Mushroom salads: photos and recipes for making salads with mushrooms at home
Salads with mushrooms prepared according to the best recipes are always guests of honor on any table. They are appropriate both for a solemn feast obliging to comply with certain canons, and for modest gatherings with the family. In terms of calorie saturation, such dishes are comparable only to meat ones, and their excellent taste is difficult to convey in words, because depending on the additional components, the taste will differ. Choose the recipe you like and please your loved ones!
Recipes on how to make salads with mushrooms at home
On this page, you will learn how to make mushroom salads for every taste at home.
To prepare this salad with mushrooms, young russula need to be boiled in salted water, strain through a colander, cool, season with green onions, vegetable oil. Serve such a simple mushroom and potato salad.
Porcini mushroom salad
To prepare a mushroom salad according to this recipe, boiled boletus should be cut into slices, sprinkled with black and red pepper, pour over with vegetable oil and sprinkle with vinegar. Decorate with lingonberry sprigs.
Potato salad with mushrooms
2-3 boiled potatoes, 1 onion, 100 g of mushrooms, 1 tbsp. a spoonful of sunflower oil, 1/2 tbsp. tablespoons of vinegar, salt, sugar.
Cut the potatoes into circles. Finely chop the onion, sprinkle the potatoes with onions, put salted mushrooms or milk mushrooms, mix. Homemade salad with mushrooms prepared according to this recipe, pour with vinegar mixed with oil, salt and sugar, stir. Serve.
Baked mushroom salad with parsley and dill
500 g of mushrooms, 3 tbsp. tablespoons of vegetable oil, juice of 1/2 lemon, parsley and dill, salt and pepper to taste.
To prepare a homemade salad according to this recipe, the mushrooms need to be peeled and rinsed well. Dry on a towel, then put the caps down in a bowl, pour a little oil into each cap, sprinkle with salt, pepper and bake in the oven. When the mushrooms become soft, transfer them to a plate, pour over the juice that has separated from them, vegetable oil, lemon juice.
As you can see in the photo, this bacon with mushrooms should be sprinkled with finely chopped parsley and dill before serving:
How to make delicious mushroom salads: homemade recipes
Boiled mushroom salad with horseradish and pepper
To prepare a salad with mushrooms according to this recipe, you will need 500 g of any mushrooms, 1 liter of water, 60 ml of sunflower oil, parsley, dill, black pepper, salt, horseradish to taste.
Before making lard, the mushrooms must be washed. Then put them in boiling water and cook until tender (about 30 minutes). Then strain, cut large mushrooms into slices and place in a salad bowl. Top mushrooms pour with sunflower oil, lemon juice, sprinkle with parsley and dill, salt, add black pepper, grated horseradish.
Potato and mushroom salad
- 500 g of mushrooms, 300 g of canned green peas, 2 onions or 100 g of green onions, 2-3 boiled potatoes.
- For sour cream sauce: 150 ml vinegar, 1 egg yolk, 150 g sour cream, salt and pepper (to taste).
Before making the mushroom salad, you need to make the sauce. To do this, add egg yolk to vinegar mixed in a ratio of 1: 2 with water, beat on a steam until thickened.
Add sour cream, salt and pepper (to taste) to the cooled mass.
Coarsely chop the mushrooms, add chopped onions or green onions, canned green peas and boiled potatoes. Mix everything well with sour cream sauce.
In this recipe for a delicious mushroom salad, sour cream sauce can be replaced with a glass of mayonnaise.
Mushroom salad with herring
200 g of mushrooms boiled in their own juice, 400 g of tomatoes, 200 g of sour cream or mayonnaise, 300-350 g of herring, 80-100 g of onions, 2 boiled eggs, 1-2 tbsp. tablespoons of cottage cheese, 1 pickled cucumber, parsley.
Cut mushrooms, tomatoes, onions and eggs into small pieces. Soak the herring, peel and cut into narrow strips. Mix sour cream or mayonnaise with grated cottage cheese. To mix everything. A simple and tasty mushroom salad prepared according to this recipe can be garnished with herbs, slices, eggs and tomatoes.
