Salads with salted mushrooms: milk mushrooms, porcini mushrooms, chanterelles. The recipes are simple, delicious for the holiday table with chicken, ham, crab sticks, cheese. Photo step by step

Publication in the group: Salads

Using salted mushrooms in a salad can add a small amount of fiber and other nutrients to the dish, including iron, magnesium and B vitamins. Options for mixing ingredients are limited only by the housewife’s imagination. Salted mushrooms can be used whole or sliced.

They can be combined with sautéed onions and jalapeños to create a flavorful salad base. In addition, some recipes suggest using salted and fresh mushrooms at the same time in different proportions to make the dish more interesting. This combination can even replace meat in some cases.

Features of cooking

Salted mushrooms also go well with fresh juicy vegetables - tomatoes, cucumbers, Chinese cabbage, sweet peppers and so on. To soften the taste of mushrooms, you can pre-soak them in clean cold water. It is advisable to use wild mushrooms as they have a richer taste and aroma. However, in any recipe they can be replaced with cultivated ones. However, it is better to select the most suitable replacement to ensure a similar texture.

Forest mushrooms	Cultivated mushrooms suitable for replacement
Chanterelles	Oyster mushrooms
Honey mushrooms	Farmer's honey mushrooms, white champignons
White mushrooms	Royal champignons
White milk mushrooms, saffron milk caps, russula, and other soft lamellar mushrooms.	Brown mushrooms (cremini)
Black milk mushrooms	Chinese tree mushrooms

Vinaigrette with salted mushrooms

Salads with pickled mushrooms and vegetables are the most common.

For example, in a vinaigrette they replace salted or sauerkraut, while making the taste of the dish more rich.

What ingredients will you need?

To prepare a vinaigrette with mushrooms, you need the following:

3 medium beets;
3 medium potatoes;
2 carrots;
1.5 tsp. kosher salt plus extra;
0.5 tbsp. vegetable oil;
250-300 g of wild mushrooms, salted, chopped;
6 tbsp. l. sherry vinegar or wine;
1 tbsp. l. honey;
2 cloves garlic, finely grated;
6 shallots, thinly sliced lengthwise;
2 tbsp. l. coarsely chopped tarragon;
freshly ground black pepper.

Step-by-step cooking process

Preparing mushroom vinaigrette requires following the following instructions:

You need to put the beets, potatoes and carrots in a large saucepan, add cold water and season with salt, bring to a boil, then turn the heat down to medium and cook for 40-60 minutes, then drain the liquid and cool.
Cooled vegetables need to be peeled, cut into slices, and placed in a large bowl.
In the meantime, heat 2 tbsp. l. oil in a large skillet over high heat, add salted mushrooms and cook, stirring occasionally, until golden brown, about 6 minutes.
Next you need to beat vinegar, honey, garlic, 0.25 tbsp. cups of oil and the remaining 1.5 tsp. salt in a separate container.
The pan must be wiped, then heat the remaining 2 tbsp in it. l. oil on medium, add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes.
Fried salted mushrooms should be added to the vegetables, sprinkled with tarragon, pour in the dressing and mix the entire contents of the bowl, put shallots on top and season with pepper.

What can I add?

If tarragon is difficult to find, you can use any herbs. Sherry vinegar can be replaced with red or white wine or citrus juice.

Rules for serving and decoration

Serve the mushroom vinaigrette in individual bowls or in a shared bowl. The salad goes well with any meat and vegetable dishes.

Ingredients

Champignons 100 g;
Pickled cucumbers 100 g;
Chicken eggs 2 pcs.;
Chicken meat 100 g;
Carrots 80 g;
Hard cheese 80 g;
Salt to taste;
Ground black pepper to taste;
Mayonnaise to taste;
Sunflower oil 2 tbsp.

How to cook puff salad with chicken, fried champignons and pickles

First of all, you need to cook the chicken meat. The most convenient way is to buy chicken fillet. Otherwise, you can use chicken legs, thighs, in general, those areas where meat is present. Rinse the chicken fillet thoroughly in running cold water. Pour water into the pan. Add a little salt and boil. Place the washed chicken fillet into boiling water. To improve the aroma, you can add bay leaves, allspice, and cloves. Cook until the chicken is done, about 20 minutes. Remove the boiled meat from the boiling water and cool.

