Salads with mushrooms and Korean carrots can be both incredibly simple, everyday, and "smart", festive, but the whole dish has one thing in common - a pleasant spiciness and amazing grace. Among such recipes, a special place should be given to those to which mushrooms are added: pickled, salted, fried or boiled, but it is with them that the dishes become completely different. It is no longer possible to call them a mushroom glade salad with carrots in Korean simple and ordinary. The mushroom glade is nourishing and surprisingly attractive, moreover, insanely fragrant.

Such mushrooms can be safely called self-sufficient, capable not only of satisfying hunger, but also leaving an indelible impression on itself. It turns out the dish is both tender and piquant. Such an unusual flavor combination attracts and attracts, an appetizer is eaten in a matter of minutes. However, cooking, too, will not take much time.

For a salad of Korean carrots and mushrooms you need:

• 600 gr. chicken breast;
• 400 gr. champignons;
• 4 large eggs;
• 2 onion heads;
• 250 g Korean carrots;
• 200 gr. cheese;
• 400 gr. corn from a jar;
• 30 gr. oil;
• 2 gr. salt;
• 4 gr. pepper;
• 10 gr. mixtures for mushrooms;
• 180 g mayonnaise.

Salad with champignons and Korean carrots:

1. Chicken breast is washed, boiled in water with spices. Then the fillet is cooled in the broth and torn by hand into individual fibers.
2. The mushrooms are washed, sorted out and the film is removed from the caps, each specimen on the board is cut into slices. After that, the mass is poured into a pan, oil is added and fried, salt and a special mixture for mushrooms are added.
3. Peel the onion, wash it and chop it into thin slices with a knife, pour it into the pan to the mushrooms, and fry it.
4. The eggs are boiled to a hard yolk, cooled, peeled and cut into small cubes.
5. A jar of corn is opened and all the contents are discarded in a colander, the marinade is filtered.
6. Korean carrots are squeezed a little, chopped.
7. The cheese is grated.
8. Put a chicken on the bottom of the plate, and on top of it mushrooms with onions and coat a layer with mayonnaise.
9. Then the testicles are placed and also coated.
10. Followed by a Korean carrot and cheese.
11. Next comes corn - you don't need to grease it.
12. Additionally, the salad can be decorated with chopped herbs.

Tip: so that the cheese spreads evenly over the top of the salad, does not come in lumps and turns out to be airy, it is recommended to rub the product not in a bowl, but directly into the salad.

Salad with Korean carrots and fried mushrooms

Enough that you can whip up. A very convenient option in case of unexpected guests. The dish is perfect for strong drinks as an appetizer, and it will become an original and tasty addition to simple side dishes. Everything in it seems simple, but the taste is far from the most ordinary.

For a salad with Korean carrots and mushrooms you need:

• 200 gr. Korean carrots;
• 300 gr. mushrooms;
• 100 g cheese;
• 3 large eggs;
• 2 gr. salt;
• 120 g mayonnaise;
• 20 gr. butter.

Korean salad with champignons and carrots:

1. The mushrooms are washed and peeled, then washed, fried in a frying pan with the addition of oil until all the liquid has evaporated.
2. Eggs are placed in a saucepan, covered with water and boiled. Then filter boiling water and pour in ice water, cool. Then they are peeled and cut into cubes.
3. Cheese is rubbed on a grater.
4. Squeeze the carrots with your hands, shorten the strips.
5. Pour all the products prepared for this moment into a salad bowl, pour in mayonnaise and mix.

Tip: instead of the usual mayonnaise in this salad, you can use a mixture of sour cream and fermented baked milk in proportions of 1: 1 as a dressing. It will turn out to be no less tasty, but at the same time much softer and less high in calories, and, accordingly, more useful.

Korean style mushroom and carrot salad

This one is able to satisfy the needs of several categories of people at once. There are very few calories in it, which means that the dish is suitable for those who are watching their figure. But at the same time, piquant and spicy - will appeal to lovers of hot dishes. Unusual and bright - for those who like to experiment. Moreover, it prepares very quickly.

For a salad of mushrooms, Korean carrots you need:

• 300 gr. chicken fillet;
• 3 large cucumbers;
• 200 gr. pickled mushrooms;
• 200 gr. Korean carrots;
• 120 g mayonnaise;
• 20 gr. greenery.

