Salads with pickled mushrooms are inexpensive, but very nutritious.

We are sure that almost everyone has a jar of honey mushrooms in stock. It remains to choose an interesting combination and surprise guests with an original recipe. We will tell you a selection of the best salads with mushrooms.

Salad with pickled mushrooms and chicken takes pride of place among the favorite holiday snacks of everyone who loves mushrooms. Honey mushrooms add spice to the dish, chicken saturates, and together they create a culinary masterpiece.

For the salad we need:

• a jar of pickled mushrooms - 300 g;
• chicken fillet - 300 g;
• chicken eggs - 2 pcs.;
• potatoes - 3 pcs. (small);
• dill - a small bunch;
• mayonnaise.

We throw the mushrooms into a colander and let the marinade drain - it will not be useful to us. Try to do everything more carefully, because too wet mushrooms will instantly “leak” the rest of the components, and the appetizer will float. Boil potatoes and eggs, either boil chicken or fry in a dry frying pan.

Now we grind all the ingredients into cubes. You should not grind too much: the beauty of the salad is precisely in the fact that the pieces fall on the tooth separately, but when mixed, they are felt all together. Season with mayonnaise and stir before serving. The modern way to serve such a salad is to put everything on a large flat dish, pouring a thin net of mayonnaise sauce. It is stylish, fashionable, actual, tasty. The decoration of the salad will be whole, but very small mushrooms.

With ham

Salad with pickled mushrooms and ham is very fond of men for the combination of light mushroom spice and satiety that ham gives. And it is prepared in an elementary way, and the components are available to any family. You can buy inexpensive chicken ham, you can splurge on a piece of high-quality Krakow ham - the result, invariably, will please everyone. Be sure to buy a package of feta or cheese: you get a very unusual combination that pleases gourmets - the originals.

Prepare the salad like this:

1. Boil potatoes, carrots, three chicken eggs.
2. We recline honey mushrooms in a colander.
3. We cut the ham into thin strips.
4. Feta - cubes.

We lay in layers, alternating potatoes, mushrooms, ham, feta cheese, eggs. We smear all layers with a mesh of mayonnaise mixed with sour cream in a 1: 1 ratio (so the sauce will turn out more tender). Sprinkle some layers with parsley - the greens perfectly set off the mushroom taste. Like any layered salad, ham must also be infused. Serve in a transparent deep salad bowl, where all layers are clearly visible.

With Korean carrots

Korean carrots and mushrooms look very beautiful in a salad bowl. This is a savory and spicy salad, a great appetizer for hot potatoes with chicken.

For a salad with Korean carrots, pickled mushrooms are used, either ready-made or homemade Korean carrots. We offer to buy some ready-made Korean carrots and bring a touch of freshness to the salad, which is so lacking in winter and spring.

Required:

• mushrooms - 300 g;
• carrot in Korean - 250-300 g;
• fresh cucumber - 2 pcs.;
• chicken eggs - 3 pcs.;
• boiled potatoes - 3 pcs. (medium tubers);
• parsley - a bunch;
• mayonnaise - to taste.

We leave the Korean carrot in straws. We cut the vegetables into cubes, mushrooms - into medium-sized pieces. Lay out in layers in the following sequence: potatoes, parsley, mushrooms, cucumber, eggs. Lubricate all layers with mayonnaise mesh. The last layer will be a Korean carrot - we will lay it with a beautiful “hat” and decorate with a sprig of parsley. The salad, called "Crunchy Delight" should be infused for several hours and served chilled on a large flat plate. This is a beautiful appetizer, especially spectacular in the context.

Hearty dish with potatoes and mushrooms

Anyone who prefers vegetarianism and basically does not eat meat dishes can recommend a hearty, spicy dish of pickled mushrooms and potatoes. Even "meat-eaters" will appreciate this salad - it is so unusual and tasty.

• a jar of pickled mushrooms - 400 g;
• potatoes - 3 large tubers;
• green onions;
• vinegar 9% - 2 tbsp. l;
• fragrant vegetable oil - 100 ml.

