afterwards we decorate the top layer and remove the mold.

Salad with fried champignons and heart

This is a tasty and nutritious snack for the table. It does not contain a large number of ingredients, but the only drawback in this salad is its preparation time. The hearts take a long time to cook, but the result is excellent!

Ingredients:

• 500 grams of heart (beef or pork will do, depending on your taste)
• 200 grams of fresh champignons
• 1 onion
• 100 ml spring water
• 30 ml 9% vinegar
• 200 grams of mayonnaise
• 3 table. spoons of vegetable oil
• 0.5 bunch of parsley
• fine sea salt
• spices
• 1 teaspoon sugar

Preparation:

1. Rinse the heart with water. Then cook the heart for 1.5 hours.
2. After this, the heart must be cooled and cut into cubes.
3. Peel the onion and cut into half rings.
4. Now the onions need to be pickled. To do this, pour vinegar and water into a container. Add salt, pepper, sugar to them and put onions in it. Leave the marinade for 40 minutes.
5. Wash the mushrooms in thin slices. Fry in vegetable oil until golden brown.
6. Take a deep bowl. put in it the chopped heart, pre-squeezed pickled onions and fried mushrooms. Add chopped greens to the mixture.
7. Mix the salad and place on serving plates.

The best way to cook the heart is to first wash it, boil for 15 minutes, and then drain the water. Thus, all harmful salts and substances will be boiled out of the heart. After this, drain the dirty water, add new water and cook as required.

Salad “Champignons in Korean”

This piquant and moderately spicy salad will always delight lovers of oriental cuisine.
Despite the fact that the list of products is quite simple, even an inexperienced housewife can handle the preparation. The hardest part is waiting for the marinating to finish. The subtle spicy aroma that spreads from the half-finished salad will make you nervous - after all, you want to taste it now, and not later. Cooking time: 45 minutes. Number of servings: 4.

Ingredients:

• Champignons – 250 g.
• Medium carrot.
• One bell pepper.
• One onion.
• Two or three cloves of garlic.
• Table vinegar - 1 tbsp. l.
• Vegetable oil – 3 tbsp. l.
• Sugar and salt to taste.
• Greens - a bunch.

Preparation:

1. Wash the champignons and cut into thin slices. The thinner the mushrooms are sliced, the faster they marinate and absorb the spices. After the champignons are cut, they should be lowered into boiling water and cooked for 8-12 minutes.

2. Peel the onions and cut them as you like - into half rings or small cubes. Wash the carrots and chop them using a Korean salad grater. Fry vegetables in vegetable oil.

3. Remove seeds from bell peppers and cut into cubes. It is better to choose peppers of contrasting colors - red or yellow - so your finished dish will be more interesting when served. Mix the prepared vegetables in a deep bowl.

4. Salt, add black or red pepper if necessary. Pour in vegetable oil and acetic acid and mix well.

5. Peel the garlic and cut into small cubes. If you have a press, you can pass the cloves through it. Add to salad and let marinate for at least 5 hours. It is better that the salad is in the refrigerator at this time. Serve garnished with greens.

Salad "Cercaillie's Nest"

This is an unusually beautiful salad. This dish looks very impressive on the table. Also, the appetizer is not only beautiful, but also filling.

Ingredients:

• 3 potatoes
• 200 grams of fresh champignons
• 150 grams of premium ham
• 3 eggs
• 1 processed cheese
• 200 grams chicken fillet
• 3 cloves garlic
• bunch of dill
• 150 grams of mayonnaise
• salt and pepper to taste
• vegetable oil
• lettuce leaves

Preparation:

1. Grate raw potatoes on a medium grater. Fry it into small flat cakes up to 5-7 cm in size.
2. Champignons in slices, salt, pepper and fry in vegetable oil.
3. Boil the chicken fillet and cut into strips.
4. Cut the ham into strips.
5. Boil the eggs, then separate the whites from the yolks.
6. Cut the whites into small cubes.
7. Grind the yolks with a fork in a separate bowl.
8. Cool the processed cheese well, grate it on a fine grater and add to the yolks.
9. Add chopped garlic and herbs to the cheese and egg whites. Add mayonnaise there and mix thoroughly.
10. In another bowl, mix mushrooms, chicken, egg whites and ham. Add mayonnaise and mix.
11. Place lettuce leaves on a flat dish.
12. Place the salad on the leaves in the form of a nest.
13. Place fried potato cakes on the sides in the form of sides.
14. Using your hands, form small balls from the cheese and egg mixture and place on top of the salad.

