Salad with salted mushrooms is very beneficial for housewives in that mushrooms are combined with almost any other product. For dressing, you can use either mayonnaise or sour cream, or butter. Salad with salted mushrooms is suitable both for a festive table and in haste for a regular dinner or if guests suddenly arrive.

When preparing a salad, you can take a lot of salted mushrooms: milk mushrooms, mushrooms, russula, mushrooms. There are a lot of cooking options, a salad with salted mushrooms can be layered or mixed ingredients.

If you want to cook a hearty salad, then salted mushrooms go well with meat and sausages, and for those who are used to counting calories, vegetable salads with salted mushrooms are suitable.

How to cook a salad with salted mushrooms - 15 varieties

Salted mushroom salad with potatoes is a wonderful solution for a homemade dinner with the family. The rich taste of salted mushrooms and the sharpness of hot pepper diversify even the most ordinary dinner.

Ingredients:

• Salted mushrooms - 200 gr
• Boiled potatoes in their skins - 200 gr
• Canned cucumber - 80 gr
• Bulb onion - 60 gr
• Hot pepper - 1 pc.
• Vegetable oil - 3 tbsp. l
• Black pepper to taste
• Greenery

Cooking:

Mushrooms cut into small cubes with sides of 1-1.5 cm.

If mushrooms seem too salty to you, soak them for about 1 hour in cold water to remove excess salt

Cut the onion into half rings. Add chopped onion to bowl with mushrooms.

Cut the pickled cucumber into thin circles, and add to a bowl with chopped mushrooms and onions.

Cut hot pepper into slices. We use only the tip of the pepper, about 1.5 cm. This will be enough to give the salad a peppercorn.

Chop the herbs and add to the bowl with the previously chopped ingredients.

Cut the potatoes into cubes, like mushrooms, with sides equal to 1-1.5 cm.

Season the salad with black pepper and vegetable oil. Mix gently, keeping potatoes intact. Transfer the salad to a salad bowl and it's ready to serve.

This salad has a very original taste. Its advantage is that it will significantly save time for the hostess, since this salad must be prepared in advance so that all layers are soaked.

Ingredients:

• Mushrooms - 300 g salted
• Potatoes - 2 pcs.
• Onion - 1 pc. big
• Beef - 250 g boiled
• Carrot - 1 pc.
• Chicken egg - 2 pcs.
• Semi-hard cheese - 100 g
• Mayonnaise - 200 g
• Vegetable oil - 3 tbsp.

Cooking:

Boil the beef first.

To make the meat juicy, do not put it in the water immediately, wait until the water boils, and only then put the beef

When the meat is ready, put it on a plate and let cool. Then cut into small pieces.

Grate boiled potatoes in their skins on a coarse grater.

Hard-boil the eggs and when they have cooled also grate them on a coarse grater.

Remove skin from onion and cut into cubes. Fry in vegetable oil until golden brown, and then let cool.

Grate the washed and peeled carrots on a fine grater.

Cheese, like carrots, grate on a fine grater.

Throw salted mushrooms into a sieve or colander to drain the brine.

Let's start assembling the salad.

Put a layer of salted mushrooms smeared with mayonnaise on the bottom of the salad bowl.

Then a layer of potatoes and fried onions. Lubricate with mayonnaise.

Grease the next layer of boiled beef with mayonnaise.

Put grated eggs in the next layer and again a little mayonnaise.

Add grated cheese for the last layer.

Put in the refrigerator for 6-8 hours.

Salad with salted mushrooms "Appetizing"

It's no secret that milk mushrooms are one of the most delicious mushrooms. The secret of the salad with salted milk mushrooms "Russian Feast" is that it can be served as a separate dish.

Ingredients:

• Milk mushrooms - 300 gr
• Boiled potatoes - 4 pcs
• Eggs - 2 pcs
• Carrot - 1 piece
• Fresh cucumber 1- piece
• Mayonnaise
• Sour cream
• Salt to taste
• Greenery

Cooking:

Cut 4 medium boiled potatoes into cubes, add 2 boiled eggs and carrots, cut in the same way. Put salted mushrooms into boiling water, bring to a boil, drain the water. When the mushrooms have cooled, cut them into strips. Add diced fresh cucumber to the bowl. Dress the salad with mayonnaise and sour cream, salt to taste. Put the finished salad in a salad bowl and garnish with herbs.

There are a great many salads with salted mushrooms, the advantage of a salad with salted mushrooms and cheese is that even the most inexperienced hostess can cook it.

Ingredients:

• Salted mushrooms - 200 gr
• Apples - 2 pcs
• Hard cheese - 200 gr
• Mayonnaise
• green onion
• lettuce leaves

Cooking:

Arrange the lettuce leaves on the bottom of the plate. Finely chop the salted mushrooms. Grate apples on a fine grater and put them on lettuce leaves along with chopped mushrooms. Add finely grated cheese. Dress the salad with mayonnaise.

The vinaigrette recipe we are used to is a somewhat budget cooking option. However, vinaigrette with salted mushrooms is not only unusual in taste, but it is not a shame to serve it on the table even on New Year's Eve. It's quick and easy to prepare!

Ingredients:

• Beets - 2 pcs
• Potato - 2 pcs
• Red onion - half an onion
• Parsley - 1 bunch
• Salted mushrooms - 4-5 tbsp
• Pickled cucumber - 1 pc.
• Sunflower oil - 1 tbsp
• Vinegar balsamic
• Ground black pepper

Cooking:

Boil beets and potatoes, peel. Cut into small cubes.

Peel the red onion, wash and chop finely.

Throw the mushrooms in a colander and rinse with water. If the mushrooms come across large, then they need to be cut.

Cut pickled cucumber into cubes.

Rinse parsley, dry and finely chop.

In a salad bowl, mix the chopped beets with vegetable oil, then add the rest of the products.

Salt and pepper to taste. Finish with a light drizzle of balsamic vinegar. Mix again and you are ready to serve.

This salad is very hearty, so it is more suitable for the winter table. Also, a salad with salted mushrooms, potatoes and fried onions may well replace the side dish. Is there a better combination than mushrooms, everyone's favorite potatoes and onions?

Ingredients:

• Salted mushrooms - 170 gr
• Jacket boiled potatoes - 170 gr
• Boiled egg - 3 pcs
• Onion - 100 gr
• Green onions - 25 gr
• Mayonnaise - 3 tbsp.
• Vegetable oil - for frying

Cooking:

Cut the onion into half rings and fry in a small amount of vegetable oil.

Prettier and neater onions will look in a salad if you use small onions

Peel the boiled potatoes and cut into small cubes, add the fried onions and mix.

Rinse salted mushrooms, dry and cut into small pieces.

