Layered salad with mushrooms: step-by-step recipes with photos for easy preparation

Many of us love to eat mushrooms - gifts of the forest, but not everyone has the opportunity to go mushroom hunting. In this case, we present to your attention a cultivated champignon. In terms of taste, it is in no way inferior to its “wild” counterparts (and in some ways even superior), and a salad of fresh champignons can be prepared even by a novice home cook. Moreover, it has many variations, so there is room to show your culinary imagination. Well, let's try to cook?

As always, a little history

Champignon today is probably the most common mushroom. It is very popular in the cooking of different nations of the world, and it occupies not the last place in the signature dishes of famous chefs. Champignon lends itself well to cultivation “in captivity”: at home or on specialized mushroom farms. And for the first time, these mushrooms began to be cultivated in Italy about a thousand years ago, and subsequently quickly spread throughout the world and ended up in various countries. In the seventeenth century, Parisian gardeners grew champignons directly on the lawn - hence their another name: “Parisian mushrooms”.

Since that time, it has been noticed that they feel good in various underground rooms, basements, where it is dark and damp. And some high-ranking people in those years even kept special cellars to grow champignons, and this mushroom was then considered a real delicacy - a very expensive and rare dish that was intended for the elite of this world. But times have changed, and today everyone can afford a salad of fresh champignons. After all, these mushrooms are sold in any self-respecting supermarket, and they are quite inexpensive.

Salad with champignons, nuts and chicken breast

Salad with champignons and nuts is a tasty and unusual dish that will decorate the holiday table. To prepare this salad you will need the following ingredients:

champignons – 350 g;
chicken breasts – 300 grams;
one tomato;
100 grams of crackers;
lemon juice;
olives – 10 pieces;
lettuce leaves;
walnuts - ¼ cup.

Using this recipe for a delicious salad with champignons, prepare the dish as follows:

1. Peel fresh champignons , wash, cut into small pieces, and fry in vegetable oil in a frying pan, lightly salt.

2. Transfer the fried mushrooms to a bowl to cool.

3. Cut the tomatoes into cubes.

4. Boil the chicken breast in salted water until tender, cool and also cut into cubes.

5. Mix all ingredients thoroughly, add lemon juice to your taste.

6. Wash the lettuce leaves, dry them from moisture, and place them on plates. Place a portion of salad on top of the lettuce leaf for each guest and garnish it with olives and grated walnuts.

The easiest option

A light salad of fresh champignons is high in calories, juicy and tasty. As ingredients we use: Chinese cabbage (half a head), half a kilo of fresh champignon mushrooms, an onion, a couple of medium tomatoes (it is better to take firm ones), half a jar of canned corn, salt and peppers - to your personal taste, a little vegetable oil (for example, olive, but sunflower is also quite suitable).

Preparing a hot salad

Rinse the chicken fillet under running water, place on a paper towel and pat dry. Cut into small cubes. Sprinkle the chopped chicken with spices and add a little mayonnaise. Mix everything well and set aside for 30 minutes to marinate.

Meanwhile, wash the champignons, dry them, cut them into cubes and sprinkle with spices. Place butter in a hot frying pan and fry the mushrooms until tender. Peel the onion, cut into rings and fry the onion in sunflower oil.

After this, fry the chicken fillet over high heat until golden brown. Combine all ingredients and mix, add mayonnaise and canned peas and mix again. Divide equally into clay pots. Grate the cheese. Sprinkle grated cheese on top of the potted salad. Bake in a preheated oven at 180 degrees until cooked until the cheese has melted.

The salad is ready, remove from the oven and serve hot. You can also decorate it with chopped herbs. Nourishing and tasty, you should like it. Enjoy your meal.

Today we have a hot recipe

Once upon a time, my mother came to visit and taught me the recipe for this salad

In cooking, the chicken-mushroom combination is quite popular because it is tasty, aromatic, satisfying and easy to prepare.

• Chicken fillet – 700-800 g;

• Fresh champignon mushrooms – 400-500 g;

• 2 medium onions;

• Hard cheese – 250-300 g;

• Vegetable oil for frying;

• Salt, ground black pepper;

• Mayonnaise, soy sauce – small amount. Recipe:

1. Prepare the chicken: for this, wash the fillet, if it is very large, cut it into portions;

2. Place the chicken in a baking dish and sprinkle with soy sauce - let it sit for 15-20 minutes. This will make the fillet more juicy and tender.

