How to prepare a vinaigrette with mushrooms in combination with various ingredients. Vinaigrette with pickled mushrooms Vinaigrette with pickled mushrooms and sauerkraut

Step-by-step recipes for your favorite salad in a new version: preparing a vinaigrette with mushrooms

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

7 gr.

Carbohydrates

82 kcal.

Option 1. Classic recipe for vinaigrette with mushrooms

Traditionally, potatoes, carrots, sauerkraut, beets, barrel or pickled cucumbers, and onions are put in a vinaigrette; the vegetables are first boiled, cooled and chopped into cubes. But any salad can be slightly modified by adding some favorite product or replacing one ingredient with another.

In the presented recipe, pickled mushrooms are used instead of cabbage. The taste of the salad is different, but no less bright and memorable. Potatoes were also excluded from the composition, which means the snack is lighter and less caloric.

Ingredients:

• beets - 1 pc.;
• carrots - 1 pc.;
• two pickles;
• four small fresh mushrooms;
• 55 ml refined oil;
• salt - 35 g.

Step-by-step recipe for vinaigrette with mushrooms

Beets and carrots are washed, placed in a metal container with salted water and boiled until soft, removed and cooled.

Vegetables are peeled, cut into squares, and placed in a large, clean bowl.

Remove the cucumbers from the brine, cut them into cubes, and add them to the vegetables.

The mushrooms are cleaned and washed; if they are wild mushrooms, they are boiled a little, and the champignons are fried in a frying pan with butter for 10 minutes, stirring constantly.

Place the mushrooms in a cup with all the vegetables, add oil, add a little salt and mix everything thoroughly.

Place in the refrigerator for 25 minutes with the lid closed to infuse.

Transfer to a salad bowl and place on the table.

If desired, pickles can be replaced with fresh ones; this will make the salad even lighter, with a pleasant note of freshness.

Option 2. Quick recipe for vinaigrette with mushrooms

This recipe is more like the usual, traditional version without mushrooms. Its composition, as before, includes potatoes, carrots, beets, a small amount of various greens and pickled champignons. The only difference is that the carrots are not boiled in water, but fried in vegetable oil. And instead of pickled cucumbers and sauerkraut, they put canned peas in the salad, which makes the appetizer even more interesting and appetizing. It is prepared much faster and easier than the classic one.

Ingredients:

• 1 beet;
• 1 carrot;
• pickled mushrooms - 210 g;
• 110 g canned peas;
• 5 potatoes;
• 4 sprigs of dill;
• 5 feathers of green onions;
• black pepper, salt - 35 g each;
• 75 ml vegetable oil.

How to make a vinaigrette with mushrooms

The carrots are freed from contamination, cut into squares, and fried in a frying pan with a small amount of vegetable oil for no more than 6 minutes. Transfer to a clean plate and cool.

Boil potatoes and beets in separate containers in salted water until softened, cool, peel, cut into cubes, and place in a large plastic container.

Add fried carrots to the beets and potatoes, lay out pickled champignons and peas, freed from liquid, add chopped dill and onions, pour in vegetable oil, salt, season with black pepper and stir everything thoroughly.

Leave in the refrigerator, covered, for 15 minutes and serve in a portioned salad bowl.

For flavor, you can add a little of your favorite spices while frying the carrots. It is permissible not to boil the beets and potatoes in water, but to wrap them in separate sheets of foil and bake them in the oven.

Option 3. Vinaigrette with mushrooms and red beans

Red beans make your favorite salad more filling and interesting. You can use either dry or canned beans.

Ingredients:

• 2 beets;
• 355 g of any pickled mushrooms;
• 3 potatoes;
• 2 carrots;
• 165 g red beans;
• 3 pickled cucumbers;
• 1 onion;
• black pepper, salt - 30 g;
• 25 ml of acetic acid 9 percent;
• 65 ml refined oil.

Step by step recipe

Boiled beets, carrots and potatoes are peeled and cut into cubes.

The onion, freed from the husk, is cut into crumbs.

Red beans are washed, filled with water and boiled for 1.5 hours, washed again and placed in a cup with all the prepared vegetables.

Add mushrooms without liquid, pickled cucumbers, diced, add some salt, season with pepper, optionally with some spice, pour in acetic acid, stir everything.

Pour in vegetable oil and mix again.

Allow to soak in the refrigerator for a few minutes and serve in a portioned salad bowl.

