10 salads with mushrooms for every taste

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Interesting combinations with vegetables, cheese, chicken, nuts and more.

1. Salad with mushrooms and beans

Ingredients

• 300 g frozen mushrooms;
• 1 onion;
• 1 chili pepper;
• 2 cloves of garlic;
• 1 can of beans (400 g);
• 30 g walnuts;
• 1 small bunch of parsley and dill
• ½ tablespoon of Dijon mustard;
• ½ tablespoon of grape or wine vinegar 9%;
• 3 tablespoons of vegetable oil;
• salt to taste;
• 1 teaspoon of sugar.

Preparation

Cut the mushrooms and onions into small pieces. Chop the pepper. Pass the garlic through a press. Drain the beans from the jar. Chop the nuts. Chop the greens.

Mix mustard with vinegar, garlic, 1 tablespoon oil, salt and sugar.

In a skillet, heat the remaining oil over medium heat. Fry the mushrooms for about 3-5 minutes. Add the onion and cook for another 5-6 minutes. Place in a bowl, mix with beans, peppers and nuts. Season with mustard sauce, sprinkle with herbs and stir.

2. Salad with mushrooms, carrots and peas

Ingredients

• 680 g carrots;
• 190 g of pickled mushrooms (champignons, honey agarics or others);
• 100 g canned peas;
• 3 cloves of garlic;
• salt to taste;
• black pepper to taste;
• 230 g mayonnaise.

Preparation

Preheat a non-stick skillet over medium-high heat. Put coarsely grated carrots in it and cook for 3-4 minutes, stirring constantly. Then transfer to a plate and cool.

Mushrooms, if whole, cut into medium pieces. Drain the liquid from the peas. Pass the garlic through a press or chop with a knife.

Combine carrots with mushrooms, peas and garlic. Season with salt, pepper and season with mayonnaise. Leave in the refrigerator for a few hours before serving.

3. Salad with mushrooms, nuts and chicken

Ingredients

• 300 g chicken fillet;
• salt to taste;
• black pepper to taste;
• 3-4 tablespoons of vegetable oil;
• 700 g of champignons;
• 1 onion;
• 3 eggs;
• 2 pickled or fresh cucumbers;
• 70 g of walnuts;
• 3 tablespoons of mayonnaise.

Preparation

Season the chicken with salt and pepper. In a skillet, heat half the oil over medium heat. Fry the fillets until tender, about 20-25 minutes. Cool and cut into medium slices.

Cut the champignons and onions into small pieces. In a skillet without oil, fry the mushrooms over medium heat. When the juice they release has evaporated, add oil, salt, pepper and add onion. Cook for another 5-7 minutes. Place on a plate with a paper towel to remove excess oil. Cool it down.

Hard boil the eggs for 10 minutes. Cut into medium chunks or strips along with cucumbers. Fry the walnuts in a pan without oil for a couple of minutes and divide into several parts.

Place the chicken, eggs, cucumbers, mushrooms and onions, and nuts into a bowl. Season with salt, pepper and season with mayonnaise.

4. Salad with mushrooms, chicken and potatoes

Ingredients

• 550 g potatoes;
• 350 g chicken fillet;
• 250 g pickles;
• 1 bunch of green onions;
• 1 bunch of parsley;
• 300 g of pickled honey mushrooms;
• black pepper to taste;
• 5 tablespoons of mayonnaise.

Preparation

Boil the potatoes and chicken until tender. Cool and cut into small pieces with cucumbers. Chop the onion and parsley.

Place vegetables, chicken, mushrooms and herbs in a bowl. Season with mayonnaise and stir.

5. Salad with mushrooms, tongue and gherkins

Ingredients

• 200 g beef tongue;
• 2-3 gherkins;
• 70–80 g of hard cheese;
• 1-2 tablespoons of vegetable oil;
• 100 g of champignons;
• 1 onion;
• salt to taste;
• mayonnaise to taste;
• 1 handful of almonds, for garnish.

Preparation

Boil the beef tongue until tender. Cool and cut into small pieces with the gherkins. Grate the cheese on a coarse or medium grater.

Heat oil in a skillet over medium heat. Cut the mushrooms and onions into small pieces. Season with salt and fry for about 10 minutes, then cool.

Place the tongue, mushrooms, onions and cheese in a bowl. Season with salt, season with mayonnaise and stir. Spread another layer of mayonnaise on top and garnish with almonds.

