We offer to prepare a real festive dish - puff salad with mushrooms! Very tasty and simple!

Decorate your favorite puff mushroom salad in a glass or bowl and your guests will absolutely love it. Today with you we will prepare a delicious layered salad with mushrooms and cheese - tender, airy, just melting in your mouth. The recipe for puff mushroom salad is simple, with ingredients available to everyone, so you shouldn't have any difficulties. The salad cannot be called light in calorie content, due to the abundance of mayonnaise, but it is unlikely that you can do without this sauce.

• champignons - 100 grams;
• vegetable oil for frying;
• salt to taste;
• mayonnaise to taste;
• boiled potatoes in uniforms - 4 tubers in size not exceeding a chicken egg;
• boiled carrots - 3-4 small carrots;
• medium-sized pickled cucumber - 3 pieces;
• grated hard cheese - 100 grams;
• greens for decoration.

First, we take the root vegetables, wash them well, then put the carrots and potatoes in boiling water and boil until tender. Make sure that the potatoes are not boiled or burst. To do this, it is best to take tubers of the same size and always of the same variety - so they will be cooked at the same time.

As for mushrooms, you need mushrooms, either fresh or frozen. If you have frozen ones, then you need to defrost them, squeeze the water from them, and then cut them into plates, and the plates into small pieces.

If you don't have champignons, then you can take any other mushrooms - dried porcini, for example. But they need to be boiled first, then rinsed very well, put on a sieve so that the water comes off them, and only then cut into small pieces and fry. With pickled mushrooms, this salad does not taste so bright.

Preheat a frying pan, pour a little vegetable oil into it, and fry, be sure to salt the mushrooms.

Once the boiled potatoes and carrots are cooked, cool and peel. Grate the potatoes on the smallest side of the grater, and then put them on the bottom of the bowl, without crushing the air layer. Spread it with a fine mesh of mayonnaise - again, without crushing or smearing the mayonnaise with a spoon.

After that, you need to lay out the fried mushrooms, which have already cooled down. Mushrooms are not coated with mayonnaise, since they are already quite juicy and fatty. By the way, if you like fried onions, then you can take one or two heads and fry in a pan with mushrooms, it will be even tastier.

Now it's the turn of boiled carrots - we must also clean them, rub it on the shallow side of the grater. The most important thing is not to crush the layers, otherwise the salad will lose all its airiness. Put the carrots on the mushrooms and also coat with mayonnaise.

We take pickled or pickled cucumbers. There are also three of them on a grater, after we remove the peel from them, otherwise it will not be very easy to grate pickled cucumbers on a fine grater. They also need to lay out a thin layer of mayonnaise.

Now cheese. Cheese must be taken of hard varieties, but still, it is quite difficult to grate it. The higher the fat content of the cheese, the more difficult it will be to grate, since it is too soft. Therefore, it is best to pre-live it in the freezer for 15 minutes. We spread the cheese in the last layer, but do not coat it with mayonnaise. After that, you need to give the salad a couple of hours to infuse, the layers will be even softer and tastier.

Before serving, the salad can be decorated with fresh herbs or a boiled carrot rose.

Recipe 2: puff salad with mushrooms and carrots

We invite you to prepare a delicious and simple recipe for a salad, in which fried mushrooms are one of the components. Such a salad will be appropriate for the everyday table, and the festive menu will only "win" with it.

• Potatoes - 2 pieces
• Carrots - 1 piece
• Chicken eggs - 2 pieces
• Mushrooms - 200 g
• Vegetable oil - 30 ml
• Mayonnaise - 80 ml
• Dill - 4 branches
• Salt - 2 pinches
• Olives - 6 pieces

In order to prepare a puff salad with fried mushrooms, you also need to take vegetables. Our recipe uses potato tubers and carrots. These ingredients for puff salad should be pre-boiled in a uniform. When cooking, you need to season a little with salt. When the root vegetables are ready (check with a fork or knife), cool them under cold water and peel. Chicken eggs should also be boiled. As for the mushrooms, you can choose any (champignons, oyster mushrooms, etc.).

Boiled mushrooms are used in this salad, so no preliminary preparation is required for them. You can form a salad with fried mushrooms in a suitable dish or in small bowls if you plan to serve the salad in portions. We used the last option. So, if you have all the necessary ingredients according to the proposed list, you can proceed.

The first layer of our salad will be potato. Chop the peeled potato tubers using a coarse grater. We spread the potatoes on the bottom of the bowl. This layer should be greased with mayonnaise. You can take any mayonnaise, special instructions on account of this product no.

This is followed by a layer of fried mushrooms. It is better to fry the mushrooms in advance so that by the time they need to be placed on the potato layer, they will cool down. Fry the mushrooms by cutting them into thin strips in vegetable oil. Stir the mushrooms periodically so that they are fried until golden brown on each side. When the mushroom stir-fry has cooled, place it on the potato layer. It is not necessary to lubricate the mushroom layer.

Cover a layer of fried mushrooms with boiled carrots. Rub the peeled carrots.

Lubricate the carrot layer with mayonnaise.

Now let's get down to boiled chicken eggs. For this culinary step, we only need proteins. We rub them on a coarse grater. Lay out the layer.

Chop fresh herbs finely. Dill is used in a particular recipe. It should be washed and dried in advance with a paper towel. We also grease the green layer with mayonnaise.

Rub the remaining chicken yolk. Sprinkle the top of the mushroom salad with yellow crumbs.

Additionally, decorate the salad with halves of pitted olives (this step is optional). Delicious puff salad with fried mushrooms is ready! Bon Appetit!

Recipe 3, simple: puff salad with chicken and mushrooms

Puff salads are not only delicious but also extremely attractive. Such a dish can be served both for a family dinner and on a festive table. Classic combination chicken and mushrooms are complemented by potatoes and cheese, which add more satiety. And boiled carrots add bright colors. All food is chopped and laid out in layers, so cooking takes very little time. Before serving, it is advisable to leave the salad in the refrigerator for an hour or two so that it is soaked and juicier.

• Chicken fillet - 250 g
• Cheese - 100 g
• Pickled champignons - 150 g
• Potatoes - 1 piece
• Carrots - 1 piece
• Bulb onion - 1 piece
• Mayonnaise to taste

Prepare the right products... Boil chicken, potatoes and carrots and cool. We put the champignons in a colander so that the excess liquid is glass.

