step by step recipe with photos
A large number of dishes can be prepared from wild porcini mushrooms. They not only add flavor to your food, but also decorate it. And the smell that comes from them is simply a fairy tale. The main way to preserve these gifts of the forest is to pickle or dry them. However, mushrooms can simply be frozen in the freezer. In this case, at any time of the year you will have fresh boletus mushrooms, as if just brought from the forest, from which you can make a delicious salad.
Ingredients
- 10-11 small boiled boletus
- 1 large onion
- feathers green onions
- sunflower oil
Preparation
1. Since the mushrooms were initially taken frozen, they need to be boiled without first thawing them. Place the boletus mushrooms in a saucepan, add water, salt and place on the stove. After boiling, reduce the heat and cook for an hour. When the mushrooms are ready, place them in a colander, let all the liquid drain and begin preparing the ingredients. Mushrooms will take up the most time, so if you want to serve this salad when guests arrive, you need to start preparing it at least two hours in advance.
We clean the onion, wash the green onions thoroughly and chop them. For such a mushroom salad, you can take dried boletus mushrooms and even any other mushrooms. But it is the noble white mushroom that will make your appetizer unique and very tasty.
Cut the boiled boletus into two or four parts (this depends on the size of the mushrooms; very small ones can be left whole).
2. Transfer them to a separate plate. We also put finely chopped onion and chopped green onions there. Instead of regular onions, you can use red onions. It is sweeter in taste and diversifies the salad in color, making it more festive and bright.
3. Pour in 3 tablespoons of sunflower oil and mix.
4. There is no need for salt, since it was added to the water when cooking the mushrooms. As a result, salty mushrooms and slightly sweet onions will give a pleasant, delicate taste to your mushroom salad, which can decorate not only an everyday table, but also a festive one.
Note to the hostess
1. The smell of sunflower seeds is much stronger than mushroom, so market unrefined oil, which is appropriate in most vegetable salads, does not need to be used here. It is better to take either frozen refined or olive. In order not to distort the aromatic range of the dish, it is also not recommended to flavor it with too fragrant herbs like basil and cilantro, but sprinkling it with sour white wine is not forbidden. Vinegar will also work, but light vinegar – not balsamic or soy.
2. If the preparation time for such a snack was in early summer, you can chop the root part of green onions into it into rings instead of onions. In June it is already sweetish-spicy and very juicy. The main thing is to correctly calculate the proportion taking into account the proposed alternative. Many home kitchens now have precision electronic scales. You need to weigh a large onion and, based on the obtained indicator, cut the same number of onion stems - it will come out quite a lot, since they are light.
3. The satiety of the onion-mushroom dish will increase significantly by adding canned or boiled corn, beans, and tender brain peas to it. Boletus mushrooms go perfectly with each of these products.
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Salads with porcini mushrooms are not much different from salads with champignons, chanterelles or honey mushrooms, which are presented in abundance on these pages, and even more of them are floating around the world and on the Internet.
Actually, in the main section with step by step recipes I have several favorite mushroom salads.
But in order to have the overall picture before your eyes, a couple more simple and delicious recipes salads
And, it is with porcini mushrooms.
Although, if you replace boletus mushrooms with some other noble mushrooms, the salads will not become any worse.
Verified.
Salad with porcini mushrooms with heavy cream
salad ingredients:
- canned porcini mushrooms - 1 can
- onion – 1 pc.
- sour cucumbers – 2 pcs.
- potatoes – 5 pcs.
- heavy cream – 200 g
- fresh dill – 20 g
- salt, ground black pepper - to taste
cooking method:
Open the jar of mushrooms, strain through a colander and cut into pieces. Peel the onion and finely chop it. Heat sunflower oil in a frying pan and add onions and mushrooms. Fry this mixture until cooked. Boil the potatoes in their skins, peel and cut into cubes, like for a vinaigrette. Remove the sour cucumbers from the jar and cut into cubes. Wash the dill, dry it and chop it finely.