Korean carrot salad with pickled mushrooms:

1. The chicken is washed and boiled in plain water. Add spices if desired. Then they cool in water and cut into medium-sized pieces or disassemble into fibers.
2. The cucumbers are washed, cut off the skin and cut into small cubes.
3. Take a serving ring and put it on a dish, spread the meat on the bottom and coat with mayonnaise. Squeeze a little with a spoon.
4. The marinade is drained from a jar of mushrooms and mushrooms are spread on the chicken.
5. Cucumbers are already being put on them and they are smeared.
6. The final part of this dish is Korean carrots. After placing it in a salad, the ring is removed, the appetizer is decorated with herbs.

Important! Often, after the serving ring is removed, the salad crumbles and looks unpresentable. To prevent this from happening, first of all you need to lubricate the ring with oil a little and only then put the food into it. In addition, it will be useful to press down each layer with a spoon more tightly.

Korean style mushroom and carrot salad

Chicken hearts are rarely used in salads. For some reason, this offal is not of interest to most people. But it is they who make the dish perfect and unique, absolutely everything is perfect in it. Deliciously crispy crisps underline this amazing idyll.

For a salad with mushrooms and Korean carrots you need:

• 100 g Korean carrots;
• 180 g chicken hearts;
• 75 gr. corn;
• 100 g champignons;
• 120 g chips;
• 2 gr. salt;
• 20 gr. oils;
• 120 g mayonnaise.

Korean carrot salad with mushrooms:

1. The corn is opened, the liquid is drained.
2. They wash the hearts, cut off all unnecessary vessels and fat, put them in a saucepan, fill them with water, boil them.
3. After cooking, the top is cut off from the offal.
4. The champignons are washed and cut into smaller pieces, put in a frying pan with butter and fried.
5. All prepared foods and Korean carrots are poured into a salad bowl and poured with mayonnaise, mixed with a spoon.
6. Last but not least, garnish with chips and serve !.

Korean style mushroom and carrot salad

This salad can hardly be called the heritage of Korea. There are so many exotic and original components in it that you can even marvel at it. Only carrots remind about Korean cuisine, which is simply irreplaceable in this case. The taste of the dish is very extraordinary, but this is what attracts most of all.

Required components:

• 200 gr. champignons;
• 4 eggs;
• 240 gr. Korean carrots;
• 1 smoked leg;
• Mayonnaise.

Korean champignon salad:

1. Separate smoked meat, tear into fibers.
2. Boil eggs until firm yolk, cool, then peel and cut into cubes.
3. Remove the carrots from the marinade, squeeze a little with your hands and shorten the strips.
4. Rinse the mushrooms, cut into pieces and fry in a pan with the addition of butter.
5. You can add salt, pepper or dried garlic to taste.
6. Combine all ingredients in a salad bowl, season with mayonnaise and serve.

Korean-style woody mushroom salads are always enriched with spices. Often, such dishes do not even need to be salted and peppered, especially if they also contain pickled mushrooms. In addition, such simple in terms of preparation may contain the most unexpected products, even the most unusual, exotic ones. Naturally, the taste will also become completely different, extravagant.

Korean-style carrot salads are very popular; they are prepared with boiled or smoked meat, ham, sausage, mushrooms and crab sticks, complemented with cheese, corn, beans and fresh vegetables.

Salad with mushrooms, chicken and Korean carrots is a juicy, tasty and bright salad that will decorate any festive table or complement your home lunch and dinner. You can prepare it for a picnic or take it with you to work as a hearty snack. The composition of the recipe can be changed, supplemented at your discretion. The ingredients used in the salad go well with each other, making it tender, juicy and deliciously delicious. For dressing, you can use mayonnaise, sour cream sauce or vegetable oil.

Taste Info Chicken salads / Mushroom salads / Salads without mayonnaise

Ingredients

• Chicken fillet - 150 g;
• Korean carrots - 100 g;
• Pickled mushrooms - 150 g;
• Peking cabbage - 200 g;
• Canned corn - 150 g;
• Pitted green olives - 80 g;
• Salt, lemon juice - to taste;
• Vegetable oil - 2 tablespoons;
• Ground pepper - to taste.

