Whatever you say, mushrooms were and remain the most accessible, common and simple in cooking mushrooms. Champignons bought at the market or in the store do not need to be soaked, boiled before frying, they can not be cooked at all, but eat raw (yes, do not be scared, they are absolutely safe and tasty).
Today, we will devote another series of recipes to these truly universal mushrooms and talk about layered salads with them.
Mushroom salad with mushrooms
Ingredients:
- mix of green lettuce - 1 package;
- carrots - 2 pieces;
- champignons - 400 g;
- green peas - 250 g;
- sweet pepper - 2 pcs .;
- red onions - 1 pc .;
- mayonnaise - half a century;
- yoghurt - 1/4 of a century;
- lemon juice - 1/4 of a century;
- grated Parmesan - 1/4 of a century;
- ground black pepper - to taste.
Preparation
Let's start with the dressing. Mayonnaise is mixed with yoghurt and lemon juice, add finely grated Parmesan and finish the sauce with ground pepper.
Salad greens thoroughly washed and dried with paper towels. Champignons cut into plates, and carrots rub on a large grater. If desired, you can fry the carrots and mushrooms together, but we will leave them in the raw form. Now it remains to cut red onions and bell peppers into thin rings and you can form a salad.
At the bottom of the salad bowl we spread a layer of greens and cover it with sauce. Then we distribute carrots, mushrooms, green peas (fresh or canned), a layer of Bulgarian sweet pepper and onions. We spread the remains of the filling station from above.
Layered salad with canned champignons and chicken
Ingredients:
- chicken thighs - 4 pcs .;
- prunes - 1 item;
- bay leaf - 1 piece;
- salt, pepper - to taste;
- onions - 1 pc .;
- canned or marinated mushrooms - 150 g;
- eggs - 6 pcs .;
- green apple - 1 piece;
- mayonnaise.
Preparation
We cook the chicken in salted water with a laurel leaf until it is completely ready. Cooled meat is removed from the bone and cut into cubes. Mushrooms cut plates, eggs boiled hard and crushed, and a green apple rubbed on a large grater. We cut small onions in thin rings and pour on boiling water. Prunes , if necessary, pre-steaming, and then finely chopped.
Now we start to spread our salad. The first layer is prunes, followed by chicken, eggs (half), mushrooms, grated apple and again eggs. Each layer is smeared with a thin layer of mayonnaise. Before serving, our puffed salad with marinated mushrooms should be infused in the refrigerator for about an hour.
Puff pastry with fried champignons
Ingredients:
- young spinach - 1 bunch;
- paste - 1 item;
- cherry tomatoes - 8-10 pieces;
- champignons - 300 g;
- bacon - 6 strips;
- green onions - 1 bunch;
- mayonnaise - 3/4 items;
- buttermilk - 1/2 st .;
- dried parsley - 2 tbsp. spoons;
- Dried green onions - 1/2 tsp.
- garlic - 1 clove;
- salt, pepper - to taste;
- Parmesan - 2 tbsp. spoons.
Preparation
Spinach is washed with ice water and dried using paper towels. Champignons are sliced and fried on the grill without adding oil. Any pasta of your choice is boiled in salted water until ready and cooled.
Now let's start refueling: garlic is mashed and mixed with mayonnaise, buttermilk and grated cheese. Add to the sauce dried herbs, as well as salt with pepper.
Now we start to spread the salad. First layer we place fresh spinach, we put on it cold pasta, tomatoes and mushrooms. The last layer is our dressing, which should be sprinkled with green onions and finely chopped bacon.