Cream for dressing must be whipped into a strong foam. Combine all the salad ingredients, top with whipped cream, salt and pepper and mix gently.
Salad with porcini mushrooms and chicken liver
salad ingredients:
- boiled chicken liver - 200 g
- dried mushrooms – 50 g
- potatoes – 2 pcs.
- carrot – 1 pc.
- onion – 1 pc.
- sour cucumbers – 3 pcs.
- boiled quail eggs – 6 pcs.
- fresh parsley – 50 g
- mayonnaise - 170 g
- Tabasco sauce - 40 drops
- balsamic sauce
- blue onion - 0.5 pcs.
- sunflower oil - 20 g
cooking method:
Wash the chicken liver, put it in boiling water, add salt and cook for about 15 minutes. When the liver is ready, cool it and cut it into small cubes. Boil potatoes with skins, peel and cut into cubes.
Porcini mushrooms should first be wetted, rinsed thoroughly and placed in boiling, salted water. Cook the mushrooms for about 20 minutes, then drain the water and cut the mushrooms into pieces. Peel the onion and finely chop it. Heat sunflower oil in a frying pan and place onions and mushrooms in the pan. Fry until done.
Remove the sour cucumbers from the jar and cut into strips. Peel the carrots and also cut into thin strips, although you can grate them. Place quail eggs in boiling water and cook for 3 minutes. Then peel those eggs. Prepare a dish, cut a blue onion into rings and place a round shape in the middle.
Place boiled water on the bottom of the mold chicken liver, salt to taste and grease with a small amount of mayonnaise, about 20 g. Then a layer of potatoes, which should also be salted and greased with mayonnaise. Place sour cucumbers on potatoes, and carrots on cucumbers. Pour everything with mayonnaise. Next will come mushrooms, finely chopped parsley and quail eggs.
Tabasco sauce must be mixed with mayonnaise and pour the top layer of salad with this pink mayonnaise and pour a little balsamic sauce.
Salad with porcini mushrooms and tomatoes
salad ingredients:
- fresh porcini mushroom - 1 pc.
- boiled chicken eggs – 4 pcs.
- potatoes – 5 pcs.
- small tomatoes - 5 pcs.
- onion – 1 pc.
- ground black pepper - to taste
- spices - to taste
- sour cream – 1 tbsp. l.
- mayonnaise – 2 tbsp. l.
- mustard - 0.5 tsp
- sunflower oil - 1 tbsp. l.
- butter – 1 tbsp. l.
- salt - to taste
- fresh herbs - 30 g
cooking method:
Peel the mushroom and cut into slices. Then peel the onion, finely chop part of the onion and place it in a frying pan, in which you first heat the mixture of sunflower oil and butter. Fry the mixture, and then add sour cream, salt and bring everything to a boil.
It is better to take small tomatoes, wash them and cut them into slices. Place them on a sieve to drain the liquid. Boil the potatoes in their skins, peel and cut into small pieces while still warm. Cut half the onion into cubes. Boil the eggs, peel and finely chop.
Combine warm potatoes, mushrooms fried in sour cream, eggs, tomatoes, mayonnaise and mustard in one bowl. You should also add salt and spices to taste. Mix the prepared salad, garnish with fresh herbs, and serve while still warm.
Salad with porcini mushrooms and peanuts
salad ingredients:
- porcini mushrooms – 350 g
- green salad leaves – 100 g
- peanuts - 60 g
- sunflower oil – 3 tbsp. l.
- lemon juice – 1 pc.
- bee honey – 1 tsp.
- table vinegar - 1 tbsp. l.
- salt, pepper - to taste
cooking method:
Porcini mushrooms should be used raw, peeled, cut off unnecessary parts and cut into pieces. Place peanuts in a heated frying pan and squeeze them. Remove the peanuts, add sunflower oil to the same frying pan and fry the mushrooms until golden brown. The mushrooms should be cooled slightly.
