Home Salads with mushrooms
Oyster mushroom salad is a unique delicacy with a bright taste and seductive aroma. A mushroom appetizer can easily make even a boring breakfast especially special. A savory delicacy will bring magic and comfort.
Oyster mushrooms are often underestimated; novice housewives every day give preference to more sophisticated champignons. But true connoisseurs of bright, mushroom taste and aroma will not make such a mistake. It is important to buy oyster mushrooms as fresh as possible and in breathable containers.
Oyster mushroom salad has many flavors. With each new ingredient, the appetizer acquires new notes; only the bright aroma of mushrooms remains unchanged. We present a very diverse selection of unique salads for the daily fulfillment of mushroom fantasies.
When preparing mushrooms, do not leave oyster mushrooms in water for a long time. The plate side will be heavily saturated with moisture and instead of frying there will be cooking.
Salad with oyster mushrooms Minutka
A distinctively quick and very healthy salad. Arugula greens harmoniously emphasize the special taste of fried oyster mushrooms.
Ingredients:
- Oyster mushroom – 250 g
- Arugula – 100 g
- Tomato – 1 pc.
- Young onion - 1 piece
- Vegetable oil — 70 g
- Salt, pepper - personally
Preparation:
We wash the oyster mushrooms, dry them and cut them into strips along the growth. Fry until nutty tan.
Wash the arugula leaves. We cut the tomato into slices along the growth, as well as a young onion.
Combine everything in a salad bowl, pour over the remaining oil from the oyster mushrooms, season and mix.
Tender salad with oyster mushrooms and champignons
Mushroom gourmets will appreciate and love the delicate salad of oyster mushrooms and champignons.
Ingredients:
- Oyster mushrooms – 125 g
- Champignons – 125 g
- Egg - 4 pcs
- Vegetable oil - 3 tbsp. l
- Cucumber – 2 pcs.
- Mayonnaise up to 50% - 3 tbsp. l
- Salt, pepper - personally
Preparation:
Boil the eggs very quickly. Cool and coarsely chop. Place in prepared salad bowl.
We cut the mushrooms individually. Fry with seasonings until nutty tan. Carefully transfer to the eggs along with the butter.
Slice the cucumber twice lengthwise, then chop it medium-finely. Place in a salad bowl, season with mayonnaise, and mix thoroughly.
The leg of the oyster mushroom is much harder than the cap, so first fry the hard parts for a minute, and then add the rest to the pan.
Recipes
The process of preparing a salad with oyster mushrooms in combination with other ingredients beneficial to the human body does not take much time and effort. An experienced cook and even a beginner will be able to easily cope with the tasks, delighting themselves and their family with delicious dishes.
Salad with oyster mushrooms and chicken
You don't need too many ingredients here. If you already have boiled chicken, then the time spent on the cooking process can be halved. This salad can be called hearty. It is suitable for regular snacks and large feasts, and has the most delicate taste.
- Mushrooms – 0.4 kg.
- Boiled meat – 0.2 kg.
- Eggs – 3-4 pcs.
- Onion – 50 g.
- Cucumbers – 50 g.
- Mayonnaise – 100 ml.
- We wash the forest ingredients, cut them into strips, boil them and add enough salt. It is very important not to overdo it.
- Pre-boiled and cooled eggs must be finely chopped.
- Chop the vegetables.
- Take boiled chicken and chop it into small pieces.
- Mix everything in a container of the required size and add the amount of mayonnaise selected by the chef.
Sometimes smoked chicken is added to this salad. In this case, everything is mixed or laid out in the form of layers:
- Meat.
- Fresh chopped cucumbers.
- Fried onions and mushrooms.
- The right amount of greenery.
- Boiled eggs crushed into small pieces.
Sour cream or mayonnaise is used to coat and saturate each layer. The top can be decorated with herbs or sliced cucumbers. This is how you can make a delicious salad with oyster mushrooms and chicken.
Salad with oyster mushrooms and beans
Very often we have to prepare food where the main component is a representative of the mushroom kingdom. This is a humble meatless salad, free of milk, meat and eggs. It is possible to use soy sauce to add extra piquancy.
- Canned beans – 1 can.
- Oysters – 250 g.
- Bulb onions.
- Garlic – 2-3 cloves.
- Greenery.
- Vegetable oil.
- Soy sauce.
- We thoroughly wash the representatives of the mushroom kingdom, remove the damaged parts and chop them into small pieces.
- Fry the onion in a frying pan, not forgetting the sunflower oil.
