Hearty dried mushroom salad: a selection of several recipes and tricks for preparing it

Encyclopedia "Mushroom-Info" Mushroom dishes Mushroom salads Recipes for porcini mushroom salads (with photos)

Salad with porcini mushrooms will be an excellent appetizer on the festive table and in everyday meals. Preparing a delicious salad with porcini mushrooms is very simple - all you need to do is choose the appropriate recipe. You can use dried and pickled, fried and salted boletus mushrooms as a basis, or you can cook it with fresh mushrooms. You can read about how to prepare a salad with porcini mushrooms with the addition of chicken, meat, potatoes and other vegetables on this page. Here are recipes for salads with porcini mushrooms with photos that illustrate the step-by-step preparation of the dish and options for serving it. Choose the appropriate composition of products and method of preparation. Get creative and add new ingredients to the recipe. Create in your own kitchen and share the results of your work.

Recipe for a simple salad with porcini mushrooms

Ingredients:

200-250 g fresh, dried or canned porcini mushrooms
2–3 eggs
1 onion
150 ml vegetable oil
2 tbsp. l. vinegar
fat for frying mushrooms
a bunch of leeks and dill

For this recipe for a simple salad with porcini mushrooms, prepare boletus mushrooms and fry them in a frying pan coated with some fat.
Boil the eggs hard and chop them.
After this, cut the onion into rings, put everything together - mushrooms, onions, eggs, pour in vegetable oil and add vinegar.
Mix everything well again, place in a salad bowl and garnish with herbs.

Salad “White Nights”

Your guests will certainly appreciate this delicate appetizer. To prepare it you will need:

Pickled porcini mushrooms - 200 grams.
Two onions.
Two medium sized potatoes.
One carrot.
Boiled meat - 300 grams.
Cheese - 200 grams.
Mayonnaise.

Read the recipe for salad with porcini mushrooms below:

Grate raw carrots, cheese and boiled potatoes on a coarse grater.
Finely chop the peeled onions and mushrooms.
Cut the meat into cubes.
Place mushrooms on the bottom of a flat salad bowl.
Fry the onion a little in vegetable oil and lay it out in a second layer. Lubricate the products with mayonnaise.
Next, place the raw carrots and level them. And also grease with mayonnaise.
The next layer is boiled meat and mayonnaise.
Sprinkle

Place the dish in the refrigerator, and after a couple of hours bring it to the table.

Salad with pickled porcini mushrooms

To prepare a salad with pickled porcini mushrooms you need the following ingredients:

250-300 g canned porcini mushrooms
1/2 medium sized onion
egg
vegetable oil
vinegar (you can use mayonnaise).

Finely chop the onion. Boil an egg hard and chop it. Stir with mushrooms, add vegetable oil, 1 tbsp. l. vinegar.

You can use mayonnaise instead of oil and vinegar. Add fresh green onions or black pepper if desired.

Simple salad recipes

Many pickled mushroom salad recipes can be made even by culinary beginners. In order to fully enjoy the taste of the finished product, you need to strictly follow the recipe and make changes to it only when absolutely necessary.

Classic dish

The combination of mushrooms and meat has long been a classic. The salad with them turns out to be nourishing and high-calorie. The classic recipe with pickled mushrooms includes the following ingredients: 250 g of pickled mushrooms (any) and pork, two tomatoes, a bunch of lettuce, 50 g of hard cheese, three stalks of celery, bread, sour cream, mustard beans, vegetable oil, spices .

The cooking process consists of the following steps:

The pork is cut into small cubes and placed in a bowl.
Then each piece is rubbed with a mixture of salt and black pepper, and also smeared with mustard.
A little vegetable oil is poured into a hot frying pan and the meat is fried until an appetizing crust appears.
After this, the pork is transferred to a baking dish and stewed in the oven until cooked.
Pieces of bread are cut into cubes and fried in a frying pan without oil.
In a separate bowl, sour cream is mixed with vegetable oil, grain mustard, spices and finely grated cheese.
Celery and tomatoes are cut into equal pieces, and the lettuce is torn randomly.
All prepared ingredients are transferred to a salad bowl and seasoned with sauce.
The dish is thoroughly mixed and placed in the refrigerator for one hour. After the specified period of time, the salad is ready to serve.