How to make a salad with Korean carrots, Chinese cabbage, pickled mushrooms and chicken

For cooking, we need boiled chicken meat. To do this, take a chicken leg, thigh or fillet, rinse and boil until tender. To enhance the taste, add bay leaf, allspice and black pepper to the broth. While the chicken is on the stove, prepare the Chinese cabbage. It needs to be rinsed and dried with a towel to remove excess moisture. Cut into thin strips and send to a deep salad bowl.

Korean carrots can be made at home or purchased at the supermarket or market. I use homemade sesame carrots. You can cook, the recipe is on our website.

Add it to the cabbage.

Open a jar of canned corn, drain and add the grains to the rest of the food in a bowl.

Remove the finished chicken from the broth and cool. Cut into cubes or cubes and add to a salad bowl.

Pickled mushrooms can be purchased or used homemade. Champignons, oyster mushrooms, honey mushrooms or other forest mushrooms are perfect. In a bowl of Chinese cabbage, corn, carrots and chicken, add aromatic mushrooms, pitted olives, salt and season with ground pepper. Drizzle with lemon juice and season with vegetable oil.

Stir the delicious aromatic salad with Korean carrots and mushrooms and serve immediately.

If you do not plan to serve immediately after cooking, then send it to the refrigerator and season the salad just before serving. Bon Appetit!

Cooking tips:

• Peking cabbage can be replaced with white cabbage, only after cutting it should be crushed with your hand so that it becomes tender.
• For a more savory salad, add chopped pickles.
• Seedless green olives can be substituted for black olives.
• Boiled chicken can be replaced with smoked meat, the salad is richer and more aromatic.
• The salad gets a new taste if the oil and lemon juice is replaced with mayonnaise.
• To add variety to your salad, try cooking it with tender chicken liver.
• For flavor, the dish can be supplemented with chopped herbs (cilantro, parsley, dill) and chopped garlic.

To make the salad more spicy, season it with hot red pepper.

- varied. Salad is a cold dish that has long been traditionally served as an appetizer.

In Russian cuisine of the pre-Petrine era, salad was a one-component vegetable dish. Under the influence of French cuisine, the technology of preparing salads has become more complicated. Actually, the word "salad" has French roots, so the primacy in the evolution of this dish can rightly be awarded to French chefs, at least for one invention of mayonnaise, without which our housewives now rarely do when preparing salads.

Now salads are an extensive section of cooking. Professionals all over the world are trying to systematize salads, dividing recipes according to the methods of culinary processing, according to the set of ingredients that make up the cold dish, their design and serving. But recipes in all corners of the world "grow like mushrooms after rain" every day.

Speaking of mushrooms! They are still the favorite ingredient in Russian cuisine. Fried, salted, pickled mushrooms are part of many salads that were "born" in our kitchen at the turn of the last two centuries.

Strange as it may seem, but after the appearance of mayonnaise on our tables, Korean carrots also became the leaders. What influenced the new culinary preferences of Russians with an Asian bias: friendly feelings towards Koreans, economic difficulties of the perestroika period, which led to the emergence of a series of new and cheap vegetable dishes? It is still difficult to answer this question, but a new "salad" discovery is being successfully implemented in the kitchens of elite cafes, and even more so in the warm atmosphere of a home feast.

It turns out that the Korean carrot and mushroom salad has many different options, and they are all very interesting.

Salad with Korean carrots and mushrooms - the basic principles of preparation

Explanatory dictionaries, as well as some cooking textbooks, say that the essence of preparing salad is slicing it. In part, one can agree with this definition, but in cooking, food is also cut for cooking other dishes, for example, borscht, stewed vegetables. If it was just a matter of slicing the ingredients, it would be too easy for a salad. The complexity of preparation begins with the preliminary stage - with the selection of ingredients for its preparation, not counting washing, cleaning, cooking or frying various components.

Slicing- just the easiest technological part of preparing a salad, although it needs to be paid attention to. Professionals have long noticed that the taste of a dish depends on the shape and size of the cut. It is difficult to disagree with this statement. For example, tomatoes cut into small cubes will look like mashed potatoes in a salad, and large potato cubes will not go well with small chicken fillets. There are a lot of such examples.

There are three main "formulas" of salad, which will help any, even a novice housewife, prepare a salad of any complexity, literally, from any products that can be found in the kitchen.

