Fresh champignon salad: recipe with photo

Many of us like to enjoy mushrooms - the gifts of the forest, but not everyone has the opportunity to go on mushroom hunting. In this case, the cultivated champignon is presented to your attention. In taste, it is in no way inferior to the "wild" brothers (and in some ways even superior), 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, try to cook?

As always, a little history

Champignon today is probably the most common mushroom. It is very popular in the culinary of different nations of the world, and in the dishes of the famous chefs it takes not the last place. Champignon lends itself well to cultivation "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 throughout the world and came to various countries. In the seventeenth century, Parisian gardeners grew champignons directly on the lawn - hence their other name: "Parisian mushrooms."

Since that time, it has been noticed that they feel good in various underground rooms, cellars, where it is dark and damp. And some senior officials 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 elect of this world. But times have changed, and today everyone can afford a salad of fresh champignons. After all, these mushrooms are sold in any self-respecting supermarket, and they are quite inexpensive.

The easiest option

A light salad of fresh champignons is caloric, juicy and tasty. As ingredients we use: Chinese cabbage (half a cabbage), a pound of fresh champignon mushrooms, onion, a couple of medium tomatoes (it is better to take hard ones), half a can of corn in canned food, salt and pepper - to your personal taste, a little vegetable oil (for example, olive, but also from a sunflower is quite suitable).

How to cook

1. A light salad of fresh champignons is very easy to prepare. We wash the mushrooms and cut into plates or pieces (no need to peel).
2. We clean 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, stirring constantly (the so-called “Chinese” option, when the product is instantly fried in boiling oil - it’s good when you have a special wok pan in the arsenal).
3. We cut the cabbage into thin strips (shred).
4. We open a jar of canned food. Flip the grains into a colander and let the excess liquid drain for a while. Add the corn to the cabbage. Diced tomatoes will also go there.
5. Add the fried mushrooms with onion to the container for preparing a salad of fresh champignons, salt and pepper to your individual taste. Oil left over from cooking mushrooms? You can fill the dish. In the finale, while stirring, you can also add a spoonful of fresh lemon juice to create a piquant taste. And after - and serve!

With cucumbers

Salad of champignons and fresh cucumbers is also not very difficult. A crisp 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), 300 grams of fresh mushrooms, one large bell pepper (sweet), onion, a couple of garlic cloves, salt and pepper, fresh herbs (dill), sour cream for dressing, lean oil. And you can start cooking.

How to cook

1. Mushrooms, previously washed and chopped arbitrarily, are fried (along with the onion, which is preferably first chopped and marinated briefly in wine vinegar), but we do this very quickly, in almost boiling oil. Then cool and place in a large container for making salad.
2. We wash fresh cucumbers and cut into plates or cubes (you can also remove the peel from them). Sweet pepper free from seeds and cut into strips.
3. All ingredients are placed in a container and mixed, salt 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 in a salad bowl. Once again, we interfere - and you can serve it to the table. But first, let the salad with fresh mushrooms brew at the bottom of the refrigerator for a while. And now you can and on the table - to treat the guests who arrived.

Another salad of fresh champignons. Recipe with photo - step by step

He is gentle, light. Cucumbers are crisp, fresh, juicy. The mushrooms are soft, aromatic. Their smells resonate and blend perfectly. The light taste of garlic will not dominate, it will only emphasize the basic mushroom tone. By the way, fans of mayonnaise products can use these types of dressings for dressings (instead of sour cream), in this case, the dish does not add salt. The recipe for a salad of fresh champignons will include the following components: one large onion, 300 grams of champignons, medium-sized cucumber (or two small), a little vegetable oil, three eggs, half a glass of sour cream, hard cheese - 150 grams, a few cloves of garlic, pepper and salt - according to personal preferences.

Simple cooking!

1. Peel and finely chop the onion. In a pan, heat a drop of vegetable oil and put onion. Fry until golden.
2. Fresh mushrooms are not cleaned, but only washed. Cut into slices, cubes - as you like. Place in a pan to the onion. Fry over medium heat for 5 minutes, stirring. A steady and characteristic mushroom aroma should go. Salt, remove from the oven and cool.
3. Wash the cucumbers and cut them into small cubes (the peel can be removed, but you can leave it).
4. Hard-boiled eggs and cool. Peel and separate the yolk from the protein. Protein grate coarsely and mix with mushrooms and onions. Mash the yolk with a fork.
5. Press garlic or squeeze (you can chop finely with a knife - as you used to) and add to the yolks. Sour cream goes there. The resulting sauce is mixed until smooth. If it is too thick for refueling, you can dilute it with a small amount of milk.
6. Coarse hard cheese three on a grater.
   
