The content of the article

Salad with porcini mushroom: marinated, fried, salted, fresh

Salad with porcini mushrooms is an excellent holiday appetizer. Fresh, dried, pickled or salted forest fruits are used as a basis. Therefore, a delicious dish can be prepared all year round.

Only high-quality dense forest fruits are suitable for salad

Secrets of preparing a delicious salad with porcini mushrooms

For preparation, fresh forest fruits are used, dried, pickled and salted. The freshly harvested forest harvest is immediately sorted. They leave whole, unwormed specimens. Then they are cleared of debris and washed thoroughly.

It is recommended to boil the mushrooms in lightly salted water until they sink to the bottom of the container. After this, take it out with a slotted spoon and cool it.If forest fruits were collected in an environmentally friendly place, then they can not be boiled first, but immediately fried. In this case, they are simmered over medium heat for at least half an hour.

The salted product is pre-soaked for several hours in cold water to remove excess salt.

Porcini mushroom salad recipes

It is easy to create a work of culinary art from simple and affordable products. Below are the best cooking options that many cooks will appreciate.

Salad of pickled porcini mushrooms

The recipe for salad with pickled porcini mushrooms is easy to prepare and does not take much time, so it is suitable even for busy housewives.

You will need:

  • canned porcini mushrooms – 350 g;
  • mayonnaise;
  • onions – 80 g;
  • vinegar 9% – 20 ml;
  • eggs – 1 pc.

Step by step process:

  1. Chop the onion. The cubes should be small.
  2. Boil the egg. Cool, remove the shell and chop.
  3. Combine with porcini mushrooms. Pour in mayonnaise. Add vinegar.
Advice! Instead of mayonnaise, you can use olive oil.

The salad will turn out richer and brighter if you add chopped greens.

Recipe for salad with porcini mushrooms and chicken

It's easy to make an unusual salad using ordinary ingredients. Porcini mushrooms go perfectly with peanuts and add a unique flavor.

You will need:

  • chicken fillet – 200 g;
  • mayonnaise – 50 ml;
  • pickled cucumber – 350 g;
  • porcini mushrooms – 200 g;
  • vegetable oil – 20 ml;
  • peanuts – 30 g;
  • carrots – 90 g;
  • water – 40 ml;
  • egg – 2 pcs.

Cooking process:

  1. Boil and cool the fillet. Grate the carrots. Use a large grater. Cucumbers will be needed in the form of small cubes.
  2. Place the carrots in the frying pan. To fill with water. Simmer until the vegetable becomes soft.
  3. Cut the mushrooms into small pieces. Fry in oil. The process will take about half an hour.
  4. Boil the eggs. Cool. Remove the shell. Cut into small cubes.
  5. Pour the peanuts into a blender bowl. Grind.
  6. Place fillet, forest fruits, vegetables and eggs into a salad bowl.
  7. Pour in mayonnaise. Stir. Using a food ring, add salad. Compact during the process. Sprinkle with chopped nuts.
  8. Remove the ring.
Advice! For a richer taste, carrots can be pre-fried.

Experienced chefs recommend leaving the prepared salad in the refrigerator for two hours.

Fried porcini mushroom salad

Salad with fried white mushrooms and cheese turns out tender and at the same time piquant.

You will need:

  • frozen white mushrooms – 200 g;
  • dill;
  • potatoes – 230 g;
  • parsley;
  • salt – 5 g;
  • onion – 160 g;
  • garlic – 1 clove;
  • pickled cucumber – 150 g;
  • mayonnaise – 130 ml;
  • lemon juice – 20 ml;
  • vegetable oil – 60 ml;
  • pitted olives – 8 pcs.;
  • green onions – 20 g;
  • boiled eggs – 2 pcs.;
  • pepper – 5 g;
  • cheese – 50 g.

Cooking process:

  1. Boil potatoes in their skins. Cool. Remove the peel and grind on a grater.
  2. Grate the whites into one bowl and the yolks into the other. The size of the grater does not matter.
  3. Thaw forest fruits at room temperature. Cut into medium pieces. Leave one fruit for decoration. Cut it in half.
  4. Chop the onion.
  5. Fry white forest fruits in oil along with chopped onions. The process will take about 17 minutes. Add salt.
  6. Pour water over the mushroom cut in half. Add some salt. Pour in lemon juice, which will prevent the forest product from darkening. Boil until done.
  7. Finely chop the cucumber, then the green onions and olives.
  8. To make the dressing, pass the garlic cloves through a press and combine with mayonnaise.
  9. Lay out the salad in layers, coating each layer with dressing.
  10. First, distribute the grated potatoes. Pepper and salt. Sprinkle in green onions.
  11. Distribute the olives, then the cucumbers.
  12. Place the next layer of fried foods, yolks and whites.
  13. Sprinkle with cheese shavings. Garnish with boiled mushroom halves and herbs.

