Country salad with mushrooms and potatoes – delicious memories. Salad with fried champignons, potatoes and cheese

Calories: Not specified
Cooking time: Not specified

As an appetizer, this salad with mushrooms, potatoes and pickles is very good! Mushrooms fried with onions are placed between potato layers, soaking the grated potatoes with mushroom juice and oil. Salted or pickled cucumbers, which are also on the list of ingredients, add flavor to the salad. rich taste and juiciness, and the mayonnaise binds all the layers. Green onions can be placed in a separate layer or sprinkled over the salad. You don't have to make it that high. For a feast, it’s more convenient to take a larger plate, lay out the salad in a heap, like, and decorate green onions, dill or any other herbs.
The main components of this salad are potatoes and mushrooms, so there should be a lot of both. Boil the potatoes in advance, be sure to cool - warm, and even more so hot potatoes sharply worsen the taste of salads. You can use any mushrooms, they are used in the recipe fresh champignons. Cucumbers of your choice - salted or pickled. They will need to be grated on a coarse grater and be sure to squeeze out the brine so that the salad does not drip.

Ingredients:

- boiled potatoes– 3-4 tubers;
- fresh champignons – 150-200 g;
- onions – 2 pcs;
- cucumbers – 2-3 pcs (your choice – salted or pickled);
- boiled eggs – 2-3 pcs;
- salt - to taste;
- vegetable oil – 2 tbsp. spoons;
- ground black pepper – about a third of a teaspoon;
- mayonnaise - to taste;
- green onions – 1-2 bunches.

Step by step recipe with photo:

Immediately set the potatoes and eggs to boil. You can boil the potatoes in their skins or peel them, but it is important that they do not become overcooked. While these products are cooking, let's prepare the mushrooms. Wash and dry fresh champignons, cut the mushrooms into small pieces (cubes). Finely chop the onion.

Heat the oil in a deep frying pan, add the onion and stir until soft. You can lightly fry it if you like the taste of fried onions in salads. To almost ready onions add mushrooms and mix.

Let's make the fire stronger so that mushroom juice evaporate quickly, and fry the mushrooms until cooked. Be sure to add salt to taste and season with ground pepper at the end of frying.

The potatoes are boiled, they need to be cooled, the eggs should also be cooled in cold water. We take salted or pickled cucumbers out of the jar so that everything is at hand.

Let's start collecting the salad. Place a layer on a plate or dish grated potatoes, about half or slightly less of the total amount. It will be the basis of the salad, the “foundation”; the dense potato layer firmly holds all the other layers. We trim the edges, give it a rounded or oval shape.

Coat the potato layer with mayonnaise and place fried mushrooms with onions on it. We also trim this layer so that it is the same size as the bottom layer.

Lightly press the mushrooms, apply a little mayonnaise and cover them with the remaining potatoes. We also trim this layer, focusing on the bottom layer.

We don’t peel the cucumbers, just cut off the tails and grate them on a coarse grater. Place on top of the potato layer. But first, be sure to squeeze them out of the brine, don’t forget to do this!

Cut the boiled eggs in half and remove the yolk. In the salad we use coarsely grated protein, placing it on grated cucumbers. Lubricate this layer with mayonnaise, not very generously, but enough so that the grated yolk holds well. Place the salad in the refrigerator to soak for two to three hours.

Let's move on to decorating the salad. Finely chop a bunch of green onions or any other greens of your choice. Sprinkle the top with grated yolk. Coat the sides with mayonnaise (mesh or droplets), sprinkle with green onions.

Serve immediately while the greens are fresh and juicy. We advise you to find out how to prepare

Salads with mushrooms

Mushroom salad with potatoes

Required: 250-300 g pickled mushrooms, 2-3 potatoes, small onion, leek, 1-2 tbsp. l. vinegar, vegetable oil.

Cooking method. Boil the potatoes and cut into pieces. Mix with mushrooms and finely chopped onions. Add oil, vinegar and mix everything. Sprinkle with green onions.

Dried mushroom salad

Required: 2 cups dried mushrooms, medium onion, vegetable oil, salt, fresh herbs, 4 tbsp. l. sour cream.

Cooking method. Soak the mushrooms in water for 8 hours, cook in large quantities water and grind through a meat grinder. Finely chop the onion and sauté in oil. Mix mushrooms with onions and finely chopped herbs. Salt, you can add a little sour cream.

Champignons in sour cream

Required: 200 g of champignons, 100 g of potatoes and sauerkraut, onion, 150 g of sour cream, salt.

Cooking method. Boil the peeled potatoes and cut into small slices. Shred the cabbage, boil the mushrooms and chop finely. Stir, add finely chopped onion and salt. Pour sour cream over the salad and garnish with fresh herbs.

Champignon and green pea salad

Required: 200 g of champignons, 100 g of carrots and green peas, onion, mayonnaise, salt.

