Salads with mushrooms - general principles and methods of cooking
Many people treat a product like mushrooms with some prejudice. They say they are quite heavy food that is not able to benefit the body. According to nutritionists, this point of view is not entirely correct.
Of course, you should not eat mushrooms in pounds, but in reasonable quantities, they are very useful. Fungi contain a large amount of vitamins, including B, D and PP, fiber, amino acids, essential oils. Of particular value is lecithin, which is also present in their composition and helps in the fight against atherosclerosis.
It is worth noting that all valuable properties are preserved in mushrooms, even after heat treatment or drying, so that the foods that make up mushrooms are not only tasty, but also useful. You can cook different types of dishes from mushrooms, but these products are particularly relevant in salads. For them, you can use very many types of mushrooms, such as champignons, aspen mushrooms, white, boletus mushrooms, chanterelles and many others. They go well with pork, beef, poultry, cheese, onions and potatoes. Salad with mushrooms is best sour cream, although in some cases mayonnaise and some other sauce will do.
Salads with mushrooms - food preparation
Preparation of mushrooms depends on the form in which they should be present in the salad. Quite often, canned or pickled mushrooms are used. Before cooking the salad, you just need to remove them from the jar and rinse with cold running water. If the prescription mushrooms must be fried, first they must be boiled in salted water, and then fry in a pan with a small amount of olive or vegetable oil. If the recipe permits, in the process of roasting to the mushrooms it would be nice to add finely chopped onions.
Salads with mushrooms - preparation of dishes
To prepare a salad with mushrooms, you need any container of a suitable size for mixing the ingredients and a salad bowl to serve the dishes on the table. Very often, salads with mushrooms are made puffy, so the salad bowl can be taken transparent and high, so that the layers can be better viewed. If the recipe mushrooms are fried, you will need a small frying pan.
Salads with mushrooms - the best recipes
Recipe 1: Salad “Mushroom with crackers”
This is a very rich and tasty salad, which is quickly prepared and does not require any special products. Crispy white bread croutons, which are easy to make on your own, give it a special charm.
100 g boiled or smoked chicken
100 g of champignons
100 g of hard cheese (for example, parmesan)
50 g of walnuts
white bread croutons (quantity to taste)
Method of preparation
Chicken cut into small cubes, grate cheese, coarsely chop nuts. Mushrooms cut into large pieces, fry in a pan with the addition of olive or vegetable oil, lightly salt. Then remove them with a slotted spoon, fold into a separate container and cool. To make crackers from white bread, cut it into cubes of medium size and dry them in the oven. It is not desirable to fry in a pan, as it will turn out too fat. Put all the ingredients in a salad bowl, except for crackers, add mayonnaise to taste, mix. Put the crackers right before serving so that they do not soak and stay crispy.
Recipe 2: New Year's Salad with Mushrooms
The composition of this salad may seem unusual, but the result is a savory and original dish that will surely be enjoyed by your guests and yourself.
100 g canned champignons
200 g unsalted cheese
2 medium grade sweet apples
2 tsp honey
2 table. spoons of lemon juice
200 ml sour cream
1 teaspoon mustard
Method of preparation Cheese grate on a coarse grater, apples cut into strips. Peel an orange, cut into slices. Wash mushrooms, put in a salad bowl. Add cheese and fruit. In a separate container to prepare the dressing, mixing honey, lemon juice, sour cream and mustard. Pour over the salad dressing, mix gently, but gently. Before serving, the dish can be decorated with orange peel spirals.
Recipe 3: Fox Fur Salad with Mushrooms
This salad looks extremely elegant, and is prepared quite quickly and simply. The secret of its fresh and light taste is in the use of fresh carrots and apples in combination with traditional ingredients - mushrooms and ham.
200 g of ham
200 g champignon (fresh or frozen)
1 processed cheese
1 medium carrot
1 large sweet apple
3-4 boiled eggs
150 g of mayonnaise
1-2 cloves of garlic
olive or vegetable oil for roasting mushrooms
Method of preparation
Put processed cheese in the freezer, after removing the packaging (it is better to do this a few hours before cooking the salad). Next, you need to prepare a dressing. To do this, put mayonnaise and garlic, passed through the press into a small container, pour 3-4 table. spoons of water, mix. Cut ham into small straws, put it on the bottom of a high salad bowl, pour with dressing. Fry the mushrooms in a frying pan, remove them with a slotted spoon, cool and place on top of the ham. Take out the cheese from the freezer, grate it on a coarse grater, put it on top of the mushrooms. The next layer is a grated apple. Then - grated eggs. Layers of eggs pour plenty of remaining dressing. Grate carrots on the finest grater, lay it evenly on top of grated eggs. Thus, a kind of “fur coat” made of grated carrots will turn out, its bright orange color resembling a fox.