Delicious, healthy, light, lean, vegetarian … vinaigrette with mushrooms. How to cook this treat, read this step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The classic vinaigrette recipe includes: pre-boiled and chilled vegetables (beets, carrots and potatoes), sauerkraut, pickles, onions or green onions. But each housewife has the right to adjust the composition of the products based on her own taste and available products. I want to offer a modified unusual recipe for vinaigrette with the addition of pickled mushrooms, which will replace sauerkraut. With the addition of mushrooms, the vinaigrette becomes much brighter, richer, more intense and spicy. In addition, there are no potatoes in the dish, which makes the vinaigrette much easier for the stomach and less high in calories. This allows it to be consumed in unlimited quantities in the evening for dinner.
Such a treat will become a magnificent decoration not only for an everyday table, but also for a festive feast. This recipe for vinaigrette with mushrooms can be attributed to winter salads, for which our favorite rolls are used, which were carefully prepared in summer and autumn. In cold and frosty seasons, you can relax and enjoy their great taste. Although this treat can be consumed at any time of the year. It is especially great for fasting, dieting, and vegetarians.
- Caloric content per 100 g - 64 kcal.
- Servings - 3
- Cooking time - 20 minutes for cutting food, plus time for boiling and cooling vegetables
Ingredients:
- Beets - 1 pc.
- Carrots - 1 pc.
- Pickled cucumbers - 2 pcs.
- Pickled mushrooms - 150 g
- Vegetable oil - for dressing
- Salt - 1 tsp or to taste
Step by step preparation of vinaigrette with mushrooms, recipe with photo:
Note: before cooking, boil beets and carrots in uniforms. Cool the vegetables well afterwards. They will be cooked for at least an hour, and cooled for two hours. Therefore, I recommend to prepare them in the evening, and the next day, just quickly cut the salad.
1. So, peel the prepared beets and cut them into cubes with sides of about 8 mm.
2. Peel and dice the carrots as well as the beets. All products in the dish should be cut into the same pieces for the vinaigrette to look beautiful.
3. Dry the pickles with a paper towel to remove excess pickle. Then cut into the appropriate size and send to the bowl with the vegetables.
4. Put the salted mushrooms on a sieve, rinse with running water and leave to dry. Then cut into small pieces and add to the salad.
5. Season vegetables with vegetable oil, season with salt and stir. You can chill it in the refrigerator for about 15-20 minutes before use.
See also a video recipe on how to make a vinaigrette with mushrooms and green peas.