With chicken fillet

Chicken goes well with all types of mushrooms. You can use any of them for this recipe, but champignons are the best option. For 250 g of pickled mushrooms you will need: 300 chicken fillets, two fresh cucumbers, two eggs, 0.1 kg of hard cheese, fresh herbs, seasonings.

Cooking method:

Chicken fillet is boiled until tender in lightly salted water and chopped.
Cucumbers, mushrooms and boiled eggs are cut into medium-sized cubes.
The cheese is grated on a coarse grater.
The salad is laid out in layers on a wide dish. Each of them is topped with sour cream or mayonnaise.
Boiled chicken fillet is placed on the dish.
Pickled champignons are placed on top.
The next layer is fresh cucumbers and eggs.
At the end, the surface of the salad is covered with grated cheese.
The dish is placed in the refrigerator and kept there for about an hour.
After the specified period of time, the salad is served on the table with decorations from fresh herbs.

Warm salad with orange

The peculiarity of this salad is that all its ingredients are added warm. It tastes good and is very nutritious. During the cooking process, the following is used: 0.3 kg of chicken, 150 g of pickled forest products, an orange, one onion, sunflower oil, spices, low-fat yogurt for dressing.

Step-by-step instructions for preparing the salad:

The onions are peeled and cut into thin half rings.
Sunflower oil is heated in a frying pan and chopped onion is added to it. The vegetable is fried until golden brown.
The same is done with meat, only it is cut into cubes.
The juice is squeezed out of the orange, and the zest is grated on the finest grater.
Both ingredients are mixed with yogurt, oil, salt and spices.
All prepared products are placed hot on a dish lined with lettuce leaves.
The finished dressing is poured over everything on top.

With aromatic dressing

During the preparation of this dish, a spicy dressing will be used.

It will not only give the finished dish a pleasant aroma, but will also help all the ingredients in the composition to reveal themselves.

For the salad you will need: 0.15 kg of mushrooms, parsley, onion, one bell pepper, 1 hot pepper, garlic, vinegar, soy sauce, olive oil, seasonings.

Salad with dried white mushrooms

Compound:

2 cups dried porcini mushrooms
1 medium sized onion
vegetable oil
fresh herbs
4 tbsp. l. sour cream
salt

Soak the mushrooms in water for 8 hours, cook in a small amount of water and pass through a meat grinder.

Finely chop the onion and sauté in oil.

Mix mushrooms with onions and finely chopped herbs.

Salt the salad with dried porcini mushrooms, you can add a little sour cream.

Dried mushroom and chicken salad

350 g chicken meat; 2 eggs; 100 g dried mushrooms; Mayonnaise; Salt; Greens (dill or parsley).

Chicken and mushrooms always go well together

Preparation procedure:

Soak the mushrooms in water for 2 hours, then boil and cut into small cubes.
Boil the meat, chop finely.
Boil the eggs, peel and cut into small cubes.

Mix everything, add salt, add finely chopped herbs and season with mayonnaise.

Recipe for a light delicious salad with porcini mushrooms

The ingredients for this recipe for a light tasty salad with porcini mushrooms are the following products:

700 g porcini mushrooms
100 g onions
1 cup sour cream
dill greens
salt

Wash the mushrooms, boil them, cut them into strips or cubes, chop the onions, pour the mushrooms and onions with sour cream, to which salt has been added, and mix everything. Garnish with small mushrooms and herbs.

Original cooking methods

In addition to simple and traditional ones, there are also unusual recipes for salad with pickled mushrooms. They contain quite interesting products or combinations thereof. However, with the right combination, they blend harmoniously into the overall flavor composition.

Puff with ham

Ham is an infrequent guest in salads, so its use in itself is unusual. In combination with mushrooms, it fully reveals its taste and gives the finished dish a smoky aroma. To prepare the salad, the following products are used: 200 g of ham, 0.25 kg of mushrooms, 150 g of hard cheese, two chicken eggs, mayonnaise or sour cream for dressing.

