Salad with porcini mushroom: marinated, fried, salted, fresh

Salad with porcini mushrooms is a great option for a festive snack. Fresh, dried, pickled or salted forest fruits are taken as a basis. Therefore, a delicious dish can be prepared all year round.

Only high-quality dense forest fruits are suitable for salad

Secrets of cooking a delicious salad with porcini mushrooms

For cooking use fresh forest fruits, dried, pickled and salted. The freshly harvested forest harvest is immediately sorted out. They leave whole specimens not sharpened by worms. Then they are cleaned of debris and washed thoroughly.

Mushrooms are recommended to be boiled in lightly salted water until they sink to the bottom of the container. After that, they take out with a slotted spoon and cool. If forest fruits were collected in an ecologically clean place, then they can not be pre-boiled, but immediately fried. In this case, they are languishing over medium heat for at least half an hour.

The salty product is pre-soaked for several hours in cold water so that excess salt comes out.

White Mushroom Salad Recipes

It is easy to create a work of culinary art from simple and affordable products. Below are the best cooking options that many cooks will appreciate.

Pickled porcini mushroom salad

The recipe for a salad with pickled porcini mushrooms is easy to prepare and does not take much time, so it is suitable even for busy housewives.

Required:

• canned porcini mushrooms – 350 g;
• mayonnaise;
• onion – 80 g;
• vinegar 9% – 20 ml;
• eggs – 1 pcs.

Step-by-step process:

1. Chop the onion. Cubes should be small.
2. Boil an egg. Cool, remove the shell and chop.
3. Combine with porcini mushrooms. Pour in mayonnaise. Add vinegar.

The salad will turn out more saturated and bright if you add chopped greens

Salad recipe with porcini mushrooms and chicken

It is easy to prepare an unusual salad from ordinary ingredients. Porcini mushrooms are ideally combined with peanuts and give a unique flavor.

Required:

• chicken fillet – 200 g;
• mayonnaise – 50 ml;
• pickled cucumber – 350 g;
• porcini mushrooms – 200 g;
• vegetable oil – 20 ml;
• peanuts – 30 g;
• carrots – 90 g;
• water – 40 ml;
• egg – 2 pcs.

Cooking process:

1. Boil and cool the fillet. Grate carrots. Use a large grater. Cucumbers will be needed in the form of small cubes.
2. Send the carrots to the pan. To fill with water. Simmer until the vegetable is soft.
3. Cut mushrooms into small pieces. Fry in oil. The process will take about half an hour.
4. Boil eggs. Cool down. Remove shell. Cut into small cubes.
5. Pour the peanuts into a blender bowl. Grind.
6. Send fillets, forest fruits, vegetables and eggs to a salad bowl.
7. Pour in mayonnaise. Stir. Lay out the salad using a cooking ring. In the process of tamping. Sprinkle with chopped nuts.
8. Remove ring.

Experienced chefs recommend infusing the finished salad in the refrigerator for two hours.

Salad of fried porcini mushrooms

Salad with fried porcini mushrooms with cheese is tender and spicy at the same time.

Required:

• white frozen mushrooms – 200 g;
• dill;
• potatoes – 230 g;
• parsley;
• salt – 5 g;
• onion – 160 g;
• garlic – 1 tooth;
• pickled cucumber – 150 g;
• mayonnaise – 130 ml;
• lemon juice – 20 ml;
• vegetable oil – 60 ml;
• pitted olives – 8 pcs.;
• green onion – 20 g;
• boiled eggs – 2 pcs.;
• pepper – 5 g;
• cheese – 50 g.

Cooking process:

1. Boil potatoes in their skins. Cool down. Remove the peel and grind on a grater.
2. Grate the whites in one bowl, and the yolks in the other. The size of the grater doesn’t matter.
3. Thaw forest fruits at room temperature. Cut into medium pieces. Leave one fruit for decoration. Cut it in half.
4. Chop the onion.
5. Fry white forest fruits in oil along with chopped onions. The process will take about 17 minutes. Salt.
6. Pour the mushroom cut in half with water. Salt. Pour in lemon juice, which will prevent the forest product from darkening. Boil until done.
7. Finely chop the cucumber, then the green onion and olives.
8. For dressing, pass garlic cloves through a press and combine with mayonnaise.
9. Lay the lettuce in layers, brushing each with the dressing.
10. First distribute the potatoes, grated on a coarse grater. Pepper and salt. Throw in green onions.
11. Arrange olives, then cucumbers.
12. Put the fried foods, yolks and proteins in the next layer.
13. Sprinkle with cheese shavings. Decorate with boiled mushroom halves and herbs.