Cooking method. Boil the carrots and cut into small cubes. Boil the mushrooms and chop finely. Stir, add finely chopped onion, green pea and add salt. Pour sour cream over the salad and garnish with fresh herbs.

Mushroom salad with eggs

Required: 200-250 g fresh, dried or canned mushrooms, 2-3 eggs, onion, 150 g vegetable oil, 2 tbsp. l. vinegar, fat for frying mushrooms, a bunch of leeks and dill.

Cooking method. Prepare the mushrooms and fry them in a frying pan coated with some fat. Boil the eggs hard and chop them finely. After this, cut the onion into rings, put everything together - mushrooms, onions, eggs, pour over vegetable oil and add vinegar. Mix everything well again, place in a salad bowl and garnish with herbs.

Mushroom salad in a bread basket

Required: 100 g pickled mushrooms, bread round shape, 3 boiled potatoes, 3 pickled cucumbers and eggs, 120 g peas, 200 g boiled meat, 140 g sour cream, 3 tbsp. l. mayonnaise, salt, pepper.

Cooking method. U round bread cut off the top and remove the bread crumb. Place the filling in this bread “basket”. For the filling, finely chop meat, cucumbers, eggs, mushrooms, add peas and pour sour cream and mayonnaise. Add salt and season to your taste.

Sprinkle the “basket” with the filling generously with grated cheese and place in the oven for a short time. As soon as the cheese melts and covers the “basket” with an appetizing crust, remove the salad. Serve cooled and garnished with herbs.

Canned champignon salad

Required: 300 g canned champignons, 5-6 potatoes, 2 boiled eggs, 3 pickled cucumbers, 4 tbsp. l. mayonnaise, dill.

Cooking method. Boil the potatoes, cool, peel and cut into small cubes.

Canned champignons And boiled eggs chop and mix with chopped potatoes. Cut the cucumbers into small pieces and add to salad. Season the dish with mayonnaise and garnish with dill.

Salad "Wedding"

Required: 2 beets, 300 g of pickled champignons, 1 onion, 3 pickled cucumbers, 150 g of mayonnaise, salt, parsley and dill.

Cooking method. Wash the beets, boil in water with a small amount citric acid, cool, peel and cut into thin strips.

Peel the onion and chop finely with a knife. Cut the pickled cucumbers and pickled champignons into small pieces. Mix beets, cucumbers, mushrooms and onions, add salt and season the salad with mayonnaise. When serving, garnish the salad with parsley or dill.

Canned mushroom salad

Required: 250-300 g of canned mushrooms, half a medium onion, egg, vegetable oil, vinegar (mayonnaise can be used).

Cooking method. Finely chop the onion. Boil an egg hard and chop it finely.

Stir with mushrooms, add vegetable oil, 1 tbsp. l. vinegar. You can use mayonnaise instead of oil and vinegar. Add fresh if desired green onions or black pepper.

Champignon and pickled cucumber salad

Required: 200 g marinated champignons, 300 g boiled potatoes, 150 g pickled cucumbers, 100 g canned green peas, mayonnaise, herbs for decoration.

Cooking method. Finely chop the potatoes and cucumbers, cut the champignons into thin slices. Stir, add green peas, season with mayonnaise. Arrange the salad beautifully in small salad bowls and sprinkle with chopped herbs.

Celery and pickled mushroom salad

Required: 3 boiled celery roots, 100 g pickled mushrooms, 2 boiled beets, an apple, 2-3 boiled potatoes, 150 g lean ham, 120 g mayonnaise, 60 g olive oil, 1/3 tbsp. l. mustard, 1 tsp. lemon juice, salt, sugar, pepper.

Cooking method. Cut the beets, celery, potatoes, ham and mushrooms into strips, and grate the apples on a coarse grater.

For the dressing, mix mustard, lemon juice, olive oil, salt, sugar and ground pepper. While stirring, add mayonnaise. Pour dressing over the salad and garnish with mushrooms and herbs.

Salad "Harvest"

Required: 2 beets, 2 pickled cucumbers, 200 g pickled butter, 2 tbsp. l. vegetable oil, 1 tbsp. l. vinegar, 1 onion.

Cooking method. Wash and boil the beets, cool, peel them, and grate them on a coarse grater. Finely chop the cucumbers and mushrooms. Peel the onion and cut into small pieces. Mix everything, add salt and pepper to taste and season the salad with vegetable oil and vinegar.

Mushroom, egg and vegetable salad

Required: 8 boiled eggs, 3 fresh cucumbers, 4 tomatoes, a bunch of radishes, several medium-sized kiwis, 100 g of mayonnaise, 2 tbsp. l. ketchup, a bunch of dill, basil and lettuce, 50 g pickled champignons, salt, pepper.

Cooking method. Cut the tomatoes into halves, cut the radishes and cucumbers into shapes, cut the kiwi into not very thin slices, divide the greens into sprigs.