Salad "Golden Fleece"

Remember the myths of Ancient Greece and the story about Hermes and the golden skin of a ram?
It’s not for nothing that this salad is named after the Golden Fleece. Like a magic wand, he is able to surprise unexpected guests, or turn a home dinner with the family into a festive one. The salad is very filling due to the chicken meat, and you can take either smoked or boiled breast. In the second case, the salad will be low-calorie, but no less tasty. It is important to let the salad soak and brew before serving; to do this, keep it in the refrigerator for at least an hour. Cooking time 40 minutes. Number of servings: 2.

Ingredients:

• One small chicken breast – 250 g.
• A pair of chicken eggs.
• Medium sized carrots.
• Onion.
• Half boiled potatoes.
• Champignons - one small mushroom.
• Mayonnaise – 1 tbsp. l.
• Vegetable oil – 40 ml.
• Salt and pepper - to taste.

Preparation:

1. The potatoes should be boiled, allowed to cool and peeled. Grate using a hand grater and place on a plate. Top with a small amount of mayonnaise.

2. Peel the onion, finely chop it and place it in a frying pan with a small amount of vegetable oil. Peel the carrots, grate them using a hand grater and add them to the onions. Fry until soft and the onion should have a slightly translucent appearance.

3. Spread the fried onion-carrot mixture in an even layer on top of the potatoes. Spread mayonnaise on top.

4. It is better to boil the chicken breast first - this will reduce the cooking time. Chicken meat should be finely chopped and added as the next layer to the bowl with the salad.

5. Pour finely grated chicken eggs on top in the next layer - they must be boiled in advance until hard-boiled. Apply mayonnaise and level it so that it completely covers the entire layer.

6. Mushrooms should be cut into large pieces and fried - if possible, choose butter. Decorate the salad with prepared mushrooms, add greens and serve.

Royal mushroom and chicken salad

This is a layered, incredibly tasty and nutritious salad. Makes a great hearty appetizer for any occasion. The salad turns out truly royal.

Ingredients:

• 1 onion bulb
• 150 grams chicken fillet
• 100 grams of fresh champignons
• 2 fresh tomatoes
• 3 tables. spoons of shelled walnuts
• 2 chicken eggs
• 50 grams of hard cheese
• 2 sprigs of greens to taste
• 50 grams of mayonnaise
• spices and salt to taste
• 2 table. spoons of vegetable oil

Preparation:

1. Peel the onion and chop finely.
2. Wash the champignons, peel and finely cut into cubes.
3. Heat a frying pan with vegetable oil and pour onions and mushrooms into it. Fry for 10 minutes over low heat, add a little salt.
4. Boil chicken fillet in salted water, cool and chop finely.
5. Wash the tomato, cut into small cubes.
6. Grate the cheese onto a fine grater.
7. Peel the walnuts and crush them in a mortar.
8. Boil the eggs, cool and grate together with the yolks on a coarse grater.
9. Place the bottom layer of eggs in a deep salad bowl and brush them with mayonnaise. You can use sour cream.
10. Meat is placed on top.
11. Fried mushrooms on top.
12. Place tomatoes on top of mushrooms.
13. Lubricate with a small amount of mayonnaise.
14. Place cheese on tomatoes. There is no need to compact it, let the cheese look voluminous.
15. Sprinkle nut crumbs on top of the cheese.

To prevent the salad from being too greasy, you can use sour cream instead of mayonnaise. Before serving the salad, you need to let it sit for at least 1 hour.