The layered salad is prepared as follows:

Potatoes are boiled in their skins, peeled and cut into small cubes.
The ham is chopped into thin strips or squares.
Mushrooms are cut into arbitrary pieces, and the cheese is grated on a fine grater.
Chicken eggs are hard-boiled, shelled and cut into small cubes.
All ingredients are laid out in a salad bowl in layers, each of which is smeared with mayonnaise or sour cream.
Place salted potatoes at the bottom of the container.
Next, mushrooms and ham are laid out.
The next layer is crushed eggs.
The top of the salad is sprinkled with grated cheese and decorated with herbs.
The finished product is infused and soaked in the refrigerator for at least one and a half hours.

With added squid

Marinated mushrooms go well with most seafood. Sea squids were no exception. For half a kilogram of these shellfish you need to take: 250 g of mushrooms, 3 pickles, one onion, mayonnaise and spices.

Seafood salad is made as follows:

Cleaned squid carcasses are boiled in boiling salted water for two minutes and then cooled.
Seafood along with cucumbers are cut into thin strips.
Large onions are cut into half rings, and small ones into rings.
If you use small mushrooms, you don’t have to cut them. In other cases, the forest products are cut into at least four parts.
All salad products are placed in one bowl and thoroughly mixed with mayonnaise.
After two hours in the refrigerator, the dish is soaked and served. The salad is decorated with chopped fresh herbs.

With red fish

Marinated mushrooms (champignons will be used in this recipe) go well with red fish. Both products complement each other and make the salad fantastically tasty. To prepare it you need: 200 g of any red fish, 300 g of champignons, pickled cucumber, two potatoes, sour cream, seasonings.

The dish is prepared like this:

Potatoes are boiled in their skins and cut into squares.
Cucumber, red fish and champignons are randomly chopped.
Hard-boiled eggs are cut into small cubes.
All ingredients are transferred to a salad bowl, and then salted and seasoned.
The dish is seasoned with sour cream and mixed well.
The salad is placed in the refrigerator for an hour and a half, and then served on the festive table.

With porcini mushrooms

The porcini mushroom is one of the most revered in the world. It is valued for its aroma and excellent taste. The salad with pickled porcini mushrooms includes the following products: 200 g of smoked sausage, 400 g of porcini mushrooms, 100 g of pitted olives, a can of canned red beans, 100 g of hard cheese, vinegar, spices, granulated sugar, mayonnaise.

A dish with porcini mushrooms is prepared as follows:

The marinade containing the mushrooms is poured into a separate container.
Spices, vinegar, granulated sugar and salt are added to it.
The marinade is mixed and returned to the jar with porcini mushrooms.
After half an hour, they are thrown into a colander.
Smoked sausage is cut into strips of medium thickness, and the cheese is grated.
All salad ingredients are placed in one bowl and mixed with mayonnaise.
To improve the taste, you can leave the salad in the refrigerator and let it soak thoroughly.

Salads with pickled mushrooms are not only irreplaceable dishes for any holiday feast, but also excellent ways to diversify your daily diet. When prepared correctly, you can achieve the optimal taste of the finished product that you and your guests will enjoy.

Author: Maria Sukhorukikh
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Warm salad with porcini mushrooms

Ingredients:

300 g porcini mushrooms (raw)
1 tablespoon vinegar
2 tablespoons vegetable oil
pepper
salt

Cut the cooked mushrooms into slices, sprinkle with ground black and red pepper, pour over vegetable oil and sprinkle with vinegar. You can top a warm porcini mushroom salad with a sprig of lingonberries.

Salad recipe with fried porcini mushrooms and chicken

For a salad with fried porcini mushrooms and chicken you need the following ingredients:

1 cup porcini mushrooms (raw),
chicken meat (boiled)
pickles)
celery
mayonnaise

According to the recipe for salad with porcini mushrooms and chicken, boil peeled and washed boletus mushrooms and a slice of celery in salted water, strain the water, finely chop the mushrooms and celery, add diced pickles, chopped boiled chicken meat, mix well and put in a salad bowl. Top the salad with mayonnaise.

