Salad with mushrooms and eggs: ingredients, recipes, cooking tips

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

Every hostess on the eve of the holidays is trying to pick up special ideas for the menu to impress guests and show off their culinary skills. For this reason, simple salads on the festive table are no longer suitable: you want something special, original and tasty at the same time.

Several ideas for the holiday table

Traditional olivier and “fur coat” no longer impress anyone, so a few fresh ideas will help significantly update the festive menu, as well as help with the design of ready-made dishes, which is also important. For example, a salad with mushrooms and eggs does not have to be decorated with whole mushrooms. Why not break away from tradition and decorate it with animal, insect or bird figurines made from small vegetables? Accessible and original.

Salad mixed into a monotonous mass is already a relic of the past, which has been replaced by layered salads laid out in the form of a barrel, as well as exquisite verrines in wide cocktail glasses. Decorating such portioned salads is a pleasure, the photo is one of the best examples.

Also, portioned salads can be served in fresh lettuce or Chinese cabbage, giving the festive table a special chic, and surprised guests - convenience, because it is a pleasure to eat a salad wrapped in crispy greens.

Unusual salad with pickled mushrooms

The uniqueness of this dish is in one of the main ingredients: smoked mackerel gives it a rather piquant taste, but lovers of this fish really like it. Mushrooms, cheese and eggs are also present in this salad, so it is hardly suitable for losing weight ladies. The proportions for four servings of salad are as follows:

• 100 pickled mushrooms;
• 1 onion;
• 1 small smoked mackerel (about 200 grams);
• 200 grams of hard cheese;
• 2 boiled potatoes in their skins;
• 2-3 boiled eggs;
• 120 grams of mayonnaise;
• a few olives to decorate the dish, as well as a couple of sprigs of parsley.

How to cook?

This type of salad with mushrooms and eggs belongs to the “puff” category, but there is an interesting nuance: when ready, the dish appears in a pretty cheese shell, almost smooth in appearance.

It's done like this: line a medium-sized bowl with an ideal spherical shape from the inside with cling film and lay out the walls with grated cheese (large grater), then place sliced \u200b\u200bhoney mushrooms on the bottom, a layer of thinly sliced onion and cover it with a layer of mayonnaise. This is followed by a layer of boiled eggs, cut into thin strips, followed by -fish cut into small cubes. The next layer is potatoes grated on a coarse grater, richly covered with mayonnaise. Next, cover the top with a lid or cling film and place the salad in the refrigerator for an hour or two so that it is slightly soaked in the sauce. Before serving, carefully turn the bowl of salad onto a flat wide plate, remove the film and decorate by laying acorn figures from the halves of olives and black olives.

Meat salad with mushrooms

Hearty meat salads are a favorite part of the dishes of men who like the feeling of long-term satiety, a lot of calories for good activity, so they always greet a salad with chicken, mushrooms and eggs with applause. The proposed version stands out against the general background with an unusual combination of garlic and walnuts, which gives the salad a very piquant taste.

• 300 grams of boiled chicken fillet.
• 120 grams of hard cheese.
• 200 grams of fresh champignons.
• Three boiled eggs.
• ½ art. walnuts.
• 1 large onion.
• 2 cloves of garlic.
• 120-150 grams of mayonnaise.
• 2 tbsp. tablespoons vegetable oil.
• S alt to taste.

Preparing food

As in the previous salad with mushrooms and eggs, in this version of the appetizer, the ingredients are laid out in layers: apparently, this is the fate of most holiday salads. The difference of this version is that the mushrooms must be fried in oil, for this they are cut into small slices, the onion - into thin half rings.

On a well-heatedIn a frying pan in oil, fry the onion until soft, put it in a bowl, and fry the mushrooms in the same oil until a rich golden hue, while not bringing it to a dark color. Mix mushrooms and onions. Cut the meat into small neat cubes, do the same with the eggs, and grate the cheese on a grater with large holes.

How beautiful to put a layered salad on a dish?

In order for the puff salad to look like a perfectly even cylinder on a festive dish, you can use a split mold for a small diameter cake or use a plastic bottle (2 l), from which you need to cut off the bottom and upper narrow part. Place it in the middle of the dish and spread the layers of lettuce inside, tamping tightly with a spoon:

1. First layer of meat (at the bottom). Cover it with mayonnaise.
2. Mushrooms with onions. Mayonnaise net is also on top.
3. Blender chopped walnuts mixed with garlic and 2 tbsp. l. mayonnaise.
4. Cheese + mayonnaise.
5. Chopped eggs.

Leave the salad with mushrooms and eggs for a couple of hours in the cold to soak, and before serving, carefully remove the form and decorate the finished dish with fresh herbs.

Olivier with squid

This salad was immediately dubbed "sea brother Olivier" due to its similar composition to the classic regular New Year's table. The unusual combination of squid with mushrooms and egg in the salad, seasoned with traditional mayonnaise, gives a second wind to the bored salad. What proportions should be maintained:

• four boiled eggs;
• one cancanned peas;
• three - four squid carcasses, pre-boiled whole (cook no more than 3-4 minutes);
• 130 grams of hard cheese;
• 150 grams pickled mushrooms;
• one boiled beef tongue;
• three medium boiled potatoes;
• 150 grams of mayonnaise.

This simple holiday salad is prepared in minutes: cut all the ingredients into small even cubes, grate the cheese and mix everything in one bowl with mayonnaise.

Verrin salad with ham

This type of appetizer is ideal for serving at a buffet table: eating a salad from a glass is much more convenient than carrying a plate with you, being afraid to knock it over. All the main ingredients of the salad - ham, cheese, mushrooms, eggs and cucumber - are taken in equal proportions (about 200 grams) and cut into small cubes. For dressing, mayonnaise (4 tablespoons) is used, mixed with 0.5 tsp. ready mustard. The sequence of layers in a wide glass for desserts is as follows:

• ham;
• pickled mushrooms;
• cucumber;
• cheese, grated;
• eggs.

Each layer of lettuce is covered with a teaspoon of sauce, the top layer does not need to be coated, it is better to decorate with slices of fresh cucumbers and small parsley leaves.

Idea for entertaining cooks: Rybka salad

If puff salads are already on the table, but you still want something like that, then you can cook a simple appetizer withby adding tomatoes to a salad of mushrooms and eggs, and then put an animal figurine (for example, a symbol of the next year in Japanese style) or a beautiful flower on a dish from the resulting salad mass, decorating with fresh vegetable slices in combination with parsley and dill. One of these universal salads is a dish based on the following products:

• four boiled eggs cut into small cubes + one for decoration;
• 500 grams of pickled mushrooms (or other mushrooms, cut into halves);
• two large diced fresh tomatoes + 3-4 cherry tomatoes for garnish;
• two hundred grams of ham and chicken fillet, cut into small pieces;
• one red onion, finely chopped;
• a few lettuce leaves;
• 120g mayonnaise mixed with 1 tbsp. l. balsamic vinegar.

Chop all the ingredients, mix together with the sauce and let stand for a while. Then spread lettuce leaves on a beautiful dish, with a wide edge outward, approximately in those places where the fish has a tail and fins. Lay lettuce on them in an oval slide, smoothing the top. Then cut the cherry tomatoes into circles, from which put the scales of the fish, and with a grated egg - her head. Make eyes from olives, you can add cilia for more persuasiveness. If there is no cherry, then brightly colored boiled carrots can be used.

In fact, the imagination in the design of ready-made dishes is limitless: it all depends on the skill of the chef and his creative inspiration, so in any casethe festive table is to some extent a reflection of the inner world of the hostess.