How to make mushroom vinaigrette combined with various ingredients. Vinaigrette with pickled mushrooms Vinaigrette with salted mushrooms and sauerkraut

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

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

7 gr.

Carbohydrates

82 kcal.

Option 1. The classic recipe for vinaigrette with mushrooms

Traditionally, potatoes, carrots, sauerkraut, beets, barrel or pickled cucumbers, green onions are put in the vinaigrette, vegetables are previously boiled, cooled and chopped into cubes. But any salad can be slightly modified by adding a 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. Also, potatoes were excluded from the composition, which means that the snack is lighter, less high in calories.

Ingredients:

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

Step-by-step recipe for vinaigrette with mushrooms

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

Vegetables are peeled, cut into a square, and placed in a large, clean dish.

The cucumbers are removed from the brine, cut into cubes, and placed with vegetables.

Mushrooms are cleaned, washed, if they are forest mushrooms, they are boiled a little, and the mushrooms are fried in a pan with butter for 10 minutes, stirring constantly.

Mushrooms are transferred to a cup with all the vegetables, pour in oil, add a little salt and mix everything thoroughly.

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

Transferred to a salad bowl, put on the table.

If desired, pickled cucumbers can be replaced with fresh ones, this will make the salad even lighter, with a pleasant hint of freshness.

Option 2. A quick recipe for vinaigrette with mushrooms

This recipe looks more like a familiar, traditional mushroom-free option. Its composition, as before, includes potatoes, carrots, beets, a small amount of various herbs and pickled mushrooms. The only difference is that 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 green onion feathers;
• black pepper, salt - 35 g each;
• 75 ml of vegetable oil.

How to make mushroom vinaigrette

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

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

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

Leave in the refrigerator under the lid for 15 minutes and serve in a portioned salad bowl.

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

Option 3. Vinaigrette with mushrooms and red beans

Red beans make the favorite salad more satisfying and interesting. Both dry and canned beans can be used.

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 of 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.

The red beans are washed, poured over with water and boiled for 1.5 hours, washed again and placed in a cup with all prepared vegetables.

Mushrooms are introduced without liquid, pickled cucumbers, cut into cubes, salted, seasoned with pepper, if desired, some spice, pour in acetic acid, stir everything.

Pour in vegetable oil and mix again.

Allow to nourish in the refrigerator for several minutes and serve in a portioned salad bowl.

You can prepare such a salad for dinner and for a festive table. For a more interesting presentation, you can lay out the ingredients in a different sequence. The bottom of a deep cup is covered with cling film, the mushrooms, cut into thin plates, are laid out in the first layer, then all the other ingredients are mixed, tamped well, gently turn the salad onto a flat plate so that a smooth slide is obtained, decorate the top with sprigs of greens.

Option 4. Vinaigrette with mushrooms and fried onions

At first glance, this version of the vinaigrette may seem simple and, perhaps, a bit unusual. But in finished form, it turns out to be very tasty, piquant and mouth-watering. Fried onions in vegetable oil and mayonnaise dressing will make it even juicier.

Ingredients:

• beets - 4 small things;
• 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

Potatoes, beets, carrots are washed, boiled in salted water for half an hour. Spread on a plate, set aside to cool.

The 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 a cup simultaneously with sauerkraut, previously squeezed from the brine and washed with cold water.

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

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

Spread the mayonnaise and stir.

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

They put it on the table.

You don't need to add the fried onions to the cup with all the vegetables, but simply put them on top of the salad before serving.

Option 5. Vinaigrette with mushrooms and apples

Here, in addition to the main ingredients of the vinaigrette, they put an apple in the salad, which gives the appetizer an unusual taste and a pleasant slight sourness. The spicy mustard used makes it spicy and interesting. An unusual option, but certainly worth your attention.

Ingredients:

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

Step by step recipe

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

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

Pickled mushrooms are freed from brine, if they are very salty, they are washed with cold water, cut into small cubes and laid out with vegetables.

The apple is freed from the peel, core, cut into cubes and placed with vegetables at the same time as the chopped onion.

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

Salt and stir well.

Hot mustard is mixed with refined oil and spread to vegetables, mixed again.

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

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

I didn’t think that such a simple salad from the 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, deliciously healthy, and most importantly quickly. Anyone who follows a healthy diet or diet will understand its taste like no other.

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 help out more than ever, and you just need to turn on your imagination and delicious recipes themselves will come to mind.

Ingredients:

• Beets - 2 pcs;
• Carrots - 2 pcs;
• Potatoes - 2 pcs;
• Canned cucumbers - 2 pcs;
• Pickled mushrooms - 100 gr;
• Onions - 1 pc;
• Vegetable oil - 2-3 tbsp. lies;
• A pinch of salt.

