Fresh champignon salad: recipe with photo

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

Many of us love to eat mushrooms - the gifts of the forest, but not everyone has the opportunity to go mushroom hunting. In this case, cultivated champignon is presented to your attention. In terms of taste, it is in no way inferior to its “wild” counterparts (and even surpasses it in some ways), and a salad of fresh champignons is available in preparation even for a novice home cook. Moreover, it has many of its variations, so there is where to show your culinary imagination. Well, let's try to cook?

A little history as always

Champignon today is probably the most common mushroom. It is very popular in the cuisine of different peoples of the world, and in the author's dishes of famous chefs it occupies not the last place. Mushroom lends itself well to growing "in captivity": at home or on specialized mushroom farms. And for the first time these mushrooms began to be cultivated in Italy about a thousand years ago, subsequently rapidly spread throughoutaround the world and spread to various countries. In the seventeenth century, Parisian gardeners grew champignons right on the lawn - hence their other name: “Parisian mushrooms.”

From that time it was noticed that they feel good in various underground rooms, basements, where it is dark and damp. And some high-ranking persons in those years even kept special cellars to grow champignons, and this mushroom was then considered a real delicacy - a very expensive and rare dish that was intended for the elite of this world. But times have changed, and today everyone can afford a fresh champignon salad. After all, these mushrooms are sold in any self-respecting supermarket, and they are quite inexpensive.

Easiest option

Light fresh champignon salad is high-calorie, juicy and tasty. We use as ingredients: Chinese cabbage (half a head), a pound of fresh champignon mushrooms, an onion, a couple of medium tomatoes (it is better to take hard ones), half a jar of canned corn, s alt and pepper - according to your personal taste, a little vegetable oil (for example, olive, but sunflower is quite suitable).

How to cook

1. A light salad of fresh champignons is very easy to prepare. Wash the mushrooms and cut into slices or pieces (no need to peel).
2. Peel the onion and cut into half rings (or straws) and fry in vegetable oil in a well-heated pan. We do this for a short time, on medium / high heat, constantlystirring (the so-called "Chinese" version, when the product is instantly fried in boiling oil - it's good when you have a special wok pan in your arsenal).
3. Cut the cabbage into thin strips (chopped).
4. Opening a jar of canned food. We throw the grains into a colander and let the excess liquid drain for some time. Add corn to cabbage. Diced tomatoes will also go there.
5. Add fried mushrooms with onion to the container for making fresh champignon salad, s alt/pepper to individual taste. Oil left over from cooking mushrooms? you can fill the dish. In the final, while stirring, you can also add a spoonful of fresh lemon juice to create a piquant taste. And then - and serve on the table!

With cucumbers

Salad of champignons and fresh cucumbers also does not differ in increased complexity. A crispy and juicy vegetable gives the dish a piquant and original taste and unique aroma. To prepare this delicious dish, we need: a couple of cucumbers (or one large one), 300 grams of fresh mushrooms, one large bell pepper (sweet), onion, a couple of cloves of garlic, s alt and pepper, fresh herbs (dill), low-fat sour cream for dressing, vegetable oil. And you can start cooking.

How to cook

1. Mushrooms, pre-washed and chopped randomly, fry (together with the onion, which is desirable to cut first and marinate for a short time in wine vinegar), but we do it very quickly, in almost boiling oil. Then cool and place inlarge salad bowl.
2. Wash fresh cucumbers and cut into slices or cubes (you can also remove the peel from them). Sweet pepper free from seeds and cut into strips.
3. Place all the ingredients in a container and mix, s alt and pepper.
4. For salad dressing with fresh champignons we use sour cream, crushed garlic, chopped dill. We mix the ingredients (you can use a blender) and put the mass into a salad bowl. Stir again - and you can serve at the table. But first let the salad with fresh champignons brew at the bottom of the refrigerator for a while. And now you can go to the table to treat the guests who have come.

Another fresh mushroom salad. Recipe with photo - step by step

It is gentle, light. Cucumbers are crispy, fresh and juicy. Mushrooms are soft and fragrant. Their scents resonate and blend perfectly. A slight aftertaste of garlic will by no means dominate, it will only emphasize the main mushroom tone. By the way, fans of mayonnaise products can use these types of sauces for dressings (instead of sour cream), in which case we do not add s alt to the dish. The fresh champignon salad recipe will include the following components: one large onion, 300 grams of champignons, a medium-sized cucumber (or two small ones), a little vegetable oil, three eggs, half a glass of sour cream, hard cheese - 150 grams, a few cloves of garlic, pepper and s alt – according to personal preference.