7. We collect the dish in layers. The first are champignons with an egg and onion. The second is cucumbers. The third layer spread the sour cream sauce. And the last one is grated cheese. If desired, the layers can be repeated again - then the design will turn out high.
8. We decorate the salad with sprigs of greens or curly clippings of eggs. You can crumble the yolk on top, or you can rub the cheese.
9. Let’s insist on the dish - at least for half an hour - and you can use it.

Option of meat salad of fresh champignons (with photo - step by step)

This delicacy will surely be appreciated by both guests and home. Mushroom salad with chicken, fresh cucumber has a rich taste, juiciness, aroma and satiety. 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 a spectacular and rich taste. So a salad with chicken and fresh champignons is quite appropriate for a festive meal - the taste buds will be happy! Although, frankly, the food is quite heavy, mayonnaise, again, is available. Obviously you will not call such a dish dietary. But if it’s a dish for the festive table, then we add walnuts as a supplement. This will give it a certain aristocracy - it is for the real gourmets.

Ingredients

• Boiled breast, boneless.
• Fresh champignons - half a kilo.
• Hard cheese - 300 grams.
• 4 eggs
• The bulb is medium.
• A handful of peeled walnuts.
• Provence mayonnaise - for dressing.
• Lean oil.
• Salt and peppers according to individual taste.

Such a set of products is enough to prepare an original salad.

Cooking

1. The recipe for a salad 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). We cool and release it from the bone. Cut finely or tear into fibers.
   
2. Peel the onion and cut it smaller.
3. My champignons and chop arbitrarily.
   
4. We put all this in a frying pan with well-heated lean oil and simmer over medium heat, stirring constantly, until the mushrooms are soft (this will take 5-10 minutes).
5. Boil hard-boiled eggs, cool, clean, cut finely or larger - as you like.
6. Walnuts are dried in the oven (can be in the microwave) and peeled. In our case, it is enough to leave those fragments that themselves fall off when three walnuts in the palms. We lay out this ingredient on the board and go through the rolling pin.
7. Three hard cheese on a grater finely.
8. And then lay the ingredients in layers on a dish. The first is chicken (take half the volume). The second is half mushrooms and onions. The third is about a third of the cut eggs. The fourth layer is grated cheese.
9. We coat each layer with mayonnaise; Having laid it, you need to slightly press down with your palm or spatula so that it is denser, but you should not tamper too much.
10. Repeat the layer of the breast, the layer of mushrooms, and generously coat with "Provence". We combine the remaining cheese and eggs together and cover our salad with this “fur coat”. Garnish with halves of the middle of the nut, sprigs of parsley and dill. Then we place the dish in the refrigerator so that it is properly infused and soaked (at least an hour). And you can serve to the table!

Special option

This recipe for fresh champignon salad can conditionally be called "anti-crisis." When you want something wholesome, but at the same time not too expensive, or you want to cook a dish not for a holiday, but for 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. Cool and peel. Finely chop the potato and carrot into cubes.
2. Boil the breast and cleanse it from skin and bone. Cool and cut into cubes.
3. My mushrooms and cut arbitrarily. Peel and finely chop the onion.
4. In a deep frying pan, heat a little oil and spread the mushrooms with onions. Fry for about 5 minutes. Throw in a colander to remove excess fat.
5. In a deep container designed for salads, mix all the prepared ingredients. Salt pepper to taste. Dress with mayonnaise. Now you need to let the salad stand in the refrigerator (pack it in a plastic wrap).
6. In the meantime, you can prepare portioned bowls or one large festive dish to put ready-made food there. Carefully fill the containers with mass. Sprinkle grated cheese on top as a decoration. You can also use yolk, and clippings of vegetables and eggs, and sprigs of fresh herbs. You can have a whole champignon!
   
7. Everything, eat-eat - easy to eat! Yes, this salad can be used both for spreading on croutons, and as a filling for tartlets. Bon appetit to all!