Salad in tartlets

This original appetizer will decorate any holiday table. To prepare it, take:

Porcini mushrooms - 200 grams.
Hard cheese - 100 g.
Onions - two pieces.
One egg.
Ready-made tartlets - 16 pieces.
Mayonnaise - three tablespoons.
Fresh greens.

The recipe for salad with porcini mushrooms for tartlets is as follows:

Fry chopped mushrooms and finely chopped onions in vegetable oil.
Season the food with pepper and salt.
Mix mushrooms with mayonnaise, grated cheese, chopped herbs and chopped boiled egg.

Fill the tartlets with the prepared salad. Place the appetizer on a platter. You can also mix the prepared products with a raw egg, fill the base with the filling and bake the snack in a preheated oven. It turns out to be a very tasty dish!

Layered salad with porcini mushrooms

Ingredients:

200 g fried porcini mushrooms
100 g cheese (any)
500 g mayonnaise
3 eggs
400 g crackers (salty)
200 g onions
vegetable oil

Place crackers on a plate in an even layer, sautéed onions on them, and pour mayonnaise over them. Then a second layer of crackers, sprinkle with coarsely grated cheese and pour over mayonnaise again. Place fried mushrooms on the third layer of crackers and pour mayonnaise over them again. Sprinkle chopped eggs on top and pour mayonnaise on top. Level the surface and let the puff salad with porcini mushrooms soak for 12 hours in a cold place. Decorate as desired.

Salad with porcini mushrooms and cheese

For 6 servings of salad with porcini mushrooms and cheese you will need:

chicken meat – 300 g
pickled porcini mushrooms – 150 g
cheese – 250 g
canned green peas – 100 g
sour cream – 150 g
horseradish
salt
greenery

Boil the meat in salted water with spices, cut into cubes. Grate the cheese. Finely chop the pickled mushrooms. Mix everything, add green peas, salt, season with a mixture of sour cream and grated horseradish. Decorate the finished salad with herbs.

Salad “Forest Tale”

For this dish we will use dried boletus mushrooms, which go well with vegetables, pickles and spicy carrots. Required ingredients:

Porcini mushrooms - 100 grams.
One large fresh cucumber.
Korean carrots - 100 grams.
Pickled cucumbers - two pieces.
Smoked sausage - 150 grams.
Canned peas - three tablespoons.
Greens - one bunch.
Mayonnaise - to taste.
One medium onion.
Vegetable oil - 20 ml.

So, let's prepare a delicious salad of dried porcini mushrooms:

Cut fresh and pickled cucumbers into strips.
Soak the mushrooms in boiling water and then boil in salted water. Cut them into strips and fry in a frying pan with chopped onion.
Chop the Korean carrots with a knife.
Cut the smoked sausage into cubes.
Combine the prepared products in a salad bowl, mix them with mayonnaise and garnish with fresh herbs.

Thanks to this recipe, you can quickly prepare an original dish for unexpected guests or a holiday table.

Recipe for salad with pickled porcini mushrooms

For 6 servings:

Marinated porcini mushrooms – 400 g
onions – 150 g
canned green peas – 100 g
mayonnaise – 100 g
salt
pepper
greenery

Finely chop the marinated mushrooms. According to the recipe for salad with pickled porcini mushrooms, chop the onion. Mix everything, add peas, salt, pepper, season with mayonnaise. Decorate the finished salad with herbs.

Salad with dry porcini mushrooms

Ingredients:

70 g dried porcini mushrooms
1 head of garlic
4 tbsp. spoons of sunflower oil
vinegar and salt (to taste)
1–2 tomatoes

Crush the garlic with a pinch of salt. Boil the mushrooms until soft and cut into strips. Grind the sunflower oil well with the garlic, add lemon juice or vinegar to taste, and pour this mixture over the mushrooms. Mix the salad with dry porcini mushrooms well and place in a salad bowl, garnishing the edge with finely chopped tomatoes.

Salad of pickled porcini mushrooms with potatoes

Compound:

1 cup pickled porcini mushrooms (without marinade liquid)
200 g boiled potatoes
2 pickled cucumbers
10 g green onions
vegetable oil sauce
herbs, spices to taste

Separate the mushrooms from the marinade liquid and combine with chopped onions, vegetables and dressing.