Cooking easy

1. Peel the onion and chop finely. Heat a drop of vegetable oil in a frying pan andput on the beam. Fry until golden.
2. We do not clean fresh champignons, but only wash them. Cut into slices, cubes - as you like. Place in the pan with the onion. Fry over medium heat for 5 minutes, stirring. A persistent and characteristic mushroom aroma should go. S alt, remove from oven and cool.
3. My cucumbers and cut into small cubes (you can remove the peel, but you can leave).
4. Boil hard-boiled eggs and cool. We clean from the shell and separate the yolk from the protein. Grate the whites coarsely and mix with mushrooms and onions. Mash the yolk with a fork.
5. Press or crush the garlic (you can also finely chop it with a knife - as you are used to) and add to the yolks. That's where the sour cream comes in. Mix the resulting sauce until smooth. If it came out too thick, as for dressing, then you can dilute it with a little milk.
6. Three hard cheeses on a coarse grater.



7. Assemble the dish in layers. The first is champignons with egg and onion. The second is cucumbers. Spread the sour cream sauce in the third layer. And the last one is grated cheese. If desired, the layers can be repeated again - then the design will turn out high.
8. Decorate the salad with sprigs of greens or figured egg cutouts. You can crumble the yolk on top, or you can rub the cheese.
9. Let the dish brew for at least half an hour and you can consume it.

Fresh champignon meat salad variant (with photo - step by step)

This delicacy will surely be appreciated by both guests and family. Mushroom salad with chicken, cucumberfresh has a rich taste, juiciness, aroma and satiety. The breast, in principle, is not a very expensive component, but it is considered a bit dry - however, its tone is enlivened by grated cheese. And champignons are right there: very harmoniously and confidently they will give the final product showiness and richness in taste. So a salad with chicken and fresh champignons is quite appropriate for a festive meal - the taste buds will be pleased! Although, frankly, the food is quite heavy, mayonnaise, again, is available. Obviously you will not call such a dish dietary. But since it’s a dish for the festive table, we’ll add walnuts there as an addition ingredient. This will give it a certain aristocracy - it is for the most real gourmets.

Ingredients

• Bone-boiled breast.
• Fresh champignons - half a kilo.
• Hard type cheese – 300 grams.
• Eggs in the amount of 4 pieces.
• Medium onion.
• A handful of shelled walnuts.
• Provencal mayonnaise - for dressing.
• Lean oil.
• S alt and pepper to individual taste.

This set of products is enough to prepare an original salad.

Cooking

1. The salad recipe with fresh champignons in this version will be a little more difficult to complete. First, boil the chicken breast (not for long, about 15-20 minutes after boiling, but so that the flesh is not pink inside). Cool and free it from the bone. Cut finely or tear into fibers.



2. Peel the onion and cut it smaller.
3. My mushrooms and cut randomly.



4. Put it all in a pan with well-heated vegetable oil and simmer over medium heat, stirring constantly, until the mushrooms are soft (this will take 5-10 minutes).
5. Hard-boil eggs, cool, peel, cut into small or large pieces - as you like.
6. Dry the walnuts in the oven (maybe in the microwave) and peel them. In our case, it is enough that those fragments that fall off by themselves when we rub a nut in our palms leave. We lay out this ingredient on the board and go through the rolling pin.
7. Three hard cheese on a fine grater.
8. And then spread the ingredients in layers on the dish. The first is chicken (take half the volume). The second is half the mushrooms and onions. The third is about a third of the chopped eggs. The fourth layer is grated cheese.
9. We coat each layer with mayonnaise; after laying down, you need to press down a little with your palm or spatula to make it denser, but you shouldn’t tamp too hard.
10. Repeat breast layer, mushroom layer, and generously coat with Provence. We combine the remaining cheese and eggs together and cover our salad with this “fur coat”. Decorate with walnut halves, sprigs of parsley and dill. Then we put the dish in the refrigerator so that it is properly infused and soaked (at least an hour). And you can serve it to the table!

Special option

This fresh champignon salad recipe can be conditionally called "anti-crisis". When you want something satisfying, but inthe same time and not too expensive, or you want to cook a dish not for a holiday, but for an everyday dinner, for example. This salad is exactly what you need! So, we will use: champignons, onions, potatoes, carrots, chicken breast, eggs, cheese. For dressing - mayonnaise or mayonnaise sauce. For processing onions and mushrooms - vegetable oil.

1. My vegetables and boil them. Cool and peel off the skin. Finely cut potatoes and carrots into cubes.
2. Boil the breast and remove the skin and bones. Cool and cut into cubes.
3. My mushrooms and cut arbitrarily. Peel and chop the onion finely.
4. In a deep frying pan, heat up a little oil and put the champignons and onions there. Fry for about 5 minutes. Drain in a colander to remove excess fat.
5. In a deep container designed for making salads, mix all the prepared ingredients. S alt and pepper to taste. We season with mayonnaise. Now you need to let the salad brew in the refrigerator (pack it in cling film).
6. In the meantime, you can prepare portioned bowls or one large festive dish to put the finished dish there. Carefully fill the containers with the mass. And top with grated cheese as a decoration. You can also use the yolk, and cuts of vegetables and eggs, and sprigs of fresh herbs. You can also have a whole champignon!



7. Everything, eat-eat - easy to overeat! Yes, this salad can be used both for spreading on croutons and as a filling for tartlets. Happy everyoneappetite!