TOP 7 most delicious and healthy salads with dried mushrooms

The aroma of the autumn forest and pleasant taste merged together in a salad of dried mushrooms. Suitable for both the daily menu and for entertaining guests. Mushroom salads are good because you can delight your guests with them all year round: greenhouse mushrooms can be bought at any time of the year. You can also make salads from dried mushrooms, with salted, fried or pickled mushrooms.

With Chiken

This dish is filled with proteins. Perfect for an everyday table or a festive one.

For cooking you will need:

• 3 eggs;
• salt;
• 400 grams of chicken fillet;
• 140 grams of mushrooms (dried, of course);
• mayonnaise;
• parsley and dill.

Lenten bean and mushroom pate

If you have such a pate in your refrigerator, you will not have problems with what to snack on or what to eat with for your lean soup. Because the pate is delicious on its own and goes well with other dishes. The pate is easy to prepare, and you want to cook it again and again, as its taste is simply wonderful. You can take this dish with you outdoors and don’t be ashamed to serve it to your guests.

Cooking a delicious meal

Step-by-step instructions include the following steps:

1. First of all, boil the potatoes in their skins.
2. Take dried mushrooms and pour boiling water over them. Then cover with a lid and leave for twenty minutes.
3. Peel the onions. Then chop it and fry with vegetable oil until golden brown.
4. Boil the mushrooms for fifteen minutes. Cut them into cubes.
5. Then peel the potatoes and chop them in the same way as the mushrooms.
6. Combine beans (boiled) with onions. Then add the remaining ingredients to the salad. Stir. After this, the dish is seasoned with mayonnaise, and then served to the table.

Basic recipe for dried mushroom salad

At least several times a year you need to pamper your family with such a delicacy. It is especially pleasant to remember the adventures during the mushroom “hunt” in the spring. At this time of year, the body lacks vitamins and microelements. Last year's harvest, including mushroom harvest, can help here. Those who do not have their own supplies can buy dry mushrooms at any supermarket.

Products:

• 2 handfuls of dried mushrooms
• 4-5 potatoes
• one onion
• one small carrot
• a little oil
• bunch of parsley
• salt and spices to taste

How to cook:

• You can use any mushrooms, but white ones are preferable. They need to be soaked overnight in water.
• In the morning you need to drain the water and fill them with clean water.
• Boil dried mushrooms for 30-40 minutes until soft.
• Boil potatoes in their skins. Once ready, immediately pour cold water over it.
• While the potatoes and mushrooms are cooking, you need to take care of the carrots and onions. Finely chop the onion and grate the carrots. Fry them in heated vegetable oil in a frying pan. They should become translucent, but not burnt.
• Cut the cooked potatoes into small cubes for the salad and place in a dish in which all the ingredients will be mixed.
• Finely chop the parsley and add it to the potatoes. Season this mixture with salt and oil.
• While the food is soaking in the aromas, cool the boiled mushrooms and cut them into small pieces. Try to keep them no larger than potato cubes.
• Add the mushrooms to the onions and carrots, add salt and simmer everything together for 5-10 minutes. Simmer over low heat without water under the lid.
• Cool the contents of the pan and mix with the potatoes.

Any salad should stand in a cool place for at least an hour before serving. During this time, the salad will become more tender and tasty. You can decorate it with parsley sprigs.

Belarusian salad with liver

This dish should be prepared at least once a year. It turns out that a salad of dried mushrooms is delicious, but not at all harmful to your figure. The cooking process is quite simple. The resulting dish is quickly eaten.

This dish can be prepared in different ways. Sometimes pickles, as in our recipe, are replaced with fresh ones, and beef liver is replaced with pork.

For cooking you will need:

• 2-3 pickled cucumbers;
• 2 large onions;
• 200 grams of beef liver;
• 40 grams of dried porcini mushrooms;
• 2 eggs;
• salt;
• 150 ml mayonnaise;
• a teaspoon of vegetable oil;
• greenery;
• pepper.

About the benefits of mushrooms

Before preparing a particular recipe with a new ingredient, you need to know about the benefits and harms of the ingredients. Much has been written about dried mushrooms, and everyone knows that mushrooms contain a complex of vitamins, such as iron, zinc, phosphorus, manganese, and cobalt.

Minerals enrich our body along with the foods we eat and help prevent the development of many diseases. Patients with anemia should know that dried mushrooms contain iron in larger quantities than berries.