Boil the eggs hard, cut off the sharp end and carefully remove the yolks, rub them with salt, pepper, mayonnaise and ketchup. homogeneous mass. Add finely chopped champignons there. Fill with this filling egg whites and cover them with tomato halves.

Place greens, radishes, cucumbers, kiwi on a flat dish, set stuffed eggs. Decorate the “hats” with drops of mayonnaise and sprigs of herbs.

Champignon salad, chicken meat and avocado

Required: 300 g champignons, 8-10 avocados, 200 g white chicken meat, 1/2 banana, juice of 1/2 orange, kiwi, 50 g mayonnaise, a few lettuce and spinach leaves, salt, white pepper, a pinch of sugar, sprigs of watercress for decoration.

Cooking method. Choose medium ripe avocados. Cut into two halves and remove the seeds. Remove the pulp using a spoon. Drizzle the fruit orange juice to prevent the avocados from turning brown.

Finely chop the champignons, chicken, bananas, kiwi, orange pulp and avocado. Cut the lettuce and spinach into strips. Mix mayonnaise with salt, sugar, pepper and season the prepared ingredients with this mixture. Fill the avocado shells with minced meat and serve, garnished with sprigs of watercress.

Salad “Angel Heart”

Required: 300 g frozen artichokes, 1/2 cup red wine vinegar, 2 tbsp. l. olive oil, 1 tbsp. l. chopped basil, 1 tbsp. l. chopped parsley, a few lettuce leaves, 2 small tomatoes, cut into 4 wedges, 200 g canned tuna, 2 cups of small boiled mushrooms, 100 g of mozzarella cheese, cut into strips, spices to taste.

Cooking method. If you bought a frozen artichoke, it should be in a package. Read the instructions carefully and cook it as written. While your artichoke is cooking, prepare the dressing. Place lettuce leaves on serving plates. Place artichoke, tomatoes, fish, mushrooms and cheese on top of the leaves. Sprinkle salad dressing. The salad is ready to eat. For the dressing, mix olive oil, vinegar, basil, parsley, salt and pepper.

Mushroom cocktail salad

Required for 1 serving: 30 g of salted mushrooms, 1 onion, 10 g of lemon juice, sour cream, mayonnaise, herbs, lettuce.

Cooking method. Cut the mushrooms into slices, mix with chopped onions, lemon juice. Place lettuce leaves in a glass, and mushrooms and onions on them. Pour in sour cream and mayonnaise sauce, sprinkle with herbs.

Champignon salad with walnuts

Required: 800 g champignons, 6 eggs, 2 fresh cucumbers, 1/3 cup ground walnuts, 250 g mayonnaise, dill, 1 tsp. sugar, salt, pepper.

Cooking method. Boil the champignons in salted water. Drain in a colander. Hard boil the eggs and chop them. Cut fresh cucumbers into cubes, mix with mushrooms and eggs. Season the salad with mayonnaise mixed with ground walnuts and sugar. Garnish the salad with chopped dill.

Champignon salad

Required: 250 g pickled mushrooms, 3 potatoes, onion, salt, 1 tbsp. l. sunflower oil.

Cooking method. Cut the potatoes into cubes, the onion into half rings, add mushrooms, sprinkle with salt, mix everything. Season the salad with oil.

Salad with pickled mushrooms and apples

Required: 300 g each of canned green peas and pickled mushrooms, 2 sour apples, egg, 3 tbsp. l. mayonnaise, 2 tbsp. l. sour cream, sugar, salt.

Cooking method. Cut the mushrooms into strips, grate the apples. Add green peas, hard-boiled and chopped egg. Season with sour cream, mayonnaise, salt and sprinkle with sugar. Serve to the table, garnishing the dish with pickled mushrooms.

Mushroom salad with lemon

Required: 200 g each canned peas and pickled mushrooms, 2 apples, lemon, egg, 5 tbsp. l. sour cream, powdered sugar, salt.

Cooking method. Cut the mushrooms into strips, grate the apples, add green peas, hard-boiled egg, lemon pulp. Season with sour cream, salt and sweeten with powdered sugar.

Salad “Savory details”

Required: 500 g asparagus, 1 tbsp. l. butter, 200 g chicken breast, 10 tbsp. l. vegetable oil, 2 stalks of celery, 200 g of champignons, 200 g of cheese, 1 apple, 1 mango, 150 grape tomatoes, 1 bunch of lettuce, 4 tbsp. l. wine vinegar, 2 tsp. mustard, salt, sugar, ground black pepper.

Cooking method. Peel the asparagus, cut in half, crosswise and cook in salted water for 20 minutes, add a little sugar and butter to the water. Next, take the chicken fillet, salt, pepper and fry in vegetable oil. When the chicken is ready, cut it into slices. Also chop and fry the champignons.

Cut the finished celery into pieces. Cut the cheese, apple and mango into cubes. Cut the tomatoes in half. Chop the salad and mix all the prepared ingredients in a bowl. All that remains is to season the salad with sauce. To prepare the sauce, mix vegetable oil, vinegar, mustard, salt, pepper and sugar. Pour this sauce over the salad and serve.

