In the autumn, especially after rains, honey mushrooms appear in large quantities. Then we fry these mushrooms, stew, make soups out of them, and roll the excess into jars. These homemade preserves save us in winter and early spring, when there are no fresh mushrooms. You can make them a casual or festive salad. Liquid is decanted from the pickled honey mushrooms, washed under running water, placed in a dish ... What next? And then we call our imagination to help.
Salad with pickled mushrooms requires a creative approach. However, as in every art, culinary has its own canons that you need to know in order not to create something inedible. Marinades are in good harmony with other homemade preserves - primarily with pickles. They like mushrooms and a society of jacket potatoes, cool eggs, boiled carrots. They are not alienated from fresh vegetables: bell pepper, green and onions, dill. But with tomatoes, radishes and peas, it is better not to mix them. To increase the calorie content of the dish, you can also include meat in the salad: smoked chicken breast, ham, pieces of boiled pork. Once again, boiled sausage will be a discord here.
Consider the simplest
salad recipe
with pickled mushrooms. There are ingredients for it in every home. For 300 g of washed fungi (just such a quantity of them is contained in a half-liter jar) you need to take 3 pickles. Three or four medium potatoes are carefully washed and boiled, cooled and cleaned. Cut the onion in half rings, cucumbers in circles, potatoes in cubes. Honey mushrooms - if they are small - do not cut at all, because they are the highlight of the dish and its main decoration. Fill the salad with vegetable oil, salt to taste, sprinkle with a green on top.
Such a salad with pickled mushrooms will be much tastier if, instead of oil, we season it with special dressing. He is doing so. In a jar with a lid, mix 125 g of olive oil, 50 g of 8% vinegar, half a spoonful of mustard, a pinch of salt, sugar and pepper. We twist the lid and carefully shake the jar until a homogeneous mass is formed. Fill salad dressing, let it soak. We serve on the table, sprinkling the dish with parsley leaves, dill and green onions.
Salad with pickled honey mushrooms can turn into a light lunch if we enrich it with chicken (200 g), eggs (3 pieces), bell pepper (half a pod), hard cheese (100 g) and walnuts (50 g). In this case, reduce the number of pickles to one piece. We cut all the components into cubes, rub the cheese, and finely crush the nuts. Instead of oil dressing, we recommend using mayonnaise.
For the holiday you can make a puff salad with pickled honey mushrooms. A photo of this dish will decorate your “track record”. At the bottom of a deep bowl, first lay the washed and, if necessary, chopped mushrooms. Lubricate them generously with mayonnaise. Then the second layer is the green onion, the third - the cubes of ham. Next comes the cooked in uniforms and peeled potatoes, and the last layer - chopped eggs. Do not forget to coat all layers with mayonnaise. We put the bowl in the refrigerator for an hour, and before serving to the table, turn the contents into a flat salad bowl so that honey agarics are on top.