If you can not be attributed to the number of fans of products of animal origin, then, for sure, the number of lean recipes in your collection has long exceeded a few dozen (or even hundreds). To replenish your collection, we will take, and this time, a lean salad with mushrooms.
Salad with mushrooms and asparagus - recipe
Ingredients:
- a bunch of young asparagus;
- champignons - 85 g;
- paste miso - 15 g;
- rice vinegar - 25 ml;
- honey - 5 ml;
- olive oil - 15 ml;
- water - 15 ml;
- walnuts - 30 g.
Preparation
With the help of a knife-housekeeper cut the young shoots of asparagus with thin long ribbons. If the base of the shoot is too thick, then cut it, otherwise it will not be easy to chew the prepared salad. Now take the mushrooms and cleanse them from your thin outer skin. It is cleaning, not washing mushrooms, that is considered a sure way to get rid of unnecessary dirt, as the structure of the fungus's pulp is very similar to a sponge and easily absorbs moisture. Clearing the mushrooms directly raw also finely shred them. Do not be afraid to eat raw mushrooms, it's tasty and absolutely safe. Mix all the basic ingredients together, sprinkle them with walnuts and proceed to prepare salad dressing. Mix miso with vinegar, honey, butter and water until smooth emulsion is obtained. Pour the dressing salad and mix everything thoroughly.
Salad with marinated mushrooms
Salads with ready-made pickled mushrooms can have a rather sharp sour taste and contain little useful substances, and therefore for the following recipe we will pickle the mushrooms with our own hands using the express method.
Ingredients:
- olive oil - 60 ml;
- white wine vinegar - 34 ml;
- Dijon mustard - 11 g;
- Dried oregano - 2 g;
- champignons - 160 g;
- cherry tomatoes - 195 g;
- a bunch of fresh parsley.
Preparation
If the olives have not been cleared of seeds, then clean them yourself, and then cut. Mix the butter with the vinegar and mustard, add salt and oregano, then whip the dressing with a whisk. The resulting sauce pour the mushrooms cut into thin slices and leave them in the cool for 15 minutes. After the allotted time, tomatoes, olives and greens can be added to the salad. Now you need to give the marinade and other ingredients soaked, leave the salad for a couple of hours in the fridge, and then mix and taste.
Salad with mushrooms
Ingredients:
For refueling:
- garlic - 2 heads;
- white wine vinegar - 60 ml;
- lemon juice - 15 ml;
- tahini - 18 g;
- water - 15 ml;
- honey - 3 g;
- olive oil - 60 ml.
For salad:
- wild rice - 1 item;
- water 520 ml;
- string beans - 115 g;
- champignons - 180 g;
- green peas - 80 g;
- radish - 4 pcs.
Preparation
Prepare the salad with a dressing, for it preheat the oven to 200 ° C and put it wrapped in foil head of garlic. We wait until the denticles become soft, after which we let the garlic cool.
Rice is washed and cooked until ready. Closer to the final cooking season the cereal to taste. Mushrooms are quickly fried with beans and peas. Mix with warm rice and set aside.
We continue to engage in dressing, mixing baked garlic cloves with vinegar, lemon juice, tahini, water, honey and salt with pepper. Pour the sauce over the salad and mix it with thin slices of fresh radish.
Mushroom salad with cabbage
Ingredients:
- mushrooms - 300 g;
- lemon juice - 60 ml;
- soy sauce - 17 ml;
- garlic cloves - 2 pcs .;
- olive oil - 45 ml;
- red cabbage - 150 g;
- apple cider vinegar - 30 ml;
- yoghurt - 120 ml;
- green basil.
Preparation
Thin shred the leaves of red cabbage and peeled mushrooms. Mushrooms are watered with marinade on the basis of lemon juice, soy sauce, butter and garlic pasted through the press. Add the cabbage to the mushrooms, pour all the vinegar and season with sugar. After 2 hours, pick up the pickled cabbage and mushrooms with yogurt and serve it to the table.