How to cook mushroom salads: simple recipes
Mushroom salad with green peas
500 g of mushrooms, 2 onions, 100 g of green onions, 100 g of green peas, 2-3 potatoes, mayonnaise to taste.
Chop mushrooms, onions, add green peas and boiled potatoes. Mushroom salad prepared according to this simple recipe must be seasoned with mayonnaise.
Armenian celery and pepper salad with mushrooms
- 200 g of fresh mushrooms, 2-4 slices (30 g) of lard, 1 clove of garlic, 200 g of red sweet paprika (without cores and grains) or canned bell pepper, 200 g of celery root, 1 tbsp. a spoonful of finely chopped parsley, 2 tbsp. spoons of salad dressing, 2 tbsp. tablespoons of vegetable oil, 1 glass of dry red wine.
- For refueling: for 1 cup: 3/4 cup vegetable oil, 1/4 cup 3% wine vinegar, 1 crushed or crushed head of garlic, freshly ground black pepper, 3/4 teaspoon salt.
Finely chop the mushrooms and fry over high heat in vegetable oil.
Add garlic, crushed in a mortar and small cubes of lard and fry for 2-3 minutes.
Pour in wine, heat to a boil, let it boil for 1 minute, and then keep on low heat for 5-7 minutes. Add parsley. Stir, remove from heat, salt to taste and cool. Put the peeled and chopped celery roots and finely chopped bell pepper in a salad bowl, pour over the dressing, salt and stir. After the mushrooms have cooled, place them on top of the salad. Mix wine vinegar, vegetable oil, garlic, pepper and salt until smooth.
The delicious mushroom salad prepared according to this recipe should be served cold.
Mushroom and Egg Salad
1 kg of mushrooms, black pepper, 5 egg yolks, 80 ml of vegetable oil, juice of 1 lemon or 1/2 cup of vinegar, salt, parsley.
Peel the mushrooms, rinse well, boil in salted water and put on a sieve. Grind hard-boiled yolks with black pepper. Add vegetable oil, lemon juice or vinegar, stir everything and pour this mixture over the mushrooms, stirring slightly.
Sprinkle the finished dish with parsley before serving.
Recipes on how to cook delicious salads with pickled mushrooms (with photo)
Vinaigrette with mushrooms
5 salted or pickled mushrooms, 1 potato, 1-2 tbsp. tablespoons of sauerkraut, 1 carrot, 1 medium beet, 1/2 onion, 1/2 cucumber, 1 tbsp. a spoonful of salad dressing or sour cream, salt, green onions.
Before preparing such a mushroom salad, potatoes, carrots and beets must be boiled. Then peel, cut into cubes or slices, mix with pickles, pour with salad dressing or sour cream, mix everything, put in a salad bowl, sprinkle with green onions on top.
Decorate with small or chopped large mushrooms and vegetables, as well as decorations from beets, carrots.
500 g of mushrooms, 50 g of onions, 150 g of tomatoes, 100 g of green peas, 2 tbsp. tablespoons of vegetable oil, 4 tbsp. tablespoons of vinegar, salt, black pepper.
Pre-chop salted, pickled or canned small or large mushrooms, add chopped onions, sliced fresh or salted tomatoes, canned green peas, oil, vinegar, salt and pepper.
Mix everything and put in a slide in a salad bowl or on a plate.Top salad with pickled mushrooms can be decorated with onion circles or green onion feathers.
Mushroom salad with sour cream
100 g of mushrooms (pickled or pickled), 1-2 potatoes, 1/2 pickled cucumber, 1/2 onion, 2-3 lettuce leaves, 2 tbsp. spoons of sour cream, a bunch of green onions.
Mushrooms, boiled potatoes, cucumber, cut into slices, mix, season with sour cream (half a portion).
Lay out the bottom of the dish with lettuce leaves, put prepared mushrooms and vegetables on them, pour over the rest of the sour cream. The pickled mushroom salad prepared according to this recipe should be sprinkled with green onions.
Boiled mushroom salad with parsley
- 500 g of mushrooms, 2-3 bay leaves, 5 black peppercorns.
- For the marinade: 1/2 cup vinegar, 5-6 cloves of garlic, 1/2 cup vegetable oil, half a bunch of chopped parsley, salt to taste.
