White mushroom salad: marinated, fried, salted, fresh

A salad with porcini mushrooms is a great option for a festive snack. Fresh, dried, pickled or salted forest fruits are taken 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 making a delicious salad with porcini mushrooms

For cooking, use fresh forest fruits, dried, pickled and salted. The newly harvested forest harvest is immediately sorted out. Leave whole specimens not sharpened by worms. Then they are cleaned of debris and washed thoroughly.

Mushrooms are recommended to be boiled in lightly salted water until they sink to the bottom of the container. After that, take out with a slotted spoon and cool. If forest fruits were collected in an ecologically clean place, then they can not be boiled beforehand, but immediately fried. In this case, they are tormented over medium heat for at least half an hour.

The salty product is pre-soaked in cold water for several hours 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 chefs will appreciate.

Pickled porcini mushroom salad

The recipe for salad with pickled porcini mushrooms is easy to prepare and does not take much time, therefore 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.

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

Salad recipe with porcini mushrooms and chicken

It is easy to make an unusual salad with ordinary ingredients. Porcini mushrooms are ideally combined with peanuts and give 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 fillets. Grate the carrots. Use a coarse grater. Cucumbers will be needed in the form of small cubes.
2. Send carrots to the pan. To fill with water. Simmer until the vegetable is tender.
3. Cut the mushrooms into small pieces. Fry in oil. The process will take about half an hour.
4. Boil eggs. Cool down. Remove shells. Cut into small cubes.
5. Pour the peanuts into the blender bowl. Grind.
6. Send fillets, forest fruits, vegetables and eggs to the salad bowl.
7. Pour in mayonnaise. Stir. Using the cooking ring, lay out the salad. In the process, tamp. Sprinkle with chopped nuts.
8. Remove the ring.

Experienced chefs recommend insisting the finished salad in the refrigerator for two hours

Fried porcini mushroom salad

Salad with porcini fried mushrooms with the addition of cheese turns out to be tender and at the same time spicy.

You will need:

• frozen porcini mushrooms - 200 g;
• dill;
• potatoes - 230 g;
• parsley;
• salt - 5 g;
• onions - 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 the potatoes in their skins. Cool down. Peel and grind.
2. Grate whites into one bowl, and 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 with chopped onions. The process will take about 17 minutes. Salt.
6. Pour the mushroom cut in half with water. Salt. Pour in lemon juice, which will prevent the forest product from darkening. Boil until tender.
7. Finely chop the cucumber, then the green onions and olives.
8. For dressing, pass the garlic cloves through a press and combine with mayonnaise.
9. Spread the salad in layers, smearing each dressing.
10. First spread the coarsely grated potatoes. Season with pepper and salt. Pour in the green onions.
11. Distribute olives, then cucumbers.
12. Put fried foods, yolks and whites on the next layer.
13. Sprinkle with cheese shavings. Decorate with boiled mushroom halves and herbs.

To make the salad tender and airy, it should not be tamped 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.

You will need:

• marinated porcini 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. Cover eggs with water. Turn on medium heat. Cook after boiling for 12 minutes. Cool down. Clear. Remove the yolks aside.
2. Cut the squirrels into cubes.
3. Chop a piece of smoked meat and cheese into medium cubes.
4. Grind the pickled forest product. Cut pickled cucumbers into cubes, after cutting off the peel.
5. Connect all prepared components. Season with salt and mayonnaise.
6. Transfer to a dish. Sprinkle with grated yolks. Decorate as desired.

A slice of cheese and a slice of red pepper can help turn a regular salad into a beautiful Christmas dish.

Salad with salted porcini mushrooms

Light Russian instant salad.

You will need:

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

Step by step process:

1. Rinse the potatoes. To fill with water. Do not cut off the rind. 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 with ice water. Let it drain.
5. For dressing, combine mayonnaise with sour cream and chopped herbs.
6. Transfer all prepared foods to a salad bowl. Sprinkle with pepper.
7. Pour in the dressing. Stir. Send it to the refrigerator for half an hour.

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

Salad with porcini mushrooms and fresh cabbage

An easy delicious salad recipe 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 bay leaves and peppercorns. Cook for a quarter of an hour. Transfer to a colander. Let the liquid drain. Cut into slices.
2. Chop the cabbage.
3. Rinse and dry the potatoes. Grease a baking sheet with oil. Lay out the vegetable and make punctures with a fork.
4. Send to the oven. Temperature - 180 ° С. Time - 45 minutes. Take out, cool, peel and chop.
5. Cut the onions into half rings.
6. Chop greens.
7. Mix the filling components thoroughly.
8. Combine all prepared foods. Sprinkle with pepper. 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 company.

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. Cleanse forest products. Rinse. Cover with salted water. Boil, then cool and chop into medium pieces.
2. Cut the onion into half rings. Combine with forest fruits. Add lettuce leaves torn by hands.
3. Cut the feta cheese into large cubes. Send to the rest of the components.
4. Drizzle with oil, lemon juice. Salt. Add pepper and thyme.
5. To stir thoroughly. Leave in the refrigerator for 20 minutes.