6. Salad with mushrooms, ham and cucumbers

Ingredients

• 1 potato;
• 1 carrot;
• 150 g ham;
• 3-4 small pickled cucumbers;
• 2-3 eggs;
• 200 g of pickled mushrooms;
• 200 g mayonnaise;
• 1 small bunch of dill

Preparation

Boil potatoes and carrots until tender. Cool and grate on a coarse grater.

Cut the ham and cucumbers into small oblong pieces. Hard-boiled eggs for 10 minutes and grate on a medium grater.

In a bowl, lay the ham, mushrooms (leave a little for decoration), carrots, potatoes, and eggs in layers. Coat each layer with mayonnaise. Top with chopped dill and honey agarics.

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7. Salad with mushrooms, chicken and peas

Ingredients

• 2 chicken breasts;
• 1-2 tablespoons of vegetable oil;
• 18 medium mushrooms;
• salt to taste;
• 1 small bunch of dill;
• 400 g canned peas;
• 150-180 g of mayonnaise.

Preparation

Boil chicken breasts until tender. Cool and cut into small pieces.

Heat oil in a skillet over medium heat. Cut the mushrooms into small cubes, salt and fry until golden brown, about 10 minutes. Cool it down.

Chop the herbs. Drain the liquid from the peas. Place the chicken, mushrooms, peas and dill in a bowl. Season with salt, season with mayonnaise and stir.

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8. Salad with mushrooms, cucumbers and eggs

Ingredients

• 1 chicken breast;
• salt to taste;
• black pepper to taste;
• 2 eggs;
• 200 g oyster mushrooms;
• 1 cucumber;
• 1 onion;
• 1-2 tablespoons of vegetable oil;
• 2-3 tablespoons of mayonnaise.

Preparation

Salt and pepper the chicken breast, wrap in foil and bake for 20-30 minutes at 200 ° C. Cool and divide into medium pieces.

Hard boil the eggs for 10 minutes. Cool and grate on a coarse grater. Cut oyster mushrooms and cucumber into small pieces, onion into half rings.

Heat oil in a skillet over medium heat. Fry the onion for 2-3 minutes, add the mushrooms and cook for another 12-15 minutes. Place on a plate and cool.

Place the chicken, mushrooms, onions, eggs and cucumber in a bowl. Season with salt, pepper and season with mayonnaise.

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9. Salad with mushrooms, smoked chicken and tomatoes

Ingredients

• 4 eggs;
• 300 g of champignons;
• 3 tomatoes;
• 2 onions;
• 300 g smoked chicken;
• 100 g of hard cheese;
• 1-2 tablespoons of vegetable oil;
• mayonnaise to taste.

Preparation

Boil the eggs until tender in 10 minutes. Cut mushrooms and tomatoes into medium pieces, onion and chicken into small pieces. Grate eggs and cheese on a coarse grater.

Heat oil in a skillet over medium heat. Fry the onion for 2-3 minutes, add the mushrooms and cook for another 3-5 minutes. Place on a plate and cool.

Layer chicken, cheese, half eggs, mushrooms, remaining eggs in a bowl. Lubricate each layer with mayonnaise. Place the tomatoes on top of the salad. Leave in the refrigerator for an hour before serving.

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10. Salad with mushrooms, nuts and grapes

Ingredients

• 40 g cashews;
• 40 g sunflower seeds;
• 1 teaspoon apple cider vinegar
• 1 tablespoon brown sugar
• salt to taste;
• some water;
• 1 onion;
• 230 g oyster mushrooms;
• 1 tablespoon of soy sauce
• 1 teaspoon garlic powder
• 1-2 stalks of celery;
• 100 g green grapes;
• 70 g of walnuts;
• black pepper to taste.

Preparation

Soak cashews and seeds in water. After an hour and a half, drain the liquid. Add apple cider vinegar, sugar, a few pinches of salt, and a teaspoon of water. Beat with a blender to get a mass similar in density to mayonnaise. Add a little more water if needed.

Cut the onion and oyster mushrooms into small pieces. Mix them with soy sauce and garlic powder. Simmer over medium heat for 7-10 minutes. Cool and drain off excess liquid, if present.

Cut the celery into small pieces, the grapes into halves, removing the seeds from it. Chop the walnuts. Place the mushrooms, onions, celery, grapes and walnuts in a bowl. Season with salt, pepper and sauce.

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