Boil potatoes in uniforms, cool. We throw a jar of mushrooms into a colander, let the marinade drain, cut the mushrooms into pieces. Green onions - small rings. In a separate container, mix fragrant sunflower oil and a little vinegar. Put a layer of potatoes in a large salad bowl, alternating with mushrooms. Season everything with oil and vinegar. Sprinkle the top generously with green onions. It is better to stir the dish before serving. It is not a shame to serve such an appetizer under the “little white”, to offer men along with pickled herring, barrel cucumbers. There is no doubt that the work of the cook will be appreciated.

Layered salad with pickled mushrooms

Salad with honey mushrooms and chicken breast can be supplemented with pieces of smoked chicken, which are laid out in one layer. "Inclusions" of smoked meat will give a pleasant touch, make the salad unusual. But be sure to smooth out the smoked aftertaste with sweetness, for example, boiled carrots.

For the salad, prepare:

• a couple of chicken eggs;
• one large carrot;
• a piece of smoked chicken (not necessarily breast) - 200 g;
• boiled chicken breast - 300 g;
• three small potatoes;
• hard cheese;
• pickled mushrooms - 300 g.

Potatoes, carrots, eggs need to be boiled and cut into cubes. Boiled chicken cut into fibers, smoked - chop into small pieces. Hard cheese - rubbed on a coarse grater, and pickled mushrooms (of course, without marinade) cut into cubes, depending on the size of the mushrooms. It remains to lay out everything in layers in the following sequence: potatoes, mushrooms, smoked chicken, carrots, eggs, boiled chicken, hard cheese.

Of course, do not forget to grease the layers with mayonnaise. And we recommend flavoring the layer with boiled chicken with a couple of grated garlic cloves - this way the dish will come out piquant.

The salad can be called "Secrets of the hostess": be sure that the guests will have disputes about the ingredients. Just serve soaked and well chilled.

With chicken liver

No less admired is the salad with mushrooms and chicken liver. The secret ingredient will be processed cheese - we will season the salad with it instead of mayonnaise.

We will need:

• large red bell pepper;
• a jar of mushrooms - 300 g;
• processed cheese packaging;
• thin pita bread;
• chicken liver - 400 g;
• pine nuts - a handful;
• salt, pepper to taste;
• onion Yalta - 1 pc.

First, prepare the mushrooms, getting rid of the marinade, cutting into large pieces (you can leave it whole if they are miniature in size). Bulgarian pepper cut into thin rings, onion - half rings. Fry the liver over high heat until golden brown. In a salad bowl, combine pepper, onion, liver, mushrooms, add pieces of melted cheese. From the warm liver, the cheese will begin to melt and act in place of the sauce.

We spread the salad in portions on sheets of thin pita bread: the appetizer will soak the pita bread, it will become deliciously juicy. Serve the salad warm - cold it immediately loses its taste. You can decorate with pine nuts, and put cherry tomatoes on a dish next to it.

The ingredients are very simple:

• a can of beans in their own juice (red or white does not matter) - 300 g;
• pickled mushrooms - 300 g;
• onions - 1 pc.;
• fragrant oil for dressing to taste;
• vinegar 9% - 2 tbsp.

We cut the mushrooms without marinade into pieces, free the beans from the brine. Cut the onion into half rings and marinate in vinegar. We combine mushrooms, beans, onions, season with vegetable oil. We insist the salad in the refrigerator and serve in portions with any hot dish or as an independent snack.

Prepare:

• 300 g pickled mushrooms;
• a pack of any crackers - 200 g;
• big cucumber;
• a bunch of fresh parsley;
• mayonnaise.

Mushrooms and cucumber cut into cubes, repeating the shape of crackers. Mince the parsley very finely. We mix all the components, in the most last moment add croutons and season with mayonnaise. We do all this quickly, instantly selling it to the table: we must not allow the crackers to become sour and lose their charm. Despite the apparent simplicity, the salad turns out to be pleasant, light, acting as an excellent addition to baked meat or chicken on the festive table.

There is a saying that a woman knows how to make a scandal, a hat and a salad out of everything. We also encourage you to experiment, inventing new and bold culinary masterpieces. Do not be afraid to make a mistake: in the end, next time you can always return to proven recipes.