Finely chop the green onion and add most of it to the chopped mushrooms, mix. Cut boiled eggs into small pieces. You can start assembling the salad: 1st layer - potatoes with fried onions, 2nd layer - mushrooms with green onions, 3rd layer - eggs. Spread all layers with mayonnaise. Garnish the salad with salted mushrooms with the remaining green onions.

Salted mushrooms go well not only with meat ingredients, but also with vegetables. A striking example of this is a salad with salted mushrooms and corn. The combination of these products is not just original or bright, but explosive. Both adults and children will like it.

Ingredients:

• Salted mushrooms - 200 gr
• Chicken fillet - 200 gr
• Onion - 1 pc.
• Canned corn - 1 can
• Eggs - 3 pcs
• Mayonnaise - 2 tbsp
• Salt to taste

Cooking:

Boil the chicken fillet and cut into small cubes.

Drain the liquid from the corn and add to the chicken along with the mushrooms.

Hard boil eggs, peel and chop. Add finely chopped onion. Add mayonnaise and mix. If desired, you can salt the salad and serve.

If you are tired of the usual crab salad that you prepare for every holiday, then salted mushrooms will help diversify the menu of your celebration. A mixture of salted mushrooms familiar to Russian cuisine and crab sticks will make the salad original, which will definitely surprise your guests and household members.

Ingredients:

• Salted mushrooms - 500 gr
• Crab sticks - 200 gr
• Boiled potatoes - 200 gr
• Eggs - 4 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Mayonnaise
• green onion

Cooking:

Cut salted mushrooms into slices and put on the bottom of a salad bowl, sprinkle with chopped onions and grease with a layer of mayonnaise. Grate boiled potatoes on a coarse grater and put on top of the mushrooms. Spread the diced crab sticks in the next layer. Grate the carrots on a coarse grater, then cut the boiled eggs into cubes. Each layer of ingredients should be smeared with mayonnaise and sprinkled with herbs.

Ready salad can be decorated with sprigs of dill or parsley.

Shrimp is not cheap, but once you try this salad, you will cook it again and again. Salad with fried shrimp and salted mushrooms will rightfully become the apogee of any feast.

Ingredients:

• Vegetable oil for frying
• Rucola - 30 gr
• Large shrimp - 900 gr
• Salted mushrooms - 1.5 kg
• Olive oil - 1 tbsp
• Balsamic vinegar - 1 tsp
• Ground black pepper

Cooking:

Grease a preheated grill pan with olive oil and fry the shrimp until golden brown. Throw the salted mushrooms into a colander and let the liquid drain, then rinse with warm water and cut into arbitrary pieces. Pair with fried shrimp. Wash and dry the arugula, add to the bowl with shrimp and mushrooms. Pepper and salt to taste, stir. Place in salad bowl and drizzle with balsamic vinegar.

Salad should be served to the table immediately after preparation, so that the arugula does not wither and does not lose its appearance and useful properties.

Salad with salted mushrooms and chicken "Favorite"

This salad can become the hallmark of any housewife. The highlight of the salad is the union of salted mushrooms with chicken, cooked with the addition of parsley root or celery.

Ingredients:

• Chicken breast - 300 gr
• Salted mushrooms - 200 gr
• Canned green peas - 200 gr
• Potato - 100 gr
• Cheese - 100 gr
• parsley root, bay leaf
• Spices
• Mayonnaise

Cooking:

First of all, boil the chicken breast in the broth with the addition of spices, bay leaves, celery root or parsley. Then cool the finished meat and divide into fibers. Peel the boiled potatoes in their skins and cut into small cubes. Rinse the mushrooms with cool running water and cut into small pieces. Cheese grate on a coarse grater. Mix all the ingredients in a deep bowl, add canned green peas, salt and pepper. Season the salad with mayonnaise, mix and let it brew in the refrigerator for several hours.

Salad with salted mushrooms "Melnik"

The salad is tender and delicious. Bright and rich taste of mushrooms and ham softens the lightness of the cheese.

Ingredients:

• Salted mushrooms - 400 gr
• Ham - 400 gr
• Hard cheese - 300 gr
• Potatoes 4 pcs
• Carrot - 3 pcs
• Eggs - 4 pcs
• Onion - 1 pc.
• Mayonnaise, spices and pickles to taste

Cooking:

Throw the mushrooms in a sieve or colander, let the brine drain and chop. Chop the onion and add to the mushrooms, put on the bottom of the salad bowl. Put a layer of mayonnaise and grated cheese on top of the mushrooms and onions. Then a layer of boiled chopped ham, and on top of pickled cucumbers, grated on a coarse grater. The next layer is to lay out boiled eggs grated on a coarse grater and grease them with mayonnaise. The last layer is grated carrots.

We rub the boiled potatoes on a coarse grater and sprinkle the salad on the sides and top.

Despite the fact that the salad has ingredients fried in oil, and the layers are smeared with mayonnaise, the salad does not turn out to be greasy, rather, on the contrary, it is light and airy.

Ingredients:

• Rice - 4 tbsp
• Bouillon cube - 1 piece
• Crab sticks - 250 gr
• Eggs - 3 pcs
• Salted mushrooms - 300 gr
• Bulb - 1 pc.
• Mayonnaise - 150 ml
• Carrot - 1 piece

Cooking:

Rinse rice several times, add water and boil over low heat until cooked with the addition of a bouillon cube. Grind hard-boiled eggs on a grater. Chop the onion and carrot into strips and sauté in vegetable oil until golden brown. Now we begin to spread the salad in layers, spreading each layer with a small amount of mayonnaise.

Put rice on the bottom of the salad bowl, cover it with chopped crab sticks, sprinkle grated eggs on top. Put a layer of vegetable roast and salted mushrooms. Decorate with grated cheese. Put the dish in the refrigerator for several hours so that it is soaked.

Mushroom salad "Preobrazhenskaya Zastava"

The recipe for this salad rightfully belongs to Russian cuisine. This salad will be a great treat for any dinner on a winter evening.

Ingredients:

• Salted mushrooms - 300 gr
• Pickled cucumbers - 300 gr
• Sauerkraut - 300 gr
• Bulb onion - 250 gr
• Potato - 1 kg
• Sunflower oil
• Greenery
• Sugar
• Vinegar

Cooking:

Coarsely chop cucumbers and mushrooms. Chop the onion. Add sugar and vinegar to sauerkraut. Mix everything thoroughly and season with vegetable oil and sprinkle with herbs. Serve with boiled potatoes.

Salad with salted mushrooms and beans "Amanita"

The set of products for this salad is affordable and simple. In addition, it does not contain meat, and mayonnaise can be used lean, so the salad can be considered dietary.