Useful tips and tricks

When preparing mushrooms, you should follow some general rules:

• It is not recommended to soak mushrooms in water for a long time, since due to their porous structure they absorb moisture and then are not fried, but boiled.
• To prevent the mushrooms from darkening, you can add citric acid (at the tip of a knife) and a pinch of salt to the washing water.
• When preparing a large portion of mushrooms, it is better to fry them in parts, in small batches - then they will brown well and retain their shape.

Champignons are a good substitute for wild mushrooms, especially in a lean year, and also when the mushroom season has already ended or has not yet begun.

Mushrooms contain a lot of protein and a minimal amount of calories, so they can successfully replace meat for vegetarians or those who fast.

The calorie content of fried champignons is shown in the table:

Salads with pickled or fried champignons are allowed to be eaten by people who do not eat meat products. They are always available for sale, and recently everyone can purchase a kit for growing champignons “on the windowsill.” The only thing that can cause harm is the abuse of mushrooms, as well as any product.

Sunflower salad

A very beautiful and unusual salad. There are a lot of ingredients in it, and the taste of the salad turns out incredibly pleasant and tender. Your guests will be surprised at how unusual this salad looks.

Ingredients:

• 200 grams of fresh champignons
• 200 grams chicken fillet
• 3 chicken eggs
• 100 grams of your favorite mayonnaise
• potato chips (preferably Pringles, as the chips must be whole)
• jar of canned olives without pits

Preparation:

1. Boil the chicken breast and cut into medium-sized cubes.
2. Place the first layer on a flat dish.
3. Lubricate with mayonnaise.
4. Wash and peel the mushrooms and cut them into small cubes.
5. Fry the mushrooms in vegetable oil until golden brown.
6. Place the mushrooms on a mayonnaise layer on a plate.
7. Lubricate the mushrooms with mayonnaise.
8. Boil the eggs, cool and separate the whites from the yolks.
9. Grate the whites onto a coarse grater.
10. Place the egg whites on the mushroom layer.
11. Lubricate the whites with mayonnaise.
12. Grate the cheese onto a fine grater.
13. Spread the cheese on the whites.
14. Grease the salad with mayonnaise.
15. After this, the salad should be put in the refrigerator for 12 hours.

You need to decorate the salad before serving.

For decoration:

1. Grind the egg whites onto a fine grater and sprinkle them over our salad.
2. Place chips along the edges of the salad. You should now have petals.
3. Cut each olive into 4 oblong pieces.
4. Place the olives on the salad in the form of sunflower seeds.

That's all. Sunflower salad is ready!

Mushroom Glade salad with champignons - a classic recipe

A bright appetizer for the holiday table can be prepared from champignons. Take note of the simple step-by-step recipe for the Mushroom Glade salad. This dish will pleasantly surprise you with its appearance and taste.

Cooking time: 3 hours

Cooking time: 30 minutes

Servings – 4

Ingredients:

• Marinated champignon mushrooms – 100 gr.
• Chicken fillet – 1 pc.
• Egg – 2 pcs.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Pickled cucumber – 1 pc.
• Dill – 1 bunch.
• Mayonnaise – 4 tbsp.

Cooking process:

Step 1. Prepare the salad using a serving ring. Place the mushrooms in the first layer, caps down.

Step 2. Sprinkle the product with chopped dill.

Step 3. Cool the boiled chicken fillet and chop finely.

Step 4. Place the chicken in the next layer and coat with mayonnaise.

Step 5. Grate the boiled carrots and put them in the salad.

Step 6. We also chop the boiled eggs.

Step 7. Place the eggs on the carrots. Next comes chopped cucumber. Cover with mayonnaise.

Step 8. Place the last layer of grated boiled potatoes. Place the preparation in the refrigerator for 2 hours.

Step 9. After a while, carefully turn the treat over and release it from the ring. “Mushroom Glade” is ready!