The first layer will be potatoes. To do this, it must be peeled and grated on a coarse grater. We spread the mass on a flat dish, level with a spoon and grease with mayonnaise.

Put the mushrooms on the potatoes. If whole mushrooms have been purchased, they must be cut into small pieces.

Cut the onion into small cubes, put it in a sieve and pour over with boiling water. Then the bitterness will go away and the salad will have a more delicate taste. Sprinkle the mushroom layer with onions and grease with mayonnaise.

We cut the chicken fillet into pieces, whoever likes it - it can be larger, it can be smaller. This will be the next layer.

Rub the boiled carrots on a fine grater. There should be a little of it, just on a thin layer. Too many carrots will make the salad too sweet. We distribute the mass over the chicken and grease with mayonnaise. This is not so easy to do - the carrots stick to the spoon. Therefore, you can mix it with mayonnaise and apply the mixture to the salad.

Rub the cheese on a coarse grater and sprinkle the salad on top. You need to try to cover not only the top, but also the sides - then the dish will look especially appetizing. If the cheese doesn't want to stick to the edges of the salad, you can brush them with mayonnaise.

We put the plate in the refrigerator for several hours, decorate with herbs and serve. If you can't wait to try, you can eat right away, the salad won't get any worse from this).

Recipe 4, step by step: puff mushroom salad with cheese

The combination of mushrooms and potatoes can be called classic. It would seem, what is there to surprise? However, if you add a few more components to these products, arranged in a certain order, then we get a wonderful dish - a puff salad with mushrooms. We want to offer you the recipe for this salad. Try this very simple dish and you might get a fresh look at familiar foods.

• fresh mushrooms - 300 g;
• potatoes - 2 medium tubers;
• chicken egg - 2 pcs.;
• hard cheese - 50 g;
• mayonnaise, salt.

Finely chop the mushrooms, salt.

Fry the mushrooms in a pan with the addition of vegetable oil until tender (fry over medium heat).

Put the first layer of fried mushrooms on a salad dish.

Boil the potatoes in their skins until tender. Allow the tubers to cool.

Peel and grate. Lay out a layer of grated potatoes.

The third layer is mayonnaise. Do not spare the mayonnaise, it should soak the potatoes.

Boil the eggs hard-boiled and chop finely.

Place eggs on a salad platter.

We send our salad to the refrigerator for 20 - 30 minutes so that it can soak. Before serving, sprinkle our flaky miracle with grated cheese on top.

Our puff mushroom salad is ready.

Bon Appetit.

Recipe 5: puff salad with chicken, mushrooms and cheese

Today we will prepare a wonderful salad with chicken, nuts, cheese and mushrooms. This delicate dish will not leave anyone indifferent. This salad is very satisfying, it can be used as an independent dish, and this recipe is ideal for a festive table.

• Boiled chicken fillet - 150 gr
• Boiled eggs - 2 pcs.
• Fresh champignons - 150 gr
• Bulb onion - 1 piece
• Hard cheese - 80 gr
• Walnuts - 30-40 gr
• Salt, pepper (to taste)
• Mayonnaise (to taste)
• Sunflower oil (for frying)

We lay out the salad in layers, for this we use a shaping ring or a salad bowl. Finely chop the chicken fillet and spread in the first layer. Lubricate with mayonnaise.

Put the grated eggs on the chicken fillet and grease with mayonnaise.

The next layer is champignons fried with onions.

For the last layer - mix the cheese with mayonnaise and garlic, spread on the mushrooms. Sprinkle with chopped walnuts on top.

Salad ready. Bon Appetit!

Recipe 6: puff salad with mushrooms and eggs (step by step)

This delicious layered salad is made without meat, but it is also quite filling. The apple gives it a spicy refreshing taste, and the cheese makes it tender. Such a mushroom salad is made in one moment, if all the ingredients are prepared. My recipe is illustrated with step-by-step photos, therefore, repeating the preparation can be easy and simple.

• carrots 1 pc.,
• 400 gr champignons,
• vegetable oil,
• onion 1 pc.,
• apple 2 pcs.,
• processed cheese 2 pcs. or 200 gr of sausage cheese,
• potatoes 2-3 pcs.,
• dill or parsley leaves,
• 150 gr mayonnaise,
• eggs 3 pcs.,
• black pepper, salt to taste.

So, for starters, carrots and potatoes, to preserve more vitamins, boil in the peel. Cool in ice water, peel. Grate boiled carrots on a coarse grater. Do the same with potatoes.

Hard-boiled eggs, peel. Separately, on a medium grater, grate the yolk and white.

Wash the mushrooms, cut into small cubes, salt, add black pepper if desired. Fry in vegetable oil.

Peel the onion, cut into small pieces.

Grate the processed cheese on a medium grater. To make them rub better, place them in the freezer for half an hour beforehand.

Sour apples are ideal for salad. Wash them, cut off the rind, cut the core. We rub apples on a coarse grater.

After all the manipulations, we finally proceed to the formation of the salad. Arrange the ingredients in layers, grease each layer with mayonnaise and, if necessary, lightly salt. If you don't like a lot of mayonnaise, then you can grease it through a layer.

Make the layers in the following order:

1 layer - fried mushrooms,

2nd layer - chopped onion,

3rd layer - grated potatoes,

4th layer - grated carrots,

5 layer - half of grated cheese,

6 layer - grated apples,

7 layer - the remaining half of the cheese,

8 layer - grated protein,

Layer 9 - chopped yolk.

Decorate the salad with pieces of mushrooms, sprinkle with herbs.

Send it to the refrigerator to soak the mushroom salad for a couple of hours.

Recipe 7: puff salad with smoked chicken and mushrooms

If you want to surprise your guests at the festive table, prepare a puff salad with mushrooms and smoked chicken, a recipe with a photo will help you. This is a delicious and satisfying salad. You can make it in a beautiful deep salad bowl or on a platter, but serving in a large transparent glass will look elegant and original. So even before the tasting, there will be an opportunity to evaluate the appetizing look of the salad and find out what ingredients are hidden under the nut "cap".