Ingredients:

• Canned corn - 400 gr
• Salted mushrooms - 500 gr
• Canned white beans - 400 gr
• Korean carrot - 100 gr
• Lean mayonnaise (or regular) - 250 ml
• Cherry tomato - 200 gr
• Salt to taste

Cooking:

Wash mushrooms and finely chop. Drain the liquid from the beans and pour over boiled water. Squeeze the Korean carrots from the juice and cut into 3-4 cm long. Drain the liquid from the corn and add to the salad. Season with mayonnaise, salt and mix.

Cut the cherry tomatoes in half, transfer the salad to a dish and put the halves of the tomatoes on top, making dots on them with mayonnaise, like a fly agaric.

The taste of salted mushrooms is unusual in itself, but you can discover it in a new way if you make caviar out of them.

For caviar, it is better to use salted milk mushrooms

Ingredients:

• Salted milk mushrooms - 500 gr
• Onion - 1 pc.
• Vegetable oil - 3 tbsp
• Greens, salt, pepper to taste

Cooking:

Finely chop the onion and fry it in a pan until golden brown. Grind the fried onions together with salted milk mushrooms in a blender, twist in a meat grinder or chop finely. Salt and pepper the resulting mass. To stir thoroughly. Preserve the mushroom mass in jars and store in the refrigerator in sterilized jars.

Mushrooms are a great addition to hot dishes and an excellent substitute for meat. And, conveniently, you don’t have to wander around the city for hours to find them, you can just drop by a nearby store.
Spicy seasonings are not put in mushroom dishes, so as not to drown out the pleasant mushroom taste. For the same reason, it is not customary to salt them heavily. Mushroom dishes are well seasoned with vegetables, add onions, dill, parsley, apple.

Potato salad with pickled mushrooms
butter, white mushrooms or honey mushrooms 300 g
potatoes - 3
pickles - 2
bulb - 1
green onions - 50 g
for refueling:
vegetable oil - 125 g
8% vinegar - 50 g
salt
sugar
pepper
mustard.

Take potatoes, wash, boil and peel. Cut into small cubes. Pickled mushrooms and pickles are also cut into small slices, onions - into half rings. Mix everything and pour salad dressing. Before serving, place in a salad bowl and send with finely chopped green onions and parsley.

Salad of pickled mushrooms with green peas
For the recipe you will need:
pickled mushrooms - 300 g
green onions - 100 g
green canned peas - 100 g
sour cream - 80 g
eggs - 2
salt
greenery.

Take hard-boiled eggs, cool and peel. Then finely chop them and mix thoroughly with finely chopped green onions and coarsely chopped pickled mushrooms. It remains to add green canned peas, salt to the salad and season everything with sour cream. We advise you to decorate the finished salad with parsley, dill and egg slices.

Chicken salad with cheese and marinated mushrooms
For the recipe you will need:
chicken - 250g
cheese - 200g
peas - to taste
pickled mushrooms - 100g
sour cream - 100g
horseradish - to taste
greens - to taste
salt
spices - to taste.

Cut the chicken, select the most tender pieces and boil them in lightly salted water with spices. After the meat is cooled and cut into cubes. Take cheese, grate on a coarse grater. Rinse the pickled mushrooms, let the water drain and finely chop. Mix the products prepared in this way, add green peas, salt and season everything with a mixture of sour cream and grated horseradish. Decorate the finished salad with herbs.

Dutch Beef with Pickled Mushrooms
For the recipe you will need:
beef - 1.5kg
carrots - 1 pc.
onion - 1 pc.
celery - 1 pc.
black pepper - 15-20 pcs.
bay leaf - 5-6 pcs.
oil - 1-2 tbsp
grated horseradish
pickled mushrooms (saffron mushrooms and mushrooms) - 3 tbsp.

Take 1.5 kg. fillet, salt. Cut into slices 1 carrot, 1 onion, 1 celery, put in a saucepan, and on top - beef, 15-20 grains of black pepper, 5-6 pcs. bay leaf, pour over 1-2 tablespoons of oil, fry in the oven. Then cut, shift with grated horseradish fried in oil, pour over the roast sauce with 3 tablespoons of pickled mushrooms or mushrooms, boil.

Marinated mushroom salad with fish
For the recipe you will need:
pickled mushrooms - 150g
fish - 150g
potatoes -150g
sweet capsicum - 100g
onion - 50g
vegetable oil - 2 tbsp. l.
lemon juice
ground black pepper
salt.

Add finely chopped boiled potatoes, chopped onions and boiled fish, deboned and finely chopped, to the pickled mushrooms and red capsicum in chopped strips. Salt the mixture, pepper, pour oil and lemon juice to taste and stir. We advise you to decorate the finished salad with finely chopped onions and small pickled mushrooms, previously cut in half.

Pickled mushrooms and rice cutlets
For the recipe you will need:
pickled mushrooms - 200g
rice - 1/2 cup
sugar - 1 tsp
egg - 2 pcs.
flour - 1/2 cup
milk - 1/2 cup
salt - a pinch
vegetable oil - for frying.

Rice is boiled first. The main thing is not to melt. You can put chicken cubes in the water. Finely chop the mushrooms. After that, an egg is added to the rice and mushrooms, everything is mixed. Then small cutlets are molded, a little more meatballs.

Next, the dough is prepared. With a mixer, mix flour, milk, egg, sugar, salt until a homogeneous liquidish mass. Mushroom balls are rolled in this dough, in flour and fried. Ready meatballs are served on a plate. Decorate the dish preferably with herbs. You can pour sour cream, mayonnaise or other seasoning.

Pickled Mushroom Pate
For the recipe you will need:
pickled mushrooms - 10 pcs.
onion - 2 pcs.
butter - 3 tbsp.
greens, pepper - to taste.

Finely chop the mushrooms. Fry chopped onion in oil until golden brown. Mix all ingredients and garnish with herbs.

Fish vinaigrette with mushrooms
For the recipe you will need:
fish - 1.5kg
beets - 4 pcs.
potatoes - 4 pcs.
pickles - 4 pcs.
fresh cucumbers - 3 pcs.
pickled mushrooms - 100g
olives - 100g
for the hot sauce:
mustard - 2 tsp
sugar - 2 tsp
olive or corn oil - 150g
vinegar - to taste
for the Provence sauce:
olive or corn oil - 400g
egg (yolk) - 2 pcs.
sugar - 1 tbsp. l.
mustard - to taste
salt
vinegar
lemon juice
pepper - to taste
parsley (chopped) - 1 tsp

Free the fish fillet from bones and skin, cut into thin, wide slices, holding the knife obliquely. Start cutting pieces from the widest part of the fillet, i.e. from the head. Put the pieces of fish in a large enameled form, greased with oil, pepper each piece, salt, lightly sprinkle with lemon juice and white wine, put on a small fire in the oven and bring the fish to readiness. Cool down.

