Mushrooms are popular and ubiquitous mushrooms that are great for pickling. In salted form they are fleshy, tasty and have a pleasant mushroom smell. Salty breasts go well with boiled vegetables, meat and eggs - that is why it is convenient to cook a variety of salads from this product.
Selection and preparation of ingredients
Salted mushrooms, if they are salted, should be briefly placed in cool water before cooking to reduce salinity. Then they should be thrown into a colander and allowed to drain excess moisture. It is better to use red onion for salads, but you can also take ordinary onion. Other ingredients (potatoes, cucumbers, dill) must be selected as usual and processed depending on the conditions of a particular recipe.
In the old days, breasts were considered the “king of mushrooms,” the most suitable species for pickling. Every year, up to 150 thousand pounds of salted mushrooms, primarily loaves, were brought from Petersburg to the forests of Kargopol County.
Salad Recipes
There is a wide variety of salted salads recipes. Some of them are made very quickly and they are good for unexpected guests, while others are not prepared soon. Here are simple recipes with salty breasts for every taste: hearty, fast, on the festive table. Each of them is good in its own way and you can choose any.
With potatoes and cucumber
1 kg30 min.
white wine vinegar
3 tbsp. l
ground black pepper
optional
Nutritional value per 100 g:
- Cook the potatoes in their skins, and when they cool - peel off the skins.
- Dice the mushrooms and potatoes and put them in a convenient cooking bowl.
- Peel the cucumber and finely chop it.
- Peel, wash and chop the onion with a knife.
- Finely chop the greens, setting aside a couple of twigs for decoration.
- Prepare a dressing. To do this, combine soy sauce, vinegar, mustard, spices, oil, and gently stir until a homogeneous mass is obtained.
- Mix everything together with the dressing. Sprinkle greens on top of the finished salad.
- Place the dish on the shelf of the refrigerator for 15-20 minutes so that it is saturated with dressing.
Did you know? Mushrooms grow glades, as if piles, so that they can to collect immediately and a lot. This is where their name came from, because the ancient Slavic word "Georgia" means "heap."
With chicken
1.8 kg50 min.
canned corn kernels
1 can
basil
1 small bunch
mayonnaise and sour cream
for refueling
Nutritional value per 100 g:
- Boil chicken fillet, eggs and carrots. Peel boiled eggs and carrots.
- Cooled breast, peeled eggs and breasts cut into cubes.
- Coarsely rub the carrots on a grater.
- Drain the brine from the can.
- Chop the basil, leaving 2-3 branches to decorate the dish.
- Mix all the ingredients with a mixture of mayonnaise and sour cream and serve. In this salad you can use only mayonnaise or only sour cream, depending on personal preferences. But it is better to take both ingredients, mixing them in a ratio of 1 to 1.
With meat
2 kg40 min.
boiled potatoes
5 pieces.
black pepper (powder)
1/2 tsp
Nutritional value per 100 g:
- Chop the pre-cooked pork into cubes and fry in a skillet for 5 minutes.
- Cut soaked breasts into pieces.
- Remove the eggshells and peel the potatoes and cut them into cubes.
- Peel and finely chop the onion.
- Cut the skin from the cucumbers and chop them into slices.
- Finely chop the greens with a knife.
- Season with mayonnaise and mix.
With pickled cucumbers
0.8 kg30 min.
pickles
100 g
sour cream 20% fat
100 g
Nutritional value per 100 g:
- Boil the potato, let it cool, and then peel and cut into cubes.
- Peel the onion head and chop finely with a knife.
- Cut pickled cucumbers lengthwise into 4 parts, and then cut into longitudinal slices.
- Cut salted breasts into slices or cubes.
- Mix well with sour cream.
- Sprinkle the dish with chopped herbs.
Important! Forest mushrooms, including mushrooms, are not recommended for pregnant and lactating women, as well as children under 14 years old.
With potatoes and crab sticks
1.4 kg40–50 min.
Provence mayonnaise
200 g
Nutritional value per 100 g:
- Boil potatoes and eggs. Clean them after cooling.
- Peel and wash the onion, then chop finely.
- Cut the mushrooms into pieces, sprinkle with pre-chopped herbs, onions, and spread with a layer of mayonnaise. Each subsequent layer will also need to be smeared with "Provence".
- Grind potatoes on a grater with large sections and place the second layer after mushrooms.
- Cut the crab sticks and put in a third layer.
- Rub the carrots on a coarse grater and spread them in the fourth layer.
- Chop finely peeled eggs and spread on top, and finally - also grease with "Provence". Sprinkle with greens on top.
Rosolie
1.4 kg60 min.
green peas ice cream
1.5 cups
Nutritional value per 100 g:
- Wash and boil root vegetables. It is better to bake beets in the oven, wrapping in foil.
- Boil green peas separately. To do this, you should throw it in boiling water and cook for 5 minutes after subsequent boiling. Then discard it in a colander and rinse.
- Peel boiled vegetables and cut into large slices, 2-3 times larger than vinaigrette.
- Strip the breasts into strips.
- Peel and wash onion and garlic. Then chop the onion into cubes, and chop the garlic with a knife.
- Refill in a separate bowl. For it, you need to mix sour cream, mustard and spices.
- Put the sour cream mixture into slices and mix the salad.
"Spark"
0.9 kg15 min.
Korean carrots
250 g
Nutritional value per 100 g:
- Peel and wash the onions and garlic. Cut the onion into small cubes. Grind the garlic cloves with a knife.
- Wash and chop pickles.
- Mushrooms cut. At the same time, small mushrooms can be left as they are, and large ones can be cut into pieces proportional to them.
- Put everything in one container and mix gently, while adding the finished Korean carrots and oil.
- Garnish the salad with parsley.
Salted salted salads will be an excellent snack for any occasion - both for every day and to the festive table. This ingredient often appears in lean cooking; however, the dishes with it are tasty and satisfying.