All dishes, which include mushrooms, can be called delicious. This ingredient gives them a special taste and aroma. But it is not always possible to find fresh mushrooms of the desired type. Available all year round are only champignons. Other varieties can only be found in pickled or dried form. But this does not in the least reduce their taste, because such gifts of the forest can be successfully used for cooking. Dried mushroom salad will be a great decoration on the table.
Salad with Mushrooms and Beets
It is better to use dried forest mushrooms. They have an incredible aroma and taste. Dried mushroom salad is extraordinary. For cooking, take three medium beets, two heads of onions (red or white), 70 grams of dried mushrooms, 5 tablespoons of vegetable oil, 4 peeled cloves of garlic, an average spoon of vinegar and half a spoonful of sugar and salt. You can make a salad of dried porcini mushrooms.
From this, its nutritional value will only increase. Boil the beets without peeling, but rinsing well first. This process will take about an hour. Then we clean it and cut into not very large straws. Spray the beets with any vinegar. Boil the mushrooms until cooked. Finely chop one onion and lightly fry in vegetable oil. The second head is also chopped and mixed with garlic, passed through a press. Mushrooms are cut into small strips and mixed with the rest of the ingredients. Add salt and sugar to taste, as well as vegetable oil.
Simple salad
Dried mushrooms for cooking do not have to be harvested on their own, especially if you do not understand their types. You can buy them at the supermarket, which will be easier and safer. For the next recipe, you will need two handfuls of any dried mushrooms, three eggs, an onion head, medium carrots, salt, black pepper and mayonnaise for dressing. We start with the preparation of mushrooms. Pour them with boiling water and leave for a while. Then we cook for about 30 minutes, without changing the water, but adding salt. We take the mushrooms out of the broth, cool and cut into long pieces. The broth can be used to make soup, only it must be filtered.
Next, fry the mushrooms in a pan with the addition of vegetable and cream butter. We add salt and pepper to taste. Do not overdo this product on fire, otherwise the dried mushroom salad will turn out to be dry. Peel the carrots and three with a coarse grater. Cut the onion into small cubes. Fry these two vegetables in vegetable oil. Three boiled eggs on a grater and mix all the ingredients. We season the salad with dried mushrooms with mayonnaise, and optionally add salt and pepper.
Krill salad
To prepare the salad, take three cans of krill (can be replaced with boiled shrimps), three handfuls of dried mushrooms, half an onion, 5 boiled eggs, 300 grams of hard cheese and two large tablespoons of mayonnaise. We will spread the salad with layers of dried mushrooms. The first layer is crushed krill or shrimp (the third part). Soak the mushrooms in hot water, boil for 7 minutes and grind, and as carefully as possible. This will be the second layer of salad. Finely chop the onion and fry in a pan.
Cool and spread the next layer. Next are eggs grated with a grater. Then spread the remaining krill. To complete our culinary masterpiece will be grated cheese. Be sure to coat all layers with mayonnaise to make the salad juicy. Dried mushroom salad is ready. If it settles for some time, then cover it with a film so that the top layer - cheese - does not dry out.
Chicken and Mushroom Salad
Mushrooms go very well with chicken, so your guests will really like this salad. For cooking, take 400 grams of chicken fillet, 150 grams of dried mushrooms, 150 grams of mayonnaise, three eggs, spices, salt and herbs. Boil chicken until cooked. Be sure to add spices to the water (bay leaf, salt and a whole onion), so you get a fragrant fillet.
Then cut it into small cubes. Pre-soak the mushrooms, boil and cut very finely. Grind the boiled eggs with a knife or three on a grater. We spread all the components in a salad bowl and season with mayonnaise. We put salt and pepper to taste. When serving, sprinkle with chopped herbs. It turns out a delicious salad with dried mushrooms. The recipe is very simple, but also suitable for a festive table.