Mushroom salad with cauliflower

Required: 200 g each of cauliflower and champignons, 250 g of unsweetened yogurt, onion, 2 cloves of garlic, 2 eggs, lettuce, herbs, salt, butter.

Cooking method. Cauliflower disassemble into inflorescences and boil in salted water for 10 minutes. Drain in a colander, drain and chop finely.

Boil the mushrooms, chop and fry with onions in butter, cool and mix with cabbage. Place this entire mass on thoroughly washed lettuce leaves and pour the sauce over it.

For the sauce, squeeze the garlic into the yogurt and stir. Garnish with herbs and chopped boiled egg.

Salad "Paris and Helen"

Required: several juicy bell peppers different colors, 200 g of mushrooms, 200 g of asparagus, 200 g of tangerines, 20 g of vinegar, 40 g of olive oil, cognac.

Cooking method. Core the peppers and bake in the oven. Then cool and carefully remove the skin. Boil the mushrooms and cut them into strips, tangerine slices peel and mix them with mushrooms and boiled asparagus heads. Season with vinegar, olive oil, cognac and salt to taste. Stir carefully. Spoon the salad mixture into the cooled baked peppers and place the peppers on a dish.

Salad “Mushroom surprise”

Required: 5 hard-boiled eggs, 5 dried mushrooms, 1/2 kg of ham, several fresh round tomatoes, black caviar, spices, herbs.

Cooking method. Cut off the blunt end of the eggs, remove and chop the yolks (just rub them with your hands). Fry pre-cooked mushrooms and finely chopped ham in vegetable oil, not forgetting to add salt and pepper. Mix this mass with caviar and yolk. Fill the eggs with this stuffing, and use the tomatoes to make “hats” for the “mushrooms” (just cut them in half). Stick spots on these “hats” of crushed yolk, like those of a fly agaric. Now take a flat dish or tray, place “fly agaric mushrooms” on it and scatter finely chopped greens between them, as if it were grass. The dish is ready and can be served. You will see, guests will swallow your “fly agarics”, not paying attention to their “poisonousness”.

Mushroom salad Yerevan style

Required: 100 g fresh mushrooms, 15 g lard, 120 g fresh or canned bell pepper, 50 g celery root, parsley, 1 tbsp. l. vegetable oil.

Cooking method. Finely chop the mushrooms and fry in vegetable oil. Add lard, cut into small cubes. Fry all this for another 2-3 minutes, and then add chopped parsley and stir.

After this, remove the lard from the heat and, adding salt to taste, cool. Peel the celery roots and cut them along with the pepper into strips. Place everything in a salad bowl, add salt and stir. Place the cooled mushrooms on top of the salad.

Salad “Walk around Amsterdam”

Required: 200 g cheese, 100 g champignons, 2 bell peppers, 2 apples, orange or 2 tangerines.

For the sauce: 200 g yogurt, 1 tsp. mustard, 3 tsp. honey, 2 tbsp. l. lemon juice and orange zest

Cooking method. Cut the cheese and peeled and cored apples into cubes. Stew the champignons. Cut the finished champignons in half. Peel the bell peppers from seeds and cut into rings. Mix them with tangerine slices. If you have an orange, peel it, divide it into slices and cut the slices crosswise into several pieces.

Method for preparing the sauce: Mix yogurt, mustard, honey, lemon juice and orange zest and pour the prepared mixture over the salad. Mix well. The salad turned out colorful, decorate it with a spiral of orange peel.

Mushroom vinaigrette

Required: 1 cup (200 g) salted mushrooms, 2 onions, 2 carrots, 1 small beet, 1 cucumber, 4 tbsp. l. vegetable oil, 2 tbsp. l. lemon juice, 1 bunch of parsley, lettuce, ground pepper, salt, sugar.

Cooking method. Finely chop the salted mushrooms. Onion, boiled carrots, fresh cucumber cut into small cubes, mix. Season the vegetable oil with lemon juice or citric acid solution, pour in the vinaigrette.

Serve on lettuce leaves. Garnish with sliced boiled carrots, beets, thinly sliced rings onions, sprigs of parsley.

Potato and mushroom vinaigrette

Required: 300 g potatoes, 200 g salted mushrooms, 100 g beets, 50 g green peas, 120 g sour cream, dill and garlic, salt.

Cooking method. Boil potatoes and beets, cut them into cubes and mix in a dish with chopped salted mushrooms. Add green peas, salt and season the salad with sour cream. Chop the greens, add to the salad and mix thoroughly.

Salad with mushrooms and potatoes

Required: 250 g of salted mushrooms, 3 potatoes, 1 onion, 20 g of fresh green peas, 2 tbsp. l. vegetable oil, 2 cloves of garlic, 4 stalks of green onions.