I really like salads with pickled mushrooms, both homemade and bought in the store. I especially like their red heads on the top layer of the salad, like Ryzhiki salad, it looks very appetizing. And any other salad that contains such small mushrooms will always be the main holiday dish on the table. Salads with pickled mushrooms can be prepared by combining a variety of products with each other: fresh and processed vegetables, chicken, ham, cheeses, eggs, pickled and canned foods. Lucky are those who prudently prepare preservation for the winter: you can get a jar of fragrant pickled mushrooms from stocks and make the most delicious salad out of them. And as always in this article, Pepper has collected the most delicious and interesting salads with pickled mushrooms for you.

1. Salad with ham

Ingredients:

• Boiled eggs - 3 pcs.
• Boiled potatoes - 2-3 pcs.
• Carrots in Korean - 150g.
• Ham good quality- 200-300 gr.
• Green onion feathers - 1 bunch.
• Pickled mushrooms.

Cooking:

Grate eggs and potatoes with large holes.
Cut the ham into small cubes.
Finely chop the green onion.
Put all the products in a salad bowl in layers: potatoes, Korean carrots, eggs, ham, onions. Lubricate each layer with mayonnaise.
Garnish the salad with pickled mushrooms on top.
Salad with mushrooms for your festive dinner is ready.

• It is recommended to buy pickled mushrooms in a glass container - this way you can assess the size and condition of the mushrooms. All mushrooms must be the same size and free of black or dark spots.
• The marinade itself should not be too viscous or, conversely, excessively liquid. The turbidity of the marinade in the jar indicates a damaged product, which means that the product has already fermented.
• Good pickled mushrooms should be grey-beige to dark brown in color. The orange color of the mushrooms most likely indicates artificial cultivation. Such a product is significantly inferior in taste to natural pickled mushrooms.
• Before preparing a salad with pickled mushrooms, it is necessary to drain the excess liquid and put it in a bowl.

2. Salad with tongue *Festive*

Ingredients:

• 4 boiled eggs
• 400 grams of boiled beef tongue
• 1 bulb
• 2 pickles
• 300 grams fried chicken fillet
• 2 boiled carrots
• 100 grams of grated cheese
• 150 grams pickled mushrooms
• mayonnaise
• salt, sugar, vinegar, boiling water for marinade.

Cooking:

Cut the tongue into strips. Cut the fried chicken fillet into strips. Finely chop the onion and marinate with a pinch of sugar, a pinch of salt, 1 tbsp. l. vinegar and boiling water. Cut pickled cucumbers into strips.
We begin to form a salad. It is better to use a special form for this. The first layer is grated boiled eggs. Make a grid of mayonnaise on top.

3. Salad *Mushroom meadow*

Ingredients:

• Pickled mushrooms (honey mushrooms) - 500 g
• Greens (onion, parsley, dill), chopped - to taste
• Carrots (boiled) - grated on a coarse grater
• Pickled cucumbers - cut into thin circles or rub on a coarse grater
• Chicken breast (boiled) - finely chopped
• Cheese - 100-150 g
• Boiled eggs - 3 pcs.
• Boiled potatoes - 2-3 pcs.

Cooking:

Lubricate a salad bowl or pan with vegetable oil, cover with cling film so that the edges hang over the salad bowl. Then lay tightly in layers in the following sequence: mushrooms - greens - carrots - cucumbers - chicken breast - cheese - eggs - potatoes. Do not lubricate layers 1 and 2 with mayonnaise, then lubricate subsequent layers. Place the salad in the refrigerator overnight. Then turn the salad bowl or pan over and carefully put it on a dish (pull the edges of the film). Sprinkle the sides of the salad with herbs or grated cheese.

• Salads can be prepared by mixing all the ingredients of the salad together with the dressing or spreading the products in slides. In many salad recipes with pickled mushrooms, the products are laid out in layers and smeared with dressing.
• The choice of dressing itself is not limited either: you can use mayonnaise, sour cream, a mixture of mayonnaise and sour cream, vegetable oils and a wide variety of sauces based on mayonnaise or oil with the addition of spices and herbs.
• There is another secret: if onions are used in the recipe, it can be pre-marinated in a mushroom marinade.