You can prepare this salad for dinner and for a holiday table. For a more interesting presentation, you can lay out the ingredients in a different order. The bottom of a deep cup is covered with cling film, mushrooms cut into thin slices are laid out as the first layer, then all the other ingredients are mixed, compacted well, carefully turned the salad onto a flat plate so that a smooth mound is formed, and the top is decorated with sprigs of herbs.

Option 4. Vinaigrette with mushrooms and fried onions

At first glance, this version of vinaigrette may seem simple and perhaps a little unusual. But when finished, it turns out very tasty, piquant and appetizing. Onions fried in vegetable oil and mayonnaise dressing will make it juicier.

Ingredients:

• beets - 4 small pieces;
• 345 g potatoes;
• carrots - 4 pcs.;
• pickled cucumbers - 4 pcs.;
• 3 onions;
• sauerkraut - 220 g;
• pickled mushrooms - 160 g;
• mayonnaise - 130 g;
• salt, black pepper, seasoning for vegetables - 10 g each.

How to cook

Wash potatoes, beets, and carrots and boil them in salted water for half an hour. Place on a plate and set aside to cool.

Vegetables are peeled, cut into cubes, and placed in a large plastic bowl.

Pickled cucumbers are removed from the brine, cut into cubes and added to the cup at the same time as sauerkraut, previously squeezed out of the brine and washed with cold water.

The onion is peeled, chopped, sautéed in a frying pan with oil, cooled and placed in a cup.

Mushrooms are added if large ones are cut into cubes, and small ones are added whole.

Add mayonnaise and stir.

Transfer to a deep salad bowl, cover with cling film, and let sit in the refrigerator for 20 minutes.

They put it on the table.

You don’t need to add the fried onion to the cup with all the vegetables, but simply place it on top of the salad before serving.

Option 5. Vinaigrette with mushrooms and apples

Here, in addition to the main ingredients of the vinaigrette, an apple is added to the salad, which gives the appetizer an unusual taste and a pleasant light sourness. The spicy mustard used makes it spicy and interesting. An unusual option, but definitely worth attention.

Ingredients:

• 2 beets;
• 2 carrots;
• 5 potatoes;
• 2 pickled cucumbers;
• 1 onion;
• 1 apple;
• 255 g of any pickled mushrooms;
• 165 g canned peas;
• 40 ml refined oil;
• 20 g hot mustard;
• 45 g salt.

Step by step recipe

Boiled and cooled potatoes, carrots, beets are peeled and cut into cubes.

Pickled cucumbers are also cut into squares and combined with the rest of the vegetables in a cup.

Pickled mushrooms are freed from brine, if the highly salted ones are washed with cold water, cut into small cubes and placed with vegetables.

The apple is peeled and cored, cut into cubes and added to the vegetables along with the chopped onion.

Canned peas, freed from liquid, are added to the vegetable mixture.

Add some salt and stir well.

Spicy mustard is mixed with refined oil and added to the vegetables, mixed again.

Leave the salad in the refrigerator for 20 minutes and serve in a deep salad bowl.

The vinaigrette according to the recipe described above will turn out no less tasty and unusual if you add corn instead of canned peas.

I didn’t think that such a simple salad made from available vegetables could be so varied. One of them is a vinaigrette with mushrooms, the recipe is very simple, and I’ll tell you about it now. There is no mayonnaise or other fatty, harmful sauce in it, everything is seasoned with simple vegetable oil, it is tasty, healthy, and most importantly, fast. Those who adhere to proper nutrition or are on a diet will understand its taste like no one else.

Beetroot, carrot salad with pickled mushrooms

The cuisine of the Slavic peoples is not complete without vegetable dishes - this is the main component of various recipes. After all, part of the time Orthodox people eat modest food that does not contain animal products. During such periods, vegetables come to the rescue more than ever, and you just need to use your imagination and delicious recipes will come to your mind.

Ingredients:

• Beets – 2 pcs;
• Carrots – 2 pcs;
• Potatoes – 2 pcs;
• Canned cucumbers – 2 pcs;
• Marinated mushrooms – 100 g;
• Onion - 1 piece;
• Vegetable oil – 2-3 tbsp. lodge;
• Salt – a pinch.

How to cook

Boil the carrots and potatoes until tender, bake the beets in the oven at 250 degrees for 50-70 minutes, depending on the size of the vegetable. Of course, you can boil everything, but baked beets are much tastier and healthier. It does not lose color, vitamins are preserved.

