Due to their pleasant taste and wide availability, champignons have gained wide popularity among culinary specialists. Most often, mushrooms are fried and pickled, and also added to soup. But besides this, you can make delicious salads from fried champignons.
Light salad of fried mushrooms
Wash 400 grams of champignons. Chop the mushrooms and fry in sunflower oil until the liquid evaporates. Season with salt and pepper to taste. Rinse and dry a bunch of fresh lettuce. Chop the salad or tear it up with your hands. Mix the salad with the cooled mushrooms, add the red onions cut into rings and herbs to taste (parsley or dill). Season the salad with a mixture of balsamic vinegar and vegetable oil.
Champignon, tomato and potato salad
Wash and chop 300 grams of mushrooms, fry them until tender. Boil 3 medium potatoes in their skins. When the potatoes have cooled, peel and chop into small cubes. Slice 3 medium fresh tomatoes. Mix the mushrooms, potatoes and tomatoes, add salt and vegetable oil. Sprinkle the prepared salad with onion rings and fresh dill.
Fried mushrooms and crab sticks salad
Wash half a kilo of mushrooms, cut them into small pieces, add the diced onion and fry everything until golden brown. Season with salt and pepper the mushrooms, transfer to a separate bowl to cool.
Cut 250 grams of crab sticks into cubes and fry them in the same oil in which the mushrooms and onions were fried. Fry crab sticks until the cubes unwind into thin spirals.
Chop 3 hard-boiled eggs finely. Combine mushrooms, crab sticks and eggs, add finely chopped dill. Stir the salad and season with mayonnaise to taste.
Fried mushroom layered salad
Take 300 grams of champignons, wash them and cut into small pieces. Fry the mushrooms until tender. To drain off excess vegetable oil, transfer the fried mushrooms to a colander or sieve. Finely chop 1 medium onion and coarsely grate 1 medium carrot. Simmer onions and carrots in sunflower oil until tender.
Open the canned sardines and drain the oil, mash the fish with a fork. Instead of sardines, you can take any other canned fish in oil. Chop 2 hard-boiled eggs finely. Wash and pat dry a bunch of fresh lettuce, chop the lettuce, or tear with your hands. Cut 1 fresh cucumber into cubes.
Place half of the lettuce in a deep dish at the bottom. Place half of the cooled mushrooms in the next layer. Brush the mushrooms with mayonnaise and top with half the eggs, chopped cucumber and sardines. Brush the fish with mayonnaise and add the carrots and onions. Place the next half of the mushrooms in the next layer, then the remaining eggs and green salad. Brush the top layer with mayonnaise and sprinkle with grated cheese.
