I think it’s not worth talking about the benefits of mushrooms for our body. Summer time brings us an abundance of forest mushrooms, of which we prepare a variety of delicious dishes. In addition, we, as thrifty hostesses, try to preserve these gifts of our forests for the winter. We gently fold the small mushrooms over the jars and pickle them, salt and dry the others.
Recently, it has become popular to freeze mushrooms, and then, when it is already snowing outside the window, to enjoy their fresh taste and aroma. Nevertheless, champignons, which today delight us in the stores, have gained good popularity. Among us are those who prefer only champignons, considering them lighter and more tasty. Of these, we prepare soups, fillings for pies and pancakes, add to the salad in its raw form, and prepare salads with the addition of toasted champignons. We will now take a look at some of the recipes for making salads with toasted champignons.
Recipe 1. Salad with fried champignons - Festive
Ingredients Required:
- champignons - 250 g;
- chicken breast - 250 g;
- potatoes - 200 g;
- chicken egg - 2 pcs .;
- Onion - 1-2 pcs.
- Fresh parsley and dill;
- Corn oil - 2 tablespoons l .;
- salt, pepper and garlic - to taste.
Preparation:
Boil the chicken breast in salted water. Put the eggs in another saucepan, and in the third - potatoes in the uniform. Peel the onions from the husk and finely chop them with a knife. Clean the champignons and slice them.
When all of our ingredients are cooked and cool, let's start cutting. Breast of chicken tear hands on small fibers or grind it with a knife. More original looks in the salad chaotically torn meat. Chicken eggs cleaned from the shell and chop them with a knife. Peel the potatoes and cut into small cubes. Pour corn oil into the pan and send minced onion to it. Fry it over low heat until transparent. Now we put down the plates of mushrooms, salt, pepper, and add a clove of garlic (optional). Cover and fry until the mushrooms reabsorb the juice they release. It will take approximately 5-7 minutes of time.
Now we will collect our salad in layers. At the bottom of a deep transparent bowl lay out the pieces of chicken meat. Then, the second lay out the crushed eggs - thinly grease light mayonnaise or natural yogurt. Sprinkle with chopped herbs, grated cheese. Next, lay out a layer of sliced potatoes, which also smear with mayonnaise, we add greens and grated cheese. Finally, the last layer - fried champignons. We also grease them with mayonnaise, sprinkle with chopped greens and thin slices (flakes) of cheese.
Recipe 2. Salad with roasted mushrooms and rocket
Ingredients Required:
- fresh champignons - 8 pcs .;
- the white part of leek;
- a pinch of sea salt;
- a tablespoon of butter and olive oil;
- rucolla or salad mix - half a package or a bundle;
- fresh lime juice - 2 tsp;
- Quail eggs - 3-4 pcs .;
- salt and white ground pepper.
Preparation:
Clean the champignons, wash them and cut them into large chunks. The white part of leek we will cut into rings. Boil the eggs in a saucepan and pick up the lettuce leaves, wash and dip them in cold water. Now in a skillet, preheat a little bit of olive oil and omit the roast of leek onion ring. When they start to get gold, add champignons to them, pepper and season with salt and cook on medium heat until ready.
Lettuce leaves are selected from cold water, we dry them gently and put them in a deep bowl. Sprinkle the leaves with olive oil, lime juice and mix by hand. Peel the eggs, cut them into two parts, and evenly distribute the leaves of lettuce. Top with roasted and chilled mushrooms and sprinkle them with thin flakes of salted hard cheese. For decoration, you can use roasted sesame seeds or pomegranate seeds.
Recipe 3. Salad with roasted mushrooms and mozzarella
Ingredients Required:
- leaf lettuce - 50 g;
- Fresh champignons of a small size - 200 g;
- sunflower seeds - 2 tablespoons l .;
- green parsley - 0.5 bunches;
- a clove of garlic;
- butter - 1 tsp;
- mozzarella cheese - 100 g;
- Olive oil for dressing, salt and pepper.
Preparation:
If you have ready-made sunflower seeds, that is, roasted, then everything is OK. If you did not manage to buy them, you can clean the seeds and fry them in a dry frying pan with sprinkled salt. Put on a napkin so that they release excess oil. Lettuce sheet wash, obsushim and cut into large pieces. Mushrooms clean, wash and cut them into quarters. Sprinkle the caps with lemon juice. Heat the butter in a frying pan and send the mushrooms to it to fry. Add a clove of garlic for flavor, season with pepper and salt. Remove from heat and let the mushrooms cool.
Put salad leaves in a bowl and sprinkle them with olive oil. Top on the leaves lay out the fried mushrooms, sprinkle them with sunflower seeds and chopped dill. Cut mozzarella cheese into cubes and lay them on top of the salad. Once again, pour olive oil and serve.
Salad with fried champignons - secrets and useful tips from the best chefs
- For salads, it is recommended to use champignons of small sizes, and only their upper part, that is, the cap. Cut these caps enough for 4 parts, if the recipe does not indicate otherwise.
- In order for the green leaves of the salad to have a beautiful appearance and be crispy, it is recommended to soak them in ice water for 1 hour and place them in the refrigerator.
