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

Step 1: prepare carrots, potatoes and beets.

Before boiling the vegetables, we need to rinse them thoroughly under running water to remove all the dirt and remaining soil. To do this, we’ll use a kitchen brush and make our work easier, especially when it’s the turn of the beets.
Now put the ingredients in a large saucepan, fill them with regular cold tap water so that it completely covers the vegetables, and place on medium heat. Attention: To make the liquid boil faster, cover the container with a lid. Immediately after this we detect 30–40 minutes and cook carrots, potatoes and beets. After the allotted time has passed, you need to check the first two components with a fork. If the equipment easily fits into the vegetables, then you can remove them from the pan. If not, then you need to extend the time further for 7–10 minutes. At the end, take out the carrots and potatoes and leave them aside to cool until warm.
Important: beets generally cook approximately 1.5–2 hours depending on its size. Therefore, we continue to cook this vegetable, piercing it from time to time with the tip of a knife or fork. As soon as the component becomes soft, turn off the burner and transfer it from the container to the sink. Turn on regular running water and cool to room temperature.

This process will help us later easily remove the skin.

Next, using a knife, peel the carrots and potatoes.

Chop all the vegetables into cubes one by one and pour into a large bowl.

Step 2: Prepare the green onions.

Wash the green onions well under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the component and immediately pour it into a bowl with chopped vegetables.

Step 3: prepare sauerkraut.

Place the sauerkraut in a colander and leave it aside for a while. This must be done to remove excess liquid from the glass component.

Step 4: prepare the pickled mushrooms.

To prepare the vinaigrette, you can use any pickled mushrooms. For example, champignons, chanterelles, boletus, honey mushrooms and even oyster mushrooms. They are all very tasty and will add a special flavor to the salad. Usually such components are already crushed, but if necessary, put them on a cutting board and, using a knife, chop them into pieces. Place the chopped mushrooms into a common container.

Step 5: prepare the vinaigrette with mushrooms.

When all the juice has drained from the sauerkraut, squeeze it out with clean hands and put it in a bowl with chopped vegetables. Pour vegetable oil here and sprinkle everything with a small amount of salt. Then, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Vinaigrette with mushrooms is ready!

Step 6: Serve the mushroom vinaigrette.

Transfer the finished vinaigrette from a bowl to a salad bowl or onto a special plate and serve to the dinner table along with slices of bread. Even though we have a vegetable salad, believe me, due to the mushrooms it is very filling. That is why they can be treated to friends and family as the main meal for lunch, dinner or breakfast.
Bon appetit everyone!

If the sauerkraut is chopped into long strips, then I recommend chopping it in advance so that the salad is convenient to eat;

In order to add flavor to the dish, you can season it with unrefined salted oil, as in childhood, when the choice of such a component was small and almost all food smelled of it, and the cutlets foamed when they were fried in a frying pan;

To make the vinaigrette multi-colored and not lilac, first of all, put the chopped beets in a bowl and season it with vegetable oil. Mix everything well with a tablespoon and only after that begin to put the remaining ingredients into the container.

With egg - a dish of Russian origin, which has been prepared for a long time in all homes, from what is in stock. This dish is prepared quickly; the main part is to cook the vegetables until ready. This is an excellent choice to prepare a large portion of a treat and feed guests, as well as your household.
The benefits are immediately obvious - there are few calories in the salad, but there are a lot of vitamins. Just the perfect combination.

Simple and perfect to pair with hot meat side dishes. Mushrooms are added to this recipe, which further saturates the appetizer and gives it an excellent aroma.

What you need for the vinaigrette:

Beets – 320 g;
Potatoes – 290 g;
Carrots – 260 g;
Salted champignons – 270 g;
Pickled cucumbers – 120 g;
Turnip onion – 90 g;
Vegetable oil – 60 ml;
Lemon juice – 25 ml;
1 bunch of greens;
Salt – 8 g.