3. Cut the onion into thin half rings, cut the mushrooms lengthwise into 4 parts;

4. Fry the onion until golden brown in vegetable oil, then add the chopped mushrooms and fry, stirring constantly, for another 5-7 minutes, until the moisture leaves the mushrooms;

1. Wash the fillet, cut into large pieces

2. Place the chicken in a baking dish, sprinkle with soy sauce and let it sit for 20 minutes.

3. Cut the onion into half rings

4. Cut the mushrooms into slices into 4 parts

5. Place the onion in the oil and fry until golden brown. Add mushrooms, fry for 7 minutes, stirring constantly

6. Meanwhile, our chicken has already been marinated. Spread it with mayonnaise (you can add just a little salt to the mayonnaise) Add black pepper and chicken spices (to taste).

7. Place onions, mushrooms on the bottom of the greased form, and put chicken fillet on top. Sprinkle everything with grated coarse cheese.

8. Put it all in a preheated oven at 220 degrees for 30 minutes.

Our dish is ready to serve to guests! Light vegetable salads or fresh herbs with raw vegetables are suitable for such a complex lunch.

How to cook

A light salad of fresh champignons is very easy to prepare. We wash the mushrooms and cut them into slices or pieces (no need to peel them).
Peel the onion and cut it into half rings (or strips) and fry it in vegetable oil in a well-heated frying pan. We do this for a short time, over medium/high heat, stirring constantly (the so-called “Chinese” version, when the product is instantly fried in boiling oil - it’s good when you have a special wok pan in your arsenal).
Cut the cabbage into thin strips (shred).
Open the can of canned food. Place the grains in a colander and let the excess liquid drain for a while. Add corn to cabbage. Diced tomatoes will also go there.
Add fried mushrooms with onions to the container for preparing a salad of fresh champignons, salt/pepper to individual taste. Oil left over from cooking mushrooms? you can season the dish. At the end, while stirring, you can also add a spoonful of fresh lemon juice to create a piquant taste. And then serve it on the table!

Combo salad with chicken and bell pepper

A great summer salad combo: grilled chicken breasts, red peppers and onions tossed with a spicy balsamic vinaigrette and arugula.

Ingredients:

Balsamic vinegar – 2 tbsp.
Olive oil – 7 tbsp
Garlic – 1 clove
Dijon mustard – 1 tsp.
Salt – ½ tsp.
Sugar – ½ tsp.
Ground black pepper – ¼ tsp.
Red pepper – 2 pcs.
Yellow pepper – 2 pcs.
Red onion – 1 pc.
Chicken breasts – 1 kg
Salt – ¼ tsp.
Black pepper – ¼ tsp.
Tomatoes – 300 g
Arugula – 1 sprig

Preparation:

In a serving bowl, whisk together all the sauce ingredients: balsamic vinegar, salt, sugar, mustard, two tablespoons of olive oil, garlic and spices.

Cut each pepper in half and core it. Toss pepper and onion slices with 3 teaspoons oil.

Slice the chicken breasts and toss with a tablespoon of butter. Sprinkle with salt and pepper.

Place the chicken on the grill and cook over medium heat for 12 to 15 minutes.

Transfer the onions and peppers to the same grill. Cook onion about 15 minutes or until golden, turning occasionally; Cook pepper for 18 to 20 minutes.

When the onions and peppers are cooked, remove them to a plate.

When the pepper is cooked, wrap it in foil and let it steam at room temperature for 10 minutes.

Slice the chicken breast.

Slice the pepper thinly. Combine peppers, chicken, onions, tomatoes, and arugula in bowl with sauce; mix carefully. .

With cucumbers

A salad of champignons and fresh cucumbers is also not particularly complex. And the crispy and juicy vegetable gives the dish a piquant and original taste and unique aroma. To prepare this delicious dish we will need: a couple of cucumbers (or one large one), 300 grams of fresh mushrooms, one large bell pepper (sweet), an onion, a couple of cloves of garlic, salt and pepper, fresh herbs (dill), low-fat sour cream for dressing, vegetable oil And you can start cooking.

Grilled salad with chicken and bell peppers

This is a rich and nutritious salad that can easily be a meal on its own.