Peel and cut carrots into small cubes.

Do the same with potatoes as with the previous vegetable.

Peel a small onion and cut into pieces.

Chop pickled or pickled cucumbers into cubes.

Now it’s the turn of the pickled mushrooms; they need to be added to the vinaigrette with the vegetables. If these are not small mushrooms, then cut each mushroom into pieces. I used home-canned porcini mushrooms. You can use any type: chanterelles, boletus, champignons. It is clear that the taste of forest fruits is different from those sold in supermarkets. Cook with those (you often forget the comma before “which, which, whose”) that are affordable to you and suit your taste. By the way, salted mushrooms are also great for salad.

Place all ingredients except beets in a plate, add vegetable oil, mix.

The beets are a different story; they need to be peeled and cut into cubes, placed in a separate small salad bowl, seasoned with vegetable oil and mixed. This is necessary so that the remaining components do not turn red.

Now mix the contents of the two plates. Mix carefully again and you can serve, it’s delicious, simple and healthy.

This simple recipe for a delicious vinaigrette has remained a decoration on our Christmas table for many years. For those who fast, this is another way to diversify their menu and enrich their diet.

My friend, who adheres to a vegetarian diet, loves this salad, and her New Year's table cannot be complete without it.

Try making a vinaigrette with mushrooms, the recipe is available.

Registration, vacation, exit

Vinaigrette with mushrooms.

Prepared vegetables are seasoned, beets combined with vegetable oil are added. Place in a salad bowl, garnished with onion rings, chopped vegetables, and herbs. Serving temperature no more than 12 0 C. Yield: 150 gr. per serving.

Potato casserole with cabbage: When leaving, the casserole is cut into portions, placed on a plate or portioned dish, topped with sour cream sauce. Serving temperature of the dish is not less than 65 0 C. Yield: 275 gr. per serving.

Pie with fish: The finished products are greased with butter, pieces of fish are placed in the center. Pie yield - 143 g. per serving.

Quality requirements, shelf life of dishes and products

Vinaigrette with mushrooms.

Vegetables, meat and fish products for salads must be fresh, not overcooked, without darkening, must be properly cut, stacked, and beautifully decorated. The greenery for decoration is fresh, not wilted.

Store for no more than 1 hour

Pie with fish.

Appearance – boat-shaped or round, the middle is open, the minced meat is visible.
The color is shiny, light brown, the mince is light gray.

Taste and smell must correspond to the taste and smell of the fresh products used.

Consistency - the crumb is fluffy, porous, well-baked, elastic, the minced meat is juicy.

Store for no more than 24 hours at a temperature of 2-6 0 C.

Mushrooms play an important role in vegetarian and dietary nutrition, helping to diversify the diet and ensure the intake of proteins. People who are not worried about the healthfulness and calorie content of their dishes also enjoy eating mushroom snacks, as they are filling, tasty and aromatic. Vinaigrette with mushrooms is made less often than traditionally, but it deserves to be a frequent guest on your table. With a significant number of options for this dish, you will almost certainly find one that suits your taste.

Cooking features

Mushroom vinaigrette is prepared in almost the same way as the classic one. Its composition is dominated by boiled vegetables and pickles, which makes the salad hearty and with a piquant taste. Mushrooms can be used salted, pickled, fried - it all depends on the chosen recipe. However, there are a few things to consider no matter what recipe you use for your mushroom vinaigrette.

• The vinaigrette will be healthier if vegetables that require heat treatment are not boiled, but baked.
• To prevent the beets from losing their bright color during cooking, you can add a spoonful of vinegar to the water.
• If beets are mixed with oil separately from other products and only then combined with them, it will not change their color, so the vinaigrette will look brighter and more appetizing.
• Try to cut the vegetables for the vinaigrette into small and neat pieces, then it will look more attractive. Gourmets claim that this will also have a positive effect on the taste of the dish.

Vinaigrette with mushrooms is a self-sufficient dish, so satisfying that it can replace dinner or one of the main courses. Most often it is served as a cold appetizer, but sometimes it is replaced as a side dish or main dish.

Vinaigrette with salted mushrooms

• beets – 0.3 kg;
• potatoes – 0.5 kg;
• pickled cucumbers – 0.4 kg;
• salted mushrooms (milk mushrooms or others) – 0.2 kg;
• fresh apple – 0.2 kg;
• carrots – 100 g;
• canned green peas – 150 g;
• onions – 100 g;
• table mustard – 5 ml;
• vegetable oil – 40–60 ml;
• salt, pepper, fresh herbs - to taste.

