The tender liver perfectly combines with mushrooms. We suggest you to cook a deliciously tasty and original salad from the liver and mushrooms. It is simple enough, but it has exquisite taste and, undoubtedly, will please even the most fastidious gourmets.
Salad with mushrooms and chicken liver
Ingredients:
- chicken liver - 200 g;
- fresh champignons - 200 g;
- egg - 3 pieces;
- fresh cucumbers - 1 pc .;
- bulb - 1 piece;
- sugar;
- vinegar;
- mayonnaise;
- greenery.
Preparation
Pechenka, mushrooms and eggs thoroughly rinse and boil until cooked. Onion is peeled off the husks, shredded with ringlets and marinated in a mixture of vinegar, salt and sugar. After that, pour it with boiling water and let it brew for 15 minutes, after which the marinade is drained. When mushrooms, liver and eggs cool, all finely cut into strips and mixed in a salad bowl. Now add a fresh cucumber, chopped cubes, and spread the pickled onions. We fill the prepared salad with mayonnaise, mix well and sprinkle with greens on top.
Hepatic salad with mushrooms
Ingredients:
- liver of beef - 350 g;
- salted mushrooms - 150 g;
- bulb - 1 piece;
- egg - 1 piece;
- mayonnaise;
- spice;
- vegetable oil.
Preparation
Liver is washed, remove the ducts, pour cold water, add salt and cook until done. We remove the cooked liver from the films and shake them with thin blocks. Chop onion and saute on vegetable oil until cooked.
Now connect pieces of liver with fried onions, add salted mushrooms and mix everything. Cooked egg is cleaned, finely shredded and put into a salad. Season the dish to taste with mayonnaise, put it in a cool place and let stand for 30 minutes.
Salad recipe with liver and mushrooms
Ingredients:
- egg - 4 pieces;
- fried liver - 3 slices;
- champignons - 300 g;
- bulb - 2 pieces;
- garlic - 4 cloves;
- carrots - 2 pieces;
- marinated cornichons - 6 pcs .;
- mayonnaise;
- greenery.
Preparation
Eggs pre-boil, cool, clean and cut together with onion semirings. Champignons and garlic are processed and shredded with thin plates, and grilled liver, carrots and pickled gherkins are ground with straw.
Now we warm up the oil in a frying pan, put onions and garlic, pass it on medium heat until the first saturated smell appears. Slightly add salt to the roast, spread the carrot and cook on low heat, stirring. After that, add the champignons and fry for another 2-3 minutes. Now we taste, we combine vegetables with the liver, eggs and pickled cucumbers. We dress salad with mayonnaise, sprinkle with herbs and mix.
Salad with liver mushrooms and carrots
Ingredients:
- liver of beef - 400 g;
- mushrooms - 100 g;
- carrots - 2 pieces;
- bulb - 1 piece;
- mayonnaise - 0,5 items;
- vegetable oil - 5 tbsp. spoons;
- garlic - 1 clove;
- spice.
Preparation
Carrots washed, dried, cleaned, rubbed on a large grater and passaged in a heated frying pan in a small amount of vegetable oil. Onions are peeled off the husks, washed,
Next, go to the mushrooms: grind them into cubes and pass them until cooked in a frying pan. Now let's cool, drain the fat and mix all the ingredients: liver, mushrooms and carrots with onion and garlic. Add to taste even the ground black pepper, water with mayonnaise and mix. In a beautiful salad bowl we spread a salad slide, decorate with leaves of parsley and serve it on the table.