Ingredients:

Corn – 4 pcs.
Bulgarian red pepper – 1 pc.
Bulgarian yellow pepper – 1 pc.
Chili – ¼ pcs.
Oregano – ¼ tbsp.
Onion – 1 pc.
Cream – 3 tbsp.
Sherry – 1 tbsp.
Black pepper – 1/ tsp.
Salt
Garlic – 2 cloves
Grilled chicken meat – 300 g

Preparation:

Heat grill over medium heat.

Place corn on grill grate and cook for 20 minutes.

Place peppers on grill grate and cook 4 minutes on each side.

Place sliced onion slices on the grill and cook for 3 minutes.

Cut out the corn kernels.

Combine onion, sherry, chili, cream, oregano, black pepper, salt and garlic in a large bowl.

Add peppers and corn; mix carefully. Carefully place the chicken on top

Serve warm.

How to cook

We fry the mushrooms, pre-washed and chopped as desired (together with the onions, which it is advisable to first chop and marinate briefly in wine vinegar), but we do this very quickly, in almost boiling oil. Then cool and place in a large container for preparing the salad.
We wash fresh cucumbers and cut them into slices or cubes (you can also peel them). Remove the seeds from the sweet pepper and cut into strips.
Place all ingredients in a container and mix, add salt and pepper.
To dress the salad with fresh champignons, use sour cream, crushed garlic, and chopped dill. Mix the ingredients (you can use a blender) and add the mixture to the salad bowl. Stir again and you can serve. But first let the salad with fresh champignons sit in the bottom of the refrigerator for a while. And now you can put it on the table - treat the guests who have arrived.

Mushroom salad without mayonnaise

If you have a jar of honey mushrooms in the refrigerator, you can prepare this salad for lunch. Perfect for young housewives who are just beginning to learn the basics of cooking.

Ingredients:

Pickled honey mushrooms
Tomatoes
bell pepper
Onion
Fresh herbs
Vegetable oil

Preparation:

Cut the pepper into thin strips and the tomatoes into slices. Place in a salad bowl. Chop the greens and add to the rest of the products. Cut the onion into half rings and marinate to get rid of bitterness. Drain the water from the onions and place in a salad bowl. Add honey mushrooms there. Season with oil and salt to taste. Mix.

Instead of regular onions, you can use sweet Yalta onions, which do not need to be pickled.

https://youtube.com/watch?v=Fg1WlKHnPvY%3Frel%3D0

Another salad made from fresh champignons. Recipe with photos - step by step

It is gentle and light. Cucumbers are crispy, fresh, juicy. The mushrooms are soft and aromatic. Their smells overlap and combine perfectly. The slight taste of garlic will not dominate at all, but will only emphasize the main mushroom tone. By the way, fans of mayonnaise products can use these types of sauces for dressings (instead of sour cream), in which case we do not add additional salt to the dish. The recipe for a salad of fresh champignons will include the following components: one large onion, 300 grams of champignons, a medium-sized cucumber (or two small ones), a little vegetable oil, three eggs, half a glass of sour cream, hard cheese - 150 grams, several cloves of garlic, pepper and salt – according to personal preferences.

Salad with pasta, sweet peppers and chicken

Many people didn’t even know about recipes for pasta salads, but in vain - after all, such recipes are actively used in the best European restaurants and are served even at prestigious banquets. Tip: the good thing about such recipes is that you can replace some of the ingredients if you don’t have something on hand from the recipe, for example, instead of sweet peppers, tomato or fried eggplant can also be used well in this salad. The main ingredients are (for three):

Chicken breast;
150 g pasta;
Sweet red pepper;
8 cherry tomatoes;
50 g parmesan;
Oil-dried tomatoes – 5 pcs;
A sprig of rosemary;
3 tbsp. spoons of olive oil;
Salt (we recommend sea salt) and ground black pepper (recipes work best with freshly ground pepper) - to taste.

The pepper must first be baked in the oven, the skin removed, and cut into thin strips. The pasta needs to be boiled as standard, but not until fully cooked, but a few minutes less than indicated in the instructions. Wash the chicken, dry it, place it in a thick plastic bag or in several layers of cling film and beat it well. Without taking the meat out of the bag, you need to add salt and pepper, add a little oil and spices, rub the chicken well with all this and leave for a while.