- Throw well-washed mushrooms into the frying pan. When frying, all excess moisture evaporates.
- Take a can of canned beans and rid it of unnecessary liquid. In this recipe it is possible to use red beans in tomato. This is an individual choice that every housewife must make based on her preferences.
- Take a salad bowl and put a lot of beans on the bottom. Place the fried forest ingredient and onion on top, then crumble some greens. Instead of salt, we use soy sauce, which gives the dish a special taste.
- Finely chop the garlic and add.
- Mix the salad and leave it to brew.
Lenten salad with oyster mushrooms in soy-sesame sauce
During fasting or dieting, the desire to treat yourself to tasty treats is especially great. Prepare an easy recipe for the perfect salad to satisfy your taste buds.
Ingredients:
- Oyster mushrooms – 200 gr
- Sesame - 1 tbsp. l
- Vegetable oil — 70 gr
- Spinach - 100 g
- Cherry – 10 pcs.
- Cilantro, dill, parsley - to taste
- Garlic - 2 teeth
- Soy sauce - 3 tbsp. l
- Sugar - 2 tsp
- Sesame. oil - 2 tbsp. l
- Lemon juice - 2 tbsp. l
- Salt - personally
Preparation:
Grind the garlic into a gravy boat, add soy sauce, sugar, lemon juice, sesame oil. Mix thoroughly.
We wash the oyster mushrooms, dry them and cut them into strips along the growth. Fry with 2 spoons of sauce until nutty tan.
Wash the spinach and greens and thoroughly shake off the water. Tear the spinach and chop the greens finely. Combine in a salad bowl and season with all the sauce.
Place oyster mushrooms and cherry quarters on top of the greens. Sprinkle generously with sesame seeds.
Culinary secrets
To ensure that mushroom salad always turns out successful, you should listen to the general recommendations. With their help, you can prepare a truly delicious dish that will delight all your loved ones:
The readiness of boiled mushrooms is determined as follows: the finished product begins to settle to the bottom of the container.- Large mushrooms usually cook faster than small ones. For each new batch of mushrooms, the water is usually changed so that the product does not darken or begin to taste bitter.
- After cooking, oyster mushrooms are usually washed with cold water, but this is not necessary.
- Spicy seasonings are either not added to mushroom salads, or a minimal amount is used for piquancy so that they do not overwhelm the mushroom flavor.
- Mushrooms are able to absorb moisture like a sponge. Before frying, do not let them come into contact with water for a long time, otherwise they may become watery and tasteless.
- You shouldn’t chop oyster mushrooms too much for salad - they will simply get “lost” among other ingredients.
- It is not always necessary to use the usual mayonnaise or a mixture of oil and lemon juice as a dressing. You can experiment with sour cream or yogurt dressings.
- Instead of salt, you can add soy sauce to any of the dressings - it will make it not only salty, but also more piquant.
- Mushrooms go well with any nuts. You can safely add chopped walnuts or pine nuts and almonds to the dressing for the proposed salads.
Mushroom salads are a good appetizer option for everyday and holiday tables. Oyster mushrooms allow you to include them in the menu all year round. And the abundance of different recipes will please both true meat eaters and vegetarians.
There is no need to assume that oyster mushrooms do not have such a pronounced mushroom taste. Once you prepare them according to the recipes indicated, you will want to experiment more often with dishes based on the available mushroom.
Oyster mushroom and bell pepper salad
The appetizer should be prepared before serving; slices of pepper and oyster mushrooms should keep warm for the feast.
Ingredients:
- Oyster mushrooms – 300 g
- Spinach - 100 g
- Bell pepper – 300 g
- Garlic - clove
- Olive oil - 3 tbsp. l
- Salt, pepper - personally
Preparation:
We wash the oyster mushrooms, dry them and cut them into strips along the growth. Prepare the bell pepper and cut it into small cubes.
Fry the oyster mushrooms until soft with a clove of garlic and add pepper. Season and let brown together.
We tear the prepared spinach into a salad bowl with our hands. Place the hot salad on top and mix.
Uses in salads
Salads with fried boiled mushrooms are especially famous in cooking. Salad with pickled oyster mushrooms will also appeal to many. The main thing is that you can do them yourself.
Recipe for making pickled mushrooms at home
Required ingredients:
- fresh oyster mushrooms – 1 kg;
- salt – 70 g;
- sugar – 35 g;
- acetic acid 9% - 5 tbsp. spoon;
- pepper (5 - 7 pieces);
- 6 cloves of garlic;
- cloves (5 – 7 pieces);
- 4 – 5 small bay leaves;
- water – 650 ml.