Boil beets and potatoes separately, cool, cut into even circles, and then into long even strips. Cut the trimmings into small cubes, add chopped salted and fresh cucumbers (without skin) to them. Season finely chopped vegetables with sauce: grind mustard, salt and sugar into a homogeneous mass, gradually, 1 teaspoonful, rub in all the oil, pour in vinegar to taste.

Put the seasoned vegetables on a dish in the form of a roller, Lubricate it with a thick Provence sauce, and spread fish, chopped beets, potatoes, pickles and fresh cucumbers, mushrooms and pitted olives in rows across the top. Grease again with sauce so that no products are visible. Sprinkle chopped herbs on top and refrigerate until serving.

English snack
Required products:
smoked meat - 100 g
boiled carrots - 1 pc.
pickled mushrooms - 50 g
pickled cucumber - 1 pc.
pickled cauliflower - 2 pieces
For refueling:
tomato sauce - 2 teaspoons
sugar - 1 teaspoon
vegetable oil - 4 tbsp. spoons
mustard ready - 1 tbsp. a spoon
ground black pepper, salt to taste
Cooking method:
For dressing, dilute tomato puree with two tablespoons of water, add mustard, oil, sugar, salt and pepper to taste.

Cut the carrots into slices, mushrooms and cucumber into slices, disassemble the cauliflower into small lumps.

Combine the prepared vegetables with mushrooms, pour over the dressing, mix and leave for 2-3 hours.

Cut the meat into thin slices and, laying the vegetable mixture on them, roll up the rolls.

When serving, put the appetizer on a dish, decorate with slices of pickled vegetables, olives and herbs.

mushroom clearing
Required products:
pickled mushrooms - 24 pcs.
cucumbers - 1 pc.
cheese - 100 g
boiled egg - 2 pcs.
lean ham - 60 g
mayonnaise - 3 tbsp. spoons
garlic - 2 cloves
parsley - 2 bunches
dill greens - 2 bunches
Cooking method:
Finely chop the ham, combine with chopped eggs, grated cheese, chopped garlic and mayonnaise, mix well and form into small balls.

Cut the cucumber into circles, put cheese balls on them and cover with mushroom caps.

Sprinkle the dish generously with chopped herbs, place “mushrooms” on top.

Mushroom pasta salad
Required products:
salted or pickled mushrooms - 300 g
pasta - 150 g
onion - 1 head
boiled egg - 2 pcs.
pickled cucumbers - 1 pc.
sour cream or a mixture of spitana and mayonnaise - 1/2 cup
salt
ground pepper
greenery
Cooking method:
Break pasta into pieces 1 cm long and boil in salted water, then drain in a colander. Cut mushrooms into slices, cucumber into strips. Chop the onion.

Combine the prepared ingredients, season with sour cream or a mixture of sour cream and mayonnaise, put in a salad bowl. Sprinkle the salad with chopped herbs and decorate with egg slices.

Cucumbers stuffed with mushrooms
Required products:
cucumbers - 2 pcs.
pickled mushrooms - 200 g
horseradish sauce with vinegar - 1 tbsp. a spoon
sour cream - 4 tbsp. spoons
chopped dill greens - 1 tbsp. a spoon
salt to taste
tomato - 1 pc.
greenery
Cooking method:
Cut the cucumbers in half lengthwise and, removing the seeds and part of the pulp, salt. Then dry from the allocated juice.

Mushrooms cut into slices, mix with sour cream, sauce and chopped herbs.

Fill the cucumbers with minced meat, decorate with herbs and tomato slices.

Tomatoes stuffed with mushrooms
Required products:
tomatoes - 4 pcs.
pickled mushrooms - 100 g
vegetable oil - 2 tbsp. spoons
chopped green onion - 2 tbsp. spoons
Cooking method:
Cut the top off the tomatoes. Remove the pulp with a spoon, salt and pepper the resulting “cup” from the inside.

Mushrooms cut into slices, combine with green onions, salt, pepper and season with vegetable oil.

Fill the tomatoes with cooked minced meat and close with "lids".

When serving, lay the tomatoes on the green lettuce leaves, cut into strips.

Meat rolls with marinated mushrooms and lard.
Ingredients:
1. Pork neck - 4 slices 1 cm thick.
2. Salted salo - 8 slices.
3. Pickled mushrooms - 10 pcs.
4. Salt, mustard - to taste.

Cooking method. Pork slices beat well (the thickness of the meat should be a few millimeters). It is convenient to beat the meat through the film, in this way the integrity of the piece of meat is preserved. Each slice is salted and smeared with a thin layer of mustard. Each mushroom is cut into 2 slices. Put 4-5 mushroom plates on the edge of each piece of meat and roll up. If the slices of lard are too thick, they are beaten off a little. Each meatloaf is wrapped in lard and secured with a toothpick. Heat the pan, fry each roll to a crust. Reduce the heat and bring the rolls to readiness under the lid. Ready-made rolls are cut obliquely, the slices are laid out on a plate and served with boiled or fresh vegetables.

Potato garnish with pickled mushrooms
500-600 grams of potatoes,
200-300 grams of any meat (soft looks good: pork, chicken fillet, etc.),
200 grams of cottage cheese,
200 grams of pickled mushrooms,
half a cup of sour cream
20 grams of butter,
2 eggs
salt to taste
seasonings

Still need a grinder. Peel and boil potatoes in salted water. While it's still hot, mash into a puree. Put butter to melt. Cut the meat into small pieces, put in a saucepan, pour a small amount of water, salt, add seasonings and cook until tender. This is about half an hour. (The broth can then be used for soup). Rinse pickled mushrooms. Pass meat and mushrooms through a meat grinder and mix with mashed potatoes. Add cottage cheese, sour cream, eggs and seasonings, salt to taste. Put this mixture in a bowl, put in the oven and bake at 140 ° for 30-40 minutes. Can be used as a side dish or eaten on its own.

Mushrooms in Greek
pickled mushrooms - 350 g
vegetable oil - 1 tbsp. a spoon
onion - 1 head
grated carrots - 2 tbsp. spoons
garlic - 1 clove
white wine - 4 tbsp. spoons
tomato juice - 4 tbsp. spoons
lemon juice - 2 tbsp. spoons
fennel, thyme and dill seeds - 1 g each
chopped green onion - 1 teaspoon
bay leaf - 1 pc.
dill greens
ground black pepper, salt to taste

Cooking method:
Peel the onion and garlic, finely chop the onion and fry in hot oil with carrots for 2 minutes. Add mushrooms, stir and cook for 1 more minute.