In a preheated frying pan (a grill pan is best), fry the breast until fully cooked. Cut the sun-dried tomatoes into small pieces, cut the cherry tomatoes into quarters. Rosemary needs to be finely chopped. Grate Parmesan on a medium or coarse grater.

Add all our tomatoes and bell peppers to the pan with the pasta, sprinkle everything lightly with olive oil and place on very low heat to warm thoroughly. The fried breast should be cut into thin strips. Then put the pasta with vegetables on plates, put chicken on top, sprinkle everything with cheese and rosemary. Now the salad is ready to serve and let all the recipes described please the housewives, guests and loved ones.

Let's cook simply!

Peel the onion and chop finely. Heat a drop of vegetable oil in a frying pan and add the onion. Fry until golden.
We do not clean fresh champignons, but only rinse them. Cut into slices, cubes - as you like. Place in a frying pan with the onions. Fry over medium heat for 5 minutes, stirring. There should be a persistent and characteristic mushroom aroma. Salt, remove from the oven and cool.
Wash the cucumbers and cut them into small cubes (the peel can be removed, but you can also leave it on).
Boil the eggs hard and cool. We peel the shell and separate the yolk from the white. Grate the whites coarsely and mix with mushrooms and onions. Mash the yolk with a fork.
Press or crush the garlic (you can finely chop it with a knife - as you are used to) and add it to the yolks. Sour cream goes there too. Mix the resulting sauce until smooth. If it comes out too thick, like for dressing, then you can dilute it with a small amount of milk.
Three hard cheeses on a grater coarsely.
We assemble the dish in layers. The first is champignons with egg and onion. The second one is cucumbers. Spread the third layer of sour cream sauce. And the last one is grated cheese. If desired, the layers can be repeated again - then the structure will turn out tall.
Decorate the salad with sprigs of herbs or curly egg cuts. You can crumble the yolk on top, or you can grate the cheese.
Let the dish sit for at least half an hour and it’s ready to eat.

Salad “Mushroom Basket”

A very tasty and beautiful salad made from the most ordinary products. The cooking recipe is simple and straightforward.

Ingredients:

Marinated honey mushrooms – 200 g;
Ham – 200 g;
Hard cheese – 100 g;
Potatoes – 2 pcs;
Eggs – 2 pcs.
Green onions – 50 g;
Mayonnaise - to taste.

This amount of ingredients is indicated for 4 servings.

If honey mushrooms have long legs, then they need to be made shorter, maximum 3 cm. This way the dish will look more beautiful.

Boil eggs and potatoes until tender. Peel and cut into small cubes.

Also cut the ham into cubes. Grate the cheese on a coarse grater.

Place the mushrooms in a special salad dish. If you don’t have such a mold, you can use a cut-off plastic bottle. And if the salad is being prepared for a large company, a springform baking dish of small diameter is suitable. Place honey mushrooms with their caps down, if possible. You need to lay it as tightly as possible.

Place finely chopped green onions on top of the mushrooms. The onion will imitate grass, so there should be a lot of it so that the subsequent ingredients do not show through. Pack the onion tightly and coat with mayonnaise.

Place the next layer of cheese.

Next comes potatoes coated with mayonnaise. Behind the potatoes are cubes of ham.

Place the eggs on the ham and coat thoroughly with mayonnaise again.

Place the salad in the refrigerator to soak for a couple of hours.

After the specified time has passed, turn the mold over onto a flat plate and carefully remove the mold.

After turning over, the mushrooms will be on top. If desired, you can add honey mushrooms on top for decoration.

Variant of meat salad from fresh champignons (with photos - step by step)

Both guests and family will surely appreciate this delicacy. Champignon salad with chicken and fresh cucumber has a rich taste, juiciness, aroma and satiety. Breast, in principle, is not a very expensive component, but it is considered a bit dry - however, its tone is enlivened by grated cheese. And the champignons are right there: very harmoniously and confidently they will give the final product an impressiveness and richness in taste. So a salad with chicken and fresh champignons is quite appropriate for a holiday meal - your taste buds will be pleased! Although, let's face it, the food is quite heavy, mayonnaise, again, is available. You obviously can’t call such a dish dietary. But since the dish is for a festive table, we’ll add walnuts as an additional ingredient. This will give it a certain aristocratic quality - it’s perfect for real gourmets.

