How to make a salad of pickled mushrooms with onions and oil at home? Technology and a step-by-step recipe with a photo. Universal snack nutritional value, calorie content and video recipe.
Salad with pickled mushrooms is a delicious universal cold appetizer, without which no solemn feast and festive gatherings can do. Such a hearty and savory snack can be prepared not only for a festive meal, but also for every day. If you want to please your family and gather the whole family for dinner, then surprise them with an original dish and prepare a salad according to this recipe.
The most popular salad with pickled mushrooms, of course, remains in the company of meat. But the salad with pickled mushrooms, onions and oil is no less in demand. Of course, it will not outshine the real favorites of the menu, like meat and fish delicacies. However, he will shade them, and will be remembered for its unusual and fresh taste. It will especially delight vegetarians and those who are fasting. He is very fond of the stronger sex as a snack with strong alcohol, like cold vodka.
Before starting the cooking process, I would like to note that preparing a salad with pickled mushrooms is simple, easy and quick. Therefore, the recipe is within the power of any novice housewife. The choice of mushrooms is unlimited. Therefore, for the salad, you can take pickled mushrooms of any kind that you want or are available at home. You can also cook pickled mushrooms for salad yourself. The recipe for making pickled mushrooms at home is especially popular.
- Caloric content per 100 g - 92 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Pickled mushrooms - 300 g
- Green onions - a few feathers for decoration (optional)
- Onions - 1 pc.
- Refined vegetable oil - for refueling
Step-by-step preparation of a salad with pickled mushrooms, onions and oil, a recipe with a photo:
1. Peel the onions, wash, dry with a paper towel and chop into thin quarter rings. Sprinkle it with table vinegar or any other vinegar, if desired, for a spicier and spicier snack.
2. Put the pickled mushrooms on a sieve to drain the excess brine, and rinse them under running cold water. Thus, you will wash off excess acid, which suffers from many mushrooms in industrial preparations. If you are using homemade canned mushrooms, you do not need to rinse them.
3. Leave the mushrooms in a sieve to remove excess liquid. Then, if necessary, place them on a board and cut into strips or cubes of your choice. This is especially true for large individuals, and leave small mushrooms intact.
4. Place mushrooms and onions in a bowl and season with vegetable oil.
5. Stir the food well and refrigerate for half an hour before serving.
6. For salad with pickled mushrooms, onions and butter, boil mashed potatoes and serve them to the table. After putting the appetizer on the table, if you wish, you can sprinkle it with chopped green onions or any other fresh herbs.