Cooking method:

• Wash carrots, beets and potatoes. Boil in different pans until tender. Cool and peel. Cut the beets and other vegetables into small cubes and place them on different plates.
• Peel the apple and cut out the core. Grate the pulp on a coarse grater.
• Remove the peel from the onion. Finely chop.
• Squeeze out the apple pulp and pour the juice over the onion. Place the applesauce itself in a bowl with potatoes and carrots.
• Cut the salted mushrooms into small pieces and add to the vegetables.
• Cut the pickled cucumbers into small cubes and add to the rest of the ingredients.
• Pour 2-3 teaspoons of oil into the plate with beets and stir.
• Squeeze the onion and place in a bowl with the main ingredients. To the apple juice in which it was marinated, add the remaining butter, mustard and salt, whisk.
• Pour green peas into a bowl with food, pour in the prepared sauce, stir.
• Add beets, stir again.

When serving, the vinaigrette can be decorated with several whole mushrooms and chopped herbs or their branches.

Vinaigrette with pickled mushrooms

• beets – 150 g;
• potatoes – 0.3 kg;
• carrots – 100 g;
• onions – 100 g;
• pickled cucumbers – 0.2 kg;
• pickled honey mushrooms – 100–150 g;
• green onions – 50 g;
• canned green peas – 100 g;
• vegetable oil – 25 ml.

Cooking method:

• Boil or bake beets, carrots, potatoes. Let them cool.
• Cut the pickled cucumbers into cubes slightly smaller than a pea and place in a bowl.
• Place green peas and marinated mushrooms in a bowl.
• Finely chop the onion and pour boiling water over it to remove the bitterness. Add to the rest of the ingredients.
• Peel the potatoes and carrots, cut them into cubes about the size of a pea or a little larger, and add them to the rest of the food.
• Pour a tablespoon of oil into a bowl and stir.
• Peel and cut the beets into small cubes, mix them with a teaspoon of oil and add to the rest of the ingredients.
• Stir the salad and place in a salad bowl. Sprinkle with finely chopped green onions.

Pickled honey mushrooms will give the appetizer a unique taste, while it will retain its inherent piquancy.

Vinaigrette with fried mushrooms

• beets – 0.3 kg;
• canned or boiled beans – 0.25 kg;
• potatoes – 0.5 kg;
• carrots – 150 g;
• onions – 100 g;
• fresh champignons – 0.2 kg;
• pickled cucumbers – 0.2–0.3 kg;
• sauerkraut (optional) – 100 g;
• vegetable oil - as much as needed;
• mayonnaise, salt, pepper, herbs - to taste.

Cooking method:

• Peel boiled or baked vegetables, cut into equal pieces, and place in a bowl.
• Add cooked beans to the vegetables.
• Cut the onion into thin half rings, the mushrooms into thin slices. Fry in vegetable oil and add to the rest of the ingredients.
• Add cabbage and diced cucumbers. If you don’t have sauerkraut, you need to take more cucumbers.
• Season with mayonnaise.

All that remains is to transfer the appetizer into a salad bowl and serve. The vinaigrette made according to this recipe has a unique but very pleasant taste. It's worth making at least once.

How to decorate a vinaigrette with mushrooms

A properly prepared vinaigrette looks like a bright colored mosaic; it is aesthetically pleasing in itself. However, it still doesn’t hurt to decorate it additionally before serving. To do this, you can use the ideas below.

• Leave some of the mushrooms for garnishing the vinaigrette. Then just put them on top of the salad, and it will look original, even a little fabulous.
• The dominant color of the vinaigrette is red. Contrasting green will highlight the brightness of the snack, making it even more appetizing. To create this combination, place lettuce leaves on a plate before adding the vinaigrette. Top the salad with a sprig of parsley or dill.
• Mushrooms can be placed around the perimeter of the dish, this will also look beautiful. Flowers from vegetables included in the appetizer (beets, carrots) will help complement the composition.
• Usually the products included in the vinaigrette are mixed, but they can also be laid out in layers. This option is suitable if you intend to serve the appetizer to the table in a transparent salad bowl. In this case, all components of the appetizer are seasoned with sauce separately.

