Easy mushroom salad: simple and tasty recipes

Light salads with mushrooms are incredibly healthy and tasty, and there are a lot of recipes. Mushrooms - a unique product. The use of champignons and other mushrooms is that they have a lot of minerals, protein, and most importantly - lecithin, it does not allow cholesterol to be deposited. They can be consumed if you are limiting yourself in carbohydrates, as they are close in quantity to vegetables. Mushrooms contribute to rapid saturation - not without reason they are called vegetable meat, although their calorie content is very low - only forty calories per hundred grams.

For salads, both raw mushrooms are used (only they must undergo heat treatment), and pickled.

Greek salad with mushrooms

Ingredients:

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

How to cook?

1. Heat the oil in a low frying pan, then gently fry the mushrooms for a couple of minutes. Do not digest.
2. Sprinkle with garlic and basil, then mix and leave for a minute or two, making sure the mushrooms are well covered with spices.
3. Add tomato, lemon juice, water, salt and pepper.
4. Stir and cook until the tomato softens.
5. Remove from heat and let cool.
6. Garnish with finely chopped greens. A light salad with mushrooms is ready.

Mushroom and Chicken Salad

This salad is usually laid out in layers in individual salad bowls or a large salad bowl. To insist, it must be prepared in advance, at least four hours before serving. It is in this case that he 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;
• salted mushrooms (you can take any that are, in a pinch, replace with pickled champignons) - 200 grams;
• cheese - 200 grams;
• eggs - 4 pcs.;
• mayonnaise to taste.

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

1. Remove the skin from the chicken (we will not need it), cut the meat into small cubes.
2. Boil chicken eggs until cooked (cook for at least ten minutes). When they are boiled, place them in ice water, clean, separate the proteins from the yolks.
3. Finely grate the cheese. Rub yolks and squirrels separately.
4. We lay out the layers. First we put 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 often found on restaurant menus not so long ago, but their popularity waned for no reason. This stunning salad is made with warm mushrooms that exude an excellent aroma during cooking and have an unrivaled taste.

Ingredients:

• a kilogram of porcini mushrooms, peeled and cut into 4 parts;
• 3 tablespoons (tablespoons) of lemon juice;
• 2 tablespoons (tablespoons) unsalted butter;
• 5 tablespoons of olive oil;
• freshly ground salt and pepper;
• 1 spoon (tablespoon) of soy sauce;
• 3 tablespoons of sherry vinegar;
• 2 tablespoons (tablespoons) of Marsala paste;
• 2 teaspoons of tomato paste;
• 2 cloves of garlic;
• 3 large shallots, finely chopped;
• 6 cups coarsely chopped Romaine lettuce;
• 2 cups coarsely chopped Boston salad;
• 1/2 cup shabby gouda cheese.

Stages of cooking salad with porcini mushrooms:

1. In a large bowl, mix the mushrooms with lemon juice. Preheat the oven to 300 degrees, in a large skillet, melt unsalted butter in 2 tablespoons of pure olive oil over moderate heat.
2. When the oil begins to brown, add the mushrooms and season with spices. Cover and cook 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 onto a baking sheet and place in the oven.
3. In a small bowl, beat the olive oil with sherry vinegar, Marsala, tomato paste and garlic.
4. Add 1 teaspoon of 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 the sauce there and remove from heat.
5. In a bowl chop the lettuce. Add mushrooms and shallots and mix well. Spread the salad on 6 plates, sprinkle with cheese and serve immediately.

Bean and Mushroom Salad

Everyone has heard about the benefits of champignons. And to find them in the store is not difficult. This delicious salad with beans and mushrooms is very simple to prepare. They can simply be replaced with a dinner of hot dishes, if you want something light, or you can serve as an appetizer to the main meal. Beans are easier to take canned, as this will significantly reduce cooking time. Mushrooms are also better to use pickled. This is a very light salad with mushrooms, the preparation of which does not take much time.

You will need:

• a can of beans in its own juice;
• a can of pickled champignons;
• two medium-sized carrots;
• one onion;
• greens to taste;
• dried Bulgarian pepper;
• a couple of spoons (tablespoons) of lemon juice;
• vegetable oil for dressing;
• salt and pepper to taste.

First cut the raw carrots into thin strips (or you can use a grater for Korean carrots for this). Salt it, pepper, pour lemon juice, add onion, thinly chopped, and dried pepper. Allow fifteen minutes to brew. Then add the mushrooms. Drain the liquid from the beans and rinse them slightly under cold water to eliminate starch. Add beans, greens to the mushrooms. A light salad with mushrooms is almost ready. Salt and pepper it, season it with oil, mix gently and serve.

Salad with Chicken, Mushrooms and Corn

This salad is easy to prepare, very economical, but with all this has a great taste.

Ingredients:

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

We start preparing a salad with fried champignons and chicken. Cut the mushrooms into plates and fry until golden in a skillet. When they are browned, remove them from the pan and let them cool. Cut the onion into half rings and pour boiling water for several minutes to get rid of bitterness and soften it.

Drain and pour the onion with a mixture of sugar, vinegar and salt for about fifteen minutes.

Cook the leg and cut. Squeeze the onion from the marinade and put in a plate or salad bowl. Add corn, mushrooms and chicken there. We mix everything by adding mayonnaise, salt and pepper. Salad with fried champignons and chicken is ready.

Conclusion

We shared with you the most delicious recipes for mushroom salads. They are prepared easily and quickly, so even an inexperienced housewife can cook them. Bon Appetit!