To make the salad tender and airy, you can’t tamp it during the formation process.

Salad with meat and porcini mushrooms

In the proposed recipe, smoked meat is used for cooking, but if desired, you can replace it with boiled or fried meat.

Required:

• white pickled mushrooms – 230 g;
• pickled cucumber – 170 g;
• smoked meat – 330 g;
• salt;
• egg – 4 pcs .;
• mayonnaise – 170 ml;
• hard cheese – 330 g.

Cooking process:

1. Pour water over eggs. Turn on medium fire. Cook after boiling for 12 minutes. Cool down. Clear. Set aside the yolks.
2. Cut squirrels into cubes.
3. Chop a piece of smoked meat and cheese into medium cubes.
4. Grind the pickled forest product. Cut pickled cucumbers into cubes, after cutting off the peel.
5. Combine all prepared ingredients. Salt and pour in mayonnaise.
6. Transfer to a dish. Sprinkle with grated yolks. Decorate as desired.

A layer of cheese and a slice of red pepper will help turn an ordinary salad into a beautiful Christmas dish.

Salad with salted porcini mushrooms

Light fast food salad.

Required:

• egg – 2 pcs .;
• salted white mushrooms – 170 g;
• potatoes – 480 g;
• greenery;
• onion – 160 g;
• mayonnaise – 80 ml;
• pickled cucumber – 260 g;
• sour cream – 60 ml;
• black pepper – 5 g.

Step-by-step process:

1. Rinse potatoes. To fill with water. Do not cut the skin. Boil until soft. Cool, then peel. Slice. Cubes should be small.
2. Rinse salted forest fruits in cold water. Cut into cubes.
3. Grind boiled eggs and cucumbers.
4. Chop the onion. Pour the resulting half rings for 15 s. boiling water, then rinse with ice water. Let her drain.
5. For dressing, combine mayonnaise with sour cream and chopped herbs.
6. Transfer all prepared foods to a salad bowl. Sprinkle with pepper.
7. Pour in the dressing. Stir. Send for half an hour in the refrigerator.

Salad will look more appetizing if you put it in portions on each plate.

Salad of porcini mushrooms and fresh cabbage

A light and delicious salad recipe with porcini mushrooms will appeal to all lovers of mushroom dishes.

Required:

• frozen porcini mushrooms – 400 g;
• black pepper;
• fresh cabbage – 300 g;
• salt;
• potatoes – 550 g;
• parsley;
• red onion – 1 large;
• black allspice – 2 peas;
• Bay leaf.

Filling:

• caraway seeds – 3 g;
• olive oil – 60 ml;
• Cinnamon – 3 g;
• balsamic vinegar – 10 ml;
• sugar – 3

Cooking process:

1. Defrost forest fruits. Rinse and boil in salted water with the addition of bay leaf and peppercorns. Cook for a quarter of an hour. Transfer to a colander. Let the liquid drain. Cut into pieces.
2. Chop the cabbage.
3. Wash and dry potatoes. Grease a baking sheet with oil. Put the vegetable, and make punctures with a fork.
4. Send to the oven. Temperature – 180°С. Time – 45 minutes. Remove, cool, peel and chop.
5. Cut onions into half rings.
6. Chop greens.
7. Mix dressing ingredients thoroughly.
8. Combine all prepared products. Sprinkle with pepper. Salt. Stir.

Fresh cabbage can be replaced with sauerkraut in winter

Salad of fresh porcini mushrooms with feta

Salad with fresh porcini mushrooms is perfect for a large company.

Required:

• iceberg lettuce – 0,5 fork;
• red onions – 130 g;
• salt;
• porcini mushrooms – 150 g;
• white ground pepper;
• feta cheese – 140 g;
• thyme;
• vegetable oil – 20 ml;
• ground red pepper – 3 g;
• lemon juice – 20 ml.