Salad with chicken and fresh vegetables with mayonnaise

2 large fillets;
10 g parsley;
340 g mozzarella;
2 pinches of chili;
3 cucumbers;
40 ml mayonnaise;
3 tomatoes;
2 pieces of garlic.

Time: 50 min.

Calories: 117.

Cooking:

Wash the fillet thoroughly, remove all films and veins with a sharp knife;
Dry the meat and place it on a cutting board;
Fill a saucepan with water and put the chicken in it;
Add spices to taste and place the dishes with meat on the stove;
Let it come to a boil, skim the foam from the surface and cook for thirty minutes;
Cool the finished meat in the broth, then cut into strips;
You can immediately place the slices in the salad bowl;
Take out the cheese and chop it as usual with a grater;
Peel the garlic and pass it through a garlic press;
Rinse the parsley and finely chop it with a sharp knife;
Wash the cucumbers, cut into strips and do the same with the tomatoes;
Place both components in a bowl, add salt and pepper and place in the refrigerator;
After fifteen minutes, remove the vegetables and add meat, garlic and mozzarella to them;
Mix all ingredients thoroughly, add mayonnaise and herbs;
If the chili has not yet been added, then you can add it now and serve the appetizer to the table.

Preparation

The recipe for a salad with fresh champignons in this version will be a little more difficult to implement. First, boil the chicken breast (not for long, about 15-20 minutes after boiling, but so that the flesh is not pink inside). Let it cool and remove it from the bone. We cut it finely or tear it into fibers.
Peel the onion and cut it smaller.
Wash the champignons and cut them as desired.
Put it all in a frying pan with well-heated vegetable oil and simmer over medium heat, stirring constantly, until the mushrooms are soft (this will take 5-10 minutes).
Boil the eggs hard, cool, peel, cut finely or coarsely - as you like.
Dry the walnuts in the oven (or in the microwave) and peel them. In our case, it is enough for those fragments that fall off when we rub the nut in our palms to go away. We lay out this ingredient on the board and go over it with a rolling pin.
Grind hard cheese finely on a grater.
And then we lay out the ingredients in layers on a dish. The first is chicken (take half the volume). The second is half the mushrooms and onions. The third is about a third of the chopped eggs. The fourth layer is grated cheese.
Coat each layer with mayonnaise; Having laid it down, you need to press it down a little with your palm or a spatula to make it tighter, but you shouldn’t tamp it down too much.
Repeat a layer of breast, a layer of mushrooms, and generously coat with Provencal. We combine the remaining cheese and eggs together and cover our salad with this “fur coat”. Decorate with halves of nut centers, sprigs of parsley and dill. Then we place the dish in the refrigerator so that it is properly infused and soaked (at least an hour). And you can serve it to the table!

Recipes for salads with fried mushrooms

Among all food products, mushrooms are especially popular. People add mushrooms to various dishes and salads because they love them so much. You can add any mushrooms to the salad. The main thing is to choose the right ingredients.

Salad with fried mushrooms

The recipe for this salad is very simple. Anyone can cook it, as it does not require any culinary skills. To prepare it, you can use any mushrooms. So, the necessary ingredients:

Raw mushrooms - 200 grams.
Chicken eggs - 2 pieces.
Tomato - 1 piece.
Mayonnaise - to taste.
Canned corn - 150-170 grams.

Cooking steps:

Finely chop the mushrooms.
Fry them in a frying pan for 15 minutes.
Place the fried mushrooms in a bowl.
Boil the eggs hard. To save time preparing the salad, it is better to do it in advance.
Cool the eggs and peel them.
Cut them into small cubes.
Place the finely chopped eggs into the bowl with the mushrooms.
Open the can of corn and drain the juice.
Add desired amount of corn to bowl.
Gently mix all ingredients and add mayonnaise to the bowl.
Mix the contents of the bowl again and add salt to the salad.
Transfer the resulting dish to a salad bowl and draw a mayonnaise grid on its surface.
Wash the tomato and cut it into slices.
Decorate your dish with tomato slices and pepper it.
When serving, you can also decorate it with herbs.

The most suitable mushrooms for preparing this salad are champignons or oyster mushrooms. If you use other mushrooms, you will need to boil them before frying.