How to cook

Boil carrots, potatoes until tender, bake 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, cut carrots into small cubes.

Do the same with potatoes as with the previous vegetable.

Peel the small onion and cut it.

Chop pickled or pickled cucumbers into cubes.

Now it's the turn of pickled mushrooms, they need to be sent to a vinaigrette for vegetables. If these are not small mushrooms, then cut each mushroom into pieces. I used home-canned porcini mushrooms. You can use any kind: chanterelles, boletus, mushrooms. It is clear that the taste of woodland is different from those sold in supermarkets. Cook with those (often forgetting the comma before "which, which, which") that are affordable and suitable for your taste. By the way, salted mushrooms are also great for salad.

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

Beetroot is a separate story, it needs to be peeled and cut into cubes, put in a separate small salad bowl, seasoned with vegetable oil and mixed. This is necessary so that the rest of the components do not turn red.

Now we mix the contents of the two plates. Gently mix again and can be served, tasty, simple and healthy.

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

A vegetarian friend of mine loves this salad, and her New Year's table is not complete without it.

Try the mushroom vinaigrette recipe available.

Registration, vacation, exit

Vinaigrette with mushrooms.

Prepared vegetables are seasoned, beets combined with vegetable oil are introduced. Spread in a salad bowl, decorating with onion rings, figuratively chopped vegetables, herbs. Serving temperature no more than 12 0 С. Dish output: 150 gr. per serving.

Potato casserole with cabbage: on vacation, the casserole is cut into portions, placed on a plate or portioned dish, poured with sour cream sauce. Serving temperature of the dish is not less than 65 0 С. Output of the dish: 275 gr. per serving.

Pie with fish: finished products are greased with butter, pieces of fish are placed in the center. Pie output - 143 gr. 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 browning, must be properly cut, stacked, and beautifully decorated. Fresh greens for decoration, not wilted.

Store no more than 1 hour

Pie with fish.

Appearance - a boat-shaped or round shape, the middle is open, minced meat is visible.
Color - shiny, light brown, minced meat - light gray.

Taste and smell - must match the taste and smell of the fresh products used.

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

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

In vegetarian and dietetic diets, mushrooms play an important role in helping to diversify the diet and ensure the intake of proteins in the body. People who are not worried about the usefulness and calorie content of dishes also happily eat mushroom snacks, as they are hearty, tasty and aromatic. Mushroom vinaigrette is less common than traditional, but it deserves to be a frequent guest on your table. From a significant number of options for this dish, you will almost certainly find one that you like.

Cooking features

Vinaigrette with mushrooms is prepared in almost the same way as the classic one. Boiled vegetables and pickles predominate in its composition, which makes the salad hearty and spicy. Mushrooms can be used salted, pickled, fried - it all depends on the recipe chosen. However, there are a few things to keep in mind, no matter what recipe you use to make the mushroom vinaigrette.

• The vinaigrette will turn out to 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 repaint them in its own 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 dishes. Most often it is served as a cold appetizer, but sometimes it is substituted for a side dish or second.

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, clean. Cut into small cubes and place beets and other vegetables on separate plates.
• Peel and core the apple. Grate the pulp on a coarse grater.
• Peel the onion. Chop finely.
• Squeeze the apple pulp, pour the juice over the onion. Place the applesauce itself in a bowl of potatoes and carrots.
• Cut salted mushrooms into medium-sized pieces, put with vegetables.
• Cut pickles into small cubes, send to the rest of the ingredients.
• Pour 2-3 teaspoons of oil into a plate with beets, stir.
• Squeeze the onion into a bowl with the main ingredients. Add the remaining oil, mustard and salt to the apple juice in which it was marinated, whisk with a whisk.
• Pour green peas into a bowl of food, pour in the prepared sauce, stir.
• Add the beets, stir again.

When serving, the vinaigrette can be garnished with a few whole mushrooms and chopped herbs or twigs.

Vinaigrette with pickled mushrooms

• beets - 150 g;
• potatoes - 0.3 kg;
• carrots - 100 g;
• onions - 100 g;
• pickled cucumbers - 0.2 kg;
• pickled 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 down.
• Cut the pickled cucumbers into cubes slightly smaller than a pea, put in a bowl.
• Transfer the green peas and pickled mushrooms to a bowl.
• Finely chop the onions, pour over with boiling water to remove the bitterness. Send to the rest of the ingredients.
• Peel potatoes and carrots, cut them into cubes about the size of a pea or slightly larger, place with the rest of the food.
• Pour a tablespoon of oil into a bowl, stir.
• Peel and cut the beets into small cubes, mix with a teaspoon of oil and transfer to the rest of the food.
• Stir the salad and transfer to a salad bowl. Sprinkle with finely chopped green onions.