4. Salad with chicken and Korean carrot

The main feature of the dish is that it can be arranged in several ways: in the form of a sun, a forest glade or a fly agaric mushroom. In general, we are preparing and letting our fantasies run wild!

Ingredients:

• 400 g of boiled chicken fillet;
• 350 g of carrots in Korean;
• 350 g pickled mushrooms
• 4 eggs;
• 200 hard cheese;
• 200 g salad mayonnaise;
• salt, pepper (to taste);
• a couple of sprigs of greens, olives

Cooking:

Cut the fillet into strips along the fibers, and then make neat cubes. Three cheese on a grater. Separate the whites and yolks, knead them with a fork. Put the fillet on a wide plate, grease with mayonnaise. Next, add carrots. The next layer is cheese, then mushrooms. And season again with mayonnaise. Next, distribute the protein, grease with mayonnaise, giving the dish round shape. Sprinkle again with Korean carrots. Decorate with herbs and olives.

5.Korean salad with chicken and cucumbers

Ingredients:

• 2 legs
• 2 medium cucumbers
• 200 gr pickled mushrooms
• 1 medium carrot
• 1 medium red onion
• 1 red chili pepper (10 cm long)

For refueling:

• 5 tablespoons olive oil
• 1 teaspoon white wine vinegar
• a few drops of balsamic vinegar
• 1 tbsp grainy mustard
• soy sauce 1 tsp
• salt to taste

Cooking:

First, finely chop the carrots or rub them on a Korean grater.
Then finely chop the chicken and lightly fry it in a pan, stirring constantly, add it to the carrot. Cut the cucumbers into thin strips with a vegetable peeler, Add pickled mushrooms to carrots, chicken and cucumbers. If you want a little spiciness, and it is very harmonious in this salad, then thinly chop the chili pepper. Pour dressing over all the ingredients and mix well, the salad is ready.

6. Salad *Pine forest* with pickled mushrooms

I love salads with pickled mushrooms very much. I recently tried this salad with a friend at a holiday, I decided to cook it for myself for the weekend, but with some adjustments. According to the original recipe, the salad * Pine forest * includes onions. it looks healthier and spring-like in a salad bowl. I replaced the meat with boiled chicken fillet. In my opinion, the salad has become more tender and the taste has only benefited from this.

And with this amount of products, I get two plates of salad.

Ingredients:

• Potato 6 PC.
• Onion green 2 small bunches
• chicken meat 400 grams
• Eggs 6 pcs.
• Pickled mushrooms 200 grams
• Green salad

Cooking:

Boil potatoes, eggs and chicken fillet. Cut potatoes into cubes.Cut the chicken fillet into fibers (large).green onion cut,Tear lettuce with your hands without cutting into small pieces.Honey mushrooms open and rinse cold water from slime.Put lettuce leaves on a dish or salad bowl. I didn’t mix all the eggs with the salad, but decided to cut 2 pieces large into circles and put them on the side. Put the mixed salad on the lettuce leaves, and put the mushrooms on top of it. Everyone liked the salad, and it looks aesthetically pleasing, tasty and healthy.

7. Potato and White Bean Salad

Ingredients:

• 400 g potatoes
• 200 g pickled mushrooms
• 200 g white beans
• 100 g lettuce
• vegetable oil for dressing
• salt

Cooking:

Boil the potatoes, cool and cut into cubes. Boil the beans or use them already prepared in a jar. Finely chop the onion and marinate in the marinade from mushrooms, adding vinegar. Add the mushrooms and mix everything with mayonnaise.

8.Cabbage and apple salad

Ingredients:

• Canned mushrooms - 100 g;
• Fresh cabbage - 200 g;
• Sour apple 1 pc.
• Vegetable oil - 3 tbsp. spoons;
• Ground black pepper;
• Onion - 1 pc.;
• Sugar - 3 teaspoons; Salt.

Cooking:

Finely chop the cabbage, cut the apple into strips, cut the onion into thin half-rings and pour boiling water over to remove bitterness. Throw the mushrooms in a colander, let the liquid drain, then fry in vegetable oil for about 5 minutes and wait until they cool. Add mushrooms to a bowl with cabbage, salt to taste and pepper, add sugar. Fill with vegetable oil.

