One of the most common mushrooms is champignons. Almost everywhere these mushrooms can be found ready-made, canned, which does not reduce the taste, but mushrooms do not cause any particular difficulties in cooking.
Diet salad with mushrooms and mozzarella
This light salad will make a great snack that won't kill your appetite, but will be a great start to any dinner. To prepare it you will need:
-1 can of canned mushrooms;
-3 pcs. cherry tomatoes;
-125 g of Mozzarella cheese;
-1 tbsp. l. olive oil;
-1 tsp lemon juice;
- a bunch of basil;
- ground pepper (black, red).
First, wash and cut the tomatoes into halves. If they turn out to be very fleshy and "flowing", take out the middle. Then the chopped halves must be laid out on oiled paper and sent to a preheated oven for 20 minutes.
While the tomatoes are cooking, cut the mozzarella into large cubes. Drain the champignon jar. Combine mushrooms and cheese. Mix olive oil with lemon juice, add a pinch of salt.
Remove the tomatoes from the oven and cool them slightly. Put the cheese and mushrooms on the plates, carefully distribute the tomatoes on top. Sprinkle with ground black and red pepper (preferably from a mill, the grains are larger and fit more beautifully), pour over with a sauce of oil and lemon juice. To top it off, decorate the composition with basil leaves - and your salad is ready.
Neapolitan salad
This recipe can be used as a salad or main course. You will need:
- 300 g pasta (with feathers, preferably Italian, with a protein content> 10);
- 150 g of canned champignons or 300 g of fresh ones;
- 300 g of cauliflower;
- 150 g of cheese;
- 10 pieces. olives;
-3 tbsp. l. olive oil;
- 1 tbsp. balsamic vinegar;
- 3 tbsp. l. mustard;
- 1 PC. onions;
- a bunch of greens;
- salt, ground black pepper.
First, boil the pasta and cauliflower, if the mushrooms are fresh, then fry them in olive oil, lightly salting.
While the main ingredients are cooking, you can do the sauce. Whisk the mustard, olive oil and balsamic vinegar thoroughly. Add salt and pepper to the mixture. Finely chop the olives and greens and mix them with the bulk.
Combine the finished pasta with cauliflower, finely chopped onions, mushrooms and grated cheese. The resulting mass can be served hot, generously pouring sauce over each portion.
As an option for the patient, the pasta and sauce can be mixed, leaving for a couple of hours to cool and soak. Serve as a cold appetizer salad after garnishing portions with fresh herbs.