Pea salad

100 g dried white mushrooms; 1 medium sized carrot; 1 onion; 1 can of canned peas; vegetable oil: salt and spices at your discretion.

Housewives love green peas very much.

Preparation procedure:

Pour boiling water over the mushrooms, then cook in salted water. Cut into small strips.
Peel the onion and chop finely. Peel the carrots and cut into strips. Lightly fry the vegetables in vegetable oil.
Using a colander, drain the liquid from the peas.

Mix all ingredients, sprinkle with salt and pepper, add a little vegetable oil.

Salad with chicken breast and porcini mushrooms

Ingredients:

200 g white chicken meat
100 g boiled porcini mushrooms
1 egg
50 g green peas
1 fresh cucumber
2 boiled potatoes
3 tbsp. l. mayonnaise
greenery
2 tbsp. l. chopped walnuts
salt

Cut the boiled chicken and mushrooms into strips, chop the potatoes and eggs. Peel the cucumber and cut it into thin slices. Combine all ingredients, salt and season with mayonnaise. Place in a mound, decorate with herbs, and carefully arrange green peas around the circumference. Sprinkle nuts over the chicken breast and porcini mushroom salad on top of the green peas.

Salad with chicken and mushrooms

Products:

1 Wash and dry chicken breast fillets with a paper towel. Wrap in cling film and beat gently. Salt and pepper to taste.

2 Heat a grill pan (or a regular pan), add olive oil and, if possible, add a few cloves of garlic and a sprig of thyme. Fry the chicken over medium heat until cooked through, about 10 minutes. Cool and cut into thin strips.

3 Cut the champignons for the salad with chicken breast, mushrooms and peppers into 4 slices. If you take other mushrooms, do not cut them finely either. All ingredients of this salad should be cut fairly large. Fry the mushrooms with olive oil until the liquid disappears. Salt and pepper to taste.

4 Remove seeds and white inner parts from bell peppers. Cut the pepper horizontally into 2 parts and make thin strips.

5 Slice the onion for the salad with chicken breast, mushrooms and bell pepper very thinly and scald it with boiling water.

6 Cool all ingredients and combine in a large salad bowl. Add natural yogurt, mustard, salt and freshly ground black pepper to taste to the salad with chicken, champignons and bell peppers.

Source

Recipe for salad with fried porcini mushrooms (with photo)

To prepare this recipe for salad with fried white mushrooms, you need the following ingredients:

100 g porcini mushrooms
4 cloves pickled garlic
1 tbsp. l. vegetable oil
1 tbsp. l. butter
1/2 cup vinegar essence
dill
salt
pepper to taste

Fry mushrooms cut into thin slices in butter, salt and pepper. After this, fill them with a solution of vinegar essence and water for 20 minutes. Also cut the garlic into small pieces and mix with mushrooms soaked in vinegar. After this, add vegetable oil and dill. See how to serve a salad with fried porcini mushrooms in the photo, which shows options for serving the dish.

Salad with salted porcini mushrooms

The mushrooms are washed. Potatoes, boiled in their jackets, are peeled and cut. The onion is peeled, washed and finely chopped. Sauerkraut is cut into pieces by squeezing out the brine. Sprinkle everything with oil and vinegar, salt, pepper and mix. Place in a heap on a dish, garnish with slices of pickled cucumbers, mushroom caps and finely chopped dill and parsley.

Compound:

porcini mushrooms – 200 g
potatoes – 400 g
sauerkraut – 1 cup
onion – 80 g
cucumbers – 1 pc.
vegetable oil – 2–3 tablespoons
vinegar – 1 tablespoon
mayonnaise – 1 teaspoon
salt
pepper
dill and parsley to taste

Salad of salted porcini mushrooms with onions

Salted mushrooms are soaked in cold water, cut into slices, combined with sliced onions and poured with salad dressing. Place in a salad bowl, sprinkle with finely chopped herbs.

