Delicious, easily digestible, satisfying, appetizing, affordable products, quickly prepared - salad with pickled mushrooms, eggs and pickles. It is suitable for both a festive table and an everyday menu.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pickled mushroom salads have a strong place in our menu due to their year-round availability and variety of all kinds of dishes. Perhaps, on the festive table, such salads are one of the most popular and demanded. They are in great demand among guests and are a great alternative to meat appetizers. This offered salad is suitable for any occasion, it will decorate not only a festive table, but also become a wonderful independent daily dish as a light home dinner.
Mushrooms for salad can be any: white, milk mushrooms, chanterelles or champignons. Any of them are a source of minerals and contain a large amount of protein that the human body needs. You can cook champignons yourself. How to make them you will find the recipe on the pages of the site. As practice shows, homemade mushrooms are more popular than purchased counterparts. This proposed salad can be laid out on a dish in layers, or you can mix all the ingredients and put them on a plate to form a slide or serve in portioned glass glasses.
- Caloric content per 100 g - 282 kcal.
- Servings - 2
- Cooking time - 20 minutes, plus time for boiling and cooling eggs
Ingredients:
- Processed cheese - 100 g
- Pickled mushrooms - 250 g
- Pickled cucumbers - 2 pcs.
- Eggs - 2 pcs.
- Mustard - 1 tsp
- Mayonnaise - 2 tablespoons
- Salt - a pinch
- Soy sauce - 1 tablespoon
Step by step preparation of salad with pickled mushrooms, eggs and pickles, recipe with photo:
1. Place the pickled mushrooms in a sieve and rinse under running water. Leave all the liquid to glass.
2. Blot the mushrooms with a paper towel, cut into thin strips and send to the salad bowl.
3. Boil eggs hard-boiled. To do this, place them in a saucepan with cold water and, after boiling, cook for 8 minutes. Then place them in ice water, cool, peel and cut into cubes. Blot pickled cucumbers with a paper towel, cut into cubes and place in a bowl with food.
4. Cut the processed cheese into medium cubes.
5. In a small bowl combine mayonnaise, mustard, soy sauce and stir until smooth.
6. Season the salad with the sauce and stir. Taste it. Correct it if necessary by adding salt. However, it may not be needed, because there will be enough salt from soy sauce and cucumbers. Soak the salad in the refrigerator for 15 minutes before serving and serve.
See also a video recipe on how to make a salad with mushrooms, cheese and cucumbers.