Peel the onion and cut into small cubes. Set aside half the onion for later use. Rinse the champignons in running water. Dry with a paper towel. Cut into small pieces, including the legs. Fry half the onion and chopped champignons in a small amount of sunflower oil until tender. Season with salt and ground pepper. Cool to room temperature.

Wash the carrots, remove the skin, grate on a coarse grater. Pour sunflower oil into the frying pan. Add the remaining onions and carrots. Fry over moderate heat until carrots and onions are soft. Lightly salt and pepper. Cool.

Cut the pickled cucumbers into small pieces.

Boil chicken eggs in salted water. Cook for 10 minutes from the moment it boils. Cool in cool water, peel and grate on a coarse grater.

Cut the chicken fillet into small pieces.

All the ingredients are ready, it’s time to put the salad in a salad bowl in layers or you can use a molding ring. Add fried champignons, carrots, chicken meat, pickles, boiled eggs, and grated hard cheese to a deep salad bowl. Season each layer with mayonnaise and, if necessary, salt and ground pepper.

Salad with chicken and fried champignons is ready. Bon appetit!

Salad with chicken, pickled champignons and pineapple

In an attempt to diversify the menu of a family dinner or holiday table, housewives are constantly looking for new interesting recipes for delicious dishes. We suggest you try making a salad with chicken, pickled champignons and pineapple, which will pleasantly surprise guests and family with its original taste, and will save housewives time.

Ingredients:

chicken breast (boiled or smoked) – 350 gr.,
canned pineapple - half a can,
marinated champignons – 100-150 gr.,
hard cheese – 100-150 gr.,
mayonnaise – 150-200 gr.,
salt, ground black pepper, herbs - to taste.

Preparing the salad

Boil the chicken breast and cool. You can cook the chicken in advance, or use smoked chicken. Cut the meat into thin strips. Place in a deep enamel or glass bowl and mix all the ingredients in it.
Drain the juice from the can of pineapple. We cut the canned fruit into strips; for this it is better to use pineapple slices. Add to chicken.
We take out whole canned champignons from a jar of mushrooms and cut them into quarters and put them in a bowl with the rest of the ingredients. Try to buy any canned mushrooms in glass, so you can see their quantity, size and color. Use small mushrooms in this recipe.
Coarsely grate two thirds of the cheese into a bowl with the chicken, pineapples and mushrooms. Top the salad with the remaining cheese. Salt, add spices and finely chopped herbs, season with mayonnaise. Gently mix all ingredients with a wooden spoon or spatula.
Place the finished mixture in a salad bowl or form a slide on a flat dish, sprinkle with the rest of the grated cheese. Decorate with sprigs of herbs, dill is ideal, and serve.

Note to housewives

There is no need to infuse the salad. It is better to serve fresh, otherwise the pineapples will give juice, and the dish will “drain” and lose its taste.
To prevent chicken meat from becoming too dry, cook the breast without removing the skin. Place the fillet in already boiling water; the protein in the meat will curdle and “seal” all the juices and flavors inside. Then, reduce the heat to medium and cook for a maximum of 15 minutes. Salt the meat 5 minutes before cooking. By boiling the breast in vegetable broth, you will get a fillet that is not only tasty, but also aromatic.
If you have enough time, you can use fresh ones instead of pickled mushrooms. Cut five medium-sized champignons into thin slices and fry.
For greater brightness, you can add medium-sized boiled carrots, cut into small cubes or strips, to the salad.

Recipes with milk mushrooms

Salads with pickled mushrooms can be variations of well-known classic dishes.

Salads with salted mushrooms can be made from milk mushrooms in the Caesar style.

For example, there is a version of Caesar with the addition of milk mushrooms.