Pickled honey mushrooms will give the appetizer a unique taste, while retaining its characteristic 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 - how much is required;
• mayonnaise, salt, pepper, herbs - to taste.

Cooking method:

• Peel boiled or baked vegetables, cut into equal pieces, put in a bowl.
• Add cooked beans to vegetables.
• Cut the onion into thin half rings, the mushrooms into thin slices. Fry in vegetable oil, 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.

It remains to transfer the appetizer to a salad bowl and serve. The vinaigrette made according to this recipe has a peculiar, but very pleasant taste. It should be cooked at least once.

How to decorate with mushroom vinaigrette

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

• Save some of the mushrooms to garnish 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 in relation to it will emphasize the brightness of the snack, making it even more appetizing. To create this combination, place the salad leaves on a plate before adding the vinaigrette. Top the salad with a sprig of parsley or dill.
• Mushrooms can be laid out around the perimeter of the dish, it will also look beautiful. Flowers from vegetables that make up the snack (beets, carrots) will help to complement the composition.
• Usually the products that make up the vinaigrette are mixed, but they can 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 snack are seasoned with sauce separately.

When serving in portions, you can use a mold to put the dish on the plates, making it look like a small cake or pastry. If you don't have a special shape, you can make one out of an empty tin can by cutting out the bottom of it. Use a spoon instead of a press. The vinaigrette, seasoned with mayonnaise or sour cream, keeps its shape well.

Vinaigrette with mushrooms is a delicious and satisfying dish that many people like much more than a regular vinaigrette. It can be made from salted, pickled or fried forest gifts. The taste of the finished dish depends on what type of mushrooms and dressing you use. Having decorated it beautifully, you can not hesitate to serve the vinaigrette with mushrooms even to the festive table.

It is made from the simplest and most affordable foods: cucumbers, potatoes, carrots and beets. And it got its French name thanks to a branded dressing of vinegar and vegetable oil; there are a great many in the cooking called the preparation of this salad. This article will talk about having mushrooms.

Salad ingredients

The "mushroom" option for creating a dish has its advantages. This salad tastes great. Plus, mushroom vinaigrette can greatly diversify our diet during fasting.

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 vegetable brush. After that, the roots must be put in a saucepan and filled with water. The liquid level in the container should rise about two centimeters above the vegetables.
2. Now you should let the liquid boil, and then cook the root vegetables over moderate heat under a loosely closed lid.
3. Remove the carrots from the pot after twenty to twenty-five minutes. The cooking time for beets is approximately one hour. So that it does not lose 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. This will make it easier to peel the beets.
4. The cooled roots must be peeled and cut into small cubes. In no case should you mix carrots and beets.
5. Now you need to wash the mushrooms and dry them with a paper napkin or thin towel. After that, they need to be cut into thin plates.
6. Next, the mushrooms need to be put in a pan with heated oil and simmer until tender. You can make a vinaigrette with salted mushrooms. For this, boletus, mushrooms, white or
7. Then you should peel and wash the potatoes. Each tuber must be cut in half or in quarters. After that, the vegetable must be filled with water and cooked. Cooking time depends on the type of potato. It usually takes about twenty minutes to cook.
8. Now the cooled tubers should be cut into small cubes, 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, 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, in the same container, you must pour the juice from half a lemon.
4. Now everything should be beaten well with a fork until smooth.

Dressed with this with mushrooms, it will acquire an exquisite and unusual taste. Adherents of the classic method of cooking can simply season the salad with sunflower oil.

How to mix the ingredients for a vinaigrette correctly

This must be done in a specific order.

1. First, put the beets in a salad bowl and displace it with the remaining oil. This must be done so that the rest of the ingredients of the vinaigrette do not turn into a burgundy color.
2. Then add cucumbers, green onions, potatoes and carrots to the dishes. Now everything should be mixed thoroughly.
3. The vegetables can now be paired with mushrooms and dressing. After that, all products must be thoroughly mixed again.

Vinaigrette with mushrooms is ready. The dish can be garnished with a few sprigs of scented dill. In order to make the salad taste more piquant, you should put a lemon rind in it.

Conclusion

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

Each culinary specialist brings what he sees fit to the salad. Perhaps that is why for many centuries the vinaigrette with mushrooms and beans has not lost its popularity at all. Feel free to experiment. And you will have your own signature recipe for the dish. Bon Appetit!