Few holiday table can do without salads. Their recipes are able to diversify any festive menu. And today I will introduce you to one of these options for the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mushroom salads are good for everyone: they are prepared simply, extremely useful for the body, combined with many products, which allows you to always get new dishes with a delicate piquant taste. Therefore, such wonderful dishes can delight guests and family all year round in different interpretations. After all, you can buy pickled mushrooms anytime, anywhere and at any time of the year.
From a culinary point of view, pickled mushrooms are a very unusual product. On the one hand, they can be stored for quite a long time, but on the other hand, the marinade destroys some of the vitamins. But still, pickled mushrooms in their taste are significantly superior to fresh ones. Therefore, they are loved by many for use in salads and appetizers.
Any pickled mushrooms of your choice are suitable for salads. It can be tubular mushrooms: porcini, boletus, honey agarics, aspen mushrooms, boletus mushrooms. In addition, you can pickle and then use in a salad, you can also plate mushrooms, like russula and ryadovki. However, what kind of jar of the most delicious product you find in the supermarket, buy that one. The salad will still taste great.
- Caloric content per 100 g - 163 kcal.
- Servings - 3
- Cooking time - 20 minutes for slicing food, plus time for boiling and cooling eggs
Ingredients:
- Pickled mushrooms - 300 g
- Eggs - 2 pcs.
- Green onions - bunch
- Cheese - 200 g
- Mayonnaise - for dressing
- Salt - pinch or to taste
Cooking salad with pickled mushrooms, eggs and cheese
1. Dip the eggs into a container of cold water and place them on the stove. Boil, reduce heat and cook for 8 minutes until steep. Then transfer to a container with ice water and leave to cool. When they are cool, peel and cut into cubes.
2. Also cut the cheese into cubes. Although, if you wish, you can cut it into bars or strips.
3. Place the pickled mushrooms in a sieve and rinse under running water. Place on a paper towel and pat dry. If the mushrooms are large, then cut them into smaller pieces. Leave small individuals intact.
4. Put eggs, mushrooms and cheese in a salad bowl. Rinse green onions, dry, chop and send to a container with food. Add mayonnaise and salt.
5. Stir the food well until smooth. Taste and adjust as needed by adding salt or other spices to taste.
6. Place salad on a serving platter and serve. But, before serving, soak it for some time in the refrigerator, because it tastes best when cold.
See also a video recipe on how to make a pickled mushroom salad with vegetables.