Peel fresh mushrooms, rinse, boil in salted water, add a few grains of black pepper, bay leaf. Then strain, cut into slices and put in the marinade for 15 minutes. Then put the mushrooms in a salad bowl.
Mushroom salad with egg
Chop the pickled or salted mushrooms into large pieces, add a boiled chopped egg and chopped onions to the mushrooms, pour over sour cream.
As you can see in the photo, the salad with pickled mushrooms is decorated with parsley before serving:
Mushroom salad with potatoes
100 g pickled mushrooms, 100 g potatoes, 50 g pickles, 15 g onions, 25 g sour cream, 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon vinegar, 1 teaspoon dill or parsley ...
Cut pickled mushrooms, boiled potatoes and cucumbers into small pieces. Add finely chopped onion, mix everything with sour cream, salt, sugar, vinegar. Put the mixture in a saucepan and sprinkle with dill or parsley.
Oyster mushroom salad
300 g of salted, pickled or fried oyster mushrooms, 100 g of boiled potatoes, 1 cucumber, 1 onion, 200-300 g of sour cream, salt, sugar, mustard.
To make such a simple mushroom salad, all products must be cut into beautiful even slices and mixed with sour cream, salt, sugar, mustard.
- 500 g of mushrooms, 2-3 black peppercorns, 2-3 bay leaves, salt.
- For the marinade: incomplete coffee cup of vinegar, salt, coffee cup of vegetable oil, 5-6 cloves of garlic, 1 bunch of chopped parsley.
Wash the mushrooms and boil in salted water for 10-15 minutes together with pepper and bay leaves. Then let the broth drain, cut and put in the marinade. Stir a delicious salad of pickled mushrooms and serve in 10-15 minutes.
Mushroom salad with rice
200 g of pickled mushrooms, 150 g of boiled loose rice, 2 eggs, 2-3 tbsp. tablespoons of sour cream, 2-3 tbsp. tablespoons of mayonnaise, 5-10 g of leeks, parsley.
Cut mushrooms and eggs into slices, leeks into thin slices. Mix all products, pour sour cream with mayonnaise. Decorate with parsley.
Look at a selection of photos for pickled mushroom salads according to the recipes presented above:
How to make mushroom salads with champignons: recipes with photos
Mushroom salad with cauliflower and arugula
6-7 pcs. fresh champignons, oyster mushrooms and dried shiitake, 1/4 head of cauliflower, 2 tbsp. l. soy sauce, 2 cloves of garlic, 2 bunches of arugula, 2 sprigs of thyme, salt and freshly ground black pepper to taste, olive oil for frying. Dressing: juice 1/2 orange, 3 tbsp. l. sour cream, 1 tsp. white horseradish. Optional: paper napkins.
Soak shiitake in water for 6 hours. Boil in a mixture of soy sauce and water (2 teaspoons of sauce per 1 liter of water) for 8 minutes after boiling. Wipe off the remaining types of mushrooms with a damp cloth. Cut oyster mushrooms into strips, mushrooms into slices.
Fry the thyme and crushed unpeeled garlic in olive oil. When the garlic is browned, remove it along with the thyme.Fry oyster mushrooms and mushrooms in the same oil for 15 minutes. Wash and dry the arugula leaves. Disassemble the cauliflower into inflorescences, boil in salted water for 5 minutes, cool under running water.
Prepare dressing: mix white horseradish, sour cream and orange juice. Combine mushrooms, cauliflower on inflorescences, boil in salted water for 5 minutes, cool under running water.
Champignon cocktail salad
300 g champignons, 8 quail eggs or 4 chicken eggs, 1 apple, 2 tomatoes, 1 tbsp. l. soy sauce, 50 ml of vegetable oil for frying. Dressing: 200 g low-fat sour cream, 2 tbsp. l. apple juice, 1 tsp. sugar, salt - to taste. For serving: a few sprigs of dill.
Before making such a mushroom salad, you need to boil quail eggs in boiling salted water for 4 minutes after the liquid boils. Pour cold water for a few minutes, peel, cut into thin slices.