• 50 g pickled champignons,
• 100 g smoked chicken,
• 2 potatoes,
• 2 chicken eggs
• 3 tbsp prunes,
• 1 carrot,
• 70 ml mayonnaise,
• 50 g of walnuts.

Cut the pickled mushrooms into slices, each medium mushroom into 3-4 slices. Cook the carrots.

You can take a smoked breast or a smoked chicken leg and cut the meat off the bones. Cut the chicken into small cubes.

Boil eggs and potatoes, peel them.

If the prune is dry, then it can be soaked in advance in warm water... Then cut the prunes into strips.

Grate boiled carrots on a fine or coarse grater.

Grate boiled eggs on a fine grater - this will make the salad more tender.

Grate boiled potatoes on a fine or coarse grater.

Remove the walnut kernels from the shell. If possible, take out whole halves or at least quarters.

Start assembling the salad. Put carrots at the very bottom of the glass, level the layer and brush with mayonnaise.

Put the grated chicken egg in the next layer, half of the total. It is not necessary to coat this layer with mayonnaise.

The potatoes are followed by chopped prunes. Make a mayonnaise mesh on top.

Place the smoked chicken slices on top of the prunes, without the mayonnaise layer.

Place the pickled mushroom slices on top of the chicken.

Cover the mushrooms with a "fur coat" from the remaining potatoes, make a mayonnaise mesh.

The final layer is the remaining half of the grated egg. Lay out, smooth and brush with mayonnaise.

It remains only to send the salad to the refrigerator for a couple of hours so that it is soaked.

Bon Appetit!

Recipe 8: puff salad with mushrooms and ham (with photo)

An excellent salad with ham and mushrooms will be a great addition to absolutely any treat. Moreover, it can be made in different ways, but it always turns out to be very tasty and satisfying.

• ham - 180 grams;
• 150 grams of boiled chicken meat;
• pickled mushrooms - 120 grams;
• 5-6 stems of fresh dill;
• a slice of cheese 80 grams;
• 3 large spoons of soy sauce;
• 15 grams of mustard beans;
• some salt;
• ground black pepper if desired.

A piece of ham needs to be cut into cubes, but not so on a Olivier. The pieces should be large.

A piece of chicken meat, preferably boneless, must be boiled until tender.

Cut the cooled chicken meat in the same way as the ham.

Mushrooms can be any - boletus, honey agarics, champignons. We wash the mushrooms from the brine.

Cut the mushrooms into medium pieces.

Calorie content: Not specified
Cooking time: Not specified

Champignons are the most popular among all mushrooms. Of course, in comparison with forest ones, they lose in taste and their aroma is not so strong. But it is from champignons that many appetizers, salads, soups and main courses are prepared, and the filling for pies is made. The explanation is simple - mushrooms are all-season, you can buy them all year round, and they are inexpensive. In addition, these mushrooms are prepared simply, they do not require any special seasonings or cooking technology. Well, safety is not in the last place - champignons are grown in greenhouses, which means low-quality or dangerous mushrooms in harvested crop it can not be.
you can think of dozens. In the post, simple and hearty salads from potatoes and mushrooms will help out, and for the holiday you can cook something more refined and effective. For example - a puff salad with fried mushrooms, cheese and eggs. Its composition is simple: potatoes, eggs, cheese, mushrooms with onions and mayonnaise. But the ingredients are chosen so well that simplicity in this case is only beneficial to the salad. Juicy, tender, slightly spicy, this salad will be appropriate at any feast for any company. You can make it in portions or on a large flat dish and cut into segments when serving.

Ingredients:
- fresh champignons - 200 gr;
- onions - 2 pcs;
- boiled potatoes - 6-7 pcs;
- eggs (boiled hard boiled) - 3 pcs;
- hard cheese - 100 gr;
- vegetable oil - 3 tbsp. l;
- salt - to taste;
- freshly ground black pepper - 3 pinches;
- mayonnaise - to taste (or mayonnaise + sour cream);
- green onions, dill or parsley - a few branches;
- cranberries, lingonberries or tomato cubes - for decoration.

Step by step recipe with photo:

The first thing to do is boil the potatoes and eggs. Drain the water from the finished potatoes, place the eggs in a container with a large amount of very cold water... While these ingredients are cooling, prepare the rest of the ingredients for the salad. Wash the champignons, update the cut on the legs. Cut the mushrooms into small cubes. Cut the onion into wedges, then into small cubes.




Heat vegetable oil in a frying pan. Pour onions, sauté without browning until transparent. The onion should become soft. Add mushrooms, fry over medium heat until all the mushroom juice has evaporated. Then reduce the heat to low and fry the mushrooms a little, so that they have a characteristic mushroom taste and aroma. Salt, season the mushrooms and onions with pepper to taste.




Grate the cooled potatoes on a coarse grater into a separate plate.




Set aside the yolk of one or two eggs to decorate the salad (if provided). Grate the whites and the remaining yolks on a fine grater.

It is better to take cheese for the salad with a sharp taste, hard varieties. Grate on a fine grater.

To assemble a portioned salad, you will need a mold (a culinary ring or a cut tin can). If the salad will be served on a large platter, lay the ingredients in layers in the same order. First, make a base from the potato layer, compacting it with a pusher or spoon.

The potatoes must be crushed, not very tightly, but also not left loose, so as not to crumble. Spread the potatoes with mayonnaise, evenly distributing the sauce.

If the mushrooms pick up oil during frying and turn out to be oily, they need to be cooled and patted with a paper towel. Put a layer of fried mushrooms and onions on the potatoes. This layer should not be greased with mayonnaise, it is already quite juicy.

Pour a layer of grated eggs onto the mushrooms, mixing the yolks and whites. Spread evenly, brush with mayonnaise.

Next comes a layer of grated cheese. It is not necessary to compact it, we leave it loose so that the salad seems airy, light.




We also cover the cheese layer with mayonnaise, here you can not save and grease from the heart. Just make sure that the excess mayonnaise does not weigh down the salad. Sprinkle the top with grated yolk and remove the mold.

Put the prepared salad with fried mushrooms in the refrigerator for half an hour or an hour so that the layers are soaked in the sauce and "make friends" with each other. Decorate as you wish before serving. You can spread bright berries or slices of sweet peppers, tomatoes, green onions on a salad, or decorate with a sprig of parsley or dill. Puff salad with fried mushrooms is ready. Bon Appetit!