Step-by-step process:

1. Purify forest products. Rinse. Pour in salted water. Boil, then cool and cut into medium pieces.
2. Onion cut into half rings. Combine with forest fruits. Add hand-torn lettuce leaves.
3. Cut feta cheese into large cubes. Send to the rest of the components.
4. Drizzle with oil and lemon juice. Salt. Add pepper and thyme.
5. To stir thoroughly. Leave in the refrigerator for 20 minutes.

Before serving, the salad must be mixed

Hearty layered salad with porcini mushrooms

To make the salad not only tasty, but also beautiful, you should use a special detachable form. Thanks to this, each layer will be clearly visible.

Required:

• potatoes boiled in uniforms – 600 g;
• salt;
• cheese – 120 g;
• mayonnaise – 160 ml;
• white pickled mushrooms – 350 g;
• greens – 20 g;
• onion – 50 g;
• boiled eggs – 7 pcs.;
• carrots in Korean – 250 g.

Step-by-step process:

1. Cut potatoes into cubes. Grate the cheese. Chop large mushrooms.
2. Chop the onion. Eggs can be diced or grated. Squeeze the carrots with your hands. Prepare a special form.
3. Lay out a layer of potatoes. Salt. Spread with mayonnaise.
4. Distribute half of the forest fruits. Put the carrots and potatoes again. Salt and coat with mayonnaise. Sprinkle with cheese, grated on a medium grater.
5. The next layer is mushrooms, which must be completely covered with eggs. Lubricate with mayonnaise.
6. Put in the refrigerator for a couple of hours.
7. Remove ring. Sprinkle the salad with chopped herbs and garnish with parsley leaves.

No need to feel sorry for the greens. It will make the salad not only beautiful, but also richer in taste.

Salad with pickled white mushroom and apple

This option is a great substitute for the second course during lunch.

Required:

• hard cheese – 200 g;
• salt;
• pickled porcini mushrooms – 200 g;
• green onion – 20 g;
• mayonnaise – 150 ml;
• lettuce leaves;
• lettuce – 30 g;
• apples – 260 g.

Step-by-step process:

1. Cut into smaller pieces of forest fruit. Grate cheese, then apples. Use a large grater.
2. Arrange lettuce leaves on a plate. Sprinkle with apples. Distribute forest fruits.
3. Lay out the cheese. Lubricate with mayonnaise. Garnish with chopped onions.

With harder mushrooms, the dish will turn out tastier.

Salad with porcini mushrooms and beans

Canned beans of any color are suitable for cooking.

Required:

• canned beans – 1 can;
• white mushroom – 250 g;
• sour cream – 250 ml;
• tomatoes – 350 g;
• salt;
• cucumber – 250 g.

Cooking process:

1. Drain marinade from beans. Fill forest fruits with water. Salt and boil. When all the mushrooms sink to the bottom, remove with a slotted spoon. Cool and cut.
2. Tomatoes should be firm and ripe. Wash and cut into pieces.
3. Chop cucumber. If the fruit has a thick skin, then it is best to cut it off.
4. Combine all prepared ingredients. Salt. Pour in sour cream and mix.

Lettuce cannot be stored for a long time. Vegetables quickly release juice, and the taste of the dish worsens from this.

Delicious salad with porcini mushrooms and sun-dried tomatoes

The original salad is bright and rich in taste.

Required:

• cherry tomatoes – 10 fruits;
• boiled porcini mushrooms – 50 g;
• cheese – 30 g;
• lettuce leaves – 30 g;
• pine nuts – 50 g;
• avocado – 0,5 fruits;
• pepper – 5 g;
• sun-dried tomatoes – 3 pcs.;
• sea ​​salt – 5 g;
• apple cider vinegar – 20 ml;
• olive oil – 50 ml;
• balsamic vinegar – 20 ml.