Wash, dry and peel the mushrooms, cut into thin slices. Fry in hot vegetable oil until golden brown, pour over with soy sauce.
Remove the stalks from the tomatoes, cut into small cubes. Peel and seed the apple and cut into thin slices.
Prepare the dressing. Mix sour cream with apple juice, add sugar and salt, beat with a whisk.
Put the apple, tomatoes, eggs and mushrooms in layers in a glass or portioned salad bowl, periodically pouring over the sauce. When serving, garnish the mushroom champignon salad prepared according to this recipe with dill.
Vegetable salad with mushrooms
200 g of porcini mushrooms or champignons, 2 zucchinis, 4 carrots, 2 cucumbers, 200 g of radishes, 80 g of celery stalks, 50 g of green onions, 200 g of natural yogurt, salt and freshly ground black pepper - to taste, 1 tbsp. l. vegetable oil for frying. Optional: paper towels.
Wash, dry and peel mushrooms, cut into large cubes. Fry in heated vegetable oil until soft for 7-10 minutes.
Transfer the sautéed mushrooms to paper towels to absorb the excess oil. Leave on for 10 minutes.
Peel the zucchini and carrots. Cut all the vegetables into strips, finely chop the green onions.
Stir all the ingredients, season with salt and pepper and season with natural yogurt.
As you can see in the photo, according to this recipe, the mushroom salad with champignons needs to be seasoned with natural yogurt:
Warm salad with mushrooms and wine dressing
- 120 g champignons, 120 g tomatoes, 120 g eggplant, 120 g zucchini, 2 sprigs of fresh rosemary, 1 chopped garlic clove, 30 ml of vegetable oil, salt and freshly ground black pepper - to taste.
- Refueling: 50 ml of olive oil, 30 ml of dry red wine, 1 tsp. French grain mustard, juice of 1/4 orange, a few sprigs of fresh mint. For serving: arugula leaves.
Before preparing such a mushroom salad, you need to remove the stalks and seeds from the tomatoes, and peel the zucchini. Cut tomatoes, zucchini and eggplants into slices 5-7 mm thick. Wash, dry and peel the mushrooms, cut each mushroom into 2 parts.
In a bowl, stir chopped vegetables and mushrooms with vegetable oil. Add garlic, salt, freshly ground black pepper and rosemary and leave for 5 minutes. Fry vegetables until tender in a pan (preferably grill) for 10 minutes.
Prepare dressing: chop mint leaves, mix with olive oil, wine, mustard and orange juice. Put the fried vegetables on a plate, sprinkle with arugula leaves on top, pour over the dressing.
Field salad with mushrooms and potatoes
150 g of corn salad, 5-6 large mushrooms, a handful of peeled walnuts, salt and freshly ground black pepper to taste, olive oil for frying. Sauce: 1 small potato tuber, 150 ml of vegetable broth, 1 clove of garlic, 2 tbsp. l. white balsamic vinegar, 1-2 tbsp. l. butter, salt - to taste.
Wash, dry and peel the mushrooms.Cut into thin slices, fry in hot olive oil for 7-10 minutes. Chop the walnuts finely, leaving some to garnish the salad.
Peel the potato tuber, boil in salted water for 30 minutes. Mash in mashed potatoes with a little broth, balsamic vinegar butter and chopped peeled garlic. Dilute the puree with the remaining broth to a liquid sour cream.
Wash and dry lettuce leaves, put warm mushrooms on them. Sprinkle with chopped walnuts on top, pour over the sauce, season with salt and pepper. Decorate your homemade mushroom salad with whole nut halves. Serve potato sauce separately in a gravy boat.
Warm salad with mushrooms and soba noodles
Mixed salad (for example, leaves of corn salad, arugula, Swiss chard, Frize), 20 g soba noodles, 1/3 eggplant, a handful of small mushrooms, 1 small tomato, salt and freshly ground black pepper to taste, olive oil for frying. Dressing: 50 ml of peanut sauce. Optional: paper towels.
Cut the eggplant into cubes, add salt, add salted water for a few minutes to remove the bitterness. Wash, dry and peel the mushrooms. Remove the stem from the tomato, cut into slices.