Stir the salad before serving.

Hearty puff salad with porcini mushrooms

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

You will need:

• boiled potatoes in uniforms - 600 g;
• salt;
• cheese - 120 g;
• mayonnaise - 160 ml;
• marinated porcini mushrooms - 350 g;
• greens - 20 g;
• onions - 50 g;
• boiled eggs - 7 pcs.;
• Korean carrots - 250 g.

Step by step process:

1. Dice the potatoes. Grate the cheese. Chop large mushrooms.
2. Chop the onion. Eggs can be diced or grated. Squeeze carrots with your hands. Prepare a special form.
3. Layer some of the potatoes. Salt. Coat with mayonnaise.
4. Distribute half of the forest fruit. Put carrots and potatoes again. Season with salt and coat with mayonnaise. Sprinkle with grated cheese.
5. The next layer is mushrooms, which must be completely covered with eggs. Lubricate with mayonnaise.
6. Put in the refrigerator for a couple of hours.
7. Remove the ring. Sprinkle with chopped herbs and garnish with parsley leaves.

No need to spare the greenery. She 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 the 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 the forest fruits into smaller pieces. Grate cheese, then apples. Use a coarse grater.
2. Put lettuce leaves on a plate. Sprinkle with apples. Distribute forest fruits.
3. Lay out the cheese shavings. Lubricate with mayonnaise. Decorate with chopped onions.

The 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 the forest fruits. Salt and boil. When all the mushrooms have sunk to the bottom, take out with a slotted spoon. Cool and chop.
2. Tomatoes should be firm and ripe. Rinse and cut into pieces.
3. Chop the cucumber.If the fruit has a thick rind, it is best to cut it off.
4. Connect all prepared components. Salt. Pour sour cream over and stir.

The salad cannot be stored for a long time. Vegetables let juice quickly, and the taste of the dish deteriorates from this.

Delicious salad with porcini mushrooms and sun-dried tomatoes

The original salad turns out to be 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 fruit;
• 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. Chop the forest fruits finely.
2. Heat a frying pan. Cover the nuts and dry them over low heat. The process will take about five minutes.
3. Sprinkle the salad leaves with water. Dry and send to the bottom of a deep container. If desired, you can chop them or tear them with your hands.
4. Cherry cut in two. Sun-dried tomatoes will be needed in the form of thin strips. Send to lettuce leaves along with mushrooms.
5. Peel the avocado. Remove the bone. Take out the pulp with a small spoon and cut into small portions. Transfer to the rest of the products.
6. Drizzle with two kinds of vinegar. Season with salt and pepper. Mix.
7. Transfer to a common dish. Sprinkle with grated cheese and nuts.

To prevent the tomatoes from letting in the juice, the salad is served immediately after cooking.

Salad with porcini mushrooms and salmon

The dish is most delicious when consumed 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;
• Frize salad - 200 g.

Cooking process:

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

In the process of frying, do not overexpose salmon, otherwise the salad will turn out to be dry

Salad with porcini mushrooms and rice

This option is suitable for people who are watching their figure. A salad is an ideal substitute for dinner.

You will need:

• olive oil - 40 ml;
• white rice - ¼ mugs;
• spice;
• wild rice - ¼ mugs;
• salt;
• onions - 360 g;
• parsley - 2 branches;
• porcini mushrooms - 10 fruits.

Cooking process:

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

Delicious aromatic salad with black and white rice, ideal for dietary meals

Cheese salad with porcini mushrooms

Delicate and delicious salad diversifies the daily menu. Mayonnaise can be substituted with Greek yogurt if desired.

You will need:

• pickled porcini mushrooms - 350 g;
• salt;
• boiled potatoes in uniforms - 650 g;
• boiled chicken fillet - 350 g;
• greens;
• cheese - 180 g;
• mayonnaise;
• boiled egg - 4 pcs.

Cooking process:

1. Grate potatoes. Put in a salad bowl in an even layer. Salt.
2. Grind the mushrooms. Pour over potatoes.
3. Distribute the eggs, grated on a medium grater.
4. Layer the fillet cut into cubes in the next layer. Sprinkle generously with grated cheese.
5. Thoroughly coat each layer with mayonnaise. Leave in the refrigerator for two hours.

Cheese salad tastes better if left in the refrigerator for several hours.

Useful Tips

Here are some simple guidelines to help you make your salad more delicious:

1. Mayonnaise, Greek yogurt, and sour cream are used interchangeably. Thanks to this, any recipe can be made more satisfying or more dietary.
2. Puff salad is always insisted in the refrigerator for at least half an hour. Each layer should be well saturated, so that the dish will hold its shape better.
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 heavy food for the body, so they should not be abused. It is also forbidden to give cooked meals to children under 3 years old.

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 to make the dish more spectacular and appetizing.

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