Cooking method. Boil the potatoes, cool and peel them, then cut them into thin slices. Add salted mushrooms with finely chopped onions to the potatoes. Mix all ingredients and season the salad with vegetable oil. Then transfer the salad to separate dish, sprinkle with peas, finely chopped green onions and chopped garlic.

Marinated mushroom salad

Required: 200 g pickled mushrooms, 2 medium-sized onions, 2 tbsp. l. canned green peas, 1/2 cup sour cream, 1-2 eggs, green onions, dill.

Cooking method. Cut the mushrooms into pieces, then finely chop the onion and mix it with the mushrooms. Add green peas and season the salad with sour cream. Place the salad in a salad bowl and garnish with chopped green onions and finely chopped dill on top.

Champignon salad with cabbage

Required: 200 g mushrooms, 250 g potatoes, 70 g sauerkraut, 1 onion, 3 tbsp. l. vegetable oil, 1 tsp. sugar, 1 tsp. vinegar, salt, spices, dill.

Cooking method. Boil the mushrooms in salted water, cool and cut into pieces. Boil the potatoes in their skins, cool, peel and cut into cubes, and then mix with mushrooms. Sauerkraut squeeze and add to potatoes and champignons along with chopped onions. Add sugar, vinegar and salt to taste. Mix all ingredients carefully and season with vegetable oil. Top the salad with finely chopped dill.

Since ancient times, people have enjoyed incredible taste qualities mushrooms It is known that they are not only tasty, but also very healthy. Without exception, all edible mushrooms have a beneficial effect on blood vessels, cleansing them of toxins and cholesterol. Scientists have proven that regular use Such products promote mental performance and health nervous system. Oyster mushrooms help strengthen the immune system, chanterelles remove radionuclides from the body. If you don’t want to eat such goodies straight from the jar, we suggest you prepare delicious salad with mushrooms and potatoes.

Ingredients:

fresh mushrooms – 0.5 kg;
boiled potatoes – 3 pcs.;
chicken eggs – 4 pcs.;
pickled cucumbers – 3 pcs.;
cheese – 0.2 kg;
greens – 1 bunch;
onion – 1 pc.;
mayonnaise for dressing.

Cooking process:

The easiest way to prepare this salad with mushrooms, potatoes and cucumbers(124) is with champignons and oyster mushrooms, but the effort put into a dish of porcini mushrooms or chanterelles will be rewarded with exceptional taste. Wash the mushrooms thoroughly, cut into small slices and fry in vegetable oil along with onions, previously peeled and cut into thin half rings.
Rinse the parsley, onion and dill under running water, dry with a towel and chop as finely as possible according to the recipe. Remove the skin from boiled potatoes. Grate pickles, potatoes and hard cheese on a coarse grater. The same should be done with boiled chicken eggs, thoroughly peeled.
When all ingredients are prepared, layer ready salad with mushrooms, potatoes and cheese in random order. It’s best to start with fried mushrooms and finish with egg yolk or cheese. If the presentable appearance of the finished potato salad does not interest you much, just mix all the ingredients and pour sufficient quantity mayonnaise. Cool the finished treat in the refrigerator and serve chilled. The top can be decorated with chopped herbs, olives or cherry tomatoes. Bon appetit!

With salted mushrooms

Ingredients:

salted mushrooms or fresh food– 0.25 kg;
carrots – 2 pcs.;
potatoes – 2 pcs.;
onion – 1 pc.;
dill greens – 1 bunch;
mayonnaise sauce for dressing.

Cooking process:

No less tasty potato salad You can do it with carrots too. The recipe requires that you first boil several whole potatoes. Remove the skin, rinse under the tap, dry and cut into cubes or rectangular slices.
Wild mushrooms should not be fried immediately. It is better to soak them briefly in salted water and pre-boil them for about half an hour. Features of this pre-treatment depends entirely on what kind of mushrooms you chose to prepare the salad. The champignons can be immediately washed and cut into thin petals. Salted mushrooms will save you from this procedure. Just rinse them and put them in a salad bowl. Remove the skin from the onion and cut it into thin quarters.
Boil the carrots in a separate saucepan. After cleaning, cut it into thin strips. Wash a bunch of greens, dry and chop as finely as possible. Now all the prepared products can be transferred to a deep bowl, seasoned with salt, herbs and mayonnaise to taste. Salad of salted mushrooms with potatoes is ready. Bon appetit!

With eggs and beef

Ingredients:

boiled beef – 0.5 kg;
chicken eggs – 6 pcs.;
hard cheese – 0.2 kg;
potatoes – 3 pcs.;
pickled cucumbers – 3 pcs.;
salted mushrooms – 0.2 kg;
carrots and onions – 1 pc.;
mayonnaise – 0.4 l.;
refined oil for frying.

