Salad “Forest” - general principles of cooking
Foresters and gardeners know that forest time begins in August and lasts until late autumn. At this particular time, it is possible to harvest crops of priceless sources of vitamins concentrated in cranberries, lingonberries, mushrooms, blueberries, etc.
Going to mushrooms in many people has become a tradition. If in the first days, when the number of harvested mushrooms is not very large, no one has any thoughts about the long-term storage of the crop. However, a week later, when the mushrooms were already both fried and boiled, but they were still not over, the question arises as to how the harvest can be maintained until winter. Harvesting for the winter - one of the most common and safe methods of storing mushrooms. Having preserved, you can be sure that on cold winter evenings, if you wish, you can get a jar of pickled mushrooms and make tasty and healthy salads. Honey mushrooms, oyster mushrooms, chanterelles and many other varieties will be stored securely in the basement and wait for their turn.
Salad “Lesnoy” is a combination of the gifts of forest nature - mushrooms, as well as vegetables that we have in everyday life: potatoes, carrots, and canned peas.
Salad “Lesnoy” - preparation of products and dishes
Of course, you can ask, what is the difference between mushroom salad and “Forest”? The fact is that many mushroom salads imply the use of pickled champignons, and in the case of “Lesnoy” salad we are talking about homemade preparations that people prepared on their own - collected mushrooms in the forest and pickled themselves, and this is not always common champignons .
Only experienced mushroom pickers know which species of mushrooms will not harm the body, and which varieties should be discarded. Before cooking, mushrooms should be carefully picked and rinsed several times with running water. Some recipes require the addition of wild berries to salad. They can be taken fresh, and you can and frozen. Berries are thawed at room temperature, so prepare food in advance. If fresh vegetables are included in the “Lesnoy” salad, then they should also be thoroughly washed and then minced. Boiled vegetables are better to salt while cooking. By the way, not always when it comes to “Lesnoy” salad, it means the inclusion of mushrooms in the dish. It can also be berry salads or dishes with different types of nuts. Recipes for Forest Salad:
Recipe 1: Forest Salad
Let's start the acquaintance with the forest gifts of nature with the most useful and unusual salad, which has gathered the taste of forest mushrooms and berries.
- 100 g - marinated mushrooms;
- 100 g - cranberries;
- 1 bund. - green onions;
- 2-3 pieces - potatoes;
- 50 g - mayonnaise.
Cut mushrooms. Boil the potatoes, cut into cubes, and chop the green onions. Mix the mushrooms with potatoes and onions, add mayonnaise, and decorate the top with cranberries and fresh herbs.
As you can see, the Forest salad is easy to make. Usually, all the ingredients can be found in the refrigerator, which makes this dish also financially beneficial.
Recipe 2: Forest Salad with Hazelnuts
We paid attention to the mushrooms, now it is possible to get acquainted with a no less useful salad made from nuts. Salad rather unexpected, but very interesting to taste. First cook this dish with your family, and if you like it, you can easily decorate the Forest salad for the festive table.
- 3 pcs. - potatoes;
- 1 pc. - egg;
- 25 g - walnuts;
- 50 g - raisins;
- 25 g - hazelnuts;
- 3 tbsp. l - sour cream;
- 3 pcs. - lettuce leaves;
Boil the potatoes "in uniform", peel and cut into medium rings. By the way, Forest salad can be immediately started to be placed in a salad bowl. The first layer is the green leaves, and lay the sliced potatoes on top. Then laid boiled egg, sliced into half rings. Raisins are laid out on top of the eggs, followed by ground hazelnuts and walnuts. A couple of nuts can be left for decoration. So, it remains to pour the salad on top with sour cream, sprinkle all the greens and the remaining nuts.
Recipe 3: Forest Salad with Fresh Mushrooms
The salad will appeal to all who love various dishes and extraordinary dishes from forest mushrooms. This type of Forest salad is perfect as a side dish for fish or meat dishes.
- 200 g - fresh mushrooms;
- 1 pc. - bow;
- 50 ml - white wine;
- 25 g - tomato paste;
- 1 pinch - oregano.
First, fry the onion sliced in half rings in hot oil. A little later, send him fresh mushrooms. Everything should be well roasted. Then add wine, tomato paste and herbs to the pan. Keep the mushrooms on low heat for another 20 minutes. Salad is served chilled.
Recipe 4: Forest Salad with Potatoes
As you have already noticed, potatoes are included in almost every recipe for “Lesnoy” salad. This makes the dish nourishing, which can completely replace lunch or dinner.
- 600 g - salted mushrooms;
- 2 pcs. - bow;
- 2 pcs. - potatoes;
- 50 ml - mayonnaise;
- 100 g - canned peas.
Boil the potatoes, chop the mushrooms. Onions finely shred, with peas poured liquid and mixed with the other components. It remains to fill the salad "Forest" mayonnaise. By the way, you can cook and lean version of this salad. To do this, replace the mayonnaise with vegetable oil.
Recipe 5: Forest Salad with Cherry Tomatoes
The combination of unexpected ingredients of this salad makes it nutritious and almost flawless.
- 500 g - chanterelles;
- 100 g - green lettuce;
- 150 g - smoked lard;
- 200 g - cherry tomatoes;
- 1 pc. - bow;
- 2 tbsp. l - vinegar;
- 4 tbsp. l - rast. butter;
- 2 tbsp. l - olive oil.
Grind onions, smoked bacon cut into strips. We combine vinegar with two types of oils. You will need fresh mushrooms, fry them until ready in the pan, then send them bacon and onion, and after a couple of minutes - the tomatoes are cut into two halves. Salt and pepper. It remains to put the cooked mushrooms on the green leaves, and pour over the previously prepared dressing.
Forest Salad - secrets and useful tips from the best chefs
If you have already decided to get acquainted with the gifts of nature, then pay attention to the fragrant herbs and spices that can significantly improve the taste of the prepared salad. For forest dishes recommended oregano. If the salad recipe involves roasting wild berries, it is better to take fresh mushrooms just picked in a forest glade. Before frying, almost all the mushrooms need to be boiled a little, which will save them from accumulated harmful substances. This does not apply only to chanterelles, in which, as experts say, harmful components are completely absent.