What ingredients will you need:

9 dried canned anchovies, chopped;
3 tbsp. l. fresh lemon juice;
1.5 tbsp. l. Dijon mustard;
2 cloves garlic, chopped;
0.5 tbsp. plus 3 tbsp. l. olive oil;
1 romaine lettuce (medium head), cut into pieces;
1 large head radicchio lettuce, cut into bite-sized pieces;
4 cloves garlic, flattened and peeled;
several large salted black milk mushrooms, cut into strips (caps only);
0.4 tbsp. chopped fresh parsley;
1.3 tbsp. coarsely grated Asiago or Parmesan cheese.

Step-by-step cooking process:

It is necessary to mix chopped anchovy fillet, fresh lemon juice, Dijon mustard and chopped garlic in a small bowl, gradually pour in 0.5 tbsp. olive oil and stir.
Next, combine the romaine and radicchio in a large bowl.
Then you need to heat the remaining 3 tbsp. l. oil in a large frying pan over moderate heat, add flattened garlic and fry until brown, about 4 minutes, then remove and fry the salted milk mushrooms in garlic oil, 4 minutes each. on each side and pepper.
Mix the lettuce together with grated cheese, distribute between serving plates, arrange mushrooms and chopped parsley on top and serve.

With porcini mushrooms

Salads with salted mushrooms can look like a real creation of haute cuisine. For example, this dish combines fried, baked and salted porcini mushrooms with duck breast and aromatic herbs.

What ingredients will you need?

For this original salad you need the following:

2 duck breasts (fillets);
table salt;
a handful of fresh spinach;
croutons from white rye bread;
pepper.

For refueling:

250 g of porcini mushrooms, pre-boiled for 10-15 minutes, thinly sliced;
10 g banana shallots;
1 pinch of fresh thyme;
1 clove of garlic, minced;
1 bay leaf;
100 ml dry Madeira;
100 ml balsamic vinegar;
1 pinch of sea salt;
1 pinch of black pepper, ground;
25 ml olive oil.

For marinating salted mushrooms:

125 g of salted porcini mushrooms (pre-soaked in milk for 1 hour), chopped;
85 ml water;
35 ml sweet wine;
35 ml olive oil;
35 ml white wine vinegar;
12 g powdered sugar;
1 sprig of fresh thyme;
1 bay leaf;
3 black peppercorns.

For baked mushrooms:

4 large porcini mushrooms;
35 ml olive oil;
12 ml balsamic vinegar;
1 pinch of black pepper;
0.25 tsp sea salt;
1 pinch of fresh thyme;
1 pinch of rosemary.

Step-by-step cooking process

First of all, you will need to cook the duck breast:

It is necessary to preheat the oven to 190°C.
Then season the duck breast with black pepper and table salt.
Place a heat-resistant dry frying pan over high heat, heat it up and place the duck breast skin side down on it, turn down the heat and fry for 5 minutes. until golden brown.
Next, you need to move the pan to the oven and cook the breast for 3 minutes. on one side, then turn over and bake for another 3 minutes, remove from the oven and transfer to a board or plate, let stand in a warm place for 5 minutes.

After this, you should make a refueling:

For the mushroom sauce, pour 50ml olive oil into a large frying pan over high heat, add the mushrooms with salt and pepper and fry until caramelized.
Next, add the shallots, garlic, thyme and bay leaves and cook until the shallots are golden.
After this, you need to pour in the Madeira and boil it until the volume reduces to about 50 ml, and then repeat the same process with balsamic vinegar.
Next, add the remaining olive oil and boil the contents of the pan for 10 minutes, stirring occasionally, then cool and refrigerate. The longer the sauce sits, the richer its flavor will be.

You will need to prepare marinated mushrooms as follows:

It is necessary to mix all the ingredients, except mushrooms, in a frying pan and simmer over low heat for 10 minutes.
Then you need to add the soaked and washed porcini mushrooms and cook in the marinade for 90 seconds, then transfer them to an absorbent towel using a slotted spoon.

To make baked mushrooms, you need the following:

You need to coat 4 porcini mushrooms with olive oil, balsamic vinegar, thyme, rosemary, salt and pepper, place on a baking sheet and bake in the oven at 180°C for 12-14 minutes.
After this, they need to be set aside to cool to room temperature and cut into large pieces.