9. Salad with peas and pickled cucumbers and olives

Ingredients:

• Potatoes - 2-3 Pieces
• Pickled mushrooms - 300 grams
• Green peas - 100-150 grams
• Olives - 15-20 Pieces
• Garlic - 2-3 cloves
• Fresh parsley - to taste
• Vegetable oil - 3-4 tbsp. spoons
• Salt - to taste
• ground black pepper - to taste

Cooking:

Wash potatoes and boil "in their uniforms". Cool, peel and cut.

Salads with pickled mushrooms are inexpensive, but very nutritious. We are sure that almost everyone has a jar of honey mushrooms in stock. It remains to choose an interesting combination and surprise guests with an original recipe. We will tell you a selection of the best salads with mushrooms.

Salad with pickled mushrooms and chicken takes pride of place among the favorite holiday snacks of everyone who loves mushrooms. Honey mushrooms add spice to the dish, chicken saturates, and together they create a culinary masterpiece.

For the salad we need:

• a jar of pickled mushrooms - 300 g;
• chicken fillet - 300 g;
• chicken eggs - 2 pcs.;
• potatoes - 3 pcs. (small);
• dill - a small bunch;
• mayonnaise.

We throw the mushrooms into a colander and let the marinade drain - it will not be useful to us. Try to do everything more carefully, because too wet mushrooms will instantly “leak” the rest of the components, and the appetizer will float. Boil potatoes and eggs, either boil chicken or fry in a dry frying pan.

Step by step video recipe

Now we grind all the ingredients into cubes. You should not grind too much: the beauty of the salad is precisely in the fact that the pieces fall on the tooth separately, but when mixed, they are felt all together. Season with mayonnaise and stir before serving. The modern way to serve such a salad is to put everything on a large flat dish, pouring a thin net of mayonnaise sauce. It is stylish, fashionable, actual, tasty. The decoration of the salad will be whole, but very small mushrooms.

With ham

Salad with pickled mushrooms and ham is very fond of men for the combination of light mushroom spice and satiety that ham gives. And it is prepared in an elementary way, and the components are available to any family. You can buy inexpensive chicken ham, you can splurge on a piece of high-quality Krakow ham - the result, invariably, will please everyone. Be sure to buy a package of feta or cheese: you get a very unusual combination that delights gourmets - the originals.

Prepare the salad like this:

1. Boil potatoes, carrots, three chicken eggs.
2. We recline honey mushrooms in a colander.
3. We cut the ham into thin strips.
4. Feta - cubes.

We lay in layers, alternating potatoes, mushrooms, ham, feta cheese, eggs. We smear all layers with a mesh of mayonnaise mixed with sour cream in a 1: 1 ratio (so the sauce will turn out more tender). Sprinkle some layers with parsley - the greens perfectly set off the mushroom taste. Like any layered salad, ham must also be infused. Serve in a transparent deep salad bowl, where all layers are clearly visible.

With Korean carrots

Korean carrots and mushrooms look very beautiful in a salad bowl. This is a savory and spicy salad, a great appetizer for hot potatoes with chicken. For a salad with Korean carrots, pickled mushrooms are used, either ready-made or homemade Korean carrots. We offer to buy some ready-made Korean carrots and bring a touch of freshness to the salad, which is so lacking in winter and spring.

Required:

• mushrooms - 300 g;
• carrot in Korean - 250-300 g;
• fresh cucumber - 2 pcs.;
• chicken eggs - 3 pcs.;
• boiled potatoes - 3 pcs. (medium tubers);
• parsley - a bunch;
• mayonnaise - to taste.

We leave the Korean carrot in straws. We cut the vegetables into cubes, mushrooms - into medium-sized pieces. Lay out in layers in the following sequence: potatoes, parsley, mushrooms, cucumber, eggs. Lubricate all layers with mayonnaise mesh. The last layer will be a Korean carrot - we will lay it with a beautiful “hat” and decorate with a sprig of parsley. The salad, called "Crunchy Delight" should be infused for several hours and served chilled on a large flat plate. This is a beautiful appetizer, especially spectacular in the context.