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Salad with green beans and fried champignons

This salad is vegetarian. Perfect for those who adhere to Lent or a vegetarian diet.

Ingredients:

• 140 grams of fresh champignons
• 250 grams green beans
• 120 grams of onions
• 3 boiled eggs
• 50 ml vegetable oil
• sprig of parsley
• garlic to taste
• sour cream or mayonnaise of your choice
• optional ground black pepper

Preparation:

1. Prepare mushrooms, beans, onions and garlic. Cut the champignons into slices and the onion into cubes.
2. Remove the tails from the beans and cut them into long thin strips.
3. Place onions and mushrooms in a frying pan heated with sunflower oil. Fry them for 5 minutes, then add the beans to them.
4. Finely chop the garlic cloves and add to the pan.
5. Fry the resulting mixture for another 7-10 minutes. At the very end, add salt and pepper to taste.
6. Cut the eggs as desired and place in a salad bowl. Add greens to them.
7. Remove the fried mixture from the pan and let it cool slightly.
8. Add sour cream or mayonnaise, pepper and salt to taste, stir.
9. Let the salad sit for 10 minutes.

If your green beans are not quite young, you can cook them a little before frying. It is better to choose young beans in which the grains have not yet formed.

Pomegranate Heart Salad with Chicken and Mushrooms

Salads with pomegranate are invariably popular on any holiday table.
And if we are talking about the New Year's table, then even more so, not a single guest will be satisfied with such a handsome man. The salad is very satisfying, the combination of meat and potatoes alone speaks volumes. By the way, it is not at all necessary to take boiled chicken; smoked is also quite suitable. You can also take any mushrooms - champignons or wild mushrooms, but you should not use oyster mushrooms - they have a hard structure that does not change during heat treatment. Cooking time: 45 minutes. Number of servings: 2.

Ingredients:

• Boiled chicken meat – 200 g.
• One onion.
• Boiled beets – 150 g.
• Mayonnaise – 150 g.
• One clove of garlic.
• Boiled potatoes – 150 g.
• Fresh or frozen mushrooms (champignons) – 150 g.
• Unscented sunflower oil – 20 g.
• Walnuts – 100 g.
• Seeds of half a pomegranate.
• Salt, black pepper - to taste.

Preparation:

1. Peel the onion from the layers of husk and chop it. Chop the mushrooms in the same way. If you have wild mushrooms, do not forget to soak them before cooking. This procedure will allow you to easily remove forest debris. Heat a frying pan with a thick bottom, add a little sunflower oil. Fry the mushrooms for 7-10 minutes, then turn off.

2. Cut the pre-boiled breast into small cubes.

3. It is better to boil the beets in advance, as this process takes a long time. Grate the vegetable on a medium-sized grater, you can use a Korean shredder. Add a clove of garlic crushed in a garlic press and a little mayonnaise to the chopped beets.

4. Finding the right fit is very important. If you don’t have a heart shape, you can try making it yourself from the ring of a plastic bottle or regular foil. It is important to line the mold with cellophane film; this will allow you to get the salad out with the least effort. The first layer is potato. The boiled root vegetable should be grated and placed tightly in a mold, covered with mayonnaise and sprinkled with salt.

5. The next layer is fried mushrooms; they should be covered with mayonnaise, similar to the previous layer. The mushroom layer is followed by a chicken layer made from finely chopped meat.

6. The fourth layer is a layer of beets. After the layer has been leveled, you need to add chopped nuts and a layer of mayonnaise dressing. You need to be very careful with nuts. One nut shell that accidentally gets into a prepared salad can discourage you from enjoying salads for a long time.

7. The last layer is made from the pomegranate seeds themselves. They should be laid out in an even layer, then the salad is left to soak for about a quarter of an hour at least. Remove the ring and serve.

Delicious salad “Zodiac”

The tasty and light salad “Zodiac” will delight everyone with its delicate and satisfying taste. Suitable for holidays and for weekdays.

