Salads with mushrooms

Salads with mushrooms are an appetizer with an original taste for a festive feast and more. These salads can be prepared all year round. Moreover, the composition of the products can be very diverse, depending on your tastes and capabilities. To prepare cold appetizers, you can use fresh champignons, any dried wild mushrooms, or, for example, pickled honey mushrooms from the store.

Delicious salad with mushrooms and chicken

A delicious salad with mushrooms and chicken is one of the first to be eaten at a festive feast. All products are available and combine perfectly with each other, forming a harmonious taste, and also satisfy your hunger easily and quickly. This recipe may well become your favorite.

1. 
   How to prepare a delicious salad with mushrooms? All the ingredients needed for the salad are listed and you can see them in the photo.
2. 
   Remove the peel from the onion, cut off the roots and tail, and wash. Then cut the head into strips.
3. 
   Boil chicken fillet in salted water. Cool the meat completely in the broth.
4. 
   Heat the frying pan well, pour in a little vegetable oil. Cut the mushrooms into slices. Add mushrooms and onions and fry them for 15 minutes over moderate heat. Then add three tablespoons of mayonnaise, stir and simmer for 5 minutes over low heat.
5. 
   Boil chicken eggs hard. To do this, put them in cold water and cook for 8 minutes from the moment of boiling.
6. 
   Cut the boiled chicken breast into small cubes.
7. 
   Now you can start assembling the salad. Place the first layer of chicken on a plate and coat it with mayonnaise.
8. 
   Chop the walnut kernels and place a second layer on the chicken meat.
9. 
   When the chicken eggs have cooled, peel them. Then grate them on a coarse grater with a third layer. Coat it with mayonnaise.
10. 
    Place the fourth layer of fried mushrooms and onions.
11. 
    Grate the hard cheese on a coarse grater. Sprinkle the salad with cheese shavings and place it in the refrigerator for several hours to soak. Serve the appetizer chilled. Bon appetit!

Salad with pickled mushrooms and smoked chicken

Salad with pickled mushrooms and smoked chicken is a quick appetizer. Looks great. This salad can often be seen at holidays and banquets. The recipe contains a universal list of ingredients for the salad, but you can always show a little imagination and add your favorite vegetables, herbs or spices to the salad.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Chicken eggs – 4 pcs.
• Potatoes – 2 pcs.
• Dill – 4 branches.
• Parsley – 4 branches.
• Marinated honey mushrooms – 400 gr.
• Mayonnaise - for dressing.
• Smoked chicken breast – 300 gr.
• Green onion – 1 bunch.
• Table salt - to taste.
• Freshly ground black pepper - to taste.

Cooking process:

Step 1. For the salad, you need to boil the potatoes and chicken eggs in advance; do this in different pans. Grate the boiled potatoes on a coarse grater, place them in the first layer on a flat dish, salt, season with ground pepper and brush with mayonnaise.

Step 2. Wash, dry and cut a small bunch of green onions into small pieces. Place the onion in a second layer and also add mayonnaise.

Step 3. Separate the meat from the bones and skin. Cut the smoked chicken fillet into small cubes. Place it in a third layer, smooth it out and brush with mayonnaise.

Step 4. Grate the boiled chicken eggs on a coarse grater. Spread the mixture evenly over the chicken layer and coat well with mayonnaise.

Step 5. Finely chop the parsley and dill with a knife and sprinkle the salad with herbs.

Step 6. Place the marinated mushrooms in a sieve to drain the liquid. Place them on top of the salad. Cut very large mushrooms into slices.

Step 7. The salad turns out not only tasty, but also very beautiful, and besides, it takes little time to prepare. Bon appetit!

Salad with mushrooms, chicken and pineapples

A salad with mushrooms, chicken and pineapples immediately arouses interest. This is not a typo and yes, this recipe will combine meat with sweet fruit. Such an unusual list of products results in a very juicy, unusual, gradually developing taste, be sure to try it.

Cooking time – 90 min.

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Chicken fillet – 300 gr.
• Mayonnaise – 2.5 tbsp.
• Canned pineapple – 150 gr.
• Onions – 2 pcs.
• Marinated mushrooms – 150 gr.
• Greenery - for decoration.

