Pickled mushrooms are certainly one of the main dishes of the festive table. They are loved for sweet taste, spicy acidity and good for the stomach. However, pickled mushrooms are used not only as an independent dish, but also have dozens of options for adding to salads and other types of cold and hot snacks. Mushrooms do not lose their beneficial properties after pickling, so their use is so popular among housewives.
Selection and preparation of ingredients
The taste of the finished dish depends on the quality of its components, so you should not put products suitable for the end of the shelf life in the salad, as well as ingredients with an uncharacteristic smell. All vegetables should be washed and processed: peppers should be peeled from seeds, and bitterness cucumbers should be peeled.
Before using the eggs, their shells should be washed with soap and remove the top layer of leaves from cabbage. When working with onions, soak the knife in cold water to prevent tearing. Vegetables, meat, fruits and mushrooms themselves should be fresh, with no signs of mold and decay.
Important! Improper preservation technology and storage conditions can lead to the development of botulinum bacteria in pickled mushrooms, leading to acute poisoning. Signs of such a product may be a darkened brine, a pungent odor when opened, a swollen lid. Such preservation must be disposed of immediately.
Recipes for salads with pickled mushrooms
The modern world of cooking is full of various recipes, where the main ingredients are pickled mushrooms. Among them there are simple recipes that require a minimum of time, and dishes with complex multi-stage processes. It all depends on your capabilities, the time allocated and your imagination.
The presented salads have a light and medium level of severity of preparation and are suitable for both festive celebrations and everyday routine. Salads with pickled mushrooms will appeal to those who like unusual combinations in dishes and prefer not nutritious, but hearty food.
Common companions of canned delicacy are chicken eggs, meat fillet, cucumbers, onions and herbs. Refills can be selected according to your taste, using olive and vegetable oil, sour cream, mayonnaise.
With chicken
41.5 hours
chicken breast fillet
200 g
Nutritional value per 100 g:
Peel the onion from the husk, chop finely, then marinate it. To do this, put the onions in a bowl or salad bowl to prepare the marinade. Top with salt, sugar, vinegar.
Pour boiling water over the marinade so that it completely covers the onion. Mix the mixture and leave to cool.
While the onion is soaked under the marinade, chicken should be boiled.
Cut the boiled meat into small pieces.
For a salad, it is best to choose mushrooms that need to be finely chopped.
Cut pre-boiled eggs with the same size.
Grate cheese, as expected, on a fine grater.
Since the salad will be laid out in layers, you need to prepare a transparent container. The first layer is boiled eggs. They should be carefully covered with mayonnaise.
Then lay the chicken fillet and thinly grease with mayonnaise.
From the already prepared pickled onions, drain all the liquid and cover it with the previous layer.
Then put the pickled mushrooms, grease with mayonnaise on top.
Grated cheese will be a bright accent of the top layer, which will complete the dish.
Peel the onion from the husk, chop finely, then marinate it. To do this, put the onions in a bowl or salad bowl to prepare the marinade. Top with salt, sugar, vinegar.
Pour boiling water over the marinade so that it completely covers the onion. Mix the mixture and leave to cool.
While the onion is soaked under the marinade, chicken should be boiled.
Cut the boiled meat into small pieces.
For a salad, it is best to choose mushrooms that need to be finely chopped.
Cut pre-boiled eggs with the same size.
Grate cheese, as expected, on a fine grater.
Since the salad will be laid out in layers, you need to prepare a transparent container. The first layer is boiled eggs. They should be carefully covered with mayonnaise.
Then lay the chicken fillet and thinly grease with mayonnaise.
From the already prepared pickled onions, drain all the liquid and cover it with the previous layer.
Then put the pickled mushrooms, grease with mayonnaise on top.
Grated cheese will be a bright accent of the top layer, which will complete the dish.Video recipe
With chicken
Important! To make the chicken fillet juicy, put 0.5 tsp in water. salt, peppercorns, and after cooking, leave the meat in hot water for cooling.
With ham
320-30 minutes
mayonnaise or sour cream
taste
Nutritional value per 100 g:
- Cut the onion into thin half rings and add cold water.
- Hold the onion in the water for several minutes and then let it drain.
- Chop the ham into the cooked container.
- Top with chopped cucumber.
- Put mushrooms crumbled into slices in a bowl.
- Boil the eggs and put them in cold water for cooling.
- Then cut them into strips and add to the salad bowl.
- At this stage, fill up the necessary spices.
- To make the salad less caloric, mix mayonnaise with sour cream in a 1: 1 ratio.
Do not forget about the decorating touch in the form of a stalk of greenery or mushrooms left in advance for this.Important! To give the salad a distinctive flavor, season it with ready-made mushroom sauce or add spices with the aroma of mushrooms.
With pork
2-32 hours
low-fat sour cream
3-4 tbsp. l
Nutritional value per 100 g:
- Boil the pork pulp and cut into slices along.
- Pepper to clear of excess parts and chop with straws.
- Chop green onions.
- Put pickled mushrooms, chopped onions and pork in a salad bowl or bowl.
