Champignon is a white-gray mushroom with a round cap diameter of 2 to 10 cm. It is one of the most common mushrooms in French cuisine. Champignons can be used without heat treatment in salads and appetizers.
It is necessary
-
- Champignon salad with pineapple:
- champignon caps 200 g;
- crab sticks 5-6 pcs.;
- canned pineapple 3-4 circles;
- mayonnaise;
- vinegar;
- greens.
- Champignon salad with radish:
- fresh champignons 150 g;
- lettuce 6-7 leaves;
- radish 4-5 pcs.;
- lemon 1/2 pc,
- eggs 3-4 pcs.;
- ham 4 slices;
- rast. butter 3-4 tbsp. spoons;
- vinegar 1 tbsp the spoon;
- sour cream 2 tbsp. spoons;
- chopped greens 3 tbsp. spoons;
- ground cumin 1/2 tsp;
- salt.
- For sandwiches:
- gray bread;
- raw mushrooms;
- tomatoes;
- greens.
Instructions
Step 1
Champignon salad with pineapple:
Cut pineapples and crab sticks into small pieces. Cut the prepared champignon caps into thin slices.
Step 2
Transfer all ingredients to a salad bowl, drizzle with vinegar, add mayonnaise and stir gently. Garnish the salad with finely chopped herbs on top. Please note that this salad must be prepared just before serving, otherwise the salad will quickly lose its beautiful appearance.
Step 3
Champignon salad with radish:
Peel the mushrooms, cut them into thin slices. After that, sprinkle the sliced mushrooms with lemon juice to keep them from darkening.
Step 4
Salt the water before boiling the eggs and add the cumin to it. This will add a spicy flavor to the eggs. Hard boil the eggs. Refrigerate, peel and cut into thin circles.
Step 5
Wash the radishes, peel them and cut them into thin slices. Wash and dry lettuce leaves thoroughly.
Place prepared lettuce leaves on the bottom of a salad bowl.
Step 6
Then prepare a salad dressing. Mix the vegetable oil, vinegar, herbs and salt thoroughly. Pour the dressing first on the lettuce leaves, then lay the chopped ingredients on them in layers: radishes, mushrooms, egg slices and ham slices, rolled up for beauty. Place sour cream in the center of the salad.
Step 7
You can also make sandwiches from raw mushrooms.
Cut the gray bread (it is better to use Borodinsky) into thin square slices so large that the tomato circle completely covers it.
Step 8
Remove the stems from the champignons, and cut the caps into thin slices. Then put the chopped mushrooms on the bread, cover them with chopped tomato circles on top. Sprinkle the sandwiches with finely chopped herbs before serving.