Dry the eggplant cubes on paper towels, fry in olive oil for 2-3 minutes. Add mushrooms, fry for another 3 minutes. Put tomato slices, keep on fire for less than 1 minute.
Wash and dry lettuce leaves, tear large ones with your hands. Boil soba noodles for 5 minutes after boiling water, drain in a colander.
Season the salad mix with nut sauce, salt and pepper. Top with warm vegetables and soba noodles. Serve immediately.
Here are photos of salads with mushrooms according to recipes designed for any feast:
Salad with champignons, potatoes and leeks
3-4 potato tubers, 600 g of fresh mushrooms, a little leek (white part), salt to taste, 2 tbsp. l olive oil for frying. Refueling: 6 tbsp. l. olive oil, 2-3 tbsp. l. white wine vinegar, salt and freshly ground black pepper to taste. For serving: 10 pitted olives, 40 g of shelled walnuts.
Wash the potatoes thoroughly, boil in salted water for 30 minutes. Cool, peel, cut into cubes. Chop the leek into rings as thin as possible (leave a little for decoration). Wash, dry and peel the mushrooms. Cut the mushrooms into 4-6 pieces, fry with the onions in olive oil for 20 minutes.
Prepare the dressing: mix salt and freshly ground black pepper, pour in white wine vinegar, add olive oil with continuous stirring! butter. Season the potatoes with sauce and stir gently so that the vegetable does not turn into porridge. Add onion and mushrooms, stir again.
Pay attention to the photo: the mushroom salad should be sprinkled with walnut halves, chopped olives and fresh leek rings:
Champignon salad with egg
250-300 g fresh champignons, 1-2 tbsp. tablespoons of olive oil, 1 tbsp. a spoonful of butter, 1/2 cup sour cream, 2 hard-boiled eggs, 1-2 tomatoes, 1 apple, 1 tbsp. a spoonful of apple juice, dill or chives, salt, sugar.
Cut the champignons into thin slices, simmer in butter until cooked and chill.
Cut eggs, tomatoes and apple into thin semicircles.
All products for this delicious salad with mushrooms must be beautifully laid in rows or layers on a dish, poured over with sour cream seasoned with olive oil, apple juice, sugar and salt, and decorated with herbs.
300 g champignons, 3-4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of vinegar or lemon juice, 1 teaspoon of sugar, 1 tbsp. a spoonful of melted gelatin, salt, pepper.
Boil the mushrooms, put them on a sieve and, when the water drains, cut into slices.
Prepare a thick sauce of vegetable oil, vinegar or lemon juice, melted gelatin, salt and pepper to taste.
Photos for recipes for mushroom salads clearly demonstrate how beautiful such dishes look like:
How to cook delicious salads with mushrooms and meat: recipes with photos
Here are photos and recipes for delicious salads with mushrooms and meat products.
Mushroom salad with brisket, peas and egg
For this salad with meat and mushrooms you will need: 100 g of boiled-smoked brisket, 100 g of mushrooms, 50 g of canned peas, 30 g of arugula, 5 cherry tomatoes, 1 egg. Dressing: 60 g mayonnaise, 20 ml sweet chili sauce.
Before preparing such a salad with mushrooms, you need to wash and dry the arugula. Remove stalks from cherry tomatoes, cut into 2 pieces.
Cut the brisket into thin slices. Wash, dry and peel the mushrooms, cut each mushroom into 4 pieces.
Fry brisket and mushrooms in a preheated dry frying pan for 1-2 minutes. Add the egg and fry for another 1 minute, stirring occasionally. Transfer the resulting mixture to a container.
Add arugula, halved cherry tomatoes and canned peas to the warm mixture.
Mix mayonnaise with sweet chili sauce in a separate container. A delicious salad with mushrooms and meat prepared according to this recipe must be poured with the resulting dressing and mixed.
Warm salad with mushrooms and veal
500 g veal tenderloin, 1 head of lettuce, 6-8 mushrooms, 1 cucumber, 1 sweet bell pepper (red), 5 pcs. red radish, 12 pitted olives, 1 tsp. capers, salt and freshly ground black pepper to taste, olive oil for frying. Refueling: 1 tbsp. l. mustard beans, 3 tbsp. l. white wine vinegar, 4 tbsp. l. olive oil
According to the recipe, for a salad with meat and mushrooms, you need to wash and dry the veal tenderloin, clean it of connective tissue and films. Cut across the muscle fibers into slices 0.5 cm thick. Season with salt and pepper. Fry the meat in hot olive oil for half a minute on each side.