By Elena Litvinenko (Sangina)

I love dishes with mushrooms, especially mushrooms and oyster mushrooms. Despite their vegetable origin, mushrooms are a valuable source of protein and at the same time do not contain fat and carbohydrates. That is why it is advisable to eat fried mushrooms, stewed or even raw mushrooms at least once a week. They can be used as a side dish or an independent dish, but it is better to prepare salads with mushrooms. It is a selection of such recipes for salads with mushrooms that Perchinka has prepared for you in this article.

Salad * Mushrooms under a fur coat *

Ingredients:

• 500 gr mushrooms
• 1-2 onions
• 3-4 boiled potatoes
• green onions
• 3-4 eggs
• a few pickles
• 200 gr of hard cheese
• mayonnaise

Preparation:

We sort out the mushrooms, wash, cut and fry in a pan and
onions. Boiled potatoes, eggs, pickles, three cheese on a coarse grater.
Lay out in layers:
1 layer - fried mushrooms with onions
2nd layer - boiled potatoes
3 layer - green onions
4th layer - mayonnaise
5 layer - pickles
6 layer - eggs
7 layer - mayonnaise
8 layer - grated cheese
4. Decorate at your own discretion.

Helpful hints: What are the best mushrooms to use?

• All mushrooms are healthy and nutritious, forest mushrooms should be collected in an ecologically clean place.
• From this point of view, champignons and oyster mushrooms are good, because this type of mushroom is grown at home.
• For salads, it is better to use large mushrooms, they give the dish a bright mushroom taste.
• But if you have a porcini mushroom, butterscotch mushroom - know that wild mushrooms are also very tasty in salads.

Salad with crab sticks and corn

Ingredients:

• crab sticks 150-200 g
• boiled eggs 4 pcs
• pickled mushrooms 150 g
• hard cheese 100 g
• corn 1 small jar
• 1 onion (I have not added)
• mayonnaise or sour cream
• greens

Preparation:

Finely chop the crab sticks and onion. Grate cheese and eggs on a coarse grater. Drain the corn and fry the mushrooms in oil.
Can be laid out in layers: corn, mushrooms, onions, cheese, eggs, crab sticks. Brush with mayonnaise or sour cream.
Or you can just mix it in a salad bowl.
Salt and pepper if desired. Decorate with herbs.

Salad with Korean carrots and chicken

Ingredients:

• Chicken breast - 1 pc.;
• Champignons - 190 grams;
• Egg - 2 pcs.;
• Onions - 2 pcs.;
• Korean carrots - 190 grams;
• Cheese - 200 grams;
• Mayonnaise - 1 pack;
• Sunflower oil - 3 tablespoons;
• Salt;
• Spices.

Preparation:

First, boil the chicken breast in salted water with bay leaves and peppercorns. After that, let's cool the fillet, tear it into fibers;
Chop the champignons into large slices. Preheat a frying pan, add sunflower oil to it and fry;
Peel the onions, rinse, chop into small pieces. We spread it to the champignons, mix, then fry everything until tender;
We boil the eggs, then cool, peel and chop finely;
Drive hard cheese through a grater to get air chips;
Now let's put together our salad.

1 layer - carrot

2 layer - mushrooms with onions on top of a net of mayonnaise
3rd layer - a layer of their grated eggs, a net of mayonnaise;
4 layer - boiled chicken, coat the layer with mayonnaise;
Finally, sprinkle everything with grated cheese, you can decorate as you like. That's it, the spicy salad with Korean carrots is ready, let's help ourselves!

Salad * Merchant * with peas

Ingredients:

• Carrots - 4 pcs.
• Mushrooms - 500g.
• Veal or tongue meat - 200g.
• Bulb onions - 2 pcs.
• Sugar - 2 tbsp. l.
• Vinegar - 2 tbsp. l.
• Salt to taste
• Pepper to taste
• Vegetable oil - for frying
• Mayonnaise - for dressing
• Sour cream for frying mushrooms

Preparation:

Chop the carrots into small cubes. Fry until soft or boil whole and then chop. Onion 1pc. cut into small cubes along with the mushrooms, fry everything, add sour cream at the end and simmer until the moisture evaporates.

Mix the vinegar, sugar, pour boiling water and marinate the onion in the resulting sauce for 15 minutes. Drain the marinade.

Boil the meat, after cooling, cut into cubes. Mix onions, carrots, peas, meat and mushrooms, season with mayonnaise, salt and pepper to taste.

Helpful hints: How to fry mushrooms

• Mushrooms, like a sponge, absorb moisture, so they should not be in contact with water for a long time before cooking so that they do not become tasteless and watery. Greenhouse-grown mushrooms are practically sterile.
  
• Do not use for frying mushrooms olive oil- when heated, it loses its useful qualities; refined sunflower oil is best suited for frying.
• Mushrooms are delicious if you fry them with onions. Then the mushroom taste in the salad will be pronounced, and the mushrooms themselves will be very juicy.
• Chop the onion finely and sauté in a greased skillet. For 400 grams, one tablespoon of oil will be enough. Fry the onion for 3-4 minutes until golden brown, and then add the chopped mushrooms to it.
• Do not cut the mushrooms very finely, otherwise finished form they will simply "get lost" in the salad. Fry the mushrooms for 8-12 minutes, stirring occasionally; this product contains a lot of liquid. In the finished form, the amount of mushrooms from the initial one will approximately halve.
• You need to salt and pepper the mushrooms at the very end of cooking.
  

Biscuit and cheese salad

Ingredients:

• Chicken or beef liver - 350 g.
• Champignons - 15 pcs.
• Medium sized pot - 4 pcs.
• Golland cheese - 170 g.
• Extra oil - 40 ml.
• Mayones - for coating layers.
• Eggs - 3 pcs.
• Carrot - 1 pc.
• Peeled onion - 3 medium heads.
• Salt.
• The black pepper is freshly ground.

Preparation:

Rinse the pot and carrot. Put a stove with water on the stove, boil, add salt and transfer the vegetables to boiling water. Boil until ready. This will take about half an hour.

Cool the baked vegetables, peel off the skin, rub with a coarse grater.

Peel the onion, coat with fine half rings. Grate cheese on a large grater.

