There is probably no such person who would not like to taste a delicious salad. After all, this dish, as a rule, is an integral part of not only a festive, but also an everyday table. And in some cases, very skilled housewives turn salads into works of art. On the menu of every housewife there is always a couple of branded salads - meat salad (with beef or pork), mushroom salad (with canned, fried mushrooms), vegetable, fruit salad , etc.
Today we’ll talk about how to prepare a salad with canned mushrooms. Some recipes of such salads are quite simple to prepare and can surprise even the most gourmet of principle with their taste.
Option 1 (salad without a name):
To prepare the salad you will need: 1 can of canned champignons with a volume of 425 ml, 3 medium boiled potatoes, 3 boiled chicken eggs, 3 medium onions, mayonnaise, and if desired, you can add salt and greens (dill, parsley).
So, we begin to prepare the salad. We simply deal with canned mushrooms - put them in a colander and wait until the whole marinade has drained. You can use either chopped or whole mushrooms, but in order to make the salad appear softer and more refined, it is better if the mushrooms are cut in medium or small pieces. The next ingredient in the salad is onions. It must be cut in half rings, put with mushrooms in a pan and fry for 10 minutes in sunflower oil. You should not pour a lot of sunflower oil in the pan, just a couple of tablespoons is enough. If necessary, then at this stage, you can slightly salt. Next, cut the boiled potatoes and chicken eggs into small cubes, pour them into the cooled mushrooms with onions. Mix everything thoroughly and season with mayonnaise. Since the dish turns out quite high-calorie, it is best to use light mayonnaise. After it is laid out in a salad bowl, sprinkle the salad with finely chopped greens on top.
Option 2 (Salad "Forest Glade" with mushrooms):
Ingredients: 1 can of canned champignons, 2-3 small carrots, 1 pickled cucumber, 200-300g of chicken breast, 150g of hard cheese, 3-4 eggs, mayonnaise, greens (onions, parsley, dill).
To prepare this salad, you will need deep dishes with a wide bottom, as well as a wide flat dish or plate. As in the first recipe, we drain the marinade from the mushrooms through a colander and lay them neatly on the bottom of the cooked deep dish with the legs up (we cover the bottom with mushrooms to each other). Next, sprinkle a little finely chopped greens on top.
The remaining ingredients are laid alternately in layers, which are lubricated with mayonnaise. After the mushrooms and greens, the second layer is boiled carrots, grated on a coarse grater, then we put pickled cucumber cut into thin circles. Next, put the boiled chicken breast, which must first be cut into small pieces (during boiling the chicken, you can slightly salt the water). On top of the chicken we rub cheese on a coarse grater, and then eggs (you can grater it, you can use small cubes). It is unforgettable to grease all layers with mayonnaise. The peculiarity of the salad is that there is a need to send it in the refrigerator for at least 10 hours so that it is insisted. After this time, the salad must be carefully turned on a flat dish and strew with greens on the sides.
Of course, these recipes are not limited to the list of salads with mushrooms, there are much more. In search engines you can often find the phrase "salads with canned mushrooms - recipes." Indeed, in addition to the fact that salads with mushrooms are tasty and healthy, they adequately compete with meat and vegetable salads, and are also a decoration on the table. Prepare any salad with canned mushrooms, including according to the recipes specified in the article, and appreciate their taste. The amazing taste of these salads will not leave you indifferent.