How to assemble the salad:

You need to thinly slice the duck breast and let it cool.
Next, place the pickled and baked mushrooms in a large salad bowl and mix with the dressing.
Pieces of baked mushrooms need to be distributed among serving plates, add spinach and duck breast strips, pour over a generous amount of marinated mushroom dressing and sprinkle with croutons.

With chanterelles

Salads with salted mushrooms are great as a side dish for fish or poultry, and can also be served as a separate appetizer. A dish becomes especially versatile if it uses several types of different mushrooms.

What ingredients will you need:

100 g finely chopped raw champignons;
100g raw shiitake mushrooms, caps only, thinly sliced
100 g salted chanterelles, thinly sliced;
2 tbsp. l. lime juice;
2 tsp. soy sauce;
1 clove of garlic, peeled and minced;
2 tbsp. l. lemon juice;
3 tbsp. l. olive oil;
a quarter of a head of red cabbage (about 150 g), finely shredded;
2 tbsp. l. apple cider vinegar;
1 tsp. powdered sugar;
100 ml plain yoghurt;
50 ml odorless vegetable oil;
table salt and black pepper;
a handful of basil leaves.

Step-by-step cooking process:

Place the champignons and shiitake in one bowl, add lime juice and soy sauce.
Place salted chanterelles in a separate bowl along with chopped garlic and 1 tbsp. l. lemon juice.
Next, pour the olive oil equally into the container with the mushrooms and mix.
Then you need to mix the cabbage with vinegar and sugar in a separate bowl.
Mushrooms and cabbage should be left to marinate for at least 2 hours, preferably 6-8 hours, in the refrigerator, stirring several times during the process.
Meanwhile, whisk the remaining lemon juice with the yogurt and vegetable oil and season with pepper and salt.
Next, you need to combine the mushrooms from both bowls and drain the liquid from them.
Basil leaves should be torn and mixed with cabbage.

To assemble the salad, you need to distribute the cabbage between serving plates, then put the mushrooms on top and pour the yogurt dressing over everything.

Salad Mushroom soul

The presented dish is prepared without the use of mayonnaise. It has a very piquant taste, is healthy, and contains vitamins. The salad includes olives, fresh champignons and other ingredients. You don't have to fry the mushrooms. The following products are taken from:

Chop the mushrooms and fry in vegetable oil with onions. The olives are removed from the marinade and cut into halves. Mushrooms and olives are added to the salad. The dressing is prepared very simply: mix vegetable oil, mustard, lemon juice and season the dish. All that remains is to salt it.

On the festive table

Salads for the festive table made from salted mushrooms can be different. A good idea is to prepare an Asian-style dish with lotus root and ginger. This salad will be an excellent independent snack, including on crackers or in tartlets.

What ingredients will you need:

200 g lotus root;
100 g lightly salted shiitake mushrooms (or salted and soaked);
4 tbsp. water + 1.5 tbsp. separately;
2 tbsp. brown rice;
1 tbsp. edamame beans, shelled;
1 clove of garlic;
2 tbsp. l. Mirina;
1 tbsp. l. tamari + 0.5 tbsp. separately;
1 tbsp. l. sesame;
0.5 tbsp. rice wine vinegar;
0.3 tbsp. brown sugar;
piece (2 cm) ginger, chopped;
a little vegetable oil;
1 bunch of green onions.

For refueling:

2 tbsp. l. chili flakes;
2 tsp. sesame oil;
piece (2 cm) of ginger, grated.