Boil eggs wrapped, free from shells, grind on a large scale. Clean the folds, cut with slices.

Heat the frying pan, pour in the vegetable oil, fry half of the onion cut in it until golden, then add the mushrooms. Cook for ten minutes.

Rinse the liver, cut out the veins and remove the foil, dry, cut with medium pieces.

Fry the remaining onion in a frying pan, then add the oven to it, simmer until ready. It will take about seven minutes to cook the oven. In the course of roasting, it is necessary to season it with pepper and salt to taste. Remove from fire, let cool.

Now it remains to lay the dish in layers.

Place a layer of a grated potato on the bottom of a flat, wide glass, then place the ridges with onions, coat with mayonnaise. Further there is meat with onions, grated carrot, mayonnaise. Sprinkle all of this with plenty of cheese, coat with mayonnaise again and top with a grated egg.

Chicken, mushroom and walnut salad

Ingredients:

• Chicken fillet - 150 g
• Eggs - 2 pieces
• Mushrooms - 100 gr
• Bulb onion - 1 piece
• Cheese - 100 g
• Garlic - 2 cloves
• Walnuts - 50 g
• Mayonnaise to taste

Preparation:

Finely chop the onions. Boil the mushrooms in salted water for 15 minutes. In a hot frying pan, fry the mushrooms and onions in vegetable oil. Cool down.
Boil the fillet until tender, cool and chop finely.
Boil eggs and grate.
Squeeze the garlic through a press. Grate cheese. In a plate, mix cheese, garlic with mayonnaise.

Lay out the salad in layers:
1 layer (bottom) - fillet (grease with mayonnaise)
2nd layer - eggs (grease with mayonnaise)
3 layer - mushrooms with onions (grease just a little with mayonnaise)
4th layer - cheese with garlic and mayonnaise
5 layer - walnuts

Salad * Hearty * with eggplants and hearts

Ingredients:

• Chicken heart 0.5 kg,
• Eggplant 5 pcs.,
• Bulgarian pepper 3 pcs.,
• Cheese 150 gr.,
• Fresh tomato 4 pcs.,
• Champignon mushrooms 5 pcs.,
• Mayonnaise 250 gr.,
• Garlic wedges 3 pcs.,
• Onion 1 pc.,
• Sour cream 250 gr.

Preparation:

Defrost the chicken heart, also wash it and fry it in a deep frying pan, add salt, add spices and bring it to readiness. Then let cool and grind in a food processor until medium crumbs.

Finely chop the onion and mushrooms. Fry mushrooms and onions, add a little butter, add a little salt.

Eggplants need to be cut into cubes and fry in vegetable oil until tender, salt. To keep the cubes intact, they must be fried open and over high heat, stirring occasionally. Allow to cool.

Peel the bell peppers, then remove the seeds and cut into cubes, then fry over high heat, stirring constantly.

Peel the tomatoes and cut into cubes. Three grated cheese, mix sour cream and mayonnaise, then add the grated garlic.

Layers of lettuce are laid out in the following sequence:

1 layer eggplant;
2 layer sauce;
3 layer hearts;
4 layer sauce;
5 layer pepper;
6 layer cheese;
7 layer sauce;
8 layer mushrooms with onions;
9 layer sauce;
10 layer tomatoes.

Salad * Birch grove *

Ingredients:

• - mushrooms champignons - 200 g
• - onion - 1 pc
• - chicken fillet - 300-400 g
• - eggs - 3 pcs.
• - fresh cucumbers - 2 pieces
• -prunes - 100 g
• -mayonnaise
• -greens

Preparation:

Cooking salad with chicken fillet and mushrooms Birch Grove:
Boil the chicken fillet in salted water until tender. Hard-boiled eggs. Soak prunes in warm water and leave for 10-15 minutes.

Then drain the water and dry the prunes. Finely chop the onion. Mushrooms
cut into cubes or strips. Fry the onion in vegetable oil, then add the mushrooms and fry together for ~ 7-10 minutes, season with salt and pepper.

Cut the chicken fillet into strips. Set aside 3-5 prunes for garnish and cut into thin strips, cut the remaining prunes into cubes. Grate eggs on a coarse grater. Cut the cucumbers into thin strips.

Spread the salad in layers, pouring mayonnaise on each layer: 1 -
prunes, 2 - mushrooms with onions, 3 - chicken meat, 4 - eggs, 5 - cucumbers.

On top, decorate the salad with chicken fillet and mushrooms Birch Grove with strips of prunes, in the form of a birch trunk, parsley leaves, do not forget to plant mushrooms and make herb from dill.

Helpful hints: How to season salads with mushrooms?

• Mushrooms "love" sour cream and fatty dressings, so make sour cream sauces. Add chopped herbs and nuts to sour cream.
• If you want to make the sauce salty. Then instead of salt, add a spoonful of soy sauce.
• Mushrooms go well with all types of nuts. Feel free to add to salads Walnut, almonds, pine nuts. Also, fresh herbs - parsley and dill - do not hurt in the salad.

Salad * Sunflower * with chicken

Outwardly, it looks very bright, which is why it deserves such an original name. To prepare a dish with fried mushrooms, you will need:

Ingredients:

• champignons - 200 g;
• canned corn - 400 g;
• chicken fillet - 300 g;
• chicken egg - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc .;
• mayonnaise - 150 ml.;
• chips - 50 g;
• salt;
• spices (curry, pepper mix) to taste;
• greens - 5-10 g;
• olives optional.

Preparation:

Boil the eggs, wait until they cool down, peel and three on a large grater.

The onions must be carefully peeled, then chopped as small as possible and fry until golden brown in a pan in sunflower oil.
Champignons, rinse and chop. Then they should be lightly fried in a skillet in sunflower oil, after adding spices and salt. Peeled carrots must be grated on a coarse grater and also fried in oil.
The chicken fillet will need to be cut into small cubes and fried in a skillet with spices, salt and vegetable oil... Fillet preparation time will take about ten minutes.
All prepared fried ingredients must be cooled before forming the salad.

Sunflower salad is laid out in layers:

1. hen;
2. carrot;
3. mayonnaise;
4. mushrooms;
5. fried onions;
6. mayonnaise;
7. grated eggs.
8. mayonnaise;
9. corn.

Please note that the whole corn should be covered over the salad.