Zinc, manganese and fluorine help strengthen the human immune system, which is necessary for everyone both in the winter and autumn seasons, when the body needs vitamins. Dried mushrooms are recommended to be used in powder form to treat a large number of diseases. Powders retain the entire storehouse of nutrients and minerals.

Preparing Belarusian salad

This process is as follows:

1. First, take dried mushrooms and soak them in warm water.
2. Rinse your liver. Boil until fully cooked.
3. Boil hard-boiled chicken eggs. Clean them. Chop finely.
4. Peel the onion, chop finely, then fry in vegetable oil.
5. Cool the boiled liver so that it is not hot, cut into strips. Chop the cucumbers in the same way.
6. Take a salad bowl and mix all the ingredients together. Season the dish with mayonnaise. Serve to the table.

Step-by-step cooking recipe:

1. Heat vegetable oil in a frying pan. Finely chop the onion and fry it until golden brown. 2. Boil the beef liver and let it cool. Cut the liver into small strips. 3. Soak dried mushrooms in water for one hour. Then boil them until tender and chop them finely. 4. We also cut pickled cucumbers into strips. 5. Peel the boiled eggs and cut them into small cubes. 6. Combine all the ingredients together, season with mayonnaise and salt to taste.

Salad with rice and crab sticks

We bring to your attention another recipe for dried mushroom salad. This dish will taste quite original. After all, it also contains crab sticks.

To prepare you will need:

• 100 grams of dried mushrooms and the same amount of hard cheese;
• two thirds of a glass of rice;
• salt;
• 3 eggs;
• 2 carrots;
• mayonnaise;
• sunflower oil;
• 200 grams of crab sticks;
• 2 onions;
• greenery.

...And corn

To prepare 3 servings we will need the following ingredients:

1. Dried mushrooms - 100 grams 2. Boiled potatoes - 3 pieces 3. A can of canned corn 4. Two boiled eggs 5. Two onions 6. Vegetable oil 7. Salt to taste

Cooking method:

1. Soak dried mushrooms in water and leave for one hour. Then boil the mushrooms and chop finely. 2. Cut the boiled potatoes into medium-sized cubes. 3. Peel the onion and chop finely. 4. Peel the eggs and cut into medium-sized cubes or grate on a fine grater, as you like. 5. Mix all the ingredients, add canned corn, salt to taste and season the salad with a small amount of vegetable oil.

Cooking a dish with mushrooms and crab sticks

The culinary process is as follows:

1. First, soak the mushrooms in hot water. They must lie there for exactly thirty minutes. Then boil them in the same liquid for twenty minutes. Just remember to add salt during the cooking process.
2. Cool the boiled mushrooms, then chop them.
3. Rinse the rice and boil until done.
4. Peel the carrots. Grate on a coarse grater.
5. Peel the onion and cut into small cubes. Fry with carrots.
6. Then add the mushrooms to the vegetables. Salt them to your taste. Simmer for another ten minutes after this.
7. Boil the eggs hard. Peel them and grate them.
8. Cut the crab sticks into cubes.
9. Grind hard cheese on a grater.
10. Then start laying out the salad in layers. The first one will consist of a bow. Next come mushrooms and carrots. The next layer is rice. Then add eggs and crab sticks. Place the cheese on the salad last. Do not forget that each layer must be coated with mayonnaise. Then decorate the finished dish with herbs.

Funchoza with beef, tree mushrooms in coconut milk

Lovers of sweet and sour dishes and real gourmets will be pleased with the meat funchose with Chinese muer in coconut milk.

• pressed Chinese muer – 1 package;
• beef or pork meat – 300 g;
• coconut milk – 1 can;
• funchose – 300 g;
• onion – 1 pc.;
• red pepper – 1 pc.;
• black pepper, salt, herbs - to taste;

1. The mushrooms are left to soak in cold water for 3 hours.
2. The beef is cut into strips, fried in a frying pan and sprinkled with seasonings. Then add onion cut into half rings.
3. Chinese black mushroom is chopped into strips along with red pepper and placed in a frying pan. After this, coconut milk is poured into the resulting mixture and salted.
4. Simmer, stirring, over low heat for 20 minutes.
5. Funchoza is boiled for 4 minutes, then the water is drained and sent to the meat. Sprinkle with herbs.

Properly prepared dishes will delight everyone in the household with an exquisite taste and introduce them to the sophisticated world of Korean and Chinese cuisine.

Korean salad

Above we looked at how Belarusian salad from dried mushrooms is prepared. Now we offer you a recipe for Korean salad.