To make the salad tender and airy, do not compact it during the formation process.

Salad with meat and porcini mushrooms

In the proposed recipe, smoked meat is used for cooking, but if desired, you can replace it with boiled or fried meat.

You will need:

  • pickled white mushrooms – 230 g;
  • pickled cucumber – 170 g;
  • smoked meat – 330 g;
  • salt;
  • egg – 4 pcs.;
  • mayonnaise – 170 ml;
  • hard cheese – 330 g.

Cooking process:

  1. Pour water over the eggs. Turn on medium heat. Cook after boiling for 12 minutes. Cool. Clear. Set the yolks aside.
  2. Cut the whites into cubes.
  3. Chop a piece of smoked meat and cheese into medium cubes.
  4. Grind the pickled forest product. Cut the pickled cucumbers into cubes, after cutting off the peel.
  5. Combine all prepared components. Add salt and add mayonnaise.
  6. Transfer to a plate. Sprinkle with grated yolks. Decorate as desired.

A layer of cheese and a slice of red pepper will help turn an ordinary salad into a beautiful Christmas dish.

Salad with salted porcini mushrooms

Easy instant Russian salad.

You will need:

  • egg – 2 pcs.;
  • salted porcini mushrooms – 170 g;
  • potatoes – 480 g;
  • greenery;
  • onion – 160 g;
  • mayonnaise – 80 ml;
  • pickled cucumber – 260 g;
  • sour cream – 60 ml;
  • black pepper – 5 g.

Step by step process:

  1. Wash the potatoes. To fill with water. Do not cut off the peel. Boil until soft. Cool, then peel. Slice. The cubes should be small.
  2. Rinse salted forest fruits in cold water. Chop into cubes.
  3. Grind boiled eggs and cucumbers.
  4. Chop the onion. Pour the resulting half rings for 15 s. boiling water, then pour over ice water. Let it drain.
  5. For dressing, combine mayonnaise with sour cream and chopped herbs.
  6. Place all prepared foods into a salad bowl. Sprinkle with pepper.
  7. Pour in the dressing. Stir. Place in the refrigerator for half an hour.

The salad will look more appetizing if you put it in portions on each plate.

Salad of porcini mushrooms and fresh cabbage

An easy, delicious recipe for salad with porcini mushrooms will appeal to all lovers of mushroom dishes.

You will need:

  • frozen porcini mushrooms – 400 g;
  • black pepper;
  • fresh cabbage – 300 g;
  • salt;
  • potatoes – 550 g;
  • parsley;
  • red onion – 1 large;
  • black allspice – 2 peas;
  • Bay leaf.

Refueling:

  • cumin – 3 g;
  • olive oil – 60 ml;
  • cinnamon – 3 g;
  • balsamic vinegar – 10 ml;
  • sugar – 3 g.

Cooking process:

  1. Defrost forest fruits. Rinse and boil in salted water with the addition of bay leaves and peppercorns. Cook for a quarter of an hour. Transfer to a colander. Allow the liquid to drain. Cut into pieces.
  2. Shred the cabbage.
  3. Wash and dry the potatoes. Grease a baking sheet with oil. Place the vegetables and make punctures with a fork.
  4. Place in the oven. Temperature – 180°C. Time – 45 minutes. Remove, cool, peel and chop.
  5. Cut the onions into half rings.
  6. Chop the greens.
  7. Mix the ingredients for the dressing thoroughly.
  8. Combine all prepared products. Sprinkle with pepper. Add salt. Stir.

Fresh cabbage can be replaced with sauerkraut in winter

Fresh porcini mushroom salad with feta

A salad with fresh porcini mushrooms is perfect for a large group.

You will need:

  • iceberg lettuce – 0.5 fork;
  • red onion – 130 g;
  • salt;
  • porcini mushrooms – 150 g;
  • ground white pepper;
  • feta cheese – 140 g;
  • thyme;
  • vegetable oil – 20 ml;
  • ground red pepper – 3 g;
  • lemon juice – 20 ml.

Step by step process:

  1. Clear forest products. Rinse. Fill with salted water. Boil, then cool and chop into medium pieces.
  2. Cut the onion into half rings. Combine with forest fruits. Add hand-torn lettuce leaves.
  3. Cut feta cheese into large cubes. Send to other components.
  4. Drizzle with oil and lemon juice. Add salt. Add pepper and thyme.
  5. To stir thoroughly. Leave in the refrigerator for 20 minutes.