The final stage is laying out the chips around the dish, making the "petals" of our flower. If you wish, you can show your imagination and decorate the salad with herbs and olives.

At first glance, this is a simple and familiar combination of ingredients, but once tasted, this dish will be whitelisted and will become a constant companion to any table.

Or with olives: The last layer is the yolks, but you don't need to smear them with mayonnaise.

Cut the olives into quarters and decorate the top of the dish. Before serving, lay out the petals from the chips in the salad office.

Salad * Fly away * with turkey liver

It is called so because, for some unknown reason, at a feast he is the first to "fly away" from the table, and the well-fed and satisfied guests try to get the coveted recipe from the hostess.

Ingredients:

• Turkey liver - 450 gr.
• Champignons - 200 gr.
• Large onions - 1 pc.
• Large carrots - 1 pc.
• Egg - 3 pcs.
• Processed cheese - 1 pc.
• Mayonnaise - 250-300 gr.
• Olive or sunflower oil - 2 tbsp l. (for frying)
• Pickled cucumber - 1 pc.

Preparation:

Boil the liver until cooked (15-20 minutes). Add salt and spices to the broth. We take it out, put it to cool. When the liver cools down, rub it on a coarse grater.
Boil eggs.
Cut the mushrooms into thin cubes and lightly fry in minimum quantity oils.
Peel the onions and carrots. Chop the onion into small cubes, and three carrots on a grater (large or small - as you like).
Saute the onion lightly, add the carrots and bring the vegetables until tender.

The ingredients for making the salad are ready.

Now you can collect "Fly away" by layers:

1. layer - hepatic. Add 3 tablespoons to the mashed liver. mayonnaise, mix well. Spread in an even layer on a large flat salad bowl.
2. Layer the fried vegetables on a separate plate on a paper napkin to get rid of excess fatty oil).
3. layer - mix mushrooms with a couple of tablespoons of mayonnaise and spread on a layer of vegetables.
4. For the next layer, rub the cheese on a fine grater and combine it with 2 tbsp. l. mayonnaise. Put the resulting mixture on the mushrooms.
5. layer - egg. Three eggs on a coarse grater and sprinkle on the cheese layer.
6. Cut the cucumber into thin circles and place on the sides of the salad. Let it brew for an hour.

Tenderness salad with chicken and prunes

Ingredients:

• fresh champignons - 300 g
• chicken fillet - 300 g
• eggs - 5 pcs.
• pickled cucumber - 2 pieces
• prunes - 120 g
• olives - 100 g
• carrots - 1 pc
• spicy grated cheese - 100 g
• green onions - ½ bunch
• dill - 1 bunch
• olive oil - 5 tablespoons

Preparation:

Rinse the chicken, pat dry with a paper towel and remove the skin. Boil the meat until tender in water with salt and spices, then remove and cool very well.
Rinse the mushrooms and cut into slices. Fry in olive oil until soft and cool.
Boil eggs and carrots and cut into cubes. Finely chop the cucumbers, dill and onion.
Remove the olives from the brine and cut them into halves.
Rinse the prunes and steam in boiling water to soften. Then chop coarsely.
Put all the ingredients on a serving plate in this order: chicken + mushrooms + onions + carrots + prunes + olives + cucumbers + chopped eggs. Grease each layer liberally with mayonnaise.
Sprinkle the top of the salad with grated cheese, herbs and send the dish for a couple of hours in the refrigerator to soak, then serve.

A regularly eaten salad with fried mushrooms is a delicious way to fill the body with loads of nutritious vitamins and minerals. It can be put on the table on holidays or to please the family as part of the usual diet - it is difficult to imagine that fried mushrooms, champignons or porcini mushrooms in a variety of combinations can ever get bored. Moreover, there are a lot of recipes that make the range of possible salads simply huge.

A well-prepared salad with fried mushrooms and chicken can become the highlight of a festive feast, or it can be a daily dish. This recipe offers a second option - easy to create, but very tasty, and also healthy due to the content of proteins and useful trace elements.

Ingredients:

• mushrooms () - 300 gr.;
• chicken (fillet) - 300 gr.;
• - 3 pcs.;
• green onions (stems) - 3 pcs.
• tomato - 1 pc.;
• mayonnaise / yogurt - 1-2 tbsp. l .;
• spices to taste.

Boil the fillet in salted water until tender, cool, then cut into large cubes. Chop the onion, chop the mushrooms coarsely, fry everything together until soft. Chop the cucumbers into small pieces, the tomato into cubes. All components must be mixed, seasoned to taste with spices, salt, you can add a little mayonnaise or (this will be more useful) yogurt.

Salad with mushrooms and crab sticks

This easy-to-implement recipe will help even inexperienced cooks create tasty and enough original dish... A simple salad with mushrooms and crab sticks does not pretend to decorate any table, but it will always find its connoisseurs.

Ingredients:

• mushrooms () - 300 gr.;
• - 100 gr.;
• eggs - 2 pcs.;
• onion - 1 pc.;
• mayonnaise / yogurt - 1-2 tbsp. l.
• seasonings to taste.

Finely chop the onion, cut the mushrooms into cubes, fry all together on butter, bring until soft, then let cool. Boil the eggs, chop into strips and add to the fried mushrooms, then put finely chopped crab sticks in a salad bowl. After mixing, add spices, add mayonnaise (or a dietary option - yogurt), after which the salad is considered ready.

Bean salad

Mushrooms - very useful product, which contains a lot of the most useful substances, and a salad of fried mushrooms with beans is an even more powerful source of easily digestible proteins, vitamins and useful microelements. But culinary experts appreciate it not only for this - such a salad is unusually tasty and easy to prepare.

Ingredients:

• mushrooms (porcini) - 300 gr.;
• (canned) - 300 gr.;
• onion - 1 pc.;
• sweet pepper - 1 pc.;
• sour cream - 2 tbsp. l .;
• greens, seasonings - to taste.

Rinse the porcini mushrooms thoroughly, cut into large slices, then fry together with finely chopped onions. Grind the bell peppers (peeled and removed from the partitions and seeds) until they become strips, drain the beans, chop the herbs. Mix the mushrooms fried until soft with onions, peppers, beans, herbs and seasonings, season with sour cream and stir again well before serving.