Cooking process:

The main feature of this salad with meat, mushrooms and potatoes is that it must be served upside down. That is why the bottom of a deep dish needs to be greased with a small amount of oil or covered with cling film. Perhaps this is one of the few mushroom salad recipes for which pickled champignons are completely unsuitable. It is best to use saffron milk caps or milk mushrooms. Wash them, dry them and cut them into thin strips, and then place them on the bottom of the mold.
Grate the cheese on a coarse grater and crush it mushroom layer and press down the food a little. Lubricate the cheese with a small amount of mayonnaise. Boiled beef cut into small slices or disassemble into individual fibers. Place pickled cucumbers, previously grated on a coarse grater, on top.
Use it to chop peeled potatoes, carrots and eggs. Place a layer of eggs on top of the cucumbers, then carrots and potatoes. At the very end, after the generous mayonnaise layer, add a little more cheese and eggs, as well as chopped herbs. Press down the salad with meat a little. Place it in the refrigerator for at least an hour. Before serving, carefully turn over and decorate as desired. Bon appetit!

With pork

Ingredients:

pork pulp – 0.4 kg;
fresh mushrooms – 0.4 kg;
potatoes, onions and carrots - 3 pieces each;
hard cheese – 0.3 kg;
chicken eggs - several pieces;
salt, pepper and Bay leaf;
mayonnaise to taste;
vegetable oil for frying.

Cooking process:

Boil potatoes and carrots in one large saucepan. Before full readiness These products need no more than 20 minutes. After boiling, cool the vegetables, and a little later remove the skin from them. Following the recipe, grate the potatoes onto fine grater, place it on the bottom of a serving dish.
Fresh mushrooms and onions must first be washed, then peeled and fried together until fully cooked. Choose the size of the slices at your discretion. Stir the ingredients regularly during the frying process so that they do not burn and spoil the salad with mushrooms, potatoes and eggs with an unpleasant bitterness. Cool the finished frying slightly and place it over the potatoes.
Grate the boiled carrots on a coarse grater, place over the mushrooms and generously brush with mayonnaise. The pork pulp must be boiled with spices and salt in advance, since its processing takes at least an hour and a half. The meat should practically disintegrate into individual fibers. Cool it and chop it, and then add it to the salad. Cover the meat with a mayonnaise layer too, so that it is thoroughly soaked.
Remove the boiled eggs from their shells and grate them together with hard cheese on a fine grater. Distribute the eggs evenly over the mayonnaise layer, and then sprinkle all this beauty with cheese. Refrigerate for about 2 hours before serving. Such royal salad It certainly won’t disappoint your household. Bon appetit!

With Chiken

Ingredients:

pickled mushrooms – 0.2 kg;
onion – 2 pcs.;
chicken fillet- 1 PC.;
boiled potatoes – 2 pcs.;
hard cheese – 0.15 kg;
boiled carrots – 1 pc.;
eggs – 2 pcs.;
refined oil - a few tablespoons;
greens of your choice - several sprigs;
mayonnaise – 1 glass.

Cooking process:

Fry onion cubes in oil until golden color, and then complement them with washed pickled mushrooms. Simmer the ingredients together for 5-7 minutes. Boil the chicken in salted broth with the addition of bay leaves and a few allspice peas.
Use a coarse grater to chop boiled potatoes and carrots, as well as grated cheese durum varieties. Cool boiled chicken, disassemble it into individual fibers. As for the greens, they need to be thoroughly washed and chopped with a sharp knife. Mix the prepared products with mayonnaise or lay them out in layers. Keep the salad with chicken, mushrooms and potatoes in the refrigerator for a couple of hours. This recipe will not leave anyone indifferent. Bon appetit!

Ingredients:

Pickled mushrooms - 1 jar (about 300 g)
Onion - 1 pc.
Pickled cucumbers - 2-3 pcs.
Jacket potatoes - 4-5 pcs.
Sour cream - 200 g.
Salt, spices - to taste
Dill

Gone are the days when a salad was considered a dish of vegetables and herbs, seasoned sunflower oil or mayonnaise.

If previously the main dish was prepared from mushrooms and potatoes lunch dish, then in modern cooking you can simply find a salad with potatoes and mushrooms, to which you add different ingredients and it doesn't refuel simple mayonnaise, and a variety of sauces.

To be honest, it’s hard to imagine how hungry you need to be to order a main course with such a salad. Only if the portion is very small.

Preparation

We suggest trying one of these salad recipes with fried mushrooms, potatoes and pickles.

Wash the potatoes well with a brush and boil them in their skins.
Cut the onion into small squares.
Drain the mushroom marinade and cut the mushrooms into pieces.
Fry the onion in vegetable oil for a few minutes.
Add mushrooms to the onions and fry for another 5-7 minutes.
Cut the peeled potatoes and cucumbers into cubes.
Finely chop the dill.
Beat the sour cream until foam forms.
Place all the ingredients prepared for the salad in one bowl and season with sour cream. Add salt and pepper to your taste.

If you do not plan to serve the entire salad, then it is better not to dress it right away. Set aside in a salad bowl required quantity salad and season it only. This way, the products will not release their juice and your salad will not “float” the next day.