While stirring, add finely chopped garlic, spice seeds, wine, tomato and lemon juices. Cook until liquid is reduced by a third.

Cool and serve to the table, decorating with herbs.

Mushroom caviar with squid
pickled mushrooms - 300 g
boiled squid - 400 g
onion - 2-3 heads
vegetable oil - 2-3 tbsp. spoons
wheat flour - 1 teaspoon
lemon juice - 2 teaspoons
ground red pepper, salt to taste

Cooking method:
Finely chop the mushrooms and fry in oil until tender, along with chopped onions.
Add finely chopped squid, then add flour, mix, pour in 3-4 tablespoons of water and cook until the sauce thickens.

Salt the finished caviar, pepper and refrigerate.

Before serving, season the caviar with lemon juice and sprinkle with chopped green onions.

Snack puffs with mushrooms
Ingredients:
100 g cream cheese
100 g canned mushrooms
1 tbsp chopped onion
1/8 tsp hot pepper sauce
230 g puff pastry

Cooking:
In a food processor or blender, combine cream cheese, mushrooms (pre-dried), onion and sauce, mix until smooth. Roll out the dough and cut into 4 rectangles. Spread the mushroom mass over the surface of the dough, and roll it into rolls (on the long side). Cut each roll into small pieces, place on a baking sheet. Bake in the oven for 8-10 minutes at 220C or until the bagels are golden brown.

Salting mushrooms is a process no less laborious than picking them. For preparations, only a certain type of "forest meat" is used - agaric mushrooms. Other types are not suitable for salting, as they lose their shape during cooking. What are the best pickled mushroom recipes? How to salt "forest meat" for the winter? Recommendations for cooking, salting mushrooms, the rules for storing pickles are described below.

According to the recipe for cold pickling, salted mushrooms are crispy and fragrant.

Ingredients

Mushrooms 2 kilograms

• Servings: 1
• Cooking time: 2 minutes

Recipe for salted mushrooms for the winter in jars: dry salting method

Salting "dry" means the use of salt, without cooking and soaking raw materials. According to this recipe, mushrooms are prepared - noble, "royal" mushrooms. Due to the natural piquant aroma and taste, they do not need the use of additional spices and herbs.

List of ingredients:

• mushrooms - 2 kg;
• salt - 100 gr.;
• Dill seeds.

Mushrooms wipe with a dry cloth, carefully removing dirt. Mix salt with dill, put a layer of mushrooms on the bottom of a deep container and sprinkle with the resulting mixture. "Royal" mushrooms are laid out in layers, each of which is sprinkled with dill seeds and salt.

On top of the filled container with mushrooms, oppression is installed (a heavy stone, a bottle of water). Salted mushrooms are removed in the cold for 3 weeks. When the time is right, the workpiece is laid out in jars, poured with mushroom brine. Pour 1-2 tbsp. l. sunflower oil and roll up.

The mushrooms will be completely ready after 45-50 days, you can try the mushrooms on the 5th day after salting.

Recipe for delicious salted mushrooms for the winter: hot salting method

Mushrooms suitable for the hot salting method are volnushki, hogs, gobies, podgruzdki. But you need to remember that before cooking, "ignoble" mushrooms are soaked in water for several days. This is done so that all the bitterness comes out of them.

Salt Ingredients:

• black mushrooms (any other mushrooms, to your taste) - 3 kg .;
• water - 400 ml;
• salt - 150 gr.;
• dill - 1 bunch;
• garlic - 5 cloves;
• 1 tsp allspice;
• fresh ginger - 50 gr;
• bay leaf - 7 pcs.

Soak the milk mushrooms for 3 days, changing the water 2 times a day. Prepared milk mushrooms are boiled for 25 minutes in salted water.

Water is drained from the pan, the mushrooms are washed. Salted brine with spices is prepared in a separate container. Salt is poured into the pan, diluted with water, herbs and spices, thinly sliced ​​ginger are added. The broth is boiled, combined with mushrooms and boiled for another 15-20 minutes.

Then the pan is removed from the heat, dill and garlic cloves, cut in half, are added to the brine. On top of the container with milk mushrooms, oppression is installed, the mushrooms are sent to salt in the refrigerator for 7 days.

Salted milk mushrooms are laid out in jars, brine and sunflower oil are added, and closed with lids. Mushrooms will be ready in 1-1.5 months, you can try them after 2 weeks.

Recipe for salted mushrooms for the winter: cold pickling

The cold method of harvesting mushrooms for the winter allows you to preserve their structure, aroma and taste. But it is less safe than the hot salting method. This is due to the fact that mushrooms are not subjected to heat treatment, because dangerous bacteria can form in them.

Plastic mushrooms are used for cold salting, other types of “forest meat” get soaked and lose their shape.

Cold Pickling Ingredients:

• white milk mushrooms - 5 kg;
• salt - 300 gr.;
• horseradish leaves;
• raspberry leaves;
• dill - 3 bunches;
• bay leaf - ½ pack;
• cumin - 1 pack (28 gr.);
• chopped thyme - ½ pack;
• allspice - 2 tbsp. l.

Before starting cooking, mushrooms are soaked for 3 days in a cold saline solution with the addition of citric acid.

Prepared mushrooms are placed in layers in a deep container, the bottom of which is sprinkled with salt. Mushroom layers are covered with herbs and spices. Milk mushrooms should be laid out with hats down, the mushroom layer should not be more than 7 cm.

When the container is completely filled, oppression is set on the mushrooms. Within 1-2 days, milk mushrooms are salted at room temperature, then they are transferred to a cold place (balcony, refrigerator or underground) for 1.5 months. If the mushrooms did not produce juice after two days, then 1 liter of water with salt diluted in it (20–30 g) is added to the container.

The workpiece is transferred to jars and poured with brine, in which the mushrooms were salted. Sunflower oil is poured over the workpiece and closed with lids.

Salted Mushroom Recipes

Mushrooms prepared for future use are not only a tasty and fragrant snack. Salted milk mushrooms, champignons, porcini mushrooms are used in the preparation of salads, meat, pastries and soups.

Delicious and simple dishes from salted mushrooms:

• Pizza;
• Georgian woman.

To prepare pizza with salted mushrooms, you can use both yeast and puff pastry.

Filling for the open pie:

• chicken breast (smoked) - 200 gr.;
• fried salted milk mushrooms - 250 gr.;
• cheese "Dutch" - 200 gr.;
• parsley and dill - 1 bunch each;
• paprika - 1 tbsp. l.;
• salt - to taste;
• fat sour cream - 100 gr.;
• garlic - 1 clove;
• mustard - 1 tsp

Roll out the dough on parchment, transfer to a baking sheet and send to the oven to bake at a temperature of 220º C for 15 minutes. While the pizza base is browning, you need to prepare the sauce. Combine sour cream with mustard, chopped herbs, garlic, spices, salt and mix thoroughly.