"Polyanka" salad

Attractive appearance or a unique combination of tastes - culinary experts argue which of the two factors makes the Polyanka salad more interesting. In any case, the dish turns out to be original on the outside and rich on the inside, not disappointing to anyone who tries it.

Read also: Caesar salad with shrimps - 5 recipes + salad dressing

Ingredients:

• mushrooms (champignons) - 250 gr.;
• carrots - 200 gr.;
• onion - 1 pc.;
• - 2 pcs.;
• - 100 gr.;
• mayonnaise - 5-6 tbsp. l .;
• lettuce leaves - 6 pcs.;
• parsley, green onions, dill - 1 bunch each.;
• vegetable oil - 3 tbsp. l., creamy - 30 gr.;
• seasonings to taste.

Rinse the mushrooms, separate the legs and chop finely, fry the remaining caps with stirring in vegetable oil. Chop the onion, sauté half of the portion until translucent, salt, then add the mushroom legs and fry for another 7-9 minutes. In another frying pan in butter, sauté the remaining chopped onions with finely grated carrots for 5-10 minutes.

Peel and boil the potatoes, coarsely grate after cooling. Cut the ham into strips. Chop parsley and dill, salt a little, combine finely chopped green onions with mayonnaise and seasonings to taste.

The salad is "collected" in layers, for which in a deep salad bowl the bottom is covered with cling film, on which the champignon caps are laid tightly to each other (cuts up). Next, the rest of the products are sequentially laid out, smearing each layer with mayonnaise with green onions: a layer of carrots fried with onions, a layer of ham, a layer of mushroom legs, a layer of potatoes.

The "assembly" of the salad ends with the remains of mayonnaise with green onions, after which the salad bowl must be covered with cling film and refrigerated for 60-80 minutes. The last step is the most difficult: the salad bowl is covered with a flat dish and gently turned over, and then the cling film is removed.

Advice! The salad will be less "heavy" by using boiled chicken instead of ham and a mixture of thick sour cream with mustard and Greek yogurt.

Salad with ham and fried mushrooms

This salad turns out to be hearty and high-calorie, therefore it is not used in a regular diet, however, it is often prepared for festive table... And all because the salad with ham and fried mushrooms looks attractive and has wonderful taste.

Ingredients:

• (champignons) - 200 gr.;
• ham - 200 gr.;
• cheese - 100 gr.;
• (pickled) - 3 pcs.;
• eggs - 2 pcs.;
• mayonnaise - 4 tbsp. l .;
• green onions - 1 bunch;
• seasonings to taste.

Wash the mushrooms, cut into quarters, fry together with chopped onions until the former are soft and the latter transparent. Boil eggs, cool and cut into cubes, cucumbers, ham and cheese into strips. Combine all components, add seasonings and chopped green onions to them with stirring, season the salad with mayonnaise before sending it to the table.

Advice! A high-calorie salad with fried mushrooms and ham can be made a little less heavy by using sour cream mixed with yogurt or mustard as a dressing instead of mayonnaise.

Korean carrot recipe

Juicy and tender fried mushrooms are best combined in one salad with spicy and crispy ones. There is no doubt about this, but to be sure it is worth preparing this dish.

Read also: Pasta salad - 7 recipes that will surprise any guests

Ingredients:

• mushrooms (champignons) - 150 gr.;
• Korean carrots - 75 gr.;
• potatoes - 100 gr.;
• onion - 1 pc.;
• salt and pepper to taste.

Cut the washed medium-sized champignons into quarters and fry in vegetable oil until golden brown for 7-8 minutes. Add the onion chopped with feathers to the mushrooms, then continue to fry the mixture for another 5-7 minutes. Boil the potatoes (best of all peeled, although it is possible in the "uniform"), then cool and cut into small cubes. After mixing the components, the salad can be seasoned, if desired, pour a little vegetable oil into the finished dish.

Fried forest mushroom salad

Mushrooms are most often fried in sour cream or a soup with them, but salads with this component are relatively rare. One of these - not yet very popular, but already deserving respect from chefs - is a salad with wild mushrooms.

However, some of them have already learned to grow in greenhouse conditions. Thanks to this, mushrooms have become available at any time of the year. So, for example, a mushroom salad or a chanterelle salad is prepared out of season.

At the same time, the culture of picking mushrooms requires focusing attention on itself. After all, intending to go to the forest, a person first of all sets himself the goal of collecting as many forest gifts as possible. Moreover, business and pleasure are combined: being in the fresh air and picking mushrooms.

In various cuisines of the world they prefer different kinds mushrooms and cook them in different ways. For example, truffle is very popular in France, champignons in England, and milk mushrooms in Belarus. As for Russia, we give preference to those types of mushrooms that grow in a particular region. Whether it's chanterelles, boletus boletus, boletus, porcini mushrooms - everything is equally tasty when properly cooked.

There are thousands of recipes for mushroom dishes. The most famous and easiest to prepare, of course, are salads with fried mushrooms. It's not hard to make them up. Just a serving of fresh, dried, pickled or boiled mushrooms is enough.

In order to prepare the most delicious salad from fried mushrooms, we give you the opportunity to familiarize yourself with frequently encountered recipes for their preparation.

Potato salad with fried mushrooms

Required ingredients for making potato salad:

• 200-250 g mushrooms
• 4-5 potatoes
• 4-5 tbsp sunflower oil
• vinegar
• pepper to taste

First you need to choose mushrooms, there can be any that are in the house. Prepare mushrooms: if mushrooms or porcini, then first sort, peel and rinse, and if champignons, then it is easier, it remains only to rinse well.

Then cut into small slices and fry. Boil the potatoes with the peel, then peel and cut into cubes. Strain the boiled mushrooms through a colander and mix with potatoes.

First, salt and pepper the salad, and then season with vinegar and vegetable oil (you can choose another oil, for example, olive oil). If someone loves, they can season it with mayonnaise.

Mushroom and croutons salad

Required ingredients for making a salad with croutons:

• 200 g mushrooms (chanterelles)
• 30 - 35 g rusks
• 50 g sunflower oil
• one lemon

Chanterelles must first be sorted out and rinsed well, and then boiled in salted water. Then the chanterelles should be filtered through a colander and cooled, and after that, cut into pieces and sprinkle with breadcrumbs. Fry.