Hearty dish with potatoes and mushrooms

Anyone who prefers vegetarianism and basically does not eat meat dishes can recommend a hearty, spicy dish of pickled mushrooms and potatoes. Even "meat-eaters" will appreciate this salad - it is so unusual and tasty.

• a jar of pickled mushrooms - 400 g;
• potatoes - 3 large tubers;
• green onions;
• vinegar 9% - 2 tbsp. l;
• fragrant vegetable oil - 100 ml.

Boil potatoes in uniforms, cool. We throw a jar of mushrooms into a colander, let the marinade drain, cut the mushrooms into pieces. Green onions - small rings. In a separate container, mix fragrant sunflower oil and a little vinegar. Put a layer of potatoes in a large salad bowl, alternating with mushrooms. Season everything with oil and vinegar. Sprinkle the top generously with green onions. It is better to stir the dish before serving. It is not a shame to serve such an appetizer under the “little white”, to offer men along with pickled herring, barrel cucumbers. There is no doubt that the work of the cook will be appreciated.

Layered salad with pickled mushrooms

Salad with honey mushrooms and chicken breast can be supplemented with pieces of smoked chicken, which are laid out in one layer. "Inclusions" of smoked meat will give a pleasant touch, make the salad unusual. But be sure to smooth out the smoked aftertaste with sweetness, for example, boiled carrots.

For the salad, prepare:

• a couple of chicken eggs;
• one large carrot;
• a piece of smoked chicken (not necessarily breast) - 200 g;
• boiled chicken breast - 300 g;
• three small potatoes;
• hard cheese;
• pickled mushrooms - 300 g.

Potatoes, carrots, eggs need to be boiled and cut into cubes. Boiled chicken cut into fibers, smoked - chop into small pieces. Hard cheese - rubbed on a coarse grater, and pickled mushrooms (of course, without marinade) cut into cubes, depending on the size of the mushrooms. It remains to lay out everything in layers in the following sequence: potatoes, mushrooms, smoked chicken, carrots, eggs, boiled chicken, hard cheese.

Of course, do not forget to grease the layers with mayonnaise. And we recommend flavoring the layer with boiled chicken with a couple of grated garlic cloves - this way the dish will come out piquant. The salad can be called "Secrets of the hostess": be sure that the guests will have disputes about the ingredients. Just serve soaked and well chilled.

With chicken liver

No less admired is the salad with mushrooms and chicken liver. The secret ingredient will be processed cheese - we will season the salad with it instead of mayonnaise.

We will need:

• large red bell pepper;
• a jar of mushrooms - 300 g;
• processed cheese packaging;
• thin pita bread;
• chicken liver - 400 g;
• pine nuts - a handful;
• salt, pepper to taste;
• onion Yalta - 1 pc.

First, prepare the mushrooms, getting rid of the marinade, cutting into large pieces (you can leave it whole if they are miniature in size). Bulgarian pepper cut into thin rings, onion - half rings. Fry the liver over high heat until golden brown. In a salad bowl, combine pepper, onion, liver, mushrooms, add pieces of melted cheese. From the warm liver, the cheese will begin to melt and act in place of the sauce.

We spread the salad in portions on sheets of thin pita bread: the appetizer will soak the pita bread, it will become deliciously juicy. Serve the salad warm - cold it immediately loses its taste. You can decorate with pine nuts, and put cherry tomatoes on a dish next to it.

Salad with pickled mushrooms and beans

Pickled mushrooms, beans and onions are already a self-sufficient combination that is appropriate on a diet or on the days of Great Lent. You can prepare a snack in advance and let it brew in the refrigerator - it will only benefit.

The ingredients are very simple:

• a can of beans in their own juice (red or white does not matter) - 300 g;
• pickled mushrooms - 300 g;
• onions - 1 pc.;
• fragrant oil for dressing to taste;
• vinegar 9% - 2 tbsp.

We cut the mushrooms without marinade into pieces, free the beans from the brine. Cut the onion into half rings and marinate in vinegar. We combine mushrooms, beans, onions, season with vegetable oil. We insist the salad in the refrigerator and serve in portions with any hot dish or as an independent snack.