1. For a perfect meal, balance the four flavors: sweet, bitter, salty and sour.

2. So that the salad is not too dry, or too juicy, pay attention to the selection of products. For example, for a salad of potatoes, eggs and cucumbers, it is necessary to determine the correct proportion of ingredients: eggs and potatoes "in uniforms" have less liquid in their composition than cucumbers. This means that you need to take twice as many cucumbers. The ratio of potatoes, eggs and cucumbers will be 1: 1: 2. Herbs and spices are not included in this. If you like to add a large amount of dressing to salads, then the "dry" components should be included in the salad in a larger volume.

3. It is true that appetite comes with eating, and the design of the dish contributes to this. Salad is one of the few dishes, which can include not only tasty, but also bright, colorful products, which by their appearance will whet the appetite at the table and a good mood for the whole day.

But to what has been said, of course, it must be added that salads can be prepared only from the freshest ingredients. It is also important that the components of the dish are combined with each other not only in taste, but also do not create dissonance, which can adversely affect digestion.

So, for example, it is necessary to add acid to proteins and carbohydrates, which will facilitate their better breakdown in the stomach. Therefore, meat should be eaten with vegetables that contain vitamin C. Or, conversely, you should not combine fresh cream with vegetables in one dish, as this can cause serious upset.

1. Meat salad with Korean carrots and mushrooms

Compound:

Green onions 50 g

Lemon juice 30 ml

Chop, fried (pork) 360 g

Pickled champignons 200 g

Korean carrots 120 g

Apples, sweet and sour (net) 150 g

Refueling:

Soy sauce

Vegetable oil

Preparation:

Cut the onion and peeled apples (without the skin) into strips. Add lemon juice to a separate bowl with chilled boiled water and put apples and onions there for 10-15 minutes, then drain the water.

Cut the tenderloin into 120 g portions, beat and fry without breading until tender. Season with salt and pepper. Also cut the chops into thin strips.

Cut the mushrooms into thin slices.

Combine the ingredients in a deep bowl, stir, add the Korean carrots and prepare the dressing. Pour it over the salad before serving.

2. Vegetable salad with Korean carrots and mushrooms

Compound:

Peking cabbage 250 g

Carrots, Korean style 200 g

Pickled mushrooms 150 g

Beans, boiled 300 g

Red salad pepper (fleshy) 100 g

Mayonnaise (thin, 30%)

Chopped greens (to taste)

Preparation:

For the salad, chop the cabbage and peeled peppers into strips. Chop greens, cut mushrooms into slices. Combine ingredients, stir and season with mayonnaise. This salad can also be served with a dressing of wine or apple cider vinegar combined with vegetable oil and spices.

3. Salad with Korean carrots and "mushrooms" - "Lesnaya Polyana"

Compound:

Eggs, quail 12 pcs.

Carrots (Korean style) 200 g

Cucumbers, fresh 150 g

Sesame seeds, fried 50 g

"Cherry" 400 g. 6 pcs.

Fresh herbs (parsley, basil)

Mayonnaise or oil-vinegar dressing

Preparation:

Cut the cucumbers into slices. Boil eggs, peel. Cut the tomatoes in half. Put cucumber slices on a dish. Divide the Korean carrots into 12 bunches, and roll each of them into a ring. Place on top of the cucumbers. Put peeled eggs in the middle of the carrot rings. Put the halves of the tomatoes on top of the eggs. Decorate with sprigs of herbs, sesame nuts and mayonnaise.

4. Warm salad with Korean carrots and mushrooms

Compound:

Onions, onions 200 g

French fries 400 g

Korean carrots 150 g

Champignons, fried 500 g

Liver, beef 300 g

Beans, canned red 250 g

Eggs, chickens. 5 pieces.

Mayonnaise 100 g

Garlic 2-3 cloves

Vegetable oil (for frying)

Dill, salad (for decoration)

Preparation:

Peel the onions and chop them into strips. Fry in vegetable oil. Remove excess fat.

Boil mushrooms, cut into cubes. Also fry in oil, seasoning with spices.

Wash the potatoes, peel, cut into strips, deep-fry. Put on a napkin, season with spices.

Cut the prepared liver into slices, fry until tender and cut the fried pieces into strips. Before the end of frying, add chopped garlic, pepper, salt to the pan. Transfer to a napkin and let the oil drain.

Discard the beans, rinse, let the water drain.

Remove excess marinade from Korean carrots.

Combine all the components of the salad and mix. Decorate a flat dish with lettuce leaves, lay out the cold dish with a slide.