For salad dressing, sunflower oil is suitable, but if you want, then take any other, for example, olive oil. To add a touch of sourness to the salad, garnish with chopped lemon slices.

Simple Fried Mushroom Salad

Required ingredients for making a simple salad:

• 0.5 kg of any fresh mushrooms
• 3 tbsp sunflower oil
• juice of half a lemon
• parsley and dill
• pepper to taste

First, you need to peel and rinse the mushrooms of your choice (the quality of the dish will not change from the type of mushrooms), then dry them well on a towel. After that, take the dishes for the oven and put the mushrooms caps down, pour over with sunflower oil and sprinkle with salt and pepper.

Olive oil can also be used in this recipe, you get a very interesting taste. Then bake in the oven until the mushrooms are soft. After cooking, you need to put the mushrooms on a plate and pour over the remaining liquid, sunflower or olive oil, and sprinkle with lemon juice. Sprinkle mushrooms with chopped herbs on top.

Fried mushroom and avocado salad

Required ingredients for making avocado salad:

• 200 g mushrooms
• large bunch of green onions
• lettuce leaves
• 4 - 5 tablespoons sour cream of any fat content
• lemon juice
• pepper
• Bay leaf

First you need to prepare the mushrooms (the choice of mushrooms is in front of you - any will do), they need to be sorted out, peeled and rinsed. Then boil in salted water.

A few minutes before the mushrooms are ready, you should add bay leaves to the water, because when you toss them at the very beginning of cooking, you may feel a bitter taste.

When the mushrooms are ready, strain them through a colander and cut into small pieces. Green onions should be finely chopped and then added to the mushrooms and mix everything. Fry lightly.

Sprinkle the salad with lemon juice, then salt, pepper and season with sour cream. Put the lettuce leaves on a plate in a circle and the salad itself on top. Such light salad suitable for all family members, even those who are on a diet.

Required ingredients for making grapefruit salad:

• 10 pieces. fresh mushrooms
• 2 grapefruit
• 1 - 2 onions
• 6 pcs. lettuce leaves
• 2 tbsp sour cream of any fat content
• 1 tbsp lemon juice
• 1/2 tsp ground pepper
• 1 slice of lemon
• salt to taste

You can take any mushrooms for this dish, but mushrooms are better, they look very nice on a plate. Mushrooms must first be sorted out, peeled and washed, and then fried.

Grapefruits are suitable in different sizes, it all depends on how much you like them, but first you need to peel them, then take out all the seeds and get rid of the films, then cut the cooked grapefruits into small pieces. Peel and finely chop the onion, wash the lettuce leaves well.

All ingredients previously prepared must be mixed and seasoned with a dressing, which must be prepared with sour cream, lemon juice, pepper and salt. Put the salad in a heap in a salad bowl, decorated with lettuce leaves and lemon slices around the edges.

Rice salad with fried mushrooms

Required ingredients for making salad with rice:

• 100 g brown rice
• 75 g green lentils
• 100 g mushrooms
• 2 tbsp chopped cilantro
• 1 tbsp Sahara
• 4 tablespoons vinegar
• 4 tablespoons sunflower oil
• 1/2 tsp coriander powder
• pepper

Rinse brown rice (you can also use regular white rice) several times, then cover with water and cook until tender. Green lentils should also be boiled, their quantity can also vary, it all depends on the tastes of the family.

The selected mushrooms must first be prepared: sort, peel and rinse, then cut into small pieces and cook. After fry. Then cool and mix everything. Also add chopped cilantro to the salad.

For the dressing, you will need vinegar, sugar and sunflower oil, but if you want, you can use olive oil. To prepare the dressing, you first need to mix a spoonful of sugar with diluted vinegar, and then sunflower oil, and beat for 5 minutes. until a thick emulsion is obtained, and then add salt, pepper and coriander to this mixture. The prepared dressing should be used to dress the salad.

Bean salad with mushrooms

Required ingredients for making bean salad:

• 0.5 kg asparagus beans
• 120 g mushrooms, better than champignons
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 1 clove of garlic
• 3 tbsp olive oil
• ground black pepper
• 0.5 cups basil
• 2 tbsp grated parmesan cheese

Peel the asparagus of rough ends and cut into a length of 2-3 cm. The selected mushrooms must first be peeled and then cut into thin slices, fry in oil. Boil 1/2 glass of water, add salt and pour over the asparagus, and then cook it over low heat for 10 minutes.

Make a mixture of lemon juice, vinegar, mustard and garlic, then add a little olive oil (if not, you can use sunflower oil), then sprinkle with pepper. Boiled asparagus, for a start, you need to pour half of the dressing, cover with foil and leave for a while.

Mix the mushrooms with the remaining dressing and the basil leaves. The salad needs to be done in layers. First put the mushrooms on a plate, then the asparagus and sprinkle with salt, and after all - grated cheese.

Shrimp salad with fried mushrooms

Required ingredients for making shrimp salad:

• 600 g fresh mushrooms
• 225g boiled peeled shrimp
• 1 Bell pepper
• 175 g sunflower oil
• 1/2 onion
• 1 clove of garlic
• 4 tablespoons lemon juice
• 300 g canned beans
• lettuce leaves
• parsley
• dry white wine
• pepper

Peeled shrimp must be boiled. Add 8 tablespoons to the water to the shrimp. dry white wine, 2 sprigs of parsley, onions. You do not need to cook for a long time, about 2 minutes. Then the shrimp must be removed and allowed to cool.

Take a little sunflower oil and fry the sliced ​​mushrooms in it, which have already been peeled and washed. Pour the cooled mushrooms with the remaining sunflower oil and lemon juice. After that, you need to finely chop the garlic, herbs and put it all on the mushrooms, you should also sprinkle with more and more pepper.

Stir everything and leave for 30 minutes. infuse. Then you need to pour a little salt into the mixture and mix again. Then you need to add shrimp, beans, bell peppers cut into pieces (red or yellow - this is at your discretion, you can do both, which will make the dish even more beautiful).

On large dishes you need to spread lettuce leaves, and on top and the mixture of mushrooms and shrimps itself and cover with a lid. Until serving, the salad should be stored in a cool place. Just before serving, you can sprinkle the salad with parsley.

Bean and Mushroom Salad