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Salad with pickled mushrooms. Video recipe
Pickled champignons are a great snack. They can be served as a separate dish, garnished with meat or vegetables, or added to a salad for a spicy flavor. Such salads are usually very simple, because the bright taste of pickled mushrooms does not need additional tweaks.
Pickled champignon salad with cauliflower
The light and delicate taste of cauliflower goes well with spicy pickled mushrooms. You will need: – 1 large head of cauliflower; – 1 red salad onion; – 6 tablespoons of olive oil; – 1 tablespoon red wine vinegar; – 1 tablespoon of chopped parsley; – 10-12 pickled mushrooms;
– 1 tablespoon of capers; 1/4 cup chopped olives 1/4 tablespoon dried chili flakes – salt and pepper to taste.
Dividing the head of cabbage into inflorescences, try to make them more or less the same so that all the “flowers” are ready at the same time
Preheat the oven to 180 ° C. Peel the onion and cut into thin half rings, disassemble the cauliflower into inflorescences. Place the onion and cabbage in a bowl, pour in the olive oil and stir the vegetables well. Place in a single layer on a baking sheet lined with baking paper. Bake for about 15-20 minutes. Meanwhile, whisk the olive oil and wine vinegar into a smooth sauce. Cut the champignons into slices. Remove the cabbage and onions, cool and place in a salad bowl, add mushrooms, capers and olives to them, sprinkle with pepper and season with sauce. Serve the salad chilled.
Mushroom and Pasta Salad Recipe
This mushroom, pickled champignon salad also contains the wonderful ingredient asparagus. Many people are afraid to use it, expecting difficulties, but try it at least once, and you will see that it is no more difficult to cook than potatoes. Take: – 500 g of asparagus: – 300 g of pickled mushrooms; – 1 large red bell pepper; – 250 g of orchetti pasta; 1/2 cup chopped green onions 1/4 cup coarsely chopped parsley 1/4 cup freshly ground Parmesan cheese – 6 tablespoons of olive oil; – 2 tablespoons of balsamic vinegar; – salt and pepper.
Orchetti – tiny pasta, whose name, given to them because of the shape, translates as “ears”
Preheat oven to 200 ° C. For asparagus, cut off the tough ends and cut the stems into 2–3 centimeters long pieces. Cut off the stalks and remove the seeds from the bell pepper, cut into strips 2 centimeters wide. Place the prepared vegetables in a bowl, season with salt and pepper and add 2 tablespoons of olive oil. Stir well and place in a single layer on a baking sheet lined with baking parchment. Bake in the oven for 15-20 minutes.
While vegetables are roasting, fill a saucepan with 3 liters of water, add about 1 teaspoon of salt and bring to a boil, add pasta. Remove vegetables from oven and cool for 4-5 minutes. Whisk the oil and vinegar together and season with pepper while the vegetables are cooling. Drain the pasta, put in a salad bowl, add mushrooms, vegetables and dressing to it, sprinkle with spicy herbs and grated cheese. Stir well and serve.
Pickled mushrooms, bacon and spinach salad
For this simple but satisfying salad you will need: – 250 g of young champignon leaves; – 2 chicken eggs; – 100 g of bacon; – 3 tablespoons of red wine vinegar; – 1 teaspoon of sugar; 1/2 teaspoon Dijon mustard – 10 large pickled mushrooms; – 1 head of red salad onions; – salt and pepper.
Place the eggs in a small saucepan, cover with water and simmer over medium heat. Bring to a boil and turn off heat without opening the lids, leave for 12 minutes, then drain, refrigerate and peel eggs, cut into quarters and set aside. While boiling eggs, chop the bacon and sauté in olive oil. Use a slotted spoon to remove the crispy bacon and place on a paper towel to absorb excess fat. In the same saucepan, without draining the fat, heat the wine vinegar with sugar and mustard, beat with a whisk. Add spinach leaves, stir and heat. Place the spinach in a salad bowl, add the sliced mushrooms, sautéed bacon, and add the dressing. Stir and serve.
Mediterranean salad with mushrooms
For a Mediterranean-style salad, you will need: – 1 glass of quinoa; – 2 tablespoons of olive oil; – 4 cloves of minced garlic; – 320 g of thinly sliced pickled mushrooms; – 2 red bell peppers; – 1/2 cup feta cheese, diced – a handful of fresh basil, chopped; – 1 tablespoon lemon juice; – salt and pepper to taste.
Pickled champignons: salad
Fry the garlic in a deep saucepan with 1 tablespoon of oil for 30 seconds. Then add quinoa and lightly fry, add 1 ½ cup water, bring to a boil, reduce heat and cook, covered, until tender, about 20 minutes. Pepper free from the stalk, peel from seeds and cut into circles. In a skillet, heat the remaining oil over medium heat and sauté the peppers. In a salad bowl, combine quinoa, sauteed peppers, pickled mushrooms, season with lemon juice, salt and pepper, add feta and basil. Stir.