Step-by-step cooking process:

Shiitake mushrooms need to be washed and thinly sliced.
In a medium saucepan you need to place water (1.5 tbsp), tamari (0.5 tbsp), rice vinegar, chopped ginger, mirin and brown sugar, mix well and add chopped mushrooms, boil everything, turn down the heat and cook for 5 minutes ., then remove from the stove and let cool.
Next, you need to place the brown rice in a separate pan and rinse thoroughly under running water to remove excess starch.
Then you need to pour 2 tbsp into the rice. water, boil it, turn the heat down to minimum, close the lid and cook over low heat for 25-30 minutes, or until all the liquid is absorbed and the cereal is soft.
In the third pan, boil the remaining 2 tbsp. water, add a pinch of salt and peeled edamame beans, cook for 5 minutes, then strain, rinse with cold water and set aside.
Frozen chopped lotus root should be placed in a bowl, then pour boiling water over it to defrost, then drain and pat dry with paper towels.
Place a little oil and thinly sliced garlic in a large frying pan, stir and heat until fragrant, then add chopped lotus root and fry for 1-2 minutes.
After this, 1 tbsp should be placed there. l. tamari and continue to fry for another 2 minutes until all the tamari is absorbed and the lotus root is golden brown on both sides.
From the mushrooms you need to pour 5 tbsp. l. marinade into a small bowl, grate the ginger there, add sesame oil and chili pepper, mix well.
In a large salad bowl, combine brown rice, shiitake mushrooms, edamame beans and lotus root, add the dressing prepared in the previous step and mix thoroughly.
The mixture should be left for 5-10 minutes. to soak the ingredients, then stir in half the chopped green onions and sesame seeds.

You can serve the prepared salad in a common dish or in portions, sprinkled with the remaining chopped onions and sesame seeds.

With Chiken

A delicious and satisfying salad of boiled chicken fillet, hard cheese, sweet corn and salted mushrooms will be appreciated by both family members and guests. This recipe is simple and quite quick. Chicken fillet can be prepared in advance and stored in broth in the refrigerator to keep the meat juicy. Chicken breast salad can be placed in shortcrust pastry tartlets or cheese baskets. It is recommended to use a cooking ring to serve the salad on plates.

What ingredients will you need:

350 g boneless chicken fillet;
4 medium-sized eggs;
150 g hard cheese;
1 can of canned corn;
400 g of salted mushrooms;
50 g green onions;
0.5 tbsp. mayonnaise;
table salt.

Step-by-step cooking process:

It is necessary to wash the chicken fillet and boil until tender in water with the addition of bay leaf, salt and allspice.
Read also: Merchant-style pork in the oven. Recipes with mushrooms, tomatoes, buckwheat and cheese
Then the meat must be cooled completely and cut into cubes.
At the same time, hard-boil chicken eggs, cool, peel and cut into cubes.
Hard cheese must be crushed in the same way as the previous ingredients.
Small mushrooms should be removed from the brine and cut into quarters;
All chopped ingredients must be placed in a deep salad bowl, canned corn, strained from the marinade, and green onions, cut into small rings, should be added.
The resulting mixture must be peppered and salted, seasoned with mayonnaise and the salad mixed until smooth, placed in the refrigerator for 1-2 hours.

With ham

This simple salad looks very impressive. Salted mushrooms highlight the taste of tender ham and vegetables. To make the taste of the dish even more interesting, you can pre-marinate the mushrooms.

What ingredients will you need:

300 g of any mixed salted mushrooms (preferably forest mushrooms), cut into slices;
800g new potatoes, cooked in salted water, then drained and chopped;
2 tbsp. l. butter;
2 tbsp. l. chopped green onions;
2 medium shallots, thinly sliced;
150 g ham, cut into slices;
1 tsp. Sahara;
1 cup watercress.

For the marinade:

0.5 tbsp. granulated sugar and rice wine vinegar;
1 tbsp. purified water;
1 tbsp. l. pepper flakes;
2 cloves garlic, sliced;
1 tbsp. l. peeled and finely chopped ginger.

For refueling:

2 tbsp. l. marinade, lemon juice and olive oil.

Step-by-step cooking process:

You need to mix all the ingredients for the marinade in a small saucepan and boil, cook over low heat for 5 minutes, then strain into a small container.
You need to add washed and dried salted mushrooms to the marinade, mix thoroughly and leave to infuse for 30 minutes.
The cooked potatoes should be cut into 1 cm pieces.
Next, heat the oil in a large stainless steel frying pan, place the shallots and cook over low heat for 2-3 minutes, then add the ham and fry for 2-3 minutes. until golden brown, then sprinkle with sugar.
After this, you need to add the chopped potatoes, fry for 2 minutes, mix well, then transfer the entire contents of the frying pan to a large bowl, pepper, salt and mix with watercress.
All ingredients for dressing must be whisked in a separate container.
You need to drain the marinade from the mushrooms, and then add them to the potato mixture, pour over the dressing and mix everything thoroughly.