Instead of sour cream, you can use cream, then the taste of the salad will be softer and creamier. It is best if the ingredients are still warm when dressing, then the salad will soak in faster.

If you use no salt in this salad If you pickled cucumbers and don’t fry the mushrooms, then its taste will become sharper. This way the dish will turn into an excellent snack.

Mushroom salad with potatoes and chicken

Having cooked mushroom salad with potatoes and chicken next recipe, you can confidently not think about what to cook as a first course. Thanks to its composition, it turns out to be more than satisfying, even if the portion is small.

We will need:

Potatoes - 2-3 pcs.
Chicken breast- 1 PC.
Onion - 3 pcs.
Fresh mushrooms - 400 g.
Cheese - type and quantity according to your taste
Mayonnaise

Preparation

Wash the potatoes in their skins thoroughly with a brush and set to cook.
Cool the boiled potatoes a little, peel them and immediately mash them.
Let the breast cook. When the meat is almost ready, you can add a little salt. During cooking, add bay leaves and peppercorns to the water, preferably allspice.
After the meat has cooked and cooled, cut it into small cubes.
Fry the onion until golden brown, add chopped big pieces mushrooms and fry until all the water from the mushrooms has evaporated.
Grate the cheese on a coarse grater.

Having prepared all the ingredients, all that remains is to choose how to serve the salad. You can simply mix it in a salad bowl and season it with mayonnaise, or you can add festive look and make it flaky. If you chose the second option, then let's start laying out the rows in the following sequence:

the first layer is potatoes, smeared with mayonnaise;
the second layer is chicken fillet. We also grease it with mayonnaise, pepper and lightly salt;
third layer - mushrooms with onions and a small amount of mayonnaise, you can add a little salt;

Grated cheese will serve as a decoration and final layer. All that remains is to decorate the salad with herbs or bell pepper rings. But it’s better to do this when serving so that the greens don’t wilt. In the meantime, put the mushroom salad with potatoes and cheese in the refrigerator and let it soak.

As an experiment, you can try not chicken meat, but, for example, young beef. In this case, it is not recommended to eat such a salad for dinner - your stomach will not thank you. And in general, dishes with mushrooms should not be eaten before bed, they take too long to digest.

But if you make a salad with potatoes and mushrooms not with cheese, but with an egg, then its taste, on the contrary, will become lighter.

Champignons were used in this recipe, as they are very affordable product both in price and quality. If you have the opportunity to buy other mushrooms, you may well do so. The main thing is to be confident in the quality of the purchased product.

Never buy mushrooms from strangers or pick them yourself if you only know mushrooms from books. The desire to taste real forest mushrooms understandable, but health is more important.

The threshold of the big ones family holidays gathering all relatives at a common table turns into a complete nightmare for the hostess. Still would! After all, a strict mother-in-law, an attentive sister-in-law, an almost ideal (again from the point of view of the same mother-in-law) friend of her husband’s childhood days, experienced aunts, wise grandmothers will come. No, the hostess is glad to see everyone. I just really want not to lose face, but to surprise, to show off, to be a kind of unsurpassed chef who knows how to surprise picky ladies. The husband has been cleaning since the morning, and the poor woman is feverishly leafing through a cookbook, looking for unique recipes in the Internet. Stop! Why reinvent the wheel? After all, you can do it super salads from ordinary ones, simple ingredients, put the meat on a skewer (everyone is always delighted with shish kebab), get the delicious stuff out of the bins, homemade compote– and the guests will certainly be pleased. The recipe for salad with mushrooms and potatoes can be played with various options: bird's nests, puff pyramids, delicious croquettes. The soul has calmed down, all that’s left is to choose the right recipe.

Salads with mushrooms have always been held in high esteem by Russians, and the gifts of the forest have more than once come to the rescue in difficult times. This was especially noticeable in fast days, when the only food eaten were boletus, honey mushrooms, porcini mushrooms, and chanterelles. Nature did its best: these creatures included a lot of useful minerals, microelements, vitamins. They help get rid of cholesterol, help those who have intestinal problems, and normalize sugar levels. In a word, this unique creation nature. The second “friend” is potatoes. Although he appeared in Russia quite late, he managed to win love, respect, honor ordinary people. Today, every family cannot imagine its menu without fried potatoes or mashed potatoes, and pies with potato filling can be safely placed at the top of the culinary pedestal. A salad with mushrooms and potatoes combines two favorite Russian products. Result - tasty dish, which everyone needs to try.