Add 50 ml of lemon juice, fresh zest, chopped garlic and pepper to mayonnaise. Stir the prepared dressing and serve in a gravy boat with the salad.

5. Meat salad with Korean carrots and mushrooms. Cocktail salad

Foods for 6 servings:

Smoked chicken breast 360 g

Cucumber 300 g

Carrots, Korean style 300 g

Corn 240 g

Champignons (fresh) 900 g

Eggs 6 pcs.

Hard cheese 120 g

Suluguni, smoked 240 g

Mayonnaise (to taste)

Greens 100 g

Cooking procedure:

Select large champignons (3 pcs. Per serving), separate the legs and remove the plates from the caps. Prepare the marinade and keep the mushrooms in it for at least 48 hours. Cut the mushroom legs into cubes, and the fresh cucumbers into strips of the same length as the Korean carrots.

Divide the chicken breast and suluguni into thin fibers. The length of the threads of meat and cheese should be the same length as carrots and cucumbers.

Grate eggs and cheese (hard), mix and season with mayonnaise. Stuff mushrooms with this mass.

Put prepared ingredients in tall glass bowls in layers (40-60 g each), seasoning them with mayonnaise.

The sequence of layers:

chicken meat,

suluguni,

corn,

mushroom legs,

chopped greens

stuffed mushrooms.

6. Salad with Korean carrots and mushrooms "Eurasia"

Compound:

Olives, pitted 180 g

Cheese (or "Feta") 350 g

Carrots (Korean salad) 240 g

Avocado 3 pcs.

Pepper, red (sweet) 240 g (net)

Peas, green (frozen or fresh) 180 g

Basil, red 50 g (leaves)

Parsley (fresh leaves) 70 g

For dressing: spices, vegetable oil, lemon juice

Preparation:

Cut the olives into thin rings across the berries. Large cubes of rennet cheese, avocado and pepper. We mix all the ingredients with Korean carrots, season with the prepared sauce and put in a salad bowl. Decorate with fresh parsley and red basil leaves.

Korean Carrot and Mushroom Salad - Useful Tips and Tricks

• Nutritionists rightly argue that sour cream is healthier than mayonnaise, it is better absorbed by the body, without adding extra pounds, which then have to be shed by exhausting workouts. But sour cream does not always harmoniously fit into the composition of the salad. To make it taste like mayonnaise, prepare sour cream sauce:
• 100 g sour cream, 2 boiled yolks, 1 tsp. mustard. To the main sauce, depending on the composition of the ingredients in the salad, you can add salt, pepper, garlic, chopped herbs.
• Do not rush to remove boiled meat or fish prepared for salad at the end of cooking from the broth. Wait 10-15 minutes for the fillet to acquire juiciness and delicate taste.
• To remove the specific smell of fish, soak it in lemon juice before processing. Lemon juice will also prevent the fish from cooking. Lemon juice will do a great job of removing the pungent smell of onions used in salads.

Salad with pickled mushrooms and Korean carrots- a tasty, hearty dish that will decorate the table both on weekdays and on holidays. You can take any pickled mushrooms - champignons, chanterelles, honey mushrooms, etc., but Korean carrots can be cooked at home or bought in a store. Be sure to try this delicious salad!

Ingredients

To prepare a salad with pickled mushrooms and Korean carrots, you will need:

180 g pickled mushrooms;

150 g of Korean carrots;

3 potatoes;

1 onion;

salt to taste;

2 sprigs of parsley;

Cooking steps

Squeeze the Korean carrots from the juice and, if they are grated into very long strips, cut them and put them in a salad bowl.

Cut the pickled mushrooms into slices or cut in half, put in a salad bowl with Korean carrots.

Cut the peeled onion into thin half rings and place with the mushrooms and carrots. If you have very bitter onions, then pour boiling water over them first to remove the bitterness, and then add to the salad.

Boil the potatoes in their skins, cool, peel and cut into cubes, add to the salad.

Salt salad with pickled mushrooms and Korean carrots, season with mayonnaise, mix well and send to the refrigerator for 1 hour to cool and infuse.

Then put the delicious and hearty salad in salad bowls and can be served on the table, sprinkled with finely chopped herbs on top.

Bon Appetit!