With crab sticks

This is a hearty salad of crab sticks mixed with salted mushrooms, grated apple, aromatic herbs, seasoned with ground black pepper and some mayonnaise.

What ingredients will you need:

240 g crab sticks;
500 g mixed salted mushrooms;
3-4 eggs;
3-4 guests of green onions;
freshly ground black pepper;
fresh dill;
1-2 medium apples;
fresh parsley;
table salt.

Step-by-step cooking process:

You need to boil hard-boiled eggs over high heat, cool and chop.
Crab sticks need to be cut into cubes and placed in a large container.
Next, drain the liquid from the mushrooms and cut them in half or quarters and add to the salad bowl.
Apples must be peeled and chopped on a coarse grater, removing the seeds.
Then you need to put grated apples, chopped green onions and chopped herbs into the salad bowl, generously pepper and salt, season with mayonnaise and mix.
The finished salad should be covered with plastic wrap and placed in the refrigerator for 1 hour before serving.

Waves and milk mushrooms

These representatives of the mushroom order have a crunchy taste, which is especially noticeable in the case of salted specimens. Milk mushrooms are generally considered medicinal mushrooms; their regular use guarantees a decrease in the level of harmful sugar in the blood. These mushrooms help regulate the functioning of the stomach and intestines, and soothe the inflamed pancreas. Shredded fibers made it possible to get rid of brown spots on the face, arms, and legs.

A salad of salted mushrooms, if you add mushrooms to it, will look like this:

You should stock up on pickles. The salted beauties should be thoroughly squeezed out of the brine by hand, peeled, and cut;
remove the mushrooms or milk mushrooms from the marinade, cut them, pour in vegetable oil to release the aroma;
Boiled potatoes won’t surprise anyone, but baked potatoes will go perfectly with the spicy taste of mushrooms. Pre-salt the root vegetable pieces, sprinkle with dry dill, and sprinkle with oil;
Cut the sweet red pepper into cubes, pour in a mixture of lemon juice, oil, vinegar. Marinate onions with this sauce, drain off excess moisture;
canned peas or corn will be a great addition to the salad;
mix the ingredients, spread with mayonnaise.

Homemade sauce is best suited here. To do this, mix egg yolks, lemon juice, mustard powder or natural mustard. Pour vegetable oil generously over the products and blend with a blender until a viscous, aromatic consistency is obtained. Adding a fresh cucumber to the appetizer will add a touch of freshness, unusualness, and piquancy. Worth a try.

With cheese

This spicy goat cheese salad is an appetizer for both a family dinner and a holiday table.

What ingredients will you need:

1 kg potatoes, peeled and cut into cubes;
3 tbsp. l. unsalted butter;
2 tbsp. l. olive oil;
1 can (0.5 l) salted mushrooms, washed from brine and dried;
2 cloves garlic, chopped;
freshly ground pepper;
0.5 tbsp. crumbled young goat cheese;
1 tbsp. l. finely chopped fresh basil;
1 tbsp. l. finely chopped fresh green onions.

Step-by-step cooking process:

You need to fill a large saucepan three-quarters full with water and boil over high heat, add the potatoes and salt and cook for 5 minutes, then drain well in a colander and set aside.
In a large nonstick skillet over moderate heat, melt 1 tbsp. l. butter with 1 tbsp. l. olive oil, add mushrooms and fry for up to 5 minutes, add garlic and cook for another 30 seconds, transfer to a deep bowl and cover with another plate.
Add the remaining 2 tbsp to the pan. l. cream and 1 tbsp. l. olive oil, add potato cubes and fry until brown on all sides, 10-15 minutes.
Once the potatoes are browned, combine them with the mushrooms and transfer to a serving bowl, season to taste with pepper, then add the basil, goat cheese and green onions, and serve immediately.

Volnushki fried with potatoes

A real hit among volnushka dishes, adored by our people. Not a single mushroom feast is complete without fried potatoes with mushrooms.

Required:

Mushrooms – 400 gr.
Potatoes – 500 gr.
Onion.
Sunflower oil 50 - ml.
Salt pepper.

How to cook:

Process the volushki, soak, then boil. Cut into strips.
Place in a frying pan with heated oil. Fry until the mushrooms are browned.
Fry the onion in a separate pan. Fry until nicely browned.
Add the chopped potatoes to the onion. Fry until fully cooked.
Add mushrooms to potatoes, add salt and pepper. Stir the dish well. Cook together for another 5 minutes.

With potatoes

This salad has a special taste: spicy, creamy and at the same time a little sweet (thanks to the boiled carrots).

What ingredients will you need:

200 g boneless chicken fillet, cooked (boiled or baked in foil);
100 g cheese (semi-hard type);
2-3 potatoes, boiled with peel;
1-2 medium carrots, boiled;
2 pickled cucumbers;
200 g of salted mushrooms;
5-6 tbsp. l. mayonnaise;
20 g chopped parsley;
20 g green onions, chopped;
table salt and pepper.

Step-by-step cooking process:

To form the salad, collect it in a deep round pan or bowl. At the end of cooking, the container will be inverted onto a serving plate, so the first layer that is placed in it will become the top layer.
Small salted mushrooms need to be washed and dried from the brine, then placed in the above container on the caps in one row, tightly to each other.
The greens should be washed under running water, dried and cut into small pieces, then sprinkled evenly over the mushrooms.
Next, you need to peel the boiled potatoes and grate them on a coarse grater, spread them in the next layer and spread them with mayonnaise.
After this, you need to grate the pickles and place them over a layer of potatoes (they can be cut into small pieces instead of grating).
Then you should grate the carrots, put them in the next layer and coat them with mayonnaise.
Chicken fillet can be prepared in any way - boiled, fried in a pan or baked in the oven. The main thing is that it is not too greasy or dry. You can chop it by hand or simply cut it into slices and then place it on top of the carrots.
The cheese needs to be grated, spread on the chicken and covered with the last layer of mayonnaise.
Next, you need to cover the pan with plastic wrap and put it in the refrigerator for several hours. The mayonnaise will stick the layers together and their flavors will infuse during this time.
Then you need to remove the container from the refrigerator, remove the film and turn the container upside down onto a plate, carefully and slowly shake out the salad.

Salad with pickled mushrooms, egg and smoked chicken - photo recipe

Mushroom Fantasy Salad is a fairly simple and unpretentious dish that will fly off the table in the blink of an eye. To prepare it you need the following components:

Your rating: (
2 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 20 minutes

Quantity: 6 servings

Useful tips and tricks

Before preparing any salted mushroom salad, you should prepare them as follows:

After opening the container with salted mushrooms, place them in a small colander and rinse well with cool water.
Next, you need to dry the mushrooms for 2-3 minutes, or until all the liquid has drained out.
If necessary, you should cut them into bite-sized pieces.
It is recommended to fry the salted mushrooms in a small amount of olive oil for 2-3 minutes, adding garlic or aromatic herbs. This will make their taste and aroma more intense.

Before preparing the salad, salted mushrooms can be soaked in water or milk, or marinated in any mixture of herbs and spices.

How to cook fried volushki

The fastest way to enjoy a delicious dish is to fry them.

Take:

Mushrooms – 500 gr.
Bulb.
Butter – 50 gr.
Pepper, salt.

How to fry:

Soak and cook the fritters in advance. Place in a colander and wait for the broth to drain.
Chop the onion into small cubes and fry in a frying pan, adding a piece of butter.
Cut the mushrooms into pieces. Leave the tiny caps whole; they look delicious on a plate.
Transfer the slices to the onions and continue frying together for 5-7 minutes. Stir the contents frequently to ensure even cooking.
Shortly before the end of cooking, season the dish with pepper and salt. If you think that there is not enough oil, add a little sunflower oil.