The cooled cake is smeared with sauce, then chicken breast, fried mushrooms are laid out. Top the filling with three tablespoons of sauce, sprinkle with grated cheese.

Bake pizza at a temperature of 200º C on the top shelf of the oven for 15-20 minutes. The readiness of the dish is determined by how melted the cheese is.

Gruzyanka from salted mushrooms turns out to be no less tasty than from fresh ones. To prepare the dish you will need:

• milk mushrooms - 700 gr.;
• 4 large potatoes;
• 1 onion;
• salt - 2 tsp without a slide;
• carrots - 1 pc.;
• dill - 1 bunch;
• water - 2 liters;
• butter - 50 gr.;
• 1 chicken egg;
• sour cream.

In boiling water, dip sliced ​​mushrooms and potatoes, cut into 4 parts, cook for 20 minutes. Lightly fry onions and carrots in butter, transfer to a saucepan. Salt the soup, add spices (to taste) and cook for another 15 minutes.

5 minutes before cooking, you need to beat the egg with a little salt, then pour it into the soup and mix quickly. When the pan is removed from the heat, add chopped dill to it and mix. Serve with sour cream and fresh white bread.

Salted mushrooms can be used both as a snack and as the main ingredient in a hot dish. It is easy to cook from a homemade "semi-finished product" prepared in the fall. Salted mushroom dishes retain the aroma and taste of fresh forest products.

[ Pickled cucumber salad

2 pickled cucumbers, 2 hard-boiled eggs, crab sticks 100 g, corn 1/2 can, onion, mayonnaise, parsley.
Cut cucumbers and crab sticks into strips, onions and eggs into small cubes, add corn, mayonnaise, mix and sprinkle chopped parsley on top.
Salad of pickled cucumbers and sweet red pepper
For 100 g of salad: pickled cucumbers - 40 g, red sweet pepper - 20 g, parsley and dill - 1 g, sour cream in half with kefir - 30 g.
Wash cucumbers and peeled peppers, dry and cut into strips, mix, add kefir sauce with sour cream and sprinkle with herbs (do not salt).
Beet salad with pickled cucumbers
Beets - 2 pieces, pickles - 2 pieces, onions: - 1 piece, salt, sugar - to taste, lemon juice - to taste, cumin - a pinch.
Beets bake, peel, grate on a coarse grater. Cucumbers cut into small cubes, onions - rings. Stir, season to taste with salt, sugar, lemon juice, cumin, sprinkle with onion rings.
Salad with pickles and herring
Potatoes - 6-7 pieces, salted herring - 2 pieces, pickled cucumbers - 2 pieces, vegetable oil - 3 tbsp. l., apples - 3-4 pcs., onion - 1/2 onion, sugar - 1 tsp, vinegar, mustard, ground black pepper, salt - to taste.
Mix diced boiled potatoes, chopped cucumbers, apples, onions. Add skinned and boned fish, season with black pepper and sugar, salt to taste. Mix vinegar, mustard, oil and sprinkle salad with this dressing.
Pickled cucumber caviar
Pickled cucumbers -1 kg, onion - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.
Finely chop the pickled cucumbers, squeeze the juice from the resulting mass. Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue to fry over low heat for half an hour, then put the tomato puree and fry all together for another 15-20 minutes. A minute before readiness, season the caviar with ground pepper.
Cold pickled cucumber soup
Sour milk - 1 l, sour cream - 1/2 cup, pickled cucumbers - 1-2 pieces, green onions, dill - to taste, egg - 2-3 pieces, sugar - to taste.
Wash cucumbers and grate on a coarse grater. Rinse green onions and dill well and chop finely. Combine sour milk with sour cream, beat a little, add cucumbers and herbs, season with sugar to taste. Pour into bowls, sprinkle with finely chopped hard-boiled eggs.
Rassolnik with buckwheat
1 st. a spoonful of melted butter, 2-3 pickles, 1 carrot, 1 onion, 1 parsley root, 1 celery root, 3-4 potatoes, 2 table. spoons of buckwheat groats, greens, laurel. leaf, allspice, salt - to taste.
Put a little melted butter, peeled and sliced ​​pickles, chopped carrots, onions, parsley roots, celery in a saucepan and simmer for 15-20 minutes under the lid. Add potato slices, laurel. leaf, allspice, the required amount of boiling water, 2 tbsp. tablespoons of unground kernels and cook until tender. Season with cucumber pickle to taste and boil. Serve with sour cream, herbs.
Soup “Rassolnik”
For 3 liters of ready-made soup: 2/3 cup pearl barley, 5-6 potatoes, 1 carrot, 2-3 onions, spices, bay leaves, salt, herbs, 3-4 pickles.
Soak pearl barley for 10-12 hours. Boil the grits for 1 hour, add diced potatoes, finely chopped onions, carrots sauteed in melted butter, cook for 20 minutes. Finely chop the cucumbers and put in a saucepan, add laurel. leaf, spices, salt. After 5 minutes, remove the pan from the heat, put finely chopped greens, cover with a lid and let it brew a little.
Pickle at home
8-10 dried mushrooms, 2 pickled cucumbers, 1/8 head of white cabbage, 5-6 potato tubers, 4 tbsp. tablespoons of ghee, 1/2 root of carrots, parsley and celery, 2 onions, pepper, laurel. leaf, brine, herbs and salt - to taste.
Carrots, parsley, celery and onions are peeled, washed, cut into strips and sautéed in melted butter. Boil the dried mushrooms, strain the broth, and chop the mushrooms into strips. Cut the pickles lengthwise, cut off the skin, remove the seeds, cut into large strips, add water and boil for 5-7 minutes. Wash the cabbage and cut into strips. Dip the chopped potatoes into the boiling broth, let it boil, dip the cabbage and cook for 6-7 minutes. Then lower the passivated roots, mushrooms, poached cucumbers, salt, pepper, bay leaf and cucumber pickle and let it simmer for 8-10 minutes. When serving, serve with sour cream and chopped dill and parsley.
Sauerkraut villager
2 cups sauerkraut, 2 onions, 2 apples, 2-3 beets, 2 pickles, 50 g cheese, 1 tbsp. a spoonful of butter or 2 tbsp. spoons of sour cream, ground rye crackers, salt - to taste.
Squeeze the cabbage and put it in a frying pan, in which finely chopped onion was fried in melted butter, cover with a lid and stew everything together for 1-1.5 hours. Boil the beets in advance and cut into thin slices. Add beets, sliced ​​apples, pickles to the pan. Sprinkle the villager with grated cheese or ground rye breadcrumbs, add a little butter or sour cream and bake in the oven.
Vegetable hodgepodge
1 head of cabbage of medium size, 300 g of mushrooms, 2-3 pickles, 2-3 onions, 2 tbsp. tablespoons of vegetable oil, 50 g of any cheese, rye or breadcrumbs, salt and pepper - to taste.
Sweat fresh white cabbage, fry mushrooms with onion, cut into half rings, chop pickles. Mix everything, salt, add a little pepper, put in a frying pan, greased with vegetable oil and sprinkled with breadcrumbs, grated cheese on top. Bake in the oven for 20-25 minutes, the finished hodgepodge is decorated with lemon slices, herbs.
Mushroom hodgepodge
500 g fresh mushrooms, 500 g fresh cabbage, 2 pickles, 1 onion, 2 tbsp. spoons of tomato puree, 1-2 teaspoons of sugar, 2 tbsp. spoons of margarine, 0.5 lemon, salt, pepper, vinegar - to taste.
Chop cabbage, put in a saucepan, add 1 tablespoon of margarine, 0.5 cups of water, vinegar and simmer for 50-60 minutes. 10-15 minutes before cooking, add tomato puree, sliced ​​​​cucumbers, sugar, salt, pepper, laurel to the cabbage. sheet. Peel fresh mushrooms, wash, cut into slices and fry on margarine, add salt, onion, spices. In a pan greased with margarine, put a layer of stewed cabbage, then mushrooms and again a layer of cabbage. Sprinkle with ground breadcrumbs, drizzle with oil and bake in the oven. When serving, cut the hodgepodge into portions and put a slice of lemon on each piece.
Calamari stewed with pickles
Calamari 800 g, butter 3 tbsp. spoons, onion 3 pcs., pickled cucumbers 2 pcs., tomato sauce 2 cups, potatoes 3 pcs., tomatoes 2 pcs., garlic 3-4 cloves, salt, pepper, parsley bunch of greens.
Rinse the fillet, cut into strips, salt, sprinkle with ground pepper and lightly fry. Then put the squids in a saucepan, add lightly fried chopped onions, chopped and fried potatoes, tomato slices, pour everything with tomato sauce and simmer over low heat for about 30 minutes. Meanwhile, peel the cucumbers, chop and simmer until softened. When the squids and vegetables are stewed, mix them with cucumbers and crushed garlic.
Kidneys with potatoes and pickles
Kidneys 600-800 g, butter 100 g, potatoes 8-10 pcs, pickled cucumbers 3 pcs, onions 2 pcs, cucumber pickle 1/2 cup, sour cream 1 cup, meat broth 2 cups, salt, pepper to taste, parsley or dill greens.
Kidneys (beef, pork, lamb) cut in half, pour cold water and soak for 2-3 hours, changing the water. Then put them in a saucepan, pour cold water (3 l) and bring to a boil. Drain the broth, pour almost clean water and bring to a boil again. Drain this broth again, add water and boil the kidneys until tender, then cut them into slices. Finely chop the onion and fry in butter in a deep frying pan, put kidney slices on top and, turning over, lightly fry with onions. Pour cucumber brine into the pan, cover and simmer for 15-20 minutes. Then add 2 cups of meat broth, diced potatoes, slices of pickles, if necessary, salt and pepper and simmer under the lid until the products are ready. Before the end of the stew, pour in a glass of sour cream, bring everything to a boil and remove from heat. When serving, sprinkle with finely chopped parsley or dill.
Zrazy with pickles
500 g ground beef, 1 egg, 150 g white bread, 100 ml milk, 3 hard-boiled eggs, 3-4 pickles, 1 onion, parsley (fresh or dried).
Remove the crust from the bread, soak the pulp in milk. Put the minced meat in a bowl, add the squeezed bread, egg and seasoning to the minced meat. Mix everything until smooth. Filling: Chop the eggs. Finely chop the cucumbers. Finely chop the onion and fry in oil for 2-3 minutes. Mix everything and add parsley. We make cakes from small portions of minced meat, put 1 teaspoon of filling in the center and make a cutlet. Fry the zrazy in oil for 4 minutes on each side. Then reduce the heat and, covering with a lid, cook for another 10 minutes.
Beef with pickles
Beef fillet - 500 g, butter - 1 tbsp. spoon, onion - 2 heads, pickled cucumbers - 3-4 pieces, onions or green onions for garnish, black pepper, garlic and salt - to taste.
Cut the fillet (tenderloin) into small pieces, sprinkle with salt, fry in oil along with chopped onions. After adding ground black pepper, crushed garlic, 1/4 cup boiling water, simmer for 10 minutes, then put pickles (cut into small pieces) and simmer, stirring, for another 5 minutes. Serve with raw chopped onions (bulb or green).]