When serving portioned, you can place the dish on plates using a mold, giving it the appearance of a small cake or pastry. If you don’t have a special mold, you can make one from an empty tin can by cutting out the bottom. Use a spoon instead of a press. A vinaigrette seasoned with mayonnaise or sour cream holds its shape well.

Vinaigrette with mushrooms is a tasty and satisfying dish that many people like much more than regular vinaigrette. It can be made from salted, pickled or fried forest products. The taste of the finished dish depends on what type of mushrooms and dressing you use. Having decorated it beautifully, you can feel free to serve vinaigrette with mushrooms even at the holiday table.

It is prepared from the simplest and most affordable products: cucumbers, potatoes, carrots and beets. And it acquired its French name thanks to a proprietary dressing made from vinegar and vegetable oil; in the culinary world there are a great variety of preparations for this salad. This article will talk about mushrooms.

Ingredients for preparing the salad

The “mushroom” option for creating a dish has its advantages. This salad tastes great. In addition, a vinaigrette with mushrooms can significantly diversify our diet during Lent.

Ingredients:

• fresh champignons - 300 grams;
• potatoes - 2-3 tubers;
• beets - 1 piece;
• carrots - 1 piece;
• pickled cucumber (large) - 2 pieces;
• sunflower oil - 2 tablespoons;
• salt, green onions, dill - to taste.

Vinaigrette with mushrooms. Preparing vegetables and mushrooms

1. First of all, beets and carrots must be thoroughly washed with a special brush for vegetables. After this, the root vegetables need to be placed in a pan and filled with water. The liquid level in the container should rise above the vegetables by approximately two centimeters.
2. Now you should let the liquid boil, and then cook the root vegetables over moderate heat under a loosely closed lid.
3. The carrots need to be removed from the pan after twenty to twenty-five minutes. Cooking time for beets is approximately one hour. To prevent it from losing its richness during cooking, you can add a teaspoon of lemon juice or vinegar to the liquid. Immediately after cooking, the vegetable should be immersed in cold water. Then the beets will be easier to peel.
4. Cooled root vegetables must be peeled and cut into small cubes. Carrots and beets should never be mixed.
5. Now you need to wash the champignons and dry them with a paper napkin or thin towel. After this, they need to be cut into thin slices.
6. Next, the champignons need to be placed in a frying pan with heated oil and simmered until cooked. You can prepare a vinaigrette with salted mushrooms. Suitable for this purpose are boletus, honey mushrooms, white or
7. Then you should peel and wash the potatoes. Each tuber must be cut in half or into four parts. After this, the vegetable needs to be filled with water and cooked. Cooking time depends on the type of potato. It usually cooks for about twenty minutes.
8. Now the tubers have cooled and should be cut into small cubes and chopped green onions.

Making a special salad dressing

Ingredients:

• sugar - 1 teaspoon;
• mustard - 1 teaspoon;
• ground white pepper - half a teaspoon;
• sunflower oil - 1 tablespoon;
• lemon - 1 piece.

Cooking method:

1. First of all, you need to pour a tablespoon of oil into a small deep container.
2. Then it must be combined with salt, sugar, mustard and white pepper.
3. Next, pour the juice from half a lemon into the same container.
4. Now beat everything thoroughly with a fork until smooth.

Dressed like this with mushrooms it will acquire a refined and unusual taste. Adherents of the classic method of preparing the dish can simply season the salad with sunflower oil.

How to properly mix vinaigrette ingredients

This must be done in a certain order.

1. First, you need to place the beets in the salad bowl and toss them with the remaining oil. This must be done so that the remaining ingredients of the vinaigrette do not turn burgundy.
2. Then add cucumbers, green onions, potatoes and carrots to the bowl. Now everything should be mixed thoroughly.
3. Now the vegetables can be combined with mushrooms and dressing. After this, all products must be thoroughly mixed again.

Vinaigrette with mushrooms is ready. The dish can be decorated with several sprigs of fragrant dill. In order to make the taste of the salad more piquant, you should add a lemon peel to it.

Conclusion

Other ingredients are also added to the mushroom vinaigrette, the recipe for which was outlined above. It is made with green peas, canned beans, sauerkraut, tomatoes, apples and even mussels.

Each cook adds to the salad what he sees fit. Maybe that’s why over many centuries, vinaigrette with mushrooms and beans has not lost any of its popularity. Feel free to experiment. And you will get your own signature recipe for cooking the dish. Bon appetit!