Cooking process:

1. Finely chop forest fruits.
2. Warm up the pan. Pour in the nuts and dry them over low heat. The process will take about five minutes.
3. Sprinkle lettuce leaves with water. Dry and send to the bottom of a deep container. If desired, you can chop or tear them with your hands.
4. Cherry cut into two parts. Dried tomatoes will be needed in the form of thin straws. Send to salad leaves along with mushrooms.
5. Peel avocado. Remove bone. Take out the pulp with a small spoon and cut into portioned small pieces. Transfer to other products.
6. Drizzle with two types of vinegar. Salt and sprinkle with pepper. Mix.
7. Transfer to a common dish. Sprinkle with grated cheese and nuts.

So that the tomatoes do not let the juice in, the salad is served immediately after preparation.

Salad with porcini mushrooms and salmon

The dish is best served hot.

Required:

• white mushrooms – 4 fruits;
• half a grated head of fennel;
• salmon fillet – 200 g;
• white pepper;
• olive oil – 40 ml;
• freshly squeezed orange juice – 10 ml;
• salt;
• carrots – 130 g;
• garlic – 1 tooth;
• Frize salad – 200 g.

Cooking process:

1. Cut salmon into medium pieces. Sprinkle with salt and pepper. Drizzle with olive oil.
2. Rinse and then dry lettuce leaves.
3. Cut into thin slices forest fruits. Crush the garlic with a knife without peeling first.
4. Slice carrots and fennel into thin strips.
5. Warm up the oil in a frying pan. Fry garlic mixed with mushrooms. Remove garlic cloves.
6. Add fennel with carrots. Cook seven minutes. Stir occasionally.
7. Pour in the juice. Sprinkle with salt. Add pepper. Stir. Close the lid and remove from heat.
8. Separately fry salmon. Put on a plate. Spread warm forest fruits on top, and lettuce leaves around.

In the process of frying, you can not overdo the salmon, otherwise the salad will turn out dry

Salad with porcini mushrooms and rice

This option is suitable for people who follow their figure. The salad is the perfect meal replacement.

Required:

• olive oil – 40 ml;
• white rice – ¼ cup;
• spice;
• wild rice – ¼ cup;
• salt;
• onion – 360 g;
• parsley – 2 branches;
• white mushrooms – 10 fruits.

Cooking process:

1. Rinse two kinds of rice. Boil separately.
2. Cut the onion into half rings and fry until golden brown.
3. Add chopped boiled mushrooms. Stir and cook on a medium flame for a quarter of an hour.
4. Add two types of rice to fried foods. Salt. Spice up. Stir. Close the lid and cook for five minutes.
5. Cool down. Transfer to a salad bowl and sprinkle with chopped herbs.

Delicious fragrant salad with black and white rice is ideal for diet food.

Cheese salad with porcini mushrooms

Delicate and tasty salad diversifies the daily menu. If desired, mayonnaise can be replaced with Greek yogurt.

Required:

• pickled porcini mushrooms – 350 g;
• salt;
• potatoes boiled in uniforms – 650 g;
• boiled chicken fillet – 350 g;
• greenery;
• cheese – 180 g;
• mayonnaise;
• boiled egg – 4 pcs.

Cooking process:

1. Grate potatoes. Spread in a salad bowl in an even layer. Salt.
2. Chop the mushrooms. Sprinkle over potatoes.
3. Distribute the eggs grated on a medium grater.
4. Put the diced fillet in the next layer. Sprinkle generously with grated cheese.
5. Thoroughly coat each layer with mayonnaise. Leave in the refrigerator for two hours.

Cheese salad will taste better if it sits in the refrigerator for several hours.

Useful Tips

Simple recommendations will help make the salad much tastier:

1. Mayonnaise, Greek yogurt and sour cream are interchangeable. Thanks to this, any recipe can be made more satisfying or dietary.
2. Layered salad is always insisted in the refrigerator for at least half an hour. Each layer should be well saturated, so that the dish will hold its shape better.
3. Dry porcini mushrooms must first be soaked for several hours in water.
4. The volume of the proposed components in salads can be increased or decreased according to your own preferences.

White mushrooms are heavy food for the body, so they should not be abused. It is also forbidden to give cooked meals to children under 3 years old.

Conclusion

Salad with porcini mushrooms is served in a salad bowl or served in portions using a special ring. Any greens, pomegranate seeds and cranberries will help to make the dish more effective and appetizing.