Mushrooms, in whatever form they are, are always appropriate on the table, whether it is simple or festive. As you know, there are quite a few options in which form mushrooms can be used. The most common and most useful option is fresh mushrooms. If it concerns forest species, then they will have a very pleasant aroma that will not be lost even during cooking. However, it is not always possible to have fresh products on hand, because they simply may not be in season. But they also found a way out for such situations, mushrooms lend themselves to various kinds of processing, so that after some time they can be used and cooked something tasty.

The easiest way to harvest mushrooms is to dry them. A well-dried product has all the properties of a fresh product, but needs to be soaked before cooking. Another way is pickling products. Pickled mushrooms are very tasty in various kinds of salads; any holiday is rarely complete without them. Well, the last option for processing mushrooms is their salting.

As for salted mushrooms, they have a pleasant taste and aroma, especially if cooked correctly. From such a product you can make a wide variety of dishes that you can think of. Naturally, such mushrooms are eaten just like that, pouring them from a jar into a salad bowl and seasoning with vegetable oil.

In order to know what exactly can be cooked using salted mushrooms, we will describe a small number of recipes that will amaze with their variety, but at the same time, will delight you with a wide range of taste sensations that you will undoubtedly like.

Recipes

The first thing we cook if a holiday awaits us is a salad. With salted mushrooms, you can cook a lot of salads, so we will consider the most interesting of them.

The first will be a salad with salted mushrooms and liver. In order to prepare such a dish, we need to cook three hundred and fifty grams of beef liver, about one hundred and fifty grams of salted mushrooms. In this salad, porcini mushrooms will be the most suitable. In addition, we take one onion and an egg. Finally, do not forget about mayonnaise, salt and pepper and vegetable oil.

First of all, we begin to work with the liver, wash it and remove everything that is superfluous in it. We collect cold water in a saucepan, add salt to it and cook the liver until fully cooked. If you have not cooked the liver before and do not know how to find out if it is ready or not, then this is not at all difficult, you just need to cut a piece with a knife. In the event that blood is released from it, then you still need to cook, if it is not there, the product is ready. Cut the cooked liver into long slices.