Compound:

salted porcini mushrooms – 150 g
onion – 20 g
salad dressing – 15 g
herbs and salt to taste

Cooking recipes

The editors of “Quick Recipes” have prepared for you a selection of recipes for preparing salads with dried mushrooms. Despite the fact that dried mushrooms take a little time in preparing the ingredients, the salads are very simple. Another advantage of these salads is that they are extremely tasty.

Salad with dried wild mushrooms

Ingredients:

dried mushrooms – 6 pcs.
carrots – 2 pcs.
onions – 1 pc.
eggs – 2 pcs.
mayonnaise – 1 sachet
sunflower oil – 3 tablespoons
salt - a pinch (optional).

General characteristics:

Cooking time: 1 hour 20 minutes;
Number of servings: 3;

Cooking method:

The very first thing to do is prepare the mushrooms. Place the mushrooms in a deep saucepan and pour boiling water over them. Leave for 20–30 minutes. They will swell, soften, and become very pliable in order to rinse them thoroughly. This can be done under regular running water. Then we transfer the mushrooms into a saucepan, fill it completely with water, throw in 2-3 pinches of salt, and cook for about 40 minutes after boiling over medium heat.
Place them in a colander and let the water drain completely. Peel the carrots and onions, wash them, then chop them: pass the carrots through the middle teeth of a grater, chop the onion quite coarsely. Sauté the vegetables until tender in oil with the addition of literally 50 g of plain water. They will not be fried in oil, but stewed in their own juice.
We transfer the sauteed sauce into a bowl, where we throw the mushrooms cut into long strips. To all this we add boiled eggs, not forgetting to chop them. Season the salad with mayonnaise, add a little salt, and mix. Serve chilled as an appetizer.

It is not necessary to add salt to the salad if you have taken mayonnaise with high fat content, and it itself is salty.

Salad with beef liver and dried mushrooms

Salad with beef liver and mushrooms is very nutritious, it can be served with a side dish, since the salad itself contains meat, as well as other valuable products. You should not serve a lot of meat with such a hearty dish, it will be too difficult for the body to digest.

Ingredients:

dried mushrooms – 50 g;
beef liver – 200 g;
pickled cucumbers – 3 pieces;
boiled eggs - 2 pieces;
onions – 2 pieces;
mayonnaise;
vegetable oil for frying onions;
salt and pepper to taste;
greenery;
lettuce leaves as decoration.

General characteristics:

Cooking time: 1 hour;
Number of servings: 2;

Cooking method:

We take dried white mushrooms, soak them in water, leaving them in a liquid medium for two hours. Water can be replaced with warm milk. There is an opinion that after this the mushrooms acquire an even more delicate taste. After the mushrooms have swollen, they should be boiled until tender and cut into medium-sized pieces.
Beef liver, also boiled, also cut into small pieces. Cut the onion into half rings and fry in vegetable oil until golden brown.
Cut cucumbers and boiled eggs into cubes. At the end, mix all the ingredients and season with mayonnaise. Pepper and salt, add chopped herbs.

Salad with dried mushrooms and egg

Ingredients:

Dried porcini mushrooms – 100g.
Eggs – 2 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Mayonnaise to taste.
Salt to taste.
Ground black pepper to taste.

General characteristics:

Cooking time: 1 hour 30 minutes;
Number of servings: 3;

Cooking method:

Dried porcini mushrooms must first be soaked by pouring boiling water over them. After about an hour, boil them in the same water, adding salt. Cook for about half an hour.
Then remove the mushrooms from the broth, cool them a little, and then cut them into long slices. Now fry these mushrooms in a frying pan. Place them in a preheated frying pan, sprinkle a little ground black pepper on top, and add butter. I stir occasionally to avoid burning. The mushrooms should not turn out very dry.
While the mushrooms are cooking, peel the raw carrots and grate them on a coarse grater. Peel the onions and cut into cubes. Stew carrots and onions in vegetable oil.
Boil the eggs and grate them on a coarse grater. Mix all the ingredients, season the salad with porcini mushrooms with mayonnaise and, if necessary, salt.

Delicious dried mushroom salad

Ingredients:

Dried mushrooms – 70g.
Onion – 2 pcs.
Carrots – 1 pc.
Eggs – 2 pcs.
Hard cheese - 100g.
Pickled cucumbers – 2 pcs.
Sour cream and mayonnaise for dressing.

