Nutritious salad with mushrooms and onions in oil. Low calorie content of a delicious snack for the festive table. Step by step recipe with photo and video recipe.
Fast, easy, tasty and satisfying … salad with pickled mushrooms and onions in oil. The cooking process is so simple that no culinary skills or knowledge is required from the chef. Guided by the proposed step-by-step recipe, everyone can repeat and prepare this savory appetizer. For cooking, it is enough to simply rinse the mushrooms from excess marinade, season them with onions and vegetable oil. In just 15 minutes you will have a delicious salad on your table.
This is an excellent mushroom appetizer, both for homemade everyday meals and for a festive feast. It is also useful as it is. thanks to mushrooms, the dish contains a high content of protein and vitamins. For cooking, you can use champignons, oyster mushrooms or any other types of mushrooms. In the absence of pickled mushrooms, they can be replaced with boiled, fried or salted ones. Any of them go well with vegetables. Also in the salad, you can mix different mushrooms, both by variety and by the method of preparation. Buy pickled mushrooms at the store or cook your own. You can find detailed step-by-step recipes for pickling mushrooms on the pages of the site using the search bar. The appetizer can be added to a side dish or used as an independent dish.
See also how to make a salad with pickled mushrooms, eggs, and cheese.
- Caloric content per 100 g - 86 kcal.
- Servings - 4
- Cooking time - 15 minutes
Ingredients:
- Pickled mushrooms - 500 g jar
- Table vinegar 9% - to taste (if needed)
- Green onions - bunch
- Onions - 1 pc.
- Vegetable oil - for dressing
Step by step preparation of salad with pickled mushrooms and onions in oil, recipe with photo:
1. Wash green onions under running water, dry well with a paper towel and chop finely.
2. Peel the onions, wash, dry with a towel and chop into thin quarter rings.
3. Place the mushrooms in a colander and rinse under running water to rinse off all the marinade. Leave them in a strainer to drain all excess water. Place them on a board and blot with a paper towel to remove any remaining moisture.
4. Cut large mushrooms into pieces of medium size, leave small ones intact.
5. In a bowl, combine mushrooms with onions and greens. Season salad with pickled mushrooms and onions with vegetable oil and stir. Taste and add vinegar as needed. Since each manufacturer pickles mushrooms in different ways and they may not have enough acid. Then a few drops of vinegar in the salad will do the trick. Chill the dish in the refrigerator for 15 minutes and serve.
See also a video recipe on how to make a mushroom salad.