Wash, dry and peel the mushrooms, cut into slices. Fry in olive oil for 7-10 minutes. Remove the stalk and seeds from sweet bell pepper, cut into half rings. Disassemble the head of lettuce into leaves, wash and dry. Cut the cucumber and radish into slices.
Prepare a dressing, mix wine vinegar and mustard, pour in olive oil in a thin stream. Mix the mushrooms with vegetables and lettuce, put the tenderloin on top, garnish with capers and olives. Then you need to pour over this delicious salad with mushrooms and veal dressing, serve warm.
Mushroom salad with ham
200 g of mushrooms, 200 g of ham, 200 g of boiled potatoes, 1 pickled cucumber, 1 onion, 200-300 g of sour cream, vinegar, salt, sugar, pepper, mustard to taste.
Take salted, pickled or boiled mushrooms, ham, boiled potatoes, pickled cucumber and onion, table vinegar, salt, sugar, mustard.
As you can see in the photo, for a salad of mushroom meat, all products must be cut into even slices and mixed with sour cream:
Pour some of the dressing onto the salad in a salad bowl.
How to make mushroom salad with chicken: recipes and photos
And in conclusion - a few photos of recipes for mushroom salads with chicken (fillet and liver).
Chicken and ham salad with mushrooms
2 chicken fillets (about 300 g), 500 g of cooked smoked ham, 2 slices of bacon, 1/2 head of Chinese cabbage, 1 carrot, 1 cup of canned green peas, 180 g of canned mushrooms, 150 g of cheddar, salt to taste, vegetable oil: for frying. Dressing: 200 g mayonnaise, 3 gherkins, 2 tbsp. l. capers, a bunch of parsley.
Wash and dry the chicken fillet, cut into large cubes. Fry in hot vegetable oil for 5-7 minutes, stirring occasionally. Boil peeled carrots in salted water for about 20 minutes, cool, cut into large cubes.Cut the bacon into strips, fry in a dry skillet until crisp. Cut the champignons into 4 pieces. Cut cheese into cubes, ham into slices and then into strips.
Prepare dressing: chop the parsley and capers, cut the gherkins into small cubes, mix all the ingredients with the mayonnaise. Mix chicken fillet, carrots, mushrooms, cheese, ham and peas, put on cabbage leaves. Mushroom salad with chicken prepared according to this recipe should be sprinkled with part of the dressing, sprinkled with bacon. Serve the remaining dressing separately.
Warm chicken liver salad with mushrooms and vegetables
300 g chicken liver, 4 mushrooms, 1 sweet bell pepper (yellow), 100 g salad mix, 2 tbsp. l. soy sauce, a pinch of dried marjoram, freshly ground black pepper to taste, vegetable oil for frying. Refueling: 4 tbsp. l. olive oil, 1 tsp. balsamic vinegar, 1 tsp sweet mustard, 1 tsp. honey, salt and freshly ground pepper - to taste. For serving: 4 cherry tomatoes.
Note: foil is required to make mushroom salad with chicken liver.
Wash the chicken liver, remove the films, pepper, marinate in soy sauce. Fry in hot vegetable oil for 3-5 minutes on each side, cover with foil to keep the liver warm. Wash, dry and peel the mushrooms, cut each into 4 pieces. Fry in vegetable oil until golden brown, sprinkle with marjoram.
Remove the stalk and seeds from the bell pepper, cut into strips. Cut the cherry tomatoes in half. Combine all the ingredients of the dressing, beat with a whisk until smooth. Rinse lettuce leaves, dry and pick with your hands, add bell pepper, pour 2-3 tbsp. l. refueling. Put the mixture on a dish, on top - liver and mushrooms. Drizzle with the remaining dressing, garnish with cherry halves.
Pay attention - delicious mushroom salads look very appetizing even in the photo: