Vinaigrette with mushrooms: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vinaigret is a vegetable dish that is called "Russian" salad all over the world. It is prepared from the simplest and most affordable products: cucumbers, potatoes, carrots and beets. And it got its French name thanks to a branded dressing made from vinegar and vegetable oil, in cooking called vinaigrette. There are many recipes for this salad. This article will discuss how to cook mushroom vinaigrette.

Ingredients for making salad

The "mushroom" option for creating a dish has its advantages. This salad tastes great. In addition, mushroom vinaigrette can significantly diversify our diet during Lent.

Ingredients:

• fresh champignons - 300 grams;
• potato - 2-3 tubers;
• beets - 1 piece;
• carrot - 1 piece;
• pickled cucumber (large) - 2 pieces;
• sunflower oil - 2 tablespoons;
• s alt, green onion, dill - to taste.

Vinaigret with mushrooms. Preparation of vegetables and mushrooms

1. First of all, beets and carrots must be thoroughly washed with a special brush for vegetables. After that, the roots should be put in a saucepan and pour water. The liquid level in the container should rise about two centimeters above the vegetables.
2. Now you should let the liquid boil, and then cook the root vegetables over moderate heat with a loose lid.
3. Carrots should be removed from the pan after twenty to twenty-five minutes. Cooking time for beets is approximately one hour. So that it does not lose its rich burgundy color, when cooking, you can add a teaspoon of lemon juice or vinegar to the liquid. Immediately after cooking, the vegetable should be dipped in cold water. This will make the beets easier to peel.
4. Cold root crops must be peeled and cut into small cubes. Under no circumstances should you mix carrots and beets.
5. Now you need to wash the mushrooms and dry them with a paper towel or a thin towel. After that, they need to be cut into thin plates.
6. Next, put the mushrooms in a frying pan with hot oil and simmer until tender. You can cook a vinaigrette with s alted mushrooms. For this, butter, honey mushrooms, white or black milk mushrooms are suitable.
7. Then peel and wash the potatoes. Each tuber must be cut in half or into four parts. After that, the vegetable must be poured with water and boiled. Cooking time depends on the type of potato. It usually cooks for about twenty minutes.
8. Now the cooled tubers and pickles shouldcut into small cubes, chop the green onion.

Preparing a special salad dressing

Ingredients:

• sugar - 1 teaspoon;
• mustard - 1 teaspoon;
• white ground pepper - half a teaspoon;
• sunflower oil - 1 tablespoon;
• lemon - 1 piece.

Cooking method:

1. First of all, pour a tablespoon of oil into a small deep container.
2. Then it must be combined with s alt, sugar, mustard and white pepper.
3. Next, pour the juice from half a lemon into the same container.
4. Now everything should be well beaten with a fork until smooth.

The vinaigrette with mushrooms seasoned with this sauce will acquire an exquisite and unusual taste. Adherents of the classic cooking method can simply spice up the salad with sunflower oil.

How to properly mix the ingredients for vinaigrette

This must be done in a certain order.

1. First put the beetroot into the salad bowl and move it with the remaining oil. This must be done so that the rest of the vinaigrette ingredients do not turn burgundy.
2. Then, cucumbers, green onions, potatoes and carrots should be added to the dishes. Now everything should be thoroughly mixed.
3. Vegetables can now be paired with mushrooms and dressing. After that, all products must be thoroughly mixed again.

Vinaigrette with mushrooms is ready. The dish can be garnished with a few sprigs of fragrant dill. To make the taste of the salad more piquant, you should put a lemon peel in it.

Conclusion

In the vinaigrette with mushrooms, the recipe of which was described above, other ingredients are added. It is made with green peas, canned beans, sauerkraut, tomatoes, apples and even mussels.

Each chef brings to the salad what he sees fit. Maybe that's why for many centuries the vinaigrette with mushrooms and beans has not lost its popularity at all. Feel free to experiment. And you will get your own signature recipe for cooking. Bon appetit!