Pickled honey mushrooms have not only excellent taste, but also a relatively small size, which in turn makes it possible to use this product as the main ingredient for preparing various salads. Pickled honey mushrooms go well with fresh and boiled vegetables, meat products, eggs and cheeses.
Salad with pickled honey mushrooms and chicken fillet
Required Ingredients:
- 300 g chicken fillet;
- 200 g of pickled honey mushrooms;
- 4 medium-sized potatoes;
- 2 eggs;
- 100 g mayonnaise or sour cream;
- fresh dill.
Step-by-step instruction:
- First you need to boil the chicken fillet in slightly salted water.
- Wash the potatoes under running water, after which we boil it together with the peel - this way it will retain its original structure and will not fall apart when stirring the salad.
- Then boil the chicken eggs hard-boiled (they should be boiled in boiling water for at least 15 minutes).
- Cool the boiled potatoes and eggs in cold water, then remove the top skin from the potatoes and peel the eggs.
- Next, cut the potatoes into medium-sized cubes, cut the boiled chicken fillet into thin strips and chop the chicken eggs with a knife or a coarse grater.
- We combine all the ingredients in a deep salad bowl, add pickled mushrooms to them, first draining the brine from them, and finely chopped greens.
- We fill the finished salad with light mayonnaise or sour cream, and then mix thoroughly.
- Pickled honey mushroom salad with chicken is a delicious, satisfying and nutritious dish that is perfect for athletes and those who are on a diet.
Salad with pickled mushrooms and ham
Required Ingredients:
- 300 g smoked ham;
- 200 g of pickled mushrooms;
- 2 chicken eggs;
- 2 medium carrots;
- 100 g mayonnaise or sour cream for dressing.
Step-by-step instruction:
- To begin with, boil eggs and carrots, cool them in cold water, then peel the eggs from the shell, and the vegetables from the peel.
- Cut the smoked ham and boiled carrots into neat strips, chop the chicken eggs with a knife or grate them on a coarse grater.
- We drain the brine from the pickled honey agaric and add the mushrooms to the salad bowl as a whole or chopped.
- We fill the salad with mayonnaise or sour cream and mix all the ingredients thoroughly. Let the dish brew a little, after which it can be served.
- If desired, croutons, croutons or walnuts can be added to the finished salad.
Salad with pickled honey mushrooms and cheese
Required Ingredients:
- 300 g chicken fillet;
- 200 g of pickled honey mushrooms;
- 50 g of hard cheese;
- 50 g fresh dill;
- 3 chicken eggs;
- 2 pickled cucumbers;
- 2 medium potatoes;
- 200 g mayonnaise;
- salt to taste.
Step-by-step instruction:
- Open the jar with mushrooms, drain the marinade from it and put the mushrooms in a deep bowl as the first layer for the salad. Then sprinkle the mushrooms with finely chopped dill.
- Boil the chicken fillet in salted water until cooked, let it cool, then cut the meat into small pieces and spread the second layer out of it, which is liberally greased with mayonnaise.
- The next layer of salad consists of hard cheese, previously grated on a coarse grater.
- Boil the potatoes in their uniforms, cool them in a saucepan with cold water, peel them, rub them on a coarse grater and put them on a layer of grated cheese. A layer of potatoes should be slightly salted and seasoned with mayonnaise.
- Hard-boiled eggs, peeled, cut into thin strips and spread over a layer of boiled potatoes.
- Squeeze the brine from pickled cucumbers, rub them on a coarse grater and spread them as the last layer for the salad.
- We put the finished salad with cheese and pickled mushrooms in the refrigerator so that all layers are properly soaked. Before serving, the salad must be transferred to another wide dish so that the layer of pickled mushrooms is on top.