Before serving, be sure to stir the salad

Hearty puff salad with porcini mushrooms

To make the salad not only tasty, but also beautiful, you should use a special spring form. Thanks to this, each layer will be clearly visible.

You will need:

  • boiled potatoes in their jackets – 600 g;
  • salt;
  • cheese – 120 g;
  • mayonnaise – 160 ml;
  • pickled white mushrooms – 350 g;
  • greens – 20 g;
  • onion – 50 g;
  • boiled eggs – 7 pcs.;
  • Korean carrots – 250 g.

Step by step process:

  1. Cut the potatoes into cubes. Grate the cheese. Chop large mushrooms.
  2. Chop the onion. Eggs can be cut into cubes or grated. Squeeze the carrots with your hands. Prepare a special form.
  3. Layer out some of the potatoes. Add salt. Coat with mayonnaise.
  4. Distribute half of the forest fruits. Add carrots and potatoes again. Salt and coat with mayonnaise. Sprinkle with cheese grated on a medium grater.
  5. The next layer is mushrooms, which must be completely covered with eggs. Grease with mayonnaise.
  6. Place in the refrigerator for a couple of hours.
  7. Remove the ring.Sprinkle the salad with chopped herbs and garnish with parsley leaves.
Advice! If there is no special springform circle, then you can use any form designed for a pie.

No need to skimp on greenery. It will make the salad not only beautiful, but also richer in taste.

Salad with pickled porcini mushroom and apple

This option is a great substitute for a second course during lunch.

You will need:

  • hard cheese – 200 g;
  • salt;
  • pickled porcini mushrooms – 200 g;
  • green onions – 20 g;
  • mayonnaise – 150 ml;
  • lettuce leaves;
  • lettuce – 30 g;
  • apples – 260 g.

Step by step process:

  1. Cut forest fruits into smaller pieces. Grate the cheese, then the apples. Use a coarse grater.
  2. Place lettuce leaves on a plate. Sprinkle with apples. Distribute forest fruits.
  3. Place cheese shavings. Grease with mayonnaise. Garnish with chopped onion.
Advice! Green apples will give the salad a special sourness.

Harder mushrooms will make the dish tastier.

Salad with porcini mushrooms and beans

Canned beans of any color are suitable for cooking.

You will need:

  • canned beans - 1 can;
  • porcini mushroom – 250 g;
  • sour cream – 250 ml;
  • tomatoes – 350 g;
  • salt;
  • cucumber – 250 g.

Cooking process:

  1. Drain the marinade from the beans. Pour water over forest fruits. Add salt and boil. When all the mushrooms sink to the bottom, remove with a slotted spoon. Cool and cut.
  2. Tomatoes should be firm and ripe. Wash and cut into pieces.
  3. Grind the cucumber. If the fruit has a thick peel, it is best to cut it off.
  4. Combine all prepared components. Add salt. Pour in sour cream and stir.

Salad cannot be stored for a long time. Vegetables quickly release juice, and this deteriorates the taste of the dish.

Delicious salad with porcini mushrooms and sun-dried tomatoes

The original salad turns out bright and rich in taste.

You will need:

  • cherry tomatoes – 10 fruits;
  • boiled porcini mushrooms – 50 g;
  • cheese – 30 g;
  • lettuce leaves – 30 g;
  • pine nuts – 50 g;
  • avocado – 0.5 fruits;
  • pepper – 5 g;
  • Sun-dried tomatoes - 3 pcs.;
  • sea ​​salt – 5 g;
  • apple cider vinegar – 20 ml;
  • olive oil – 50 ml;
  • balsamic vinegar – 20 ml.

Cooking process:

  1. Finely chop the forest fruits.
  2. Heat the pan. Add the nuts and dry them over low heat. The process will take about five minutes.
  3. Sprinkle water over salad leaves. Dry and place at the bottom of a deep container. If desired, you can shred or tear them by hand.
  4. Cut the cherry into two parts. Sun-dried tomatoes will be needed in the form of thin strips. Send to salad leaves along with mushrooms.
  5. Peel the avocado. Remove the pit. Using a small spoon, scoop out the pulp and cut into small portions. Transfer to other products.
  6. Pour over two types of vinegar. Salt and sprinkle with pepper. Mix.
  7. Transfer to a common dish. Sprinkle with grated cheese and nuts.

To prevent tomatoes from releasing juice, serve the salad immediately after preparation.

Salad with porcini mushrooms and salmon

The dish is best eaten hot.