For the marinade:

• Boiling water – 1 tbsp.
• Table salt – 0.5 tsp.
• Table vinegar – 0.5 tbsp.
• Sugar – 0.5 tsp.

Cooking process:

Step 1. Defrost the chicken fillet. Drain liquid from canned pineapples and pickled mushrooms.

Step 2. Boil the fillet in salted water for half an hour from the moment it boils. Remove the meat from the broth, cool and then chop.

Step 3. Peel the onions and wash them. Cut it into thin half rings and place in a bowl. Next, pour boiling water over the onion, then add salt, sugar and vinegar, mix well and let stand for 10 minutes.

Step 4. Cut the pickled mushrooms into slices.

Step 5. Squeeze the pickled onions a little from the marinade and place in a salad bowl. add mushrooms and chicken fillet to it.

Step 6. If you have canned pineapple rings, cut them into cubes. Place the slices in a common bowl.

Step 7. Season the salad with mayonnaise, mix and put in the refrigerator for half an hour. Serve the salad with mushrooms, chicken and pineapples in a beautiful salad bowl, garnished with sprigs of fresh herbs. Bon appetit!

Salad with fried mushrooms and chicken

Salad with fried mushrooms and chicken is an incredible appetizer for any occasion. The great taste of the salad completely justifies every minute spent on its preparation. By the way, the dish can also be served as the basis of a light dinner; it satisfies perfectly and satisfies hunger.

Cooking time – 55 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Champignons – 300 gr.
• Chicken fillet – 400 gr.
• Green beans – 150 gr.
• Vegetable oil - for frying.
• Sweet bell pepper – 200 gr.
• Salad – 100 gr.
• Soy sauce – 4 tbsp.
• Table salt - to taste.
• Ground hot pepper - to taste.
• White sesame – 1 tbsp.

Cooking process:

Step 1. First of all, prepare all the necessary products. Defrost the chicken fillet, wash and dry with paper towels. Wash mushrooms, vegetables and herbs. Green beans can be used fresh or frozen.

Step 2. Cut the chicken fillet into small cubes and place in a bowl. Pour in soy sauce and leave to marinate for 20 minutes.

Step 3. Peel the sweet peppers and cut them into short strips. Cut the champignons into slices.

Step 4. Place the sliced ​​champignons in a preheated dry frying pan and fry them until all the liquid has evaporated. Then add a little vegetable oil and salt, fry until golden brown for 5-7 minutes. Place the roast on paper towels to absorb excess oil.

Step 5. Then, in the same frying pan, separately fry the chicken fillet marinated in soy sauce until golden brown. Also transfer the chicken to paper towels.

Step 6. Fry the bell peppers separately in vegetable oil for 5-6 minutes.

Step 7: Next, fry the green beans.

Step 8. Wash the lettuce leaves well and dry.

Step 9. To serve the salad, take a wide, flat dish. Place lettuce leaves on it, then add fried mushrooms and chicken, season with ground pepper as desired.

Step 10. Add fried vegetables on top, you can salt them a little. Sprinkle the salad with sesame seeds and you are ready to serve. Bon appetit!

Simple salad with marinated champignons

A simple salad with pickled champignons will definitely please mushroom lovers.This salad will complement any family meal or add variety to a holiday feast. And pickled champignons will add a special piquancy to the appetizer. By the way, you can pickle mushrooms yourself.

Cooking time – 180 min.

Cooking time – 30-40 min.

Portions – 8.

Ingredients:

• Chicken eggs – 4 pcs.
• Chicken fillet – 0.5 kg.
• Onions – 1 pc.
• Marinated champignons – 0.4 kg.
• Potatoes – 0.4 kg.
• Dill – 4 branches.
• Mayonnaise – 300 gr.
• Table salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Chicken eggs, chicken and jacket potatoes need to be boiled separately.

Step 2. Boiled chicken fillet can be separated into fibers by hand or cut into not very large cubes.

Step 3. Grate the peeled boiled potatoes on a coarse grater.

Step 4. Peel the boiled eggs and grate them on a coarse grater.