General characteristics:

Cooking time: 1 hour 20 minutes;
Number of servings: 4;

Cooking method:

It is better to cook mushrooms in advance. Soak the required amount of mushrooms in water for a couple of hours, then rinse, then cook for about an hour and a half. Once the mushrooms are cooked, you can prepare the rest of the salad components.
Peel the carrots and onions. Cut the onion into rings and grate the carrots. Then fry until golden brown. Boil the eggs, peel them, cool and cut into strips.
Also cut the cheese, pickled cucumber and boiled, cooled mushrooms into strips. Place all ingredients in a salad bowl, season with sour cream and mayonnaise and mix.

Dried mushroom salad with ham

Ingredients:

Ham – 150 gr.
Dried mushrooms – 50 gr.
Onion – 1 pc.
Canned corn - 1 can.
Eggs – 5 pcs.
Greens – 1 bunch.
Mayonnaise to taste.

General characteristics:

Cooking time: 1 hour 20 minutes;
Number of servings: 3;

Cooking method:

Soak the mushrooms for an hour in hot water. After they swell, they should be boiled. Then fry with half the onion.
Finely chop the remaining onion. Boil the eggs until tender, and after cooling, chop into squares. Drain the liquid from the corn in a colander.
The ham should be cut into strips. Place mushrooms, ham, onions, eggs and corn in a bowl. Pour mayonnaise and sprinkle with herbs.

Salad with dry mushrooms and rice

Ingredients:

boiled eggs 2 pcs.;
boiled carrots 2 pcs.;
hard cheese 100 gr.;
onions 1 pc.;
boiled rice 0.5 tbsp;
garlic 1 clove;
dry porcini mushrooms 0.5 cup;
mayonnaise to taste.

General characteristics:

Cooking time: 1 hour 20 minutes;
Number of servings: 3;

Cooking method:

Soak dry mushrooms for 2-3 hours. Then remove the mushrooms from the water and cut into strips. Peel the onion, wash and finely chop.
Heat a frying pan with oil and fry the chopped onion. When the onion becomes transparent, add mushrooms to the pan. Add salt and cover until the mushrooms are ready.
Finely grate eggs, cheese, carrots and garlic. Mix carrots and garlic. If you don't like garlic taste then don't add it.
When all the ingredients are ready, we start laying the salad. Place all ingredients in a salad bowl in layers. Grease all layers except the last with mayonnaise.
The first layer is boiled rice. The second layer is fried porcini mushrooms with onions. The third layer is carrots. The fourth layer is eggs. The fifth layer is grated cheese.
Dry porcini mushroom salad is ready. You can decorate with herbs or mayonnaise and serve.

Bean salad with porcini mushrooms

Ingredients:

1 can of white beans;
1 can of red beans;
25 g dried porcini mushrooms;
1 clove of garlic;
1 red onion;
a bunch of green onions;
2 tbsp. olive oil;

For refueling:

200 g natural yoghurt
1 tsp mustard with grains
1 tsp Narsharab sauce
salt, pepper, cumin

General characteristics:

Cooking time: 1 hour 20 minutes;
Number of servings: 5;

Cooking method:

Rinse the mushrooms thoroughly and soak in 1 liter of clean water. After an hour, filter the infusion, boil and save. You can cook soup on it, use it to make sauces and gravy. Finely chop the mushrooms. Heat olive oil in a frying pan. Cut the garlic clove lengthwise and fry in oil for 30 seconds.
Then remove the garlic and discard. Fry half of the finely chopped onion in garlic oil until translucent. Then add mushrooms and fry for 10 minutes. Afterwards they should be cooled.
Wash and dry the beans. For dressing, mix everything. In a bowl, mix the finely chopped remaining onions, green onions, beans, and mushrooms. Salt, pepper, season with cumin. Pour over the dressing and stir again. Garnish with green onions and some of the mushrooms.