You will need:

  • porcini mushrooms – 4 fruits;
  • half a grated head of fennel;
  • salmon fillet – 200 g;
  • white pepper;
  • olive oil – 40 ml;
  • freshly squeezed orange juice – 10 ml;
  • salt;
  • carrots – 130 g;
  • garlic – 1 clove;
  • frisee salad – 200 g.

Cooking process:

  1. Cut the salmon into medium pieces. Sprinkle with salt and pepper. Drizzle with olive oil.
  2. Wash and then dry the lettuce leaves.
  3. Cut forest fruits into thin slices. Crush the garlic with a knife without peeling it first.
  4. Cut carrots and fennel into thin strips.
  5. Heat the oil in a frying pan.Fry the garlic mixed with mushrooms. Remove garlic cloves.
  6. Add fennel and carrots. Cook for seven minutes. Stir occasionally.
  7. Pour in the juice. Sprinkle with salt. Add pepper. Stir. Cover with a lid and remove from heat.
  8. Fry the salmon separately. Place on a plate. Distribute warm forest fruits on top, and lettuce leaves around.

Do not overcook the salmon during frying, otherwise the salad will turn out dry.

Salad with porcini mushrooms and rice

This option is suitable for people watching their figure. The salad is an ideal dinner replacement.

You will need:

  • olive oil – 40 ml;
  • white rice – ¼ cup;
  • spices;
  • wild rice - ¼ cup;
  • salt;
  • onion – 360 g;
  • parsley – 2 branches;
  • porcini mushrooms – 10 fruits.

Cooking process:

  1. Wash two types of rice. Boil separately.
  2. Cut the onion into half rings and fry until golden brown.
  3. Add chopped boiled mushrooms. Stir and cook over medium heat for a quarter of an hour.
  4. Add two types of rice to fried foods. Add salt. Spice up. Stir. Close the lid and cook for five minutes.
  5. Cool. Transfer to a salad bowl and sprinkle with chopped herbs.

Delicious aromatic salad with the addition of black and white rice is ideal for dietary nutrition

Cheese salad with porcini mushrooms

A delicate and tasty salad diversifies the daily menu. If desired, mayonnaise can be replaced with Greek yogurt.

You will need:

  • pickled porcini mushrooms – 350 g;
  • salt;
  • boiled potatoes in their jackets – 650 g;
  • boiled chicken fillet – 350 g;
  • greenery;
  • cheese – 180 g;
  • mayonnaise;
  • boiled egg – 4 pcs.

Cooking process:

  1. Grate the potatoes. Place in a salad bowl in an even layer. Add salt.
  2. Chop the mushrooms. Sprinkle over potatoes.
  3. Distribute the grated eggs on a medium grater.
  4. Place the next layer of diced fillet. Sprinkle generously with grated cheese.
  5. Carefully coat each layer with mayonnaise. Leave in the refrigerator for two hours.

Cheese salad will taste better if it sits in the refrigerator for several hours.

Useful tips

Simple recommendations will help make the salad much tastier:

  1. Mayonnaise, Greek yogurt and sour cream are interchangeable. Thanks to this, any recipe can be made more satisfying or dietary.
  2. Puff salad is always infused in the refrigerator for at least half an hour. Each layer should be well soaked, so the dish will better hold its shape.
  3. Dry porcini mushrooms must first be soaked in water for several hours.
  4. The volume of the proposed components in salads can be increased or decreased according to your own preferences.

Porcini mushrooms are a heavy food for the body, so you should not abuse them. It is also prohibited to give cooked foods to children under 3 years of age.

Conclusion

Salad with porcini mushrooms is served in a salad bowl or served in portions using a special ring. Any greens, pomegranate seeds and cranberries will help make the dish more impressive and appetizing.

Recommended Posts
How to make salted bracken at home
How to make salted bracken at home
Korean fern salad: with carrots, with meat, spicy
Korean fern salad: with carrots, with meat, spicy
Salmon tartare with avocado
Salmon tartare with avocado
Salad with shrimp and avocado: recipes with egg, arugula, pine nuts
Salad with shrimp and avocado: recipes with egg, arugula, pine nuts
Broken cucumbers: recipes for Chinese salads
Broken cucumbers: recipes for Chinese salads
Salad with oyster mushrooms: simple recipes with photos for every day and for the winter
Salad with oyster mushrooms: simple recipes with photos for every day and for the winter
Preparing zucchini, cucumbers and tomatoes for the winter: recipes for canning salads
Preparing zucchini, cucumbers and tomatoes for the winter: recipes for canning salads
Salads from pickled milk mushrooms: recipes for the festive table and for every day
Salads from pickled milk mushrooms: recipes for the festive table and for every day
Tiffany salad: 9 recipes with photos
Tiffany salad: 9 recipes with photos
Leave feedback

Garden

Flowers