Vinaigrette with mushrooms recipe:

Cut the pickled cucumbers into pieces.
Peel the onion, chop it very finely, pour in a small amount of lemon juice to marinate the mixture. There is no need to drain the juice; you should add it to the salad along with the onions, as the light acidity and citrus aroma will not interfere.
Chop the pickled mushrooms if necessary.
Rinse the greens and chop them.
Collect all prepared products together, mix, season with vegetable oil, salt and stir.
Sprinkle with herbs before serving.

Vinaigrette with cabbage and mushrooms

Very, in which sauerkraut is added to the main composition. The aroma and pleasant acidity of the vegetable goes well with the other components of the snack.

Ingredients:

Potato tubers – 240 g;
Beetroot – 270 g;
Pickled cabbage – 320 g;
Canned mushrooms – 190 g;
Pickled cucumber;
Carrots – 170 g;
Onion – 80 g;
Green;
Olive oil – 70 ml.

Vinaigrette with pickled mushrooms:

Wash and boil the root vegetables until tender. Then cool, peel and cut into cubes.
If necessary, rinse the cabbage a little in running water to remove excess salty marinade. Shorten the strips.
Squeeze the cucumber a little from the brine and chop into pieces similar in size to the vegetables.
Peel the onion and chop finely.
Chop the canned mushrooms, if necessary.
Rinse the greens and chop them.
Mix all products with vegetable oil, add salt to taste and sprinkle with herbs.

TIP: Adding sea salt to your salad is a great option. It has an unusual smell, but is very useful.

Vinaigrette with salted mushrooms

Peas are an excellent product that is suitable for salads that contain boiled vegetables. The soft and delicate taste of the grains gives a sweetish taste to the snack. Also, the green color will dilute it, so it is also beautiful.

Products (for 4 servings):

Beets – 340 g;
Carrots – 260 g;
Potatoes – 310 g;
Salted gherkins – 140 g;
Salted mushrooms – 190 g;
Onion – 130 g;
Wine vinegar – 10 ml;
Green peas – 160 g;
Sugar – 8 g;
Sweet mustard – 25 g;
Vegetable oil – 65 ml;
Green;
Salt – 7 g.

How to prepare vinaigrette salad:

Wash and cook the root vegetables in their skins until ready, after they have cooled, peel the skins and cut the vegetables themselves into cubes.
Pickled cucumbers should be thick, crispy, with a salty marinade. Chop the fruits into small pieces.
Peel the onion, chop it into very small pieces, dissolve wine vinegar and a little sugar in boiled water, pour this mixture over the marinating mixture. After about half an hour has passed, drain the liquid.
Salted mushrooms should be cut into pieces. leave a few intact specimens for decoration.
Rinse the greens and chop.
Mix the prepared products in a deep plate, add peas, from which you must first drain all the liquid, sprinkle with a little salt and pour over vegetable oil mixed with mustard.
Before serving, cool and garnish with herbs and whole mushrooms.

TIP: To prevent all the vegetables in the salad from turning beets red, you need to cut them into cubes and pour a little vegetable oil in a separate plate. This way it will be covered with an oily shell, which will prevent the pigments from spreading to other ingredients, leaving them in the same color.

Vinaigrette salad with mushrooms and beans

Many people like beans for their wonderful delicate taste. The soft consistency of the beans leaves pleasant associations when consumed. In addition, the product is very healthy; in terms of its nutritional value and composition, it can easily replace a meat lunch.

Ingredients of the dish (for 4 servings):

Canned beans – 190 g;
Beetroot – 230 g;
Marinated mushrooms – 170 g;
Pickled cucumbers – 160 g;
Turnip onion – 80 g;
Potato tubers – 220 g;
Juice of half a lemon;
Salt – 4 g;
Green;
Vegetable oil – 75 ml.

Cooking steps:

Wash and boil the root vegetables until tender. Then cool, peel and cut into cubes.
Grind the pickled cucumber into small segments.
Peel the onion, chop it with a knife, pour the juice of half a lemon into it, and leave to marinate for a while. Fruit juice should not be drained, you need to add the mass to the dish directly in it.
Chop the mushrooms, if necessary.
Place the beans in a colander from the jar, rinse with a little water to remove the thick juice.
Mix all the products together, add vegetable oil and salt, mix, garnish with a sprig of washed herbs and serve chilled.