Or oyster mushroom

2 onions

1 clove of garlic

50 ml sunflower or olive oil

mayonnaise or sour cream

Grate the carrots on a medium grater and fry a little in a greased pan. Peel the onions, chop thinly, and also fry in a pan until they acquire a golden hue. rinse thoroughly, peel, cut and fry in a pan. Garlic can be added. Mix the finished products, season with mayonnaise or sour cream, salt to taste.

Salad with mushrooms, Korean carrots and smoked meat

Ingredients:

300 g Korean carrots

400 g smoked meat

400 g champignon mushrooms

onion head

Cut the onion into thin half rings and fry in vegetable oil in a skillet. Cut the smoked meat into thin cubes. Drain excess water from the mushrooms. Put the finished products on a plate, pour with mayonnaise and put in the refrigerator for half an hour before use.

Mushroom, carrot and red pepper salad

Ingredients:

3-4 carrots

400 g red pepper

200 g mushrooms

1 tbsp vinegar

vegetable oil

salt and pepper to taste

greens (onion, dill, parsley)

Wash the carrots, peel, grate and marinate in vinegar mixed with pepper and salt, leave to soak. Pepper the grains and cut into thin strips. Cut the mushrooms into quarters and fry in a little vegetable oil. Mix the finished products, season with salt and pepper to taste, sprinkle with herbs on top.

Korean salad with mushrooms and carrots

Ingredients:

300 g carrots

200 g pickled honey mushrooms

vegetable oil

3 cloves of garlic

salt and pepper

Grate fresh carrots on a Korean grater and marinate for 2-3 hours in vinegar mixed with garlic, salt and pepper. Mix the finished carrots with and season with vegetable oil.

Salad with mushrooms, carrots, cabbage and tomatoes

Ingredients:

a quarter of a small cabbage

1 carrot

3 tomatoes

200 g pickled champignons

olive or sunflower oil

Coarsely chop the cabbage, grate the carrots, and cut the pepper into cubes, cut the mushrooms into several pieces lengthwise. Mix the finished products in a deep salad bowl, pour over with vegetable oil and salt.

Recipe for carrots with mushrooms

Everyone knows about the benefits of individual vegetables. But do not forget about such a product as mushrooms. Mushrooms are an excellent source of micronutrients. In addition, mushrooms have an original taste that makes them a favorite dish of many.

Recipe for carrot salad with mushrooms is both healthy and tasty. Mushrooms fried until golden brown go well with boiled carrots.

Carrot salad with mushrooms

Ingredients:

• Carrots - 850 g
• Canned champignons - 300 g
• Parsley (root) - 60 g
• Onions - 100 g
• Mayonnaise - 80 g
• Dill or parsley greens - 30 g
• Vegetable oil
• Salt.

Cooking method carrot salad with mushrooms:

Boil the carrots together with the parsley root for 25 after boiling the water.

Chop the onion into small pieces and fry for 2 minutes in vegetable oil. Add water to the pan and simmer over low heat until the onion is transparent.

Put the mushrooms in a colander, add to the pan with onions and fry everything together for 5 minutes, stirring constantly.

Cut boiled carrots and parsley root into medium pieces, add onion with mushrooms, chopped herbs. Season the salad to taste, season with mayonnaise and serve.

Recipe for salad with mushrooms and carrots under sour cream

Ingredients:

• Carrots - 5 pcs.
• Mushrooms - 500 g
• Shallots - 2 pcs.
• Green peas - 1 jar
• Sour cream - 2-3 tbsp. spoons
• Olive oil - 1 tbsp a spoon
• Salt.

Cooking method salad with mushrooms and carrots with sour cream:

Peel the onion and cut into cubes.

Fry the onions in a preheated skillet until golden brown.

Add the peeled and diced mushrooms to the pan. Fry everything together until tender, add sour cream, salt and simmer over low heat for 10-12 minutes. Remove the pan from heat and let the mushrooms and onions cool.

Peel the carrots and cut into small cubes. Add cooled mushrooms to the carrots. Add peas to the salad, mix well all the ingredients.

Serve with herbs.

Korean carrot and mushroom salad

Ingredients:

• Bulb onions - 2 pcs.
• Mayonnaise
• Korean carrots - 300 g
• Bulgarian pepper (red) - 1 pc.
• Dill - 1 bunch
• Garlic - 2 wedges
• Champignons - 600 g
• Egg - 2 pcs.