Step 5. Peel the onion and cut into fairly small cubes. Then pour boiling water over it for 10 minutes to get rid of the bitterness. Rinse the onions with cold water.

Step 6. Wash the dill and chop finely with a knife.

Step 7. The salad is folded in a special way, for this you will need a deep bowl with equal circumferences of the bottom and edges of the sides. Place marinated champignons on the bottom, caps down.

Step 8. Sprinkle the mushrooms generously with chopped herbs. Next, add a layer of chopped chicken eggs and coat it with mayonnaise.

Step 9. Then place the chicken meat in an even layer, salt and season it with pepper, and also grease with mayonnaise.

Step 10. Next comes a layer of onions coated with mayonnaise.

Step 11. Lastly, add a layer of grated potatoes and generously coat with mayonnaise. Place the bowl of salad in the refrigerator for 3-4 hours.

Step 12After this, take out the plate, carefully turn it upside down and place the salad on a flat dish. Serve this original salad with pickled champignons chilled. Bon appetit!

Salad with mushrooms and beans

Salad with mushrooms and beans is a very nutritious appetizer that can easily replace a full meal. You can use any type of bean in cooking: white or red. It can also be canned or boiled.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 1.

Ingredients:

• Beans, canned in their own juice - 1 can.
• Champignons – 400 gr.
• Dill - to taste.
• Parsley - to taste.
• Salad - to taste.
• Rye crackers - to taste.
• Garlic – 1 tooth.
• Table salt - to taste.
• Mayonnaise - for dressing.
• Vegetable oil - for frying.

Cooking process:

Step 1. Wash the champignons and cut into slices. Then fry them in vegetable oil until cooked, adding salt to taste during the process.

Step 2. Wash the greens, dry them and cut them with a knife in any order. Peel the garlic clove.

Step 3. Place the canned beans in a sieve and rinse under running water.

Step 4. Mix chopped greens, canned beans, and fried champignons in a salad bowl. Also pass a clove of garlic through a press and add mayonnaise, salt the appetizer to taste. Stir the salad and add rye crackers immediately before serving so that they do not soften ahead of time. Bon appetit!

Salad “Mushroom Glade” with honey mushrooms

“Mushroom Glade” salad with honey mushrooms is a very original appetizer that will definitely attract the attention of guests. It is thanks to its appearance that the salad received its name.And it is prepared in a special way; we have described in detail all the preparation steps in this recipe.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 5-6.

Ingredients:

• Chicken fillet – 200 gr.
• Hard cheese – 100 gr.
• Marinated honey mushrooms – 300 gr.
• Mayonnaise – 100 gr.
• Parsley - 0.5 bunch.
• Dill – 0.5 bunch.
• Potatoes – 3 pcs.
• Table salt - to taste.

Cooking process:

Step 1. To prepare this wonderful salad, boil the chicken fillet in salted water in advance and boil the potatoes in their skins.

Step 2. To layer the salad, you will need a plastic bucket-shaped container or bowl. Place the pickled mushrooms, caps down, at the bottom of the mold.

Step 3. Finely chop the fresh herbs with a knife and place on top of the mushrooms. Grease a layer of greens with mayonnaise.

Step 4. Cut the boiled chicken meat into small cubes and place it in a third layer, generously grease it with mayonnaise.

Step 5. Grate the peeled boiled potatoes on a coarse grater. Place it in the next layer after the chicken and also coat with mayonnaise.

Step 6. Finish assembling the salad with grated cheese, and also apply mayonnaise to the last layer.

Step 7. Place the “Forest Glade” salad in the freezer for half an hour. After this, run a knife along the edges of the pan and turn it over onto a flat plate. Additionally, before serving, you can decorate the salad with pickled honey mushrooms with fresh herbs. Bon appetit!

Salad with mushrooms, chicken and prunes

Salad with mushrooms, chicken and prunes is a very tasty appetizer, which is usually prepared in layers. The salad is also very often called “Festive”, for its original composition and extraordinary flavor combinations. By the way, if you don’t like mayonnaise salads, you can replace the dressing with natural yogurt.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 1.