Salad with fried mushrooms and chicken

Since mushrooms are a rather difficult product for the stomach, doctors recommend combining them with vegetables and dietary meats. Vegetables will help your stomach digest meat and mushrooms. A salad containing these ingredients is an excellent option for dinner. Firstly, it contains a large amount of protein. Secondly, it is very tasty.

List of necessary products for preparing this salad:

Chicken breast - 1 piece.
Champignons - 300−350 grams.
Any type of hard cheese - 100-120 grams.
Chicken eggs - 3-4 pieces.
Mayonnaise - to taste.
Salt and spices are at your discretion.
Vegetable oil - 2 tablespoons.

Steps to prepare this dish:

Boil the chicken breast. The optimal cooking time is 20 minutes after the water boils. If you cook longer, the meat may become rubbery.
Cool the breast, separate it from the skin and bones.
Cut the meat into cubes or strips.
Rinse the champignons in cold water.
Cut them into small cubes.
Heat a frying pan with vegetable oil and fry the champignons in it until cooked. The optimal cooking time is 12-15 minutes.
Boil eggs in salted water. It is very important that they are hard-boiled. For this, 10 minutes of cooking is enough.
Cool the eggs and peel them.
Cut each egg in half and separate the yolks from the whites.
The whites and yolks must be grated on a fine grater into different containers.

The salad will consist of layers laid with prepared products. They must be laid out in the following order:

Chicken.
Protein.
Champignon.
Yolk.

Each layer must be greased with mayonnaise. The amount of mayonnaise should not be abundant, because this product is a dressing, not the basis of a dish. Each layer should be lightly salted and peppered.

Grate the cheese on a fine grater and sprinkle it on the top layer of the salad. You can also decorate it with herbs and pickled mushrooms on top.

Caucasian salad

This salad is prepared according to a Caucasian recipe. It is very tasty and high in calories. To prepare it you will need the following products:

Mushrooms - 340−400 grams.
Medium-sized bulbs - 2 pieces.
Eggplant - 1 piece.
Walnuts - 100 grams.
Vegetable oil - 2-3 tablespoons.
Sour cream - 200 grams.
Dill - a bunch.
Salt and spices - to taste.

Cooking steps:

Clean the champignons and wash them in cold water.
Cut them into thin slices.
Fry them in a hot frying pan for 5 minutes.
Peel the onion and chop it as finely as possible.
Add the onion to the mushrooms and fry until softened.
Peel and rinse the eggplants.
Cut them into small cubes, add salt and squeeze out the juice.
Add eggplant to mushrooms.
In a separate pan, heat the nuts until fragrant.
Chop the hot nuts into small pieces.
Mix sour cream with dill and spices. It is best to use a blender as all ingredients will be mixed evenly.
Add the dressing to the roast and stir.
Transfer the salad to a plate. Top with a thin layer of dressing and sprinkle with walnuts.

With crab sticks and champignons

This salad is very suitable for any student celebration. Firstly, it is very filling. Secondly, you don’t need too much money to prepare it. All the necessary products are quite cheap:

Champignons - 300 grams.
Onions - 1 piece.
Crab sticks - 250 grams.
Chicken eggs - 3 pieces.
Any hard cheese - 50 grams.
Herbs and spices - to taste.
Mayonnaise - 100−150 grams.

Cooking algorithm:

Boil the eggs hard. To make them easier to clean, cooking should be done in salted water.
Decide what kind of salad you want. For a layered salad, grate the whites and yolks on a fine grater into different containers. And if you want regular, grate them in one container.
Clean the mushrooms and rinse them in cold water.
Cut them into thin slices.
Peel the onion and chop it as finely as possible.
Fry the onion with the champignons until done. Then drain off the excess oil.
Thaw the crab sticks and fry them in a frying pan in the same way.
Grate the cheese on a fine grater.

There are two options for preparing this salad. The first option is simple. To prepare it, you just need to mix all the ingredients and add mayonnaise to them.

Option two is a layered salad. Layers must be laid out in the following order:

Crab sticks.
Egg whites.
Mushrooms.
Egg yolks.

Lubricate all layers except the top with mayonnaise. It must be sprinkled with grated cheese.

When serving, this salad can be decorated with any greens. And if you want it to turn out very beautiful, you can decorate the top layer with boiled champignons.