- Knead dressing sauce in a separate bowl. To do this, combine sour cream squeezed from lemon juice and mustard.
- Season the salad with the finished sauce, garnish with slices of bright bell pepper, sprinkle with finely chopped greens on top.
With corn
415 minutes
canned corn
350 g
greens (parsley or dill)
30 g
Nutritional value per 100 g:
- Begin cooking with mushroom processing. To do this, they need to be washed, clean the top layer and carefully cut into small parts.
- Finely chopped washed greens.
- Cucumbers, if there is bitterness, peel, cut into thin slices.
- Put mushrooms and cucumbers in a salad bowl for serving.
- Drain the pickle from canned corn and add it to the salad.
- Mix all components thoroughly, season with salt and vegetable oil.
Did you know? The secret to the perfect salad — it is the presence in it of all tastes: salty, sweet, spicy, bitter and sour. Salt is responsible for the first taste; for sweetness, add 0.5 hours of sugar; mustard will cope with bitterness, with «speckled» — ground pepper, and the last taste will bring a small amount of vinegar.
With apples
650-60 minutes
canned peas
200 g
onions (preferably red)
1 PC.
Nutritional value per 100 g:
- Put potatoes and carrots on the fire and cook until cooked.
- At the end, drain the water and cool.
- Peel the potatoes, cut into squares.
- Peel the carrots and give them the same shape.
- Wash the apple, peel off excess particles, peel it, cut into cubes and moisten with lemon juice so that it does not darken while “waiting for its fate”.
- Canned mushrooms (champignons are most often used) are cut into medium sized slices.
- Peel and finely chop the onion.
- Give the pickles the shape of cubes.
- Drain the brine from canned peas.
- All chopped products randomly send to the tank for mixing.
- Season the salad with the indicated portion of mayonnaise, adjusting the proportion to taste.
- Transfer the finished dish to a salad bowl for serving.
Important! When choosing canned peas in a store, make sure that there are no dents or damage on the jar, as the metal may react with the product. The mass of "clean" peas should be at least 70% of the total weight of the product.
Mushroom Vinaigrette
5–6 50–60 minutes
canned peas
200 g
ground black pepper
taste
Nutritional value per 100 g:
Rinse carrots with potatoes and boil until cooked. Peel soft vegetables and cut into cubes.
Cook the beets separately, peel and give the same shape as the rest of the vegetables.
Dice pickles.
Put all the ingredients in a mixing bowl. Remove canned mushrooms from the jar, strain the marinade and transfer them to a salad bowl.
Season with salt.
Mix vegetable oil for dressing with ground pepper, mustard and a little lemon juice.
Pour over the salad dressing and mix.
Then add finely chopped green onions and canned peas to the appetizer.
Once again, mix everything and place in a bowl for serving. On top, you can make a bright accent in the form of a pod of greens and a mushroom.
Rinse carrots with potatoes and boil until cooked. Peel soft vegetables and cut into cubes.
Cook the beets separately, peel and give the same shape as the rest of the vegetables.
Dice pickles.
Put all the ingredients in a mixing bowl. Remove canned mushrooms from the jar, strain the marinade and transfer them to a salad bowl.
Season with salt.
Mix vegetable oil for dressing with ground pepper, mustard and a little lemon juice.
Pour over the salad dressing and mix.
Then add finely chopped green onions and canned peas to the appetizer.
Once again, mix everything and place in a bowl for serving. On top, you can make a bright accent in the form of a pod of greens and a mushroom.Video recipe
Vinaigrette with mushrooms Video recipe: Vinaigrette with mushrooms
Did you know? Few people know that canned peas raise the level of hemoglobin in the blood and can cleanse the liver of fat deposits. After aging in the marinade, peas lose only part of their beneficial properties, still possessing a large number of easily digestible proteins, iron and vitamin C.
With squid
430 minutes
Nutritional value per 100 g:
- Peel the squid and boil the carcass for 3 minutes.
- Cool seafood, cut into rings.
- Peel onions and crumble into thin half rings.
- Send the onions to the pan until golden.
- The eggs should be boiled hard, then grate the squirrels along with the yolks on a coarse grater.
- Cut pickled mushrooms (champignons, oyster mushrooms, honey mushrooms, chanterelles) into small pieces.
- Squids, mushrooms, eggs and onions to combine.
- In a separate bowl, mix mayonnaise with ketchup and season the salad with the resulting sauce.
- Stir the dish and serve immediately.
Did you know? Boiled squid — a valuable source of protein, vitamins and minerals necessary for the body. They contain large amounts of iodine, iron, calcium and taurine, which is responsible for normalizing cholesterol levels in the blood. Squids are a component of many diets, and are also recommended for people of all ages.
Pickled mushrooms are a universal ingredient that gives dishes a special taste. However, remember that the taste of the finished dish largely depends on the marinade in the mushrooms, therefore, to correctly calculate the spices, try pickling the brine before cooking and arm yourself with the necessary amount of salt and sugar, bringing the salad to perfect condition.