Favorite by many snack dish Unfortunately, the “grouse’s nest” does not always work out. What is the reason? IN proper preparation, submission? Let's try to tell you our version of cooking:

This is a potato and mushroom salad, which means you need to prepare the main ingredients. Porcini mushrooms are thoroughly washed, peeled, chopped, and placed in a hot frying pan. Bring them until golden brown, evaporate all excess liquid.
As soon as the chicken is ready, remove, cool, and tear the meat into thin small fibers with your hands. Lightly salt and crush with allspice.
Place the potatoes to fry in a hot frying pan in a large amount of vegetable oil. Potato sticks should turn out crispy and dry.
Cut fresh cucumber into thin strips, boil eggs, grate on a coarse grater, small block hard cheese cut into cubes. Immediately lay 3 eggs and grate some of the cheese on a fine grater.
Mix the ingredients (except for the fried straws), spread with mayonnaise. Place a few lettuce leaves on a wide dish and place the food on it.
Mix the yolks with cheese, add a little sauce, roll into balls, give them an oval shape - these are future bird eggs. Place the pureed egg white on the sides of the appetizer, leaving the center of the dish “bare.”
Place in the middle fried potatoes, giving it the shape of a nest. Place parsley leaves inside the house, imitating a cozy bird house. Finishing touch– carefully lay out the small ones cheese eggs for quail.

Little tips. You can lay out the base of the salad with mushrooms, because some birds nest in the thickets of grass. For the nest itself you can use ready-made potatoes fries, fried straws or chips, however, they cannot be compared with the homemade ingredient. If there are no white forest products, you can use champignons, oyster mushrooms, and chanterelles. The main condition: the mushrooms must be fried, another caveat is that the liquid has completely evaporated, the potato salad must be a bit dry.

The old cartoon about the girl Alice who found herself in Wonderland was loved by many. Surely everyone remembers the Red Queen’s phrase about playing croquet. The poor hedgehogs immediately became the balls for the game, and the unfortunate ones became the sticks pink flamingos. Only now the potatoes with mushrooms will appear in the form of balls. Preparation fabulous dish will be like this:

potatoes are baked in foil. A tip is to put a small piece of lard in the shiny shell and lightly salt the tuber itself;
cool the baked balls, peel, mash with a fork, pieces of lard or bacon can be finely chopped, later they will become a filling;
Place the champignons in a hot frying pan, evaporate the bitter liquid, then add a piece of butter. The mushrooms will be ready only when they acquire a dark cream color. Cool, grind with a blender into fine crumbs;
boil 5 - 6 eggs. The whites will be used for decoration, and the yolks will be needed for the salad itself;
acute Korean carrots chop finely, squeeze the brine thoroughly with your hands;
Finely grate the cheese, it will serve as a cap for the dish;
mix mushrooms, potatoes, carrots, yolks. Place chopped lard inside and form into balls.

The process itself is completed, sprinkle the finished “sports equipment” with cheese and serve. The second version of the same dish will be slightly different. The formation of the balls will be the same, but the serving will be hot with sauce. Fry a ladle of sifted flour in a frying pan. Watch the color carefully. Constantly stirring the ingredient to achieve a delicate creamy color. Pour into a glass in a thin stream heavy cream, mix thoroughly, add nutmeg, cumin, salt, pepper, dried dill. Simmer until the mixture becomes thick. Place the prepared balls in a saucepan, pour sauce over them, sprinkle cheese on top, and place in the oven for a few minutes. Staying in the oven for a long time can cause the balls to become overcooked. For powder it is best to choose soft variety mozzarella cheese, it instantly dissolves, forming delicious crust. You need to tinker with potatoes: boiled version won't fit here. Oven baking It will give a crumbly product and also improve the taste of the potatoes.

Layered snack

Many people also like potatoes. This salad is good because it is possible to use many components, turning the dish into a real masterpiece of taste and imagination.

Potato salad with mushrooms will consist of assorted mushrooms. Fry the porcini mushrooms thoroughly on olive oil, sprinkle with Provençal herbs. Remove the marinated champignons from the brine, cut into slices, pour over a mixture of lemon juice and vegetable oil, and then drain the liquid. Marinate quartered onions with the same brine. Salty barrel cucumbers peel, cut into thin slices, place in a colander. Smoked sausage cut into strips, boil eggs. Start layering the salad on a wide platter. Potatoes will be the base, then come fried mushrooms, onions, eggs, cucumbers, sausage, pickled champignons. Lubricate all layers with mayonnaise.

Store-bought sauces very varied, you can choose a light one. Most people prefer medium-fat mayonnaise, but none store product can't compare to homemade mayonnaise. It cooks quite quickly. To do this you should mix egg yolks, mustard, juice of one lemon, salt, pepper, vegetable unrefined oil. Beat with a mixer until the mixture turns white thick mass. Homemade sauce It turns out very rich, satisfying, fatty and tasty. Its calorie content can be reduced. To do this, the portion of vegetable oil must be halved; the acid is also regulated independently. If you want a sweetish sauce, just add French mustard instead of the usual vigorous Russian dressing.

There are a lot of options for salad with potatoes and mushrooms. The salty note is achieved by pickled cucumbers, olives and lemon. The spiciness comes from Korean spices. And the presence of smoked meats will only improve the appetizer dish. The choice is up to the chef.