Vinaigrette with mushrooms

Vinaigrette with mushrooms

Mushrooms in vegetarian and dietary nutrition play an important role in helping to diversify the diet and ensure the intake of proteins in the body. People who are not worried about the usefulness and calorie content of dishes, also enjoy eating mushroom snacks, as they are nourishing, tasty and fragrant. Vinaigrette with mushrooms is made less often than traditional, but it deserves to be a frequent guest on your table. Of the significant number of options for this dish, you will almost certainly find the one that will be to your liking.

Cooking Features

Vinaigrette with mushrooms is prepared almost the same as the classic one. Boiled vegetables and pickles prevail in its composition, which makes the salad nourishing and having a spicy taste. Mushrooms can be used salted, pickled, fried - it all depends on the selected recipe. However, there are several points that should be taken into account, regardless of what recipe you make a vinaigrette with mushrooms.

  • Vinaigrette will be more useful if the vegetables that require heat treatment, do not boil, and bake.
  • To prevent the beets from losing their bright color, you can add a spoonful of vinegar to the water.
  • If the beets are mixed with butter separately from other products and only then combined with them, it will not recolour them in its color, so the vinaigrette will look brighter and more appetizing.
  • Try to chop vegetables for vinaigrette in small and neat pieces, then it will look more attractive. Gourmets say that it will have a positive effect on the taste of the dish.

Vinaigrette with mushrooms is a self-sufficient dish, so satisfying that it can replace dinner or one of the main courses. Most often it is served as a cold snack, but sometimes it is replaced with a side dish or a side dish.

Vinaigrette with pickled mushrooms

Composition:

  • beets - 0, 3 kg;
  • potatoes - 0.5 kg;
  • pickles - 0, 4 kg;
  • salted mushrooms (milk mushrooms or others) - 0, 2 kg;
  • fresh apple - 0, 2 kg;
  • carrots - 100 g;
  • canned green peas - 150 g;
  • onions - 100 g;
  • mustard table - 5 ml;
  • vegetable oil - 40-60 ml;
  • salt, pepper, fresh herbs - to taste.

Method of preparation:

  • Wash the carrots, beets and potatoes. Boil in different pots until ready. Cool, clean. Cut into small cubes and arrange beetroot and other vegetables on different plates.
  • Peel the apple, cut the core out of it. Pulp grate on a coarse grater.
  • Free the onions from the husk. Finely chop.
  • Wring out the apple pulp, pour the onion with juice. Apples puree, put in a bowl with potatoes and carrots.
  • Cut the pickled mushrooms into small pieces, put them to the vegetables.
  • Cut the cucumbers into small cubes, send them to the remaining ingredients.
  • Pour 2-3 teaspoons of oil into a plate with beetroot, mix.
  • Squeeze the onions, put in a bowl with the main ingredients. To apple juice, in which he marinated, add the remaining oil, mustard and salt, whisk whisk.
  • Pour green peas in a bowl with food, pour in the prepared sauce, mix.
  • Add the beets, stir again.

When serving, a vinaigrette can be decorated with several whole mushrooms and chopped greens or its branches.

Vinaigrette with pickled mushrooms

Composition:

  • beets - 150 g;
  • potatoes - 0, 3 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • pickled cucumbers - 0, 2 kg;
  • pickled mushrooms - 100-150 g;
  • green onions - 50 g;
  • canned green peas - 100 g;
  • vegetable oil - 25 ml.

Method of preparation:

  • Boil or bake beets, carrots, and potatoes. Let them cool.
  • Pickled cucumbers cut into cubes slightly smaller than a pea, put in a bowl.
  • Put green peas and pickled mushrooms in a bowl.
  • Finely chop the onion, pour boiling water over it to remove bitterness. Send to the rest of the ingredients.
  • Peel the potatoes and carrots, cut them into cubes about the size of a pea or a little more, put them to the rest of the products.
  • Pour a tablespoon of oil into the bowl, stir.
  • Peel and cut the beets into small cubes, mix it with a teaspoon of oil, and shift to the rest of the products.
  • Stir the salad and put into a salad bowl. Sprinkle with finely chopped green onions.

Pickled mushrooms add a unique taste to the snack, while maintaining its spicy character.

Vinaigrette with fried mushrooms

Composition:

  • beets - 0, 3 kg;
  • canned or boiled beans - 0, 25 kg;
  • potatoes - 0.5 kg;
  • carrots - 150 g;
  • onions - 100 g;
  • fresh champignons - 0, 2 kg;
  • pickled cucumbers - 0, 2-0, 3 kg;
  • sauerkraut (optional) - 100 g;
  • vegetable oil - as required;
  • mayonnaise, salt, pepper, greens - to taste.

Method of preparation:

  • Peel the boiled or baked vegetables, cut them into equal pieces, put in a bowl.
  • Add the finished beans to the vegetables.
  • Onions cut into thin half-rings, mushrooms - thin plates. Fry in vegetable oil, put to the rest of the ingredients.
  • Add cabbage and diced cucumbers. If you do not have sauerkraut, you need to take more cucumbers.
  • Season with mayonnaise.

It remains to shift the appetizer to a salad bowl and serve it to the table. Vinaigrette made according to this recipe, has a peculiar, but very pleasant taste. It is worth cooking at least once.

How to decorate a vinaigrette with mushrooms

Properly prepared vinaigrette looks like a bright color mosaic, it is aesthetic in itself. However, it does not interfere with decorating it additionally before serving. To do this, you can use the ideas below.

  • Leave some of the mushrooms to decorate the vinaigrette. Then just put them on top of the salad, and it will look original, even a little fabulous.
  • The dominant color of the salad is red. Contrasting to it green will emphasize the brightness of the snack, making it even more appetizing. To create such a combination, lay lettuce on a plate before putting the vinaigrette into it. Top the salad with a sprig of parsley or dill.
  • Mushrooms can be expanded around the perimeter of the dish, it will also look beautiful. Supplement the composition will help the flowers of the vegetables that make up the snack (beets, carrots).
  • Usually, the products that make up the vinaigrette are mixed, but they can also be laid out in layers. This option is suitable if you intend to serve a snack to the table in a transparent salad bowl. In this case, all the ingredients of the snack are seasoned separately.

With batch serving, you can lay out a dish on a plate using a mold, making it look like a small cake or cake. If you do not have a special form, you can make it from an empty tin can by cutting the bottom out of it. Instead of the press, use a spoon. The vinaigrette with mayonnaise or sour cream keeps its shape well.

Vinaigrette with mushrooms is a tasty and satisfying dish that many people like a lot more than the usual vinaigrette. You can make it from salted, pickled or fried forest products. The taste of the prepared dish depends on the kind of mushrooms and dressing you use. Having decorated it beautifully, you can feel free to submit a vinaigrette with mushrooms, even to the festive table.

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