Wash the green salad leaves thoroughly and dry. To prepare the dressing for this salad, you need to mix honey, sunflower oil, salt, pepper and lemon juice. Place lettuce leaves on the prepared dish, arrange mushrooms on them, peanuts on the mushrooms and pour the prepared dressing over them.
Salad with porcini mushrooms and mussels
salad ingredients:
- shrimp – 20 pcs.
- mussel - 1 pc.
- couscous - 60 g
- porcini mushrooms – 30 g
- onion – 0.5 pcs.
- carrots – 0.5 pcs.
- celery – 0.5 stalks
- garlic – 2 cloves
- bacon – 50 g
- turmeric – 0.25 tsp.
- pumpkin oil - to taste
- cherry tomatoes and leeks for garnish
- sweet pepper – 1 pc.
cooking method:
Porcini mushrooms must first be wetted, washed and boiled in salted water. Peel the carrots and cut into small cubes. Also peel and chop the onion into small cubes.
Grease the sweet peppers with oil and place in the oven and bake until done. Then put the pepper in a plastic bag and leave for a while. Then remove from the bag and remove the peel. Cut the pulp into cubes.
Couscous should be mixed with turmeric and salt, then pour boiling water over it and leave for a few minutes. Heat sunflower oil in a frying pan and add onions and carrots. Fry the vegetables until done. After a few minutes, add bacon, garlic, boiled porcini mushrooms and celery. Then add baked sweet peppers. Mix everything and remove from heat. Then add couscous and mix thoroughly.
Place the dish on a plate, place the salad in it, pour pumpkin oil on the sides fried shrimps and place the mussel on top of the salad. Only the mussel should be used together with the shutter. You need to start eating with a mussel, and then eat the whole salad with this shell.
I have not tried most of the recipes presented. But the dishes are interesting.
And the composition is “edible”. And excellent. From others.
Try it, it might be delicious.
Details
Porcini mushrooms are widely used in cooking. This is not surprising, because these mushrooms have excellent taste and many useful substances. Porcini mushrooms are used for preparing first and second courses, as well as appetizers, salads and other dishes. Boiled or fried porcini mushrooms are added to salads.
Salads with fried porcini mushrooms are very filling and tasty. To see this, prepare this salad for your family or guests.
Salad with fried porcini mushrooms and pickles
Required ingredients:
- porcini mushrooms – 500 gr.;
- sour cream - 1 tbsp;
- pickled cucumbers – 2-3 pcs.;
- vegetable oil;
- potatoes – 3 pcs.;
- onions – 3 pcs.;
- mayonnaise;
- salt - to taste;
- greens - for decoration.
Cooking process:
Wash the porcini mushrooms well and then cut into small pieces. Peel two onions and cut into half rings. Place the chopped onion in a frying pan with a little vegetable oil.
When the onion becomes transparent, add mushrooms to it. Fry onions and mushrooms until done. Then add sour cream. Mix well and heat through.
Set the mushrooms aside to cool.
Meanwhile, boil the potatoes. When it has cooled, peel it and cut it into cubes. Cut the pickles and the remaining onion into cubes.
Mix cucumbers, potatoes and onions in a salad bowl. Add fried mushrooms.
Salt and season the salad with mayonnaise. Stir. Place the salad on a plate and garnish with herbs. Serve.
Salad with fried porcini mushrooms and ham
Required ingredients:
- porcini mushrooms – 150 gr.;
- mayonnaise - for dressing;
- vegetable oil;
- onion – 1 pc.;
- cucumbers – 2 pcs.;
- parmesan – 100 gr.;
- eggs – 3 pcs.;
- salt - to taste;
- ham – 200 gr.
Cooking process:
Rinse the porcini mushrooms well and then boil them in water. Place the mushrooms in a colander to drain the water.
Cut the mushrooms into pieces and fry in vegetable oil until golden brown. Let the mushrooms cool. At this time, boil the eggs.