Cooking method:

Sort out the mushrooms, rinse well under running water, cut into pieces. Put the mushrooms in a preheated pan with vegetable oil and fry until golden brown.

Peel the onion, cut into half rings, fry in a separate pan.

Hard boil the egg, cool, cut into half rings of small thickness.

Rinse the pepper, remove the seeds and stalks, cut into thin slices.

Cut Korean carrots into smaller pieces.

Chop the dill greens.

Combine all the components of the salad in a bowl, mix gently, season with mayonnaise. Add minced garlic and mix well again.

Decorate the salad with herbs.

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Mushroom, Carrot and Egg Salad Recipe

Cooking method:

This salad has helped me out more than once in situations when the guests are almost on the doorstep, and nothing has been cooked yet. Its recipe is very simple, it is prepared quickly, available ingredients are needed for the salad, and the taste is simply amazing. I have been preparing it for several years now, but I am not tired of its taste yet.

Here are the products we need:

Carrots and we boiled in advance, we are engaged in mushrooms. They must be finely chopped and fried with onions in vegetable oil until golden brown.

Put the finished mushrooms in the bowls. This salad is made in layers, you can do it in plates, but in bowls it is prettier))

Lubricate a little with mayonnaise.

The second layer is grated carrots.

Put the chopped eggs in the next layer. I pre-smeared them with mayonnaise in a separate container to lay out beautifully.

The last layer of lettuce is green onions. This is exactly the layer, not the decoration, the onion can be chopped up more, the delicate, young green onion gives the taste to the salad.

This is our beauty.

Surprise your family and guests with a simple and delicate salad!

Good cuisine - beetroot caviar with carrots and onions. cookbook of recipes. salads, pastries.

Baka- 07/12/2013 21: 07 Irina, do not tell me for a 750 ml jar you need food. I want to roll it up, and how much 70% vinegar is needed for such a jar? Answer: I think we need to increase the number of products six times. Platonovna- 2.07.2013 21: 08 Irina, is it possible to make such caviar as a preparation for the winter? Answer: yes, you can. It is necessary at the last moment to add about 30g of 9% vinegar and immediately put in jars and roll up. Cool slowly under the blankets. Doll- 2.07.2013 4: 19Doc,

and onions too for a meat grinder? dun1000- 06/27/2013 9:06 a.m. Another question. Irina, how to get a notification about the answer to a question by mail? otherwise you have to constantly go to see if there is an answer to the question or not. Answer: unfortunately this function is not yet available. dun1000- 06/27/2013 9: 04And what is the fundamental difference between cabbage soup and borscht? Answer: beets and sauerkraut. Truffle- 06/27/2013 7:00 We have a simpler recipe - Fry the onions until golden brown, add boiled and grated beets, salt, butter, preferably 50/50 (refined and not refined) simmer for 30-40 minutes, stirring occasionally over low heat. Doc- 06/26/2013 16:24 I make such caviar regularly. But it's so dreary on a grater .. Therefore, first I grind everything in a meat grinder, all at once - and fry everything in a pan at once. Doc- 06/26/2013 16:21 We all love any vegetables. I make such caviar regularly. On a grater - dreary. All into a meat grinder, all at once - then into a frying pan. Fry, pour tomato over - extinguish. before turning off - herbs and garlic. Orysya- 06/26/2013 15: 50Irochka, well, you surprised me - how is it not to love borscht !!!

In our family, if two weeks without borscht, then it's somehow boring ... soups get bored, but borscht - never! With sour cream, and if also with donuts with dill and garlic, well, delicious! No, without borscht, neither here nor there.

And the appetizer is really, one might say, a concentrate for borscht! Answer: and our main food is cabbage soup. sdv2k- 06/26/2013 11: 13so this is BORSCH !!!

only snack bar Answer: interestingly noticed!

I don't like borscht and never cook. And this caviar went just with a bang.

We sort out the beans so as not to get bad grains, rinse and soak in cold water for 5-8 hours (especially if the old one). Beans can be soaked in the morning, before leaving for work - and in the evening, when you come home, quickly make this salad. Or vice versa - put the beans to swell in the evening, and start cooking in the morning (if possible).

Peel the onion and cut into thin quarters of rings.

Peel and rub the carrots on a coarse grater.

Fry onions with carrots in vegetable oil until tender. In my opinion, the more carrots and onions, the tastier the salad. It's just that I had a lot of beans this time ...