IMPORTANT. The vinaigrette can be stored in the refrigerator for no more than 12 hours.

Vinaigrette with pickled honey mushrooms

In combination with onions, the apple in the composition will not be noticeable, no one will guess the presence of the fruit. But it will give maximum taste, since the wonderful aroma and slight sourness will mix with the rest of the products. It is necessary to choose varieties that are firm and slightly sour, but not sweet and fluffy. You can take very aromatic varieties, this will only benefit the taste.

Products (for 4 servings):

Beets - 280 g;
Carrot – 270 g;
Apple – 140 g;
Marinated mushrooms – 160 g;
Greens – 55 g;
Lemon juice – 25 ml;
Salt – 7 g;
Vegetable oil – 85 ml.

How to prepare and what to season the vinaigrette with:

Boil the washed root vegetables until softened, peel them, and chop into small pieces.
Rinse and chop the greens.
Chop the pickled mushrooms if they are in the jar whole.
Wash the apple, peel and cut into small cubes.
Mix vegetable oil with lemon for dressing.
Mix all the products, add citrus oil, sprinkle with herbs and mix.

Vinaigrette with fried onions recipe is rich in vitamins, as the dish combines boiled and fresh vegetables. The salad turns out to be nourishing, tasty and at the same time very healthy, especially in the winter season.

Delicious, healthy, light, lean, vegetarian... vinaigrette with mushrooms. How to prepare this treat, read this step-by-step recipe with photos. Video recipe.
Recipe contents:

The classic vinaigrette recipe includes: pre-boiled and cooled vegetables (beets, carrots and potatoes), sauerkraut, pickles, onions or green onions. But every housewife has the right to adjust the composition of products based on her own taste and available products. I want to offer a modified unusual recipe for vinaigrette with the addition of pickled mushrooms, which will replace sauerkraut. With the addition of mushrooms, the vinaigrette becomes much brighter, richer, more intense and piquant. In addition, there are no potatoes in the dish, which makes the vinaigrette much easier on the stomach and less caloric. This allows you to consume it in unlimited quantities in the evening for dinner.

Such a treat will be a great decoration not only for an everyday table, but also for a festive feast. This recipe for vinaigrette with mushrooms can be classified as winter salads, for which we use our favorite rolls, which were carefully prepared in summer and autumn. During the cold and frosty period of the year, you can relax and enjoy their great taste. Although this treat can be consumed at any time of the year. It is especially great for fasting, diets and vegetarians.

Calorie content per 100 g - 64 kcal.
Number of servings - 3
Preparation time: 20 minutes for chopping food, plus time for cooking and cooling vegetables

Ingredients:

Beetroot - 1 pc.
Carrots - 1 pc.
Pickled cucumbers - 2 pcs.
Marinated mushrooms - 150 g
Vegetable oil - for dressing
Salt - 1 tsp. or to taste

Step-by-step preparation of vinaigrette with mushrooms, recipe with photo:

Note: before starting to prepare the dish, boil the beets and carrots in their uniforms in advance. Afterwards, cool the vegetables well. They will cook for at least an hour and cool for two hours. Therefore, I recommend preparing them in the evening, and the next day just quickly chop the salad.

1. So, peel the prepared beets and cut them into cubes with sides about 8 mm.

2. Peel the carrots and cut into cubes, just like the beets. All products in the dish must be cut into equal pieces for the vinaigrette to look beautiful.

3. Dry the pickles with a paper towel to remove excess brine. Then cut into the appropriate size and place in a bowl with the vegetables.

4. Place the salted mushrooms on a sieve, rinse with running water and leave to dry. Then cut into small pieces and add to the salad.

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 serving 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 you mix beets with oil separately from other products and only then combine them 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 the 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 the vinaigrette with mushrooms even at the holiday table.