To prepare the dish you will need:

• 4 cloves of garlic;
• 60 grams of dried Moer mushrooms;
• 100 ml vegetable oil;
• 1 onion;
• a teaspoon of sesame seeds;
• pepper;
• 100 grams of carrots;
• 1 teaspoon of acetic acid, sugar, hot pepper and coriander (ground);
• 20 milliliters of soy sauce;
• salt.

Choose where to save the recipe:

Ingredients:

• Mushrooms – 200 g
• Canned beans – 200 g
• Cherry tomatoes – 200 g
• Onions – 1 pc.
• Garlic – 3 teeth.
• Olives – 10 pcs.
• Vegetable oil – 3 tbsp.
• Soy sauce – 2 tbsp.
• Greens - to taste

Preparation:

I consider mushrooms, beans and, perhaps, fresh tomatoes to be the basic ingredients in this salad (but I won’t really insist on them). Any mushrooms for salad are suitable: pickled, fresh, frozen or dried.

This time I used dried shiitake mushrooms. These Chinese mushrooms were known a long time ago; they are repeatedly mentioned in ancient literature. But what’s interesting is that these mushrooms are considered medicinal! We are used to just the opposite: they say it is unsafe to eat mushrooms. But back in the 14th century, a Chinese doctor wrote that it would be good to consume shiitake as a medicine against a whole list of diseases. We will not treat ourselves with them, but enjoy them, because fasting can be delicious!

It is worth remembering that 150 g of dried shiitake will ultimately yield about 500 g of finished mushrooms.

You can boil the beans for the salad yourself, but I took canned white beans and did not regret it.

Making Korean salad at home

Here's what to do:

1. First of all, cover the mushrooms with cold water. Let them stand like this for about thirty minutes. During this time they will have time to get wet.
2. Wash and peel the carrots. Cut it into strips.
3. Peel the onion and chop finely. Then fry.
4. Wash the mushrooms and cut them in half. Add carrots, acetic acid, and salt to them. Stir the dish.
5. Pour soy sauce into it. Add sugar, sesame seeds, coriander, pepper.
6. Pass the garlic through a press. Add to dish. Fried onions go there too. Mix all ingredients thoroughly. Let the salad sit for about two hours in a cool place. During this time, let the dish steep. Then serve the food to the table.

Japanese sweets mochi

• Adzuki beans
• Glutinous Rice Flour
• Corn starch 1kg
• Vihn Thuan Glutinous Rice Flour, 400g
• Adzuki bean paste
• Matcha tea

0 rub. Buy Delivery tomorrow

What do we need

• adzuki beans - 300 g
• glutinous rice flour - 250 g
• sugar - 150 g
• salt - 1/4 tsp.
• matcha green tea powder - 4 tsp. (optional)
• water - 3 cups
• corn starch - 50 g;

How to cook Japanese sweets mochi

Boil the adzuki beans in 2 cups of water for 45 minutes. When cooking, add 100 g of sugar. When the beans have cooled slightly, place them in a blender and blend until smooth and thick. If the mixture is too thick, add a little water.

Combine the glutinous rice flour, remaining sugar and salt in a heatproof container.

Add 1 cup of water and stir well.

Cover the container with baking film, leaving a small hole for air to pass through. Place the container in the microwave and set it to maximum heat for 3 minutes.

Take out the container and microwave and check the dough. It should be uniform, viscous and monochromatic, and also easy to separate from the edges. If the dough has any lighter spots or is too runny, return the dough to the microwave for another 1 minute.

Leave the dough to cool while you form the bean paste into round balls.

When the dough has cooled slightly, knead it thoroughly. The main secret of mochi, in fact, is thoroughly mixing the dough. It’s even better to beat it with a rolling pin for 3-5 minutes. The fact is that when you beat the dough and actively stir it, air bubbles form in it and the dough becomes more airy, viscous and less rigid.

Now sprinkle some cornstarch on the table. Also sprinkle your hands with starch so that the dough does not stick to your hands (mochi dough is really very, very sticky). Roll the dough into a wide rope and divide it into 8 equal parts.

Wrap each ball of dough in plastic wrap to keep it from drying out while you prepare the cakes. The fact is that dough made from sticky flour dries and hardens very quickly.

Take one of the dough balls and knead it with your hands to form a flat, round sheet. Place a ball of bean paste in the center of the sheet. Wrap the dough around the bean ball to form a bun.

Repeat with remaining pieces of dough. Your Japanese mochi sweets are ready!