Salads with pickled mushrooms

Salads with pickled mushrooms

Marinated mushrooms give the dishes a unique aroma and savory taste. They are well combined with any kind of meat, most vegetables, some seafood, which allows you to make completely different dishes on their basis. Time for their cooking usually takes not much, since the main ingredient is ready for use. Salads with pickled mushrooms allow to diversify the family menu, suitable for a festive feast.

Cooking Features

Preparing a salad with pickled mushrooms according to any of the recipes is not a difficult task, however, to obtain a perfect result, you need to know a few subtleties.

  • For salads, you can use both canned champignons and other pickled mushrooms (mushrooms, boletus, milk mushrooms, white). They all have a unique taste. Some mushrooms in the composition of the snack can be replaced by others, but the organoleptic qualities of the finished dish will also change a little.
  • Marinades from a jar of mushrooms must be drained before adding the product to the salad. Honey, mushroom and mushroom platter, where they are present in the composition, should also be washed with running water to get rid of the slippery film.
  • For salads from pickled mushrooms, boiled products (chicken, vegetables, eggs, etc.) are often used. They must be cooled before mixing with other ingredients, otherwise the snack will quickly turn sour.
  • Vegetables for salads are boiled in uniform. Then their pieces better retain their shape.
  • Salting and dressing salads with pickled mushrooms should be shortly before serving to the table, so that they remain fresh longer. The exception is puff snacks, which need at least 2-3 hours to soak in the sauce.

The technology of making salads with pickled mushrooms may be different. Before you start cooking, you should carefully study the instructions accompanying the selected recipe.

Vinaigrette with mushrooms


  • beets - 0, 2 kg;
  • pickled mushrooms - 0, 2 kg;
  • potatoes - 0, 3 kg;
  • pickled cucumbers - 0, 2 kg;
  • carrots - 150 g;
  • onions - 100 g;
  • apple cider vinegar (6 percent) - 10 ml;
  • vegetable oil - 60-80 ml;
  • fresh greens - to taste.

Method of preparation:

  • Beets, carrots and potatoes, not peeling, wash well. Boil in separate containers, remove from water, cool.
  • Peel carrots and potatoes, cut into pieces the size of a pea. Put in a bowl.
  • Free the onions from the husk, finely chop, pour in carrots and potatoes.
  • Put the mushrooms in a colander, rinse, let them dry a little, transfer them to the vegetables.
  • Cut pickled cucumbers into small cubes, add to other ingredients.
  • Peel the beets, cut them in the same pieces as potatoes and carrots. Put in a separate plate. Mix a spoonful of butter and apple cider vinegar, pour in to the beets, mix.
  • Fill the food in the bowl with the remaining oil.
  • Put the beets in a bowl, mix it with the rest of the ingredients.

When serving salad is recommended to sprinkle with chopped greens. This variant of snack is considered everyday, but in many families a vinaigrette is prepared for the festive table.

Pork lungs salad, pickled mushrooms and Korean carrots


  • boiled pig lungs - 0, 4 kg;
  • marinated mushrooms (any) - 0, 25 kg;
  • onions - 100 g;
  • Korean carrots - 0, 2 kg;
  • table vinegar (9 percent) - 20 ml;
  • water - 40 ml;
  • sugar - 5 g;
  • vegetable oil - to taste.

Method of preparation:

  • Free the onions from the husk, cut them into thin half rings.
  • Dilute the vinegar with water, add sugar and a little salt.
  • Dip onion in cooked marinade, leave for 10 minutes.
  • Cut boiled lungs into strips, put them in a bowl.
  • Press off pickled onions. Add to offal.
  • Remove the mushrooms from the jar, rinse if necessary. Cut into strips. Mushrooms can not be crushed. Put to light and onions.
  • Add Korean carrot and some oil. Stir.

This economical salad is pleasant even to those who are not too fond of meat offal. Snack has a spicy taste.

Layered salad with pickled mushrooms and smoked chicken


  • marinated mushrooms (assorted) - 0, 2 kg;
  • smoked chicken breast meat - 0, 2 kg;
  • potatoes - 0, 3 kg;
  • chicken egg - 5 pcs .;
  • hard cheese - 150 g;
  • salt, pepper, mayonnaise - to taste.