The next step is preparing the bow. It should be peeled, finely chopped and fried in vegetable oil. When it turns golden, turn off the pan. Onions are poured into the same bowl where the liver is already located. We just add our salted mushrooms to these ingredients, while mixing everything well.

While the liver is being prepared, an egg can also be boiled in parallel, which at the end of the preparation of the salad is cut into small pieces and added to all the ingredients. After that, the final product is added - mayonnaise. When everything is well mixed, then the salad should be put for half an hour in a cool place, so that it is infused, and then boldly serve it to the table.

Everyone knows that most people who are not vegetarians prefer meat dishes, both in their daily diet and on special occasions. Even this product can be perfectly combined with salted mushrooms and make a very tasty and unusual dish.

In order to cook meat with salted mushrooms, we need half a kilo of non-fat pork or veal, salted mushrooms, preferably white, in the amount of five hundred grams. Next, you will need one onion and vegetable oil, in addition to them, twenty percent cream, about two hundred milliliters, should be prepared. It is especially important to purchase Gouda cheese, which will require only one hundred and fifty grams. Finishing off with salt and black pepper.

In this recipe, it all starts with the onion, which must be peeled, finely chopped and fried. As soon as it begins to acquire a golden hue, salted mushrooms are added to the pan, which, together with the onion, are fried a little. It is important to know that at this moment you need to mix the contents of the pan very carefully so that nothing burns. The next step is to add cream. They are poured directly into the pan, and under the lid, all the contents languish for about four minutes.

As for meat, it is prepared separately from mushrooms. It should be cut, preferably in the form of sticks, and laid out in a baking sheet or baking dish, which must first be oiled. The meat needs to be salted and reproached, after which the sauce is poured, which we prepared in a pan, where the salted mushrooms are located. When the sauce is already in the baking dish, we also rub the cheese on top, in a rather thick layer. The container is covered with foil and placed in the oven. The dish is baked there for about half an hour, at a temperature of two hundred degrees. After the allotted time, the foil is removed from the container, and everything is baked for about another ten minutes. As soon as the cheese has become golden in color and has formed an appetizing crust, then the dish is ready. Salted mushroom soap looks best with fresh vegetables if they are in season.

The above recipes are more suitable for a solemn event or holiday, but in ordinary life you also want to please yourself with something tasty, so next we will consider a vinaigrette recipe that contains salted mushrooms.

In order to prepare such a simple dish, we need to prepare one beetroot, which should be baked in foil in advance or simply boiled, three potatoes, also boiled, carrots, which should also be already cooked, and pickled cucumbers, about three things. Next come ingredients such as green peas, which will need half a jar, half an onion and salted mushrooms in the amount of two hundred grams. Butter is the best for this salad. Do not forget about vegetable oil, which will need to be taken about three tablespoons, and salt and pepper.

In order to make a vinaigrette, you need to boil all the vegetables that we will need. The next step will be their shredding. Vegetables and cucumbers are cut into cubes. For aesthetic beauty and a more pleasant taste, it is better to cut everything the same size. But the onion is cut as small as possible, so that its presence would not be clearly noticeable. We put all the ingredients in one salad bowl, where we pour the peas further. All contents need to be slightly salted. The next step is to add the mushrooms. When all the components of the salad are ready, it is dressed with vegetable oil and is ready to eat.

Do not forget about those moments in life when we have so little time, but really want something to eat. Sometimes desires are very unusual, and simple sandwiches may not be appropriate. We will offer you a recipe for toasts with sausages and salted mushrooms, which will fully satisfy your appetite and delight you with novelty and pleasant taste.

So, in order to make such unusual toasts, we will need to take a loaf of white bread, and even a loaf is better, if you have one. In addition to it, we cook sausages, salted mushrooms, mayonnaise and cheese. Everything is simple, but in the end it turns out delicious.

We start cooking by cutting bread or a loaf into slices no more than a centimeter thick. Spread a thin layer of mayonnaise on each piece. It is on mayonnaise that salted mushrooms are placed. If necessary, they can be washed and dried, but this is not at all necessary. We put sausages on top of the mushrooms. They should be cut into thin strips so that they can comfortably lie on a piece of bread with a filling. The last step will be cheese, which is placed on each piece of bread, covering the entire structure. After that, everything is placed in the oven for 10 minutes, so that the cheese melts, and all the contents of the hot toast are saturated with the aroma of mushrooms and other ingredients. Everything is simple, but the result is very pleasant and appetizing.

Next, we will consider a dish that no one can do without, this is soup. Everyone uses it depending on their preferences, someone eats soups every day, and someone once a month. In any case, this food is tasty and healthy. Even soup can be made using salted mushrooms. In order to make such a dish, we need to take mushrooms, different mushrooms are best suited for this. We take about one hundred and fifty grams of salted mushrooms. Russula is useful only one hundred grams, they should also be salty. Oyster mushrooms for soup need fresh, but also in the amount of one hundred grams. We figured out the mushrooms, let's move on. The next ingredient is potatoes, you need three things for the soup. As for the bow, one will be enough. Carrots are also harvested in the amount of one unit, which also applies to petiole celery. In order for the soup to be thicker, we take an additional two tablespoons of millet. For a special flavor, add fresh parsley to the soup. Naturally, do not forget about salt and pepper, and the necessary component of the soup, bay leaf. As for water, you need to take about one and a half liters. You can also use meat broth.

In order to prepare soup with salted mushrooms, you must first peel and cut the potatoes. In this case, it would be appropriate to do this in the form of a straw. Celery is cut into cubes, onions are chopped as small as possible, and carrots are rubbed with a grater.

Onions and carrots are sent to the pan for frying, when everything is almost ready, celery is poured into them. When each component is soft, you can remove the pan from the heat.

You need to put water or broth on the fire so that it boils. As soon as this happened, add potatoes and millet to it, and cook for about ten minutes, when the contents are already half ready. The next step will be working with mushrooms. All mushrooms, both fresh and salted, must be cut into strips. Pour the contents of the pan into the pan, then pour the mushrooms. You need to cook over medium heat until the potatoes and millet are completely cooked.

When the process has come to an end, finely chop the parsley, pour it into the pan, bring the soup to a boil and turn it off. When serving, be sure to put a spoonful of sour cream on a plate.

So, we have described the most interesting dishes that can be useful to you both for decorating the festive table, and in a normal everyday moment. The main thing is not to be afraid to experiment, look for something new and interesting. If you have not tried the recipes that were proposed by us, then do not waste time and make any of these dishes, you will definitely not lose, because you have not tried such a yummy yet.