Fresh honey mushroom salad

The peculiarity of preparing honey mushrooms is that they must be boiled before frying. That is why honey mushroom salad will have a more unusual taste. Ingredients needed to prepare this salad:

Honey mushrooms - 650−700 grams.
Chicken breast - 300 grams.
Medium sized potatoes - 5 pieces.
Carrots - 2 pieces.
Chicken eggs - 5 pieces.
Corn - 300 grams.
Sour cream - 200 grams.
Cucumber - 1 piece.
Green onions - 1 bunch.
Salt and spices - to taste.

Steps to prepare this salad:

It is necessary to cook honey mushrooms for 20 minutes. Then drain them in a colander.
After the mushrooms have cooled, you need to cut them into small pieces.
Fry the mushrooms over medium heat until golden brown.
Potatoes, carrots and eggs must be washed and boiled until tender.
Each of these products must be peeled and cut into small cubes.
Boil chicken breast in salted water. 20 minutes after the water boils, you need to finish the cooking process so that the meat does not become rubbery.
After cooling, you need to cut the chicken breast as finely as possible.
Peel and wash the cucumber. Cut it into small cubes.
Peel the onion and soak it in cold water. Then cut it into small pieces.
Mix all ingredients in a saucepan and add corn.
Season the salad with sour cream and mix everything thoroughly.
When serving, garnish the dish with chopped green onions.

Salad with honey mushrooms is a very good dish for a holiday table and a regular dinner. Thanks to the large number of ingredients, this dish has a very interesting taste.

Vegetable salad with mushrooms

This dish tastes very similar to winter salad. The difference is that here the dish includes mushrooms, and the rest of the products are mixed in different proportions. Ingredients required for this dish:

Mushrooms - 150 grams.
Medium sized carrots - 2 pieces.
Large onion - 1 piece.
Potatoes - 300 grams.
Green peas - 100 grams.
Ham - 300−350 grams.
Spices and salt are at your discretion.
Mayonnaise - 1 tablespoon.
Greens - to taste.
Vegetable oil - 2 tablespoons.

Cooking algorithm:

Boil the potatoes in their jackets. Peel it and cut into small cubes.
Cut the champignons into thin slices.
Fry them in a hot frying pan.
Peel the onion and chop it finely.
Place onions in a frying pan with mushrooms and fry until golden brown.
Peel the carrots and grate them on a fine grater.
Add it to the onions and mushrooms and stir. Cook for another 5-7 minutes.
Cut the ham into small cubes.
It must be fried over high heat, separately from other products.
Mix onions, mushrooms and carrots with mayonnaise. The resulting mixture should sit for half an hour.
After half an hour, you can add peas, fried ham and potatoes to this mixture.
When serving, you can garnish with herbs and slices of pickled cucumber.

Special option

This recipe for a salad of fresh champignons can conditionally be called “anti-crisis”. When you want something satisfying, but at the same time not too expensive, or you want to prepare a dish not for a holiday, but for an everyday dinner, for example. This salad is exactly what you need! So, we will use: champignons, onions, potatoes, carrots, chicken breast, eggs, cheese. For dressing - mayonnaise or mayonnaise sauce. For processing onions and mushrooms - vegetable oil.

Wash and boil the vegetables. Cool and peel. Finely cut the potatoes and carrots into cubes.
Boil the breast and remove skin and bones. Cool and cut into cubes.
Wash and cut the mushrooms as desired. Peel the onion and chop finely.
Heat a little oil in a deep frying pan and place the champignons and onions there. Fry for about 5 minutes. Place in a colander to remove excess fat.
In a deep container intended for preparing salads, mix all the prepared ingredients. Salt and pepper to taste. Season with mayonnaise. Now you need to let the salad brew in the refrigerator (pack it in cling film).
In the meantime, you can prepare portioned bowls or one large festive dish to put the finished dish on. Carefully fill the containers with the mixture. And sprinkle grated cheese on top as a decoration. You can also use the yolk, and cuttings from vegetables and eggs, and sprigs of fresh herbs. You can even use a whole champignon!
That’s it, eat and eat – it’s easy to eat! Yes, this salad can be used both for spreading on croutons and as a filling for tartlets. Bon appetit everyone!