When they have cooled, peel them and cut them into cubes. The ham also needs to be cut into cubes, like cucumbers.
Fry the onion in vegetable oil. Grate the cheese. Place all prepared ingredients in a salad bowl, including cooled onions and mushrooms.
Stir, salt and season the salad with mayonnaise. The salad can be served immediately, garnished with herbs.
Salad with fried porcini mushrooms and chicken
Required ingredients:
- porcini mushrooms – 300 gr.;
- onion – 1 pc.;
- eggs – 6 pcs.;
- chicken fillet – 500 gr.;
- walnuts – 30 gr.;
- salt - to taste;
- mayonnaise.
Cooking process:
In a frying pan, fry finely chopped onion and porcini mushrooms cut into small pieces until tender. Then let the mushrooms and onions cool.
Boil eggs and chicken fillet separately. Cool, and then cut both the eggs and meat into small cubes.
In a bowl or salad bowl, combine eggs, chicken fillet and cooled mushrooms. Add not very finely chopped nuts and mix.
Salt the salad and season with mayonnaise. Serve.
Salad with fried porcini mushrooms and Chinese cabbage
Required ingredients:
tomatoes – 300 gr.;
soy sauce – 3-4 tbsp;
potatoes – 2 pcs.;
- porcini mushrooms – 300 gr.;
- Chinese cabbage – 300 gr.;
- ground pepper - to taste;
- olive oil- 3-4 tablespoons;
- onion – 1 pc.;
- parsley – 1 bunch;
- garlic – 2-3 cloves.
Cooking process:
Rinse the mushrooms thoroughly, then cut and place in a dry, hot frying pan. Fry the mushrooms until all the liquid has evaporated.
Add olive oil and diced onion to the mushrooms. Fry everything until the onion is transparent.
Peel the potatoes and grate them on a coarse grater. Add the potatoes to the pan with the mushrooms. Continue frying until the potatoes are done.
Let the fried mushrooms and vegetables cool. Cut the tomatoes into small slices and Chinese cabbage chop.
Pass the peeled garlic through a press. Mix cooled mushrooms with onions and potatoes with tomatoes, cabbage and garlic.
Season the salad with soy sauce. Place on a plate and sprinkle with chopped herbs. Serve.
A real delicacy with the highest nutritional value, is a white mushroom. It is extremely tasty and healthy, and its nutritional properties are superior to most animal products. Porcini mushroom (boletus) belongs to the first category mushrooms. It is a source of many minerals, perfectly absorbed by the human body. Therefore, it is understandable that the white mushroom has long been called the “king of mushrooms.”
Surprisingly, freshly cut porcini mushrooms have virtually no odor. But the strong mushroom aroma of dried mushrooms cannot be compared with anything and it is impossible to forget. Moreover, an unforgettable aroma is transmitted to all dishes prepared with the addition of even a small amount of this miracle of nature. Therefore, boletus dishes have always been considered especially valuable.
Zhuravinka salad with porcini mushrooms and beef
One of the wonderful recipes for salad with porcini mushrooms is a dish called “Zhuravinka”. To prepare it you will need to prepare 200 grams of beef, 10 porcini mushrooms, 6 pickled cucumbers, 4 tablespoons of cucumber marinade, a fairly large amount of onions - 8 onions, 6 tablespoons of vegetable oil, herbs, salt.
Peel the onions, scald with boiling water in a colander, finely chop the greens. Boil porcini mushrooms and beef separately until tender. Then mushrooms, meat, onions, pickled cucumbers are cut into small strips. Next, combine the onions with cucumbers, add cucumber marinade, one tablespoon of vegetable oil and leave to marinate for an hour. After this, add mushrooms, beef, the remaining vegetable oil, and a couple of tablespoons of mushroom broth. Mix everything thoroughly, salt it, put it in the refrigerator for 1 - 2 hours. This masterpiece of culinary art is laid out in a heap in a beautiful salad bowl and served on the table.