Method of preparation:

  • Rinse the mushrooms, finely chop with a knife.
  • Chicken breast meat is separated from the bones, free from the skin, finely chopped.
  • Cook potatoes in uniform. Cool, peel, chop on a coarse grater.
  • Boiled chicken eggs. Put it under a stream of cold water to cool it down.
  • Clean the eggshell from the eggs. Separate them into whites and yolks. Rub separately.
  • On a fine grater, chop the cheese.
  • Put potatoes in a salad bowl or in a dish. Smooth with a spoon. Salt, pepper, brush with mayonnaise.
  • Put the chopped chicken on the potatoes, pour the sauce over it.
  • In the next layer, lay the egg whites, cover them with mayonnaise.
  • Put the mushrooms on top, pour mayonnaise. Sprinkle with yolks.
  • Lubricate the yolks with the sauce, sprinkle with cheese. It is not necessary to cover the last layer of sauce.

An appetizer made according to this recipe looks elegant, it turns out tasty and satisfying. If you prepare it for the festive table, guests will be satisfied.

Salad with pickled mushrooms and squid


  • pickled champignons - 0, 25 kg;
  • squid fillet - 0, 4 kg;
  • fresh cucumbers - 0, 2 kg;
  • onions - 100 g;
  • chicken egg - 3 pcs .;
  • mayonnaise - to taste.

Method of preparation:

  • Boil the cleaned squid fillet in boiling water for a few minutes, cool, cut into strips. Put in mixing container.
  • Peel the onion. Cut into thin half-rings, fill them with boiling water to remove bitterness. Leave on for 3 minutes. Press, add to squid.
  • Wash cucumbers, dry with a towel. Peel the peel with a peeler. Cut the flesh into thin straws, add to the other ingredients.
  • Cool boiled eggs cool under running cold water, peel. Cut into thin slices, put to other products.
  • Drain the liquid from the jar of champignons. Cut the mushrooms into strips, combine with other ingredients.

It remains to fill the salad with mayonnaise, put into a beautiful vase and serve.

Salad with pickled mushrooms, meat and fresh vegetables


  • boiled pork (fillet) - 0, 25 kg;
  • pickled mushrooms - 0, 25 kg;
  • fresh tomatoes - 0, 3 kg;
  • leaf lettuce - 100 g;
  • celery stalks - 150 g;
  • Dijon mustard - 20 ml;
  • hard cheese - 150 g;
  • sour cream - 100 ml;
  • rye crackers - to taste.

Method of preparation:

  • Cut the boiled lean pork into small cubes, put into a bowl.
  • Millies cut into small pieces of arbitrary shape. Add to the meat.
  • Wash tomatoes, blot with a napkin. Cut into cubes with a size of about 1 cm, put to the pork and mushrooms.
  • Wash the celery, cut into thin slices, put to other ingredients.
  • Wash lettuce leaves, let them dry. Put a few leaves on the dish, tear the rest with your hands, put them on the already prepared products.
  • Stir them, put on lettuce leaves.
  • In a separate container, combine the mustard and sour cream, whisk.
  • Pour the appetizer over the appetizer.
  • Sprinkle with croutons and grated cheese.

Crackers are added to the appetizer shortly before serving to the table so that they do not have time to soak up and lose crispiness.

How to decorate a salad with pickled mushrooms

Any dish seems tastier if beautifully served. You can offer a few ideas for decorating salads from pickled mushrooms.

  • A marinated mushroom salad is most often possible to form a cake. For this snack you need to fill the space inside the culinary hoop put on the dish, then remove the hoop. Puff salads are immediately collected inside this device.
  • In order to beautifully serve a salad with pickled mushrooms in batches, you can use a tin can without a bottom. Another option is to decompose the appetizer not in salad bowls, but in ice cream bowls or glasses.
  • If you lay lettuce leaves on a dish or a salad bowl before placing the finished snack in them, the dish will look more bright and elegant.
  • For decorating a salad, you can make flowers from vegetables. To do this, they are enough to cut into thin slices, roll them into a roll, make leaves from greens.

The mushrooms themselves can be a decoration for a snack, in which they are one of the main ingredients. They can be laid out on top of a salad with a slide, spread out around the perimeter, made part of the composition, complementing with ladybirds from cherry tomatoes or bees from olives and olives.

Salads with pickled mushrooms are easy and quick to prepare, turn out appetizing and tasty. They can be prepared for a family dinner and for the holiday table. The presence of a large number of recipes for this snack allows you to choose the option for every taste.

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