Salad “Mushroom Glade”

“Mushroom Glade” is the most famous upside-down salad. The point is that all the ingredients are collected one by one in a deep form. Whole pickled mushrooms are always laid out on the bottom first, and then the order of the layers can be arbitrary. Before serving, the dish is turned over so that the bottom layer becomes the top layer. And the result is a tasty and interesting multi-layered appetizer, the surface of which is strewn with champignons.

Ingredients:

Marinated champignons (whole) - 200 g;
Chicken fillet - 200 g;
Pickled cucumbers - 150 g;
Medium size potatoes - 2-3 pcs.;
Carrots - 1-2 pcs;
Cheese - 100 g;
Eggs - 3 pcs.;
Fresh parsley - 3-4 sprigs;
Mayonnaise, salt, pepper - to taste.

To prepare the Mushroom Glade salad, you will need a deep salad bowl with smooth walls or a suitable form. You can use a springform baking pan with a small diameter. For convenience, you can line the bottom, walls and sides with cling film to make it easier to remove the upside-down salad from the mold.

Boil potatoes, carrots, chicken fillet and eggs in advance. Peel eggs, peel vegetables.

Carrots and cheese for this salad need to be grated on a coarse grater. Cut the chicken meat and pickled cucumbers into small cubes. Finely chop the eggs.

Grate the potatoes on a coarse grater, add salt and pepper and mix with mayonnaise to form a puree-like mass with the consistency of very thick sour cream.

Place the champignons, caps down, on the bottom of the prepared dish. You need to place the mushrooms as closely as possible, close to each other.

Fill the spaces between the mushrooms with parsley leaves.

Place the remaining ingredients on the champignons in layers, coating with mayonnaise if necessary. Each layer must be compacted tightly with a spoon so that the layers do not crumble.

1st layer: chicken meat.

2nd layer: carrots.

3rd layer: cheese.

4th layer: eggs.

5th layer: cucumbers.

6th layer: potatoes with mayonnaise.

Carefully level the last layer with a spoon, further compacting the remaining layers.

Place the salad in the refrigerator for at least 3 hours.

Then cover the form with the salad with a flat plate on which the dish will be served and carefully turn it over.

Carefully remove the mold and remove the cling film.

Salad with tongue and champignons: classic recipe

According to the classic version of the recipe, salad with tongue and champignons consists of the following set of products:

200 g beef tongue, pre-boiled;
champignons – 100 grams;
two or three boiled eggs;
50 g hard cheese;
bulb;
fresh cucumber – 2-3 pieces;
mayonnaise – 3 tbsp. l.;
vegetable oil;
lettuce leaves for decoration;
salt pepper.

Cooking process:

1. Peel the boiled tongue from the film and cut into thin strips.

2. Cut the onion into half rings , mushrooms into small slices. Pour vegetable oil into a heated frying pan and fry mushrooms and onions in it. Fry the onions and mushrooms until all the liquid has evaporated and a golden crust forms.

3. While the mushrooms and onions are fried, cut the eggs into slices and the cheese into strips.

4. Fresh cucumber is also cut into thin strips.

5. Mix all ingredients in a deep bowl, season with mayonnaise and place in a salad bowl on lettuce leaves.

Salad with champignons and carrots “Bonaparte”

A delicious salad with champignons and carrots “Bonaparte” will certainly please your guests.

Ingredients:

500 g fresh champignons;
half a kilogram of carrots;
0.5 kg chicken fillet;
hard cheese – 300 g;
four boiled eggs;
potatoes - 2 pieces;
two onions;
mayonnaise.

Preparation:

1. Peel the mushrooms, cut into slices and place in a heated frying pan with vegetable oil. Fry on all sides until golden brown, add salt and pepper, transfer to a bowl and cool.

2. Grate the peeled carrots on a fine grater , fry in oil, add a little salt, and transfer to a separate container.

3. Boil the chicken breast in salted water with bay leaf, pepper and leave to cool. Boil the potatoes.

4. Grate the cheese, eggs and potatoes on a medium grater , cut the onion into small cubes and fry in a small amount of vegetable oil.

5. A salad with carrots and mushrooms is laid out in layers in the following sequence: potatoes, champignons, mayonnaise mesh, chicken pieces, onions, carrots, mayonnaise, eggs, cheese, mayonnaise mesh.

6. Place the salad in the refrigerator for several hours. Before serving, the dish can be decorated with pickled champignons or decorated as you wish.