Preparation:
- rinse the oyster mushrooms well;
- put mushrooms, all the spices and spices into the pan;
- add water and bring to a boil;
- after boiling, add acetic acid;
- leave to marinate for 20 minutes over low heat;
- remove from heat, let the mushrooms cool slightly, then place them in a glass jar, fill with brine, close with a lid;
- After complete cooling, put in a cool place, preferably in the refrigerator. After a day they are ready to eat.
Winter salad with oyster mushrooms and ham
A winter salad of oyster mushrooms and juicy ham is perfect for numerous winter feasts.
Ingredients:
- Oyster mushroom – 150 g
- Vegetable oil - 2 tbsp. l
- Eggs - 5 pcs
- Pickled cucumber – 3 pcs.
- Ham - 200 g
- Corn - half a can
- Mayonnaise - 3 tbsp. l
- Salt, pepper - personally
Preparation:
Boil the eggs very quickly. Cool and coarsely chop. Place in prepared salad bowl.
We wash the oyster mushrooms, dry them and cut them into strips along their growth, and then into cubes. Fry until nutty tan in vegetable oil.
Cut the ham and pickled cucumber into equal cubes. Together we put them in the salad bowl with the eggs.
Transfer the cooled oyster mushrooms with the oil from the frying pan to the salad, add corn, mayonnaise and mix gently.
Ham can always be replaced with chicken breast, any meat or even sausage.
Useful tips and tricks
Salads with fried oyster mushrooms are prepared very simply, but to make them tasty and appetizing, it is important to know some nuances:
- The taste of the salad will depend on the quality of the main ingredient. Therefore, you need to carefully choose oyster mushrooms. High-quality mushrooms have short stems and a bright, rich color that can range from brown to pale yellow (depending on the variety). If possible, it is worth breaking off a small piece from the cap and looking at the flesh. A white, juicy and soft center indicates the good quality of the mushrooms, while a hard and fibrous center indicates that the product will acquire a “rubbery” taste when cooked.
- When chopping oyster mushrooms, do not forget that during the cooking process they will greatly decrease in size, so you should not chop them too much.
- You shouldn’t overcook the oyster mushrooms in the pan, trying to fry them harder. Overcooked mushrooms lose their juiciness and meatiness, and often become not just dry, but “rubbery” in taste.
- Oyster mushroom goes perfectly with garlic, so a few cloves can always be added to the salad. The main thing is not to get carried away so as not to drown out the mushroom taste.
- You can experiment a lot with recipes for fried oyster mushroom salads, adding or replacing the indicated ingredients. These mushrooms are quite versatile and can be combined with almost all “salad” products. Potatoes, carrots, corn, peas, beans, cheese, sausage, meat, herbs, sweet peppers, cucumbers, tomatoes, pickles, eggs - all this will create a wonderful tandem with oyster mushrooms.
Salads with oyster mushrooms are served not only as an addition to main courses. These mushrooms are very nutritious, especially when fried, which means that snacks based on them will be an excellent stand-alone lunch or dinner.
Warm salad with oyster mushrooms and spinach with leek sauce
An original and excellent leek sauce will give an appetizer based on fried oyster mushrooms an exquisite taste.
Ingredients:
- Oyster mushroom – 200 g
- Leek - 100 g
- Olive oil - 5 tbsp. l
- Potatoes - 2 pcs.
- Drain. butter - 50 g
- Garlic - clove
- Lemon juice - 1 tsp
- Spinach - 100 g
- Salt, pepper - personally
Preparation:
We thoroughly wash the leeks in the sinuses, cut them into rings and fry them with chopped garlic for 3 tbsp. l olive oil.
In a bowl, grind the leeks into a paste with a blender; if it comes out thick, then add the rest of the olive oil.
Cut the pre-boiled whole potatoes into slices without peeling.
Fry random slices of oyster mushrooms in butter. When ready, add potato wedges to warm up and exchange flavor.
We place the purest spinach leaves on a dish, and put oyster mushrooms with potatoes in the center and season with sauce.
Selection and preparation of ingredients
Before use, mushrooms must be cleaned of all contaminants and washed with running water. The product can be cut in various ways, and some chefs recommend tearing mushrooms by hand. When fried, oyster mushrooms release quite a lot of liquid, which then evaporates. If the recipe calls for frying onions, it is better to first prepare these ingredients separately, then mix in a frying pan and fry until golden brown.
Important! Oyster mushrooms require mandatory heat treatment because they contain chitin, and this substance is not absorbed by the human body.