Source: BystryeRecepty.ru

Green salad with chicken and porcini mushrooms

Ingredients:

Chicken fillet 500 g
Lettuce mixture 200 g
White mushrooms 200 g
Salt to taste
Pine nuts 1 teaspoon
Vegetable oil 1 tablespoon
Green oil 5 tablespoons

Preparation:

Cut the chicken fillet into strips. Fry in vegetable oil, salt to taste. Place on a paper towel and blot off excess oil. Let cool slightly.

Chop the porcini mushrooms a little smaller than the chicken slices. Fry in vegetable oil. Place on a paper towel and let cool slightly.

Place the mixture of lettuce leaves on a plate, pour over green oil, and place pieces of chicken and fried porcini mushrooms on top. Sprinkle lettuce leaves on top, pour green oil over it all.

You can decorate with thin slices of tomato and sprinkle with pine nuts.

Layered salad with porcini mushrooms “Borovichok”

Ingredients:

Fresh porcini mushrooms 500 g
Potatoes 3 pcs.
Green onion 1 bunch
Onion 1 pc.
Mayonnaise 500 g
Refined sunflower oil 100 ml
Pickled cucumbers 2 pcs.
Ground black pepper 3 pinches
Fresh parsley 0.1 bunch
Salt 3 pinches
Chicken eggs 3 pcs.

Preparation:

First boil the potatoes “in their jackets” and the eggs “hard-boiled”. Cool the potatoes and eggs. Let's start preparing the salad. Wash the porcini mushrooms, wipe them well with a paper towel, and cut them into small cubes.

Fry porcini mushrooms with chopped onions in refined sunflower oil until tender, adding a little salt.

Peel the boiled and cooled potatoes and cut them into small cubes.

We wash the green onions under running water and chop them.

We clean boiled and cooled chicken eggs, separate the whites from the yolks and grind the whites.

We also cut the pickled cucumbers into small cubes.

Place the molding ring on a flat plate, lay out the first layer of potatoes, pour mayonnaise over it, add a little salt and pepper.

Next, add a layer of green onions. Pour over a thin stream of mayonnaise again.

The next layer is pickles, and again pour mayonnaise.

Place a layer of fried porcini mushrooms and onions on the pickled cucumbers.

Place chopped egg whites on top of the mushrooms.

Generously pour mayonnaise over the egg white layer.

And the last layer is finely grated yolks.

Remove the molding ring and decorate the salad with a parsley leaf. This amount of ingredients makes three servings. The salad can be served immediately, or you can let it soak for 1 hour, and only then serve.

Cheese salad with porcini mushrooms and chicken

Ingredients:

Marinated white mushrooms 0.5b.
Chicken breast 1 pc.
Cheese 150-200g
Eggs 3-4 pcs
potatoes 2-3 pcs.
mayonnaise
greenery

Preparation:

Boil potatoes, eggs and breast. Clean.

Take a flat dish and grate the potatoes. Make the 1st layer.

Make the 2nd layer from chopped mushrooms.

3rd layer rub eggs.

We make the 4th layer from chopped breast.

The 5th layer consists of grated cheese. Each layer is coated with mayonnaise. Decorate with greens. Let it sit for 2 hours.

Salad with porcini mushrooms

Ingredients:

Dried porcini mushrooms
Eggs
Carrot
Onion
Mayonnaise
Salt
Ground black pepper

Preparation:

Dried porcini mushrooms must first be soaked by pouring boiling water over them.

After about an hour, boil them in the same water, adding salt. Cook for about half an hour.

Then remove the mushrooms from the broth (by the way, you may need the broth for making soup), cool them a little, and then cut them into long slices (about 4x20 mm in size) or pieces (about 10x10 mm in size).

Now fry these mushrooms in a frying pan.

I first pour Altero oil into the frying pan (I like this oil, it does not give off a smell, and you can use your favorite one), lay out the mushrooms, pepper them with a little ground black pepper and add butter. I stir occasionally to avoid burning. The mushrooms should not turn out very dry.

While the mushrooms are cooking, peel the raw carrots and grate them on a coarse grater.

Peel the onions and cut into cubes.

Stew carrots and onions in vegetable oil.

Boil the eggs and grate them on a coarse grater.

Mix all the ingredients, season the salad with porcini mushrooms with mayonnaise and, if necessary, salt.