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Cooking a salad of mushrooms: champignons, chanterelles, porcini mushroom. Video
Mushroom salads are the perfect snack. You can cook them from raw or pickled mushrooms; warm salads with fried mushrooms are no less popular. The variety of mushrooms makes these salads new every time, because the chanterelle appetizer is not at all like a champignon salad.
Champignon salad: cooking video
For some gourmets, the fact that mushrooms can be eaten raw is a welcome discovery. Try making a discreet and concise salad with fresh mushrooms and make sure they have a deep, rich flavor. You will need: – 500 g of large mushrooms; – ½ cup of chopped fresh parsley; – ¼ cup of olive oil; – ¼ cup of fresh lemon juice; – 60 g of chopped Parmesan; – Salt and freshly ground black pepper.
Choose bouncy champignons with a smooth cap, without a black “skirt” around the edges. Avoid stained mushrooms, fluffy mold
Wipe the mushrooms with damp paper towels. They, like many mushrooms, are hygroscopic and, if you wash them from dirt under running water, they will absorb too much liquid. Cut the mushrooms into thin slices along the cap. Mix them with parsley. Prepare the dressing by whisking together the olive oil and lemon juice, and season with salt and pepper. Pour the sauce into a salad bowl, stir and sprinkle with Parmesan. Serve immediately.
Oyster mushroom salad recipe
Oyster mushrooms, also called oyster mushrooms, grow on rotting tree trunks in humid Asian climates. Raw oyster mushrooms are too spicy, but cooking significantly softens their taste. To make a luxurious salad from them, you will need: – 700 g of oyster mushrooms; – 250 g of ham; – 2 heads of lettuce; – 1 Anjou pear; – 100 g of blue cheese; – olive oil; – finely ground salt; – ground red pepper.
If you don’t have oyster mushrooms, you can replace them with mushrooms
Preheat oven to 170 °. Wipe the oyster mushrooms with a damp paper towel, cut off the stems and cut into small pieces along with the caps, put in a bowl, add olive oil, season with salt and ground red pepper, mix well and place the chopped mushrooms on a baking sheet lined with parchment in one layer. Bake the mushrooms for 10-12 minutes, then let cool for 2-3 minutes. Transfer to a salad bowl.
Cut the ham into small slices. Heat some olive oil in a skillet and sauté the ham over low heat. When the strips begin to shrink and become crispy enough, pour in some vinegar, stir quickly and use a slotted spoon to place the slices on a paper towel.
Separate the lettuce leaves from the trunk, cut out thick coarse veins. Rinse the salad and dry it in a special “carousel”. Pick up in large pieces and add to the mushrooms. Remove the peel from the pear, cut the core and cut the fruit into thin slices. Place in a salad bowl, chop the “blue” cheese, season with the remaining vinegar, olive oil and salt. Toss and sprinkle with crispy ham. Serve to the table.
Porcini mushrooms were used in cooking by the ancient Greeks. Their mild earthy taste goes well with many ingredients. Try making a salad with the following ingredients: – 250 g spinach; – 6 quail eggs; – 8 slices of bacon; – 4 large porcini mushrooms; – 1 small head of red salad onion; – 3 tablespoons of red wine vinegar; – 1 teaspoon of granulated sugar – ½ teaspoon of Dijon mustard – salt and freshly ground black pepper.
Remove the stems from spinach, rinse the leaves quickly and dry gently. Place in a salad bowl. Place the eggs in boiling water, cover the saucepan with a lid and remove from heat. Leave the eggs covered for 10-12 minutes, then drain the boiling water and cool the eggs. Peel them, cut them in half and place them in a salad bowl.
While the eggs are cooking, fry the bacon strips until crisp. Place them on a paper towel. Drain 3 tablespoons of fat from the skillet into a saucepan, and fry the chopped mushrooms in the rest. Let them cool down.
In a saucepan, combine with ghee, vinegar, sugar and Dijon mustard. Season with salt and pepper and heat slightly, whisking. Place mushrooms with spinach and eggs, add bacon and onion, cut into thin half rings, pour in the dressing. The appetizer is ready.
Mushroom salad with pickled champignons
Pickled mushrooms are one of the best snacks. If you do not have a jar prepared ahead of time, prepare a salad of quickly pickled mushrooms. You will need: – 400 g of small strong mushrooms; – 3 tablespoons of olive oil; – 2 tablespoons of lemon juice; – 1 teaspoon of lemon peel; – 2 teaspoons of soy sauce; – 1 tablespoon of maple syrup; – ½ teaspoon of cayenne pepper – 1 stalk of celery – ½ cup toasted chopped nuts – ¼ cup chopped parsley – Salt and pepper
Clean the mushrooms with a damp cloth or paper towel. Dry and cut into thin slices. Place in a deep bowl. Whisk together the vegetable oil, lemon juice and zest, soy sauce, maple syrup and cayenne pepper, season with mushrooms, stir well, tighten the bowl with cling film, and marinate mushrooms in the refrigerator for 30-40 minutes.
Cut the celery into small slices, add together with parsley and nuts to the mushrooms, stir and serve the appetizer to the table.