Ingredients:

• 1 large onion
• 500 grams of champignons
• 1 chicken breast
• 2 eggs
• 2 fresh cucumbers
• 1 can of corn
• vegetable oil
• pepper, salt to taste

Preparation:

1. Wash the champignons, clean them and cut them into cubes.
2. Fry the mushrooms over low heat, adding salt. Add finely chopped onion.
3. Boil the chicken and eggs.
4. Cut eggs, cucumbers and chicken fillet into cubes.
5. Place all the prepared ingredients in a salad bowl, add corn to them and mix.
6. Salt, pepper, season with mayonnaise and mix thoroughly.

Isabella salad with Korean carrots

Korean salads have become an integral part of our lives and few holiday tables are complete without the notorious “carrots”.
For this salad, you can use either store-bought carrots or homemade carrots. True, in the second case you will have to reserve time - after all, the carrots will need to brew. Overall, this salad is quite simple and even a young housewife can handle it. Cooking time: 40 minutes. Number of servings: 3.

Ingredients:

• Chilling chicken fillet – 150 g.
• Fresh champignons – 70 g.
• Pickled cucumbers – 70 g.
• Korean carrots – 90 g.
• One onion.
• Two chicken eggs.
• Mayonnaise – 50 ml.
• Sunflower oil – 20 ml.
• Salt and freshly ground pepper - to taste.

Preparation:

1. Peel and chop the onion. Do the same with fresh mushrooms. If you decide to replace champignons with wild mushrooms, you should soak them before cooking to remove all the debris. Fry the vegetables until the mushrooms become soft.

2. Boil chicken breast, or any of your meats. It's better to do this in advance. So as not to waste time during the cooking process. Cut into small pieces and place in a portion form. Serving in bowls has many advantages, and among them is an aesthetic and elegant appearance.

3. Peel the hard-boiled eggs and finely chop them. To do this, you can use a very convenient device - an egg cutter. The egg layer should be covered with mayonnaise.

4. Place the third layer of fried mushrooms and spread with an even layer of mayonnaise.

5. Then there is a layer of finely chopped cucumbers and Korean carrots. You can choose carrots in the store according to your taste. If you like spicy salads, you can add freshly ground black pepper or garlic - these products will add additional flavor.

6. The puff salad should be allowed to brew for at least a quarter of an hour. Before placing on the table, garnish with mint or basil.

Mushroom salad with spinach and croutons

Unusual, spicy salad. Suitable for vegetarians. The salad is portioned.

Ingredients:

• 150 grams of champignons
• 2 handfuls spinach, without stems
• 3 slices white, whole grain loaf
• 1 onion
• 1 egg per serving
• 4 table. spoons of vegetable oil
• 1 teaspoon wigs
• 1 teaspoon lemon juice
• 3 pinches of ground black pepper
• 1/3 teaspoon turmeric
• salt to taste

Preparation:

1. Wash and clean the champignons. You can cut into slices or slices into 4 parts.
2. Chop the onion not very finely. It can be in cubes, or in half rings.
3. Cut three slices of bread into cubes. These will be crackers.
4. Boil an egg. One egg is for one serving.
5. Cut the egg into 4 parts so that each part contains a whole yolk and white. You should end up with slices.
6. Wash and dry the spinach. Whether you cut it large or small depends on what you prefer.
7. Fry the mushrooms until golden brown in heated sunflower oil.
8. Place the fried mushrooms in a salad bowl.
9. Place the onion in a frying pan and fry it. Sprinkle the onion with paprika. A minute later, after the onion is ready, carefully remove it, trying not to take away the oil, and add it to the mushrooms.
10. Add oil to the pan and sprinkle crackers on it. Stir, sprinkle with turmeric and salt. Fry the cubes until they are dry. Choose the level of frying of crackers to your taste. Some people like them soft inside, while others like them dry.
11. In a salad bowl, add spinach to the mushrooms and sprinkle with lemon juice. Add salt.
12. Add a third of the croutons to the salad bowl and mix gently using 2 forks.

The salad is almost ready. All that remains is to divide it into portioned plates and place 4 slices of egg per serving.

