Easy salad with mushrooms: simple and delicious recipes

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

Light salads with mushrooms are incredibly he althy and tasty, and there are a lot of recipes. Mushrooms are a unique product. The benefit of champignons and other mushrooms is that they contain a lot of minerals, protein, and most importantly - lecithin, it does not allow cholesterol to be deposited. They can be consumed if you limit yourself in carbohydrates, as they are close to vegetables in their quantity. Mushrooms contribute to rapid saturation - it is not for nothing that they are called vegetable meat, although their calorie content is very low - only forty calories per hundred grams.

For salads, both raw mushrooms (only they must be cooked) and pickled mushrooms are used.

Greek salad with mushrooms

Ingredients:

• 1 tablespoon (tbsp) olive oil;
• 250-300 grams of mushrooms;
• 3 garlic cloves finely chopped;
• 1 teaspoon (tea) basil or marjoram;
• 1 medium tomato, diced;
• 3 tablespoons (tablespoons) of lemon juice;
• half a cup of water;
• 1 pinch of s alt;
• 1 pinch fresh pepper (ground);
• 1 tablespoon (tablespoon) fresh parsley or fresh coriander, chopped.

How to cook?

1. Heat the oil in a low skillet, then gently fry the mushrooms for a couple of minutes. Don't overcook.
2. Sprinkle with garlic and basil, then toss and let sit for a minute or two, making sure mushrooms are well coated with spices.
3. Add tomato, lemon juice, water, s alt and pepper.
4. Stir and cook until the tomato softens.
5. Remove from heat and let cool.
6. garnish with finely chopped parsley. Light salad with mushrooms is ready.

Chicken and mushroom salad

This salad is usually layered in individual salad bowls or a large salad bowl. To make it brew, it must be prepared in advance, at least four hours before serving. It is in this case that it will be able to soak well in the sauce, and the aroma of smoked chicken will penetrate into all layers and make it even tastier.

For this salad you will need:

• one small smoked chicken breast;
• s alted mushrooms (you can take any you have, in extreme cases, replace with pickled champignons) - 200 grams;
• cheese - 200 grams;
• eggs - 4 pcs.;
• mayonnaise - to taste.

When choosing smoked chicken for a salad, make sure it is real smoked, not soaked in liquid smoke. Liquid smoke gives a bright orange color and is too brightsmoky aroma.

1. Remove the skin from the chicken (we won't need it), cut the meat into small cubes.
2. Boil chicken eggs until fully cooked (boil for at least ten minutes). When they are cooked, place them in ice water, peel, and separate the whites from the yolks.
3. Cheese grate finely. Separately rub the yolks and whites.
4. Laying out the layers. First, put the smoked chicken, grease with a thin layer of mayonnaise, then mushrooms (also grease), proteins, cheese, mayonnaise. Decorate the top with chopped yolks.

Warm salad with porcini mushrooms and cheese

Warm salads were not too long ago on restaurant menus, but their popularity has waned for no reason. This amazing salad is made with warm mushrooms, which exude great aroma when cooked and have an unrivaled taste.

Ingredients:

• kg of white mushrooms, peeled and cut into 4 pieces;
• 3 tablespoons (tablespoons) of lemon juice;
• 2 tablespoons (tbsp) uns alted butter;
• 5 tablespoons of olive oil;
• s alt and freshly ground pepper;
• 1 tablespoon (tablespoon) soy sauce;
• 3 tablespoons (tbsp) sherry vinegar;
• 2 tablespoons (tablespoons) marsala paste;
• 2 teaspoons tomato paste;
• 2 garlic cloves;
• 3 large shallots, thinly sliced;
• 6 cups coarsely shredded Romaine lettuce;
• 2 cups coarsely chopped Boston lettuce;
• 1/2 cup shredded Gouda cheese.

Stagescooking salad with porcini mushrooms:

1. In a large bowl, mix mushrooms with lemon juice. Preheat oven to 300 degrees, in a large skillet, melt uns alted butter in 2 tablespoons of pure olive oil over medium-high heat.
2. When the butter starts to brown, add the mushrooms and season with spices. Cover and simmer until the mushrooms release their liquid, about 3 minutes. Continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are well browned, about 8 minutes. Add soy sauce and cook, stirring, for a couple more minutes. Transfer the mushrooms to a baking sheet and place in the oven.
3. In a small bowl, whisk olive oil with sherry vinegar, Marsala, tomato paste and garlic.
4. Add 1 teaspoon olive oil to the pan. Add shallots, cover and simmer over moderate heat until softened, about 3 minutes. Open the lid and cook, stirring, until lightly browned. Pour in the sauce and remove from heat.
5. Chop the lettuce into a bowl. Add mushrooms and shallots and mix well. Divide the salad between 6 plates, top with cheese and serve immediately.

Bean and mushroom salad

Everyone has heard about the benefits of champignons. And it's not hard to find them in the store. This delicious salad with beans and mushrooms is very easy to prepare. They can simply replace a dinner of hot dishes, if you want something light, or you can serve it as an appetizer for the main meal. It is easier to take canned beans, as this is muchwill shorten the cooking time. Mushrooms are also better to use pickled. This is a very easy mushroom salad that doesn't take long to prepare.

You will need:

• can of beans in own juice;
• jar of pickled champignons;
• two medium sized carrots;
• one bulb;
• greens to taste;
• Bulgarian dried pepper;
• a couple of tablespoons (tablespoons) of lemon juice;
• vegetable oil for dressing;
• s alt and pepper to taste.

First, cut raw carrots into thin strips (or you can use a Korean carrot grater for this). S alt it, pepper it, pour over lemon juice, add onion, finely chopped, and dried pepper. Let it sit for fifteen minutes. Then add mushrooms. Drain the liquid from the beans and rinse a little under cold water to eliminate the released starch. Add beans, greens to mushrooms. Light salad with mushrooms is almost ready. S alt and pepper it, season it with oil, mix gently and serve.

Chicken, mushroom and corn salad

This salad is easy to prepare, very economical, but with all this it tastes great.

Ingredients:

• one leg;
• two hundred grams of champignons (fresh);
• half a can of canned corn;
• one large onion (simple onion);
• three tablespoons (tablespoons) of vinegar;
• a teaspoon of sugar;
• half a teaspoon of s alt;
• mayonnaise;
• vegetable oil.

Start preparing a salad with fried champignons and chicken. Mushrooms cut into plates and fry until golden brown in a pan. When they are browned, remove them from the pan and let them cool. Cut the onion into half rings and pour boiling water over it for a few minutes to get rid of bitterness and soften it.

Drain the water and pour the onion with a mixture of sugar, vinegar and s alt for fifteen minutes.

Boil the leg and cut it. Squeeze the onion from the marinade and place in a plate or salad bowl. Add corn, mushrooms and chicken to it. Mix everything, adding mayonnaise, s alt and pepper. Salad with fried champignons and chicken is ready.

Conclusion

We shared with you the most delicious mushroom salad recipes. They are prepared easily and quickly, so even an inexperienced hostess can cook them. Bon appetit!