Salad of porcini mushrooms, potatoes and pickles
Many lovers of forest products prefer to marinate porcini mushrooms, which are also great for preparing the following delicious salad. You will need the following ingredients: 200 grams of pickled porcini mushrooms, one potato, pickle, onion, vegetable oil, herbs, lemon juice, salt, ground black pepper.
Boil potatoes in their skins. Cut potatoes, pickled cucumbers, and onions into strips. Let the marinade drain from the porcini mushrooms and cut them into small pieces. Place all ingredients in a salad bowl, mix, sprinkle with lemon juice, salt, pepper, and season with vegetable oil. Before serving, garnish the salad with finely chopped herbs. In the proposed recipe for salad with porcini mushrooms, lettuce leaves are suitable for decoration. It should be noted that you should not use mayonnaise instead of vegetable oil for dressing. The taste of the dish will be more refined and refined. The aroma of porcini mushrooms gives this simple-looking salad a special culinary charm.
Salad of porcini mushrooms and seafood
Seafood also goes well with porcini mushrooms when preparing salads. You will need to prepare 300 grams of crab meat, 450 grams of finely chopped frozen porcini mushrooms, a couple of onions, 4 boiled chicken eggs, 250 grams of semi-hard cheese.
Onions and mushrooms are simmered over low heat. After evaporating the excess liquid, leave to cool. The remaining components of the salad are cut into cubes, and the cheese is grated on a coarse grater. Then all the ingredients of the salad are mixed together and seasoned with mayonnaise. A salad prepared in this way will win the hearts of household members and all guests with its piquant taste.
Of course, with all the sophistication of salads prepared with porcini mushrooms, one should not ignore the rather high calorie content of mushroom dishes. This is heavy food for an unhealthy stomach. Considering that porcini mushrooms are absorbed by the body over a longer period of time than meat, you should remember how much you consume dishes from forest products.
In Rus', porcini mushrooms have always occupied a prominent place on any table, especially during various fasts. This is delicious, nutritious and healthy food. Bon appetit!
Salad with porcini mushrooms can be served either warm or chilled. In any case, it will be tasty and satisfying. If you serve it as an appetizer, you will get 2 servings, it is better to serve it in portioned salad bowls, if as an independent dish - for example, for breakfast or dinner - then this is a serving for one adult. The salad is not particularly burdensome to prepare, especially if you have boiled potatoes left over from dinner; it is convenient to serve for breakfast.
To prepare a salad with porcini mushrooms, you need to take potatoes, porcini mushrooms - I used frozen boiled ones, green onions, sauerkraut, sunflower oil.
Raw potatoes are easy and simple to cook in microwave oven: wash, pierce the skin with a fork, wrap in a food bag and put in the microwave for 5 minutes (2 - at maximum, 3 - at 80% power).
I freeze mushrooms into sausages in bags - it’s very convenient to slightly defrost such a sausage in the microwave and cut the mushrooms into even smaller pieces. Cut the porcini mushrooms into not very small pieces.
Chop the bleached parts of the green onions.
Fry the onion in a frying pan with oil.
Add mushrooms.
Fry until the liquid disappears; the drier and crispier the mushrooms are, the tastier it will be.
In the meantime, the potatoes are ready - put them under the stream cold water, cool slightly and peel. Cut into cubes.
Let's start arranging the salad: first add the potatoes, salt and maybe pepper with black pepper.
Now the cabbage - the cabbage should be sweetish. If it is sour, then you need to rinse it, pour boiling water with sugar and hold it for a while, the excess acid will go away. Squeeze well and place in a heap on the potatoes.
Place mushrooms fried with onions on top along with the oil in which they were fried.
To sprinkle green onions. You can add lemon juice and oil to taste - it depends on the quality of the cabbage. Serve the salad with porcini mushrooms immediately after dressing.
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