Vegetable salad "Antibes" with sesame seeds

The city of Antibes is located on the Cote d'Azur and is known throughout the world for its beaches.
The salad of the same name will easily make you feel like a carefree vacationer. The salad varieties mentioned in the recipe complement each other perfectly and give a refined appearance to the finished dish. Although, if desired, they can still be replaced, but refueling is everything. You should be very careful about the proportions when making the sauce to get the perfect French salad. Cooking time: 40 minutes. Number of servings: 2.

Ingredients:

• Marinated champignons – 100 g.
• A couple of fresh cucumbers.
• Several radish roots.
• One medium tomato.
• Lemon juice – 1 tbsp. l.
• Olive oil – 2 tbsp. l.
• Lollo Rossa salad – 3 leaves.
• Frize salad – 3 sprigs.
• Mary's salad – 5 leaves.
• Sesame – 1 tsp.
• Salt and pepper - to taste.

Preparation:

1. Rinse the lettuce leaves under running water and place on a towel to drain. For salad, it is better to pick the leaves, this will give the salad airiness - such leaves retain their appearance longer.

2. Chop tomatoes and cucumbers into small pieces and place in a bowl with the salad. As for tomatoes, it is better to hold them on a paper napkin so that excess juice comes out and the salad does not become watery. If you doubt the taste of cucumbers, you can remove the peel from them.

3. Wash the root vegetables and cut into rings. If the radishes are large, cut them in half.

4. Remove the marinated champignons from the can and allow the brine to drain. Then cut each mushroom into two or four parts and pour into a bowl with the rest of the ingredients. Cut the lemon into slices and squeeze about one tablespoon of juice into a bowl.

5. Salt and add pepper ground in a mortar. Carefully, so as not to damage the structure of the salad, stir and sprinkle with sesame seeds as a decoration.

Cooking with corn

The combination of white and yellow colors is a favorite among designers and chefs. These shades are easy to remember, which is why the salad combination of champignons and corn is initially successful.

Set of components:

• Korean carrots - 350 g;
• onion - 1 head;
• mushrooms - 350 g;
• a jar of sweet corn;
• mayonnaise;
• greenery.

Cooking process:

1. If we use frozen champignons, thaw them at room temperature or leave them on the bottom shelf of the refrigerator in advance. Rinse the mushrooms, cleaned of dirt, divide them into small pieces, and fry them together with the onion cut into half rings until golden brown.
2. Pour the contents of the jar into a colander, rinse the yellow grains well, and dry them on napkins.
3. Combine the ingredients of the dish in a deep plate, season with salt, pepper, and mayonnaise sauce. Mix everything carefully.

Serve the dish immediately after dressing, garnishing with chopped herbs.

With smoked chicken

There is a constant and very fierce debate about the benefits or harms of smoked meats. However, no one will dare to challenge the unique taste and incomparable aroma of smoked chicken salad!

Required components:

• pickled cucumbers - 2 pcs.;
• fresh mayonnaise;
• vegetable oil;
• champignons - 200 g;
• onion;
• smoked chicken fillet - 200 g;
• salt.

Cooking technology:

1. Chop the peeled onion into cubes and sauté in oil until half cooked.
2. Remove the skin from the smoked poultry fillet and chop the meat into cubes.
3. We wash the mushrooms, remove damaged areas, chop them into small pieces, and add them to the onion. Fry the food over medium heat. After the liquid has evaporated, add a little salt and cook the mushrooms until they turn brown.
4. Salted/pickled cucumbers will add a slight piquancy to the dish, for which we use a product without pronounced spiciness. Cut the canned gherkins into small pieces, gently squeeze to remove excess moisture - it is absolutely not needed in the salad!
5. Place the ingredients in a deep bowl and combine with mayonnaise. Replacing it with sour cream is not allowed, since it does not go well with pickled cucumbers.

Mix the products thoroughly, soaking them in white sauce. Decorate the dish with sprigs of greenery.