Ingredients:

• Prunes – 200 gr.
• Chicken thighs – 2 pcs.
• Chicken eggs – 5 pcs.
• Carrots – 2 pcs.
• Champignons – 400 gr.
• Onions – 2 pcs.
• Canned corn - 1 can.
• Table salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise – 200 gr.
• Vegetable oil – 4 tbsp.

Cooking process:

Step 1. Boil carrots and chicken eggs separately. Peel and grate both products on a coarse grater.

Step 2. Pour boiling water over the prunes for 20 minutes, then rinse, pat dry on paper towels and cut into cubes.

Step 3. Boil chicken thighs in salted water. Then cool, separate the meat from the bones and skin, cut it into small pieces.

Step 4. Peel the onions and cut into cubes. Also cut the champignons into small pieces. Fry both cuts in vegetable oil, add salt and season to taste during the process.

Step 5. Next, layer the salad in a transparent bowl in this order: chicken, mushrooms and onions, half a can of canned corn, prunes, carrots, eggs and another half of corn. Coat each layer with mayonnaise. To make the salad as juicy and tender as possible, keep it in the refrigerator until serving. Bon appetit!

Salad with ham and mushrooms

Salad with ham and mushrooms can be easily prepared by anyone. But despite its lightness, it is often present on the menu of holidays and feasts. The salad can be served in layers or in one mass. Also, the appetizer is often beautifully prepared in portioned bowls and served to each guest separately.

Cooking time – 1.5 hours

Cooking time – 20-30 min.

Portions – 4-6.

Ingredients:

• Ham – 200 gr.
• Vegetable oil - for frying.
• Champignons – 300 gr.
• Mayonnaise - for dressing.
• Table salt - to taste.
• Ground black pepper - to taste.
• Tomatoes – 300 gr.
• Chicken eggs – 3 pcs.
• Onions – 150 gr.
• Greenery - for decoration.

Cooking process:

Step 1. Cut the peeled onions into small cubes.

Step 2. Wash the champignons, then cut them into cubes.

Step 3. Peel the ham from the natural shell and cut into cubes.

Step 4. Wash the tomatoes, cut the vegetables into cubes, and pour the juice that will be released into the sink.

Step 5. Hard-boil chicken eggs in advance so that they have cooled down by the time you prepare the salad. Peel them from the shell and grate them on a coarse grater.

Step 6. Fry the onions in vegetable oil in a frying pan until soft.

Step 7. Then add chopped champignons to the onions, salt and season the products. Fry until all the liquid has evaporated. Then cool the roast.

Step 8. In a bowl, mix ham, tomatoes, eggs and fried mushrooms and onions. Season the salad with mayonnaise, salt and season to taste.

Step 9. Serve the salad chilled, garnished with fresh herbs. Bon appetit!

Salad with mushrooms and crab sticks

Salad with mushrooms and crab sticks is great for the everyday menu. Such simple salads are very popular; they don’t break the bank, but they are very filling. There is one little secret in the recipe that makes the salad incredibly tender.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 2.

Ingredients:

• Crab sticks – 200 gr.
• Chicken egg – 2 pcs.
• Onions – ½ pcs.
• Vegetable oil – 40 ml.
• Mayonnaise – 2 tbsp.
• Table salt - to taste.
• Freshly ground black pepper - to taste.
• Champignons – 100 gr.

Cooking process:

Step 1.Wash the champignons well with running water, boil the chicken eggs hard, peel the onions.

Step 2. Remove the crab sticks from the shell and cut into small pieces.

Step 3. Heat some vegetable oil in a frying pan, add crab sticks and fry them a little. They should unwind completely or partially, as in the photo. Place them on a plate and let cool completely.

Step 4. Remove the skin from the champignon caps. Separate the stems, cut them into circles, and cut the caps into slices.

Step 5. Cut half of the onion into half rings.

Step 6. Fry mushrooms and onions in vegetable oil. While frying, add a little salt to the food. Also place the roast on a plate.

Step 7. Peel the eggs and cut them into cubes.

Step 8. Mix crab sticks, eggs, fried mushrooms and onions in a salad bowl. Season the salad with mayonnaise, season with ground pepper, mix well.

Step 9. The salad with crab sticks and mushrooms can be served immediately. Bon appetit!