How to cook mushroom vinaigrette in combination with various ingredients. Vinaigrette with mushrooms: cooking recipes Technological map for vinaigrette with pickled mushrooms

in Lithuanian

Every housewife has soy secrets for making salads, and I'm sure you do too. But now let's consider the option of preparing this delicious salad, which the famous TV presenter Yulia Vysotskaya shared with us.

And so we went. First of all, you need to prepare necessary ingredients. We make a list of products and go to the supermarket. And so, for making a salad for 6 servings, our list will consist of:

• Potatoes - 4 pcs.
• Beets - 2 pcs.
• Sauerkraut - 400 g.
• White mushrooms marinated - 300 g.
• Pickled cucumbers - 5 pcs.
• Carrots - 2 pcs.
• Onion - 2 tbsp. l.
• Olive oil - 4 tbsp. l.
• Sea salt - 1 pinch

I hope you have already bought the necessary ingredients for the salad and now let's start cooking. So, step by step recipe vinaigrette.

1. Preheat the oven to 180 degrees. Wash potatoes, beets and carrots very well under running water. Wrap vegetables in foil or special baking bags and place in the oven. When the vegetables are ready, take them out of the oven, peel and cut into cubes.
2. Now wash the onion, peel and cut into half rings.
3. Take a frying pan olive oil and put on fire. When the oil boils, add the chopped onion and fry until golden brown.
4. You know that with pickled cucumbers, the vinaigrette will turn out even tastier. To do this, cut them into cubes and add to the baked vegetables.
5. Now chop the mushrooms and add to the salad.
6. We take sauerkraut, squeeze it out so that all the juice flows out. Cut it up and add it to the vinaigrette.
7. Take the pan in which you fried the onion and put the contents into the vinaigrette along with the oil. Mix well and let stand.

with dressing

The next recipe is also from Yulia Vysotskaya and we will cook it without mushrooms, but with peas. To prepare, we need the following.

• Boiled potatoes (in uniform) - 4 pcs.
• Green peas - 1 bank
• Pickled cucumber - 4 pcs.
• Beets - 2 pcs.
• Sauerkraut - 300 g.
• Fresh mushrooms - 250 g.
• Greens to taste
• Green onion - 1 bunch
• Vegetable oil - 100 g.
• Salt to taste
• Lemon juice - 1 tsp
• Dijon mustard - 1 cup. False

Are you sure you have prepared all the necessary ingredients and are ready to start? Then let's go.

1. To boil potatoes in their skins, place the washed potatoes in a pot of water and put on fire. Meanwhile, wash the beets. When the potatoes are ready, drain the water from the pot. Now wrap each root vegetable in foil and bake in a preheated oven to 200 degrees. After 40 minutes, take out of the oven, peel and cut into cubes.
2. Slice the cucumbers and put them in a bowl with salad.
3. Add sauerkraut after squeezing it from the brine and canned peas.
4. Take a frying pan and fry the mushrooms. Next add finely chopped onion and fry together. Add the contents of the pan to the salad.
5. The final step is making the salad dressing. Cut the greens and add lemon juice, sweet Dijon mustard, black ground pepper and a little bit of sugar. Mix this dressing with salad.

And our salad is ready. Refrigerate it before drinking.

Exquisite option

The final recipe is prepared with salted mushrooms and beans. We need to cook.

• Red beans - 150 g.
• Beets - 2 pcs.
• Salted mushrooms (honey mushrooms) - 250 g.
• Pickled cucumbers - 4 pcs.
• Onion -½ pcs.
• Potatoes - 3 pcs.
• Lemon - ½ pc.
• Sunflower oil
• Bay leaf - 1 pc.
• Lemon pepper - 3 pinches
• Salt to taste.

Now let's start cooking.

1. Put the beans in a saucepan and cover with water. Let stand 12 hours changing the water periodically. After the beans are infused, fill them with clean water, put on fire and bring to a boil. Then add lemon pepper and bay leaf. Cook for an hour on low heat. 5 minutes before cooking, salt the beans and drain in a colander and let the water drain.
2. Rinse the beets thoroughly, wrap in foil and bake in the oven at 200 degrees for about an hour. If you are not sure about the readiness of the beets, you can pierce them with a knife, if this can be done easily, then the beets are ready. Next, cut the beets into cubes.
3. Boil potatoes in their skins.
4. Next, cut the potatoes and salted mushrooms. Cut the onion into half rings and soak in lemon juice
5. The final step is to mix and you're done.

In this article, I have provided three amazing recipes making vinaigrette. That's all for me. Do not forget to subscribe to blog updates and share with friends on social networks.

Vinaigrette, everyone knows how to make this one vegetable salad on classic recipe with sauerkraut and cucumbers. To date, this delicious salad does not age, but is updated and improved in its composition, with which only vinaigrette is prepared: with herring, beans, peas, corn, canned pink salmon, apple, sweet pepper. But Galina Kotyakhova offers her recipe: vinaigrette with mushrooms and fried onions:

Vegetable vinaigrette with mushrooms

Vinaigrette recipe from vegetables and mushrooms:

• 2 beets,
• 4 large potatoes,
• 3 carrots
• 2 pickled or pickled cucumbers,
• 2 small heads of turnip onion,
• a handful of sauerkraut,
• some pickled mushrooms (I have champignons),
• vegetable oil or mayonnaise for dressing.

How to make delicious mushroom vinaigrette

Let's start cooking: wash beets, potatoes and carrots, put them in a saucepan, add water, put on fire and cook until tender. Potatoes and carrots will be ready in 20-30 minutes, we take them out, and the beets continue to cook for another 30 minutes. Vegetables for vinaigrette can be steamed, in a slow cooker, microwave, and someone generally prefers beets baked in the oven. In general, we prepare vegetables for salad in any way that is familiar to you.

When all the boiled vegetables for the vinaigrette have cooled down, cut them into small cubes, put them in a salad bowl, then add 2 pickled cucumbers cut into cubes, put a handful of sauerkraut or pickled cabbage, as well as one finely chopped onion, and most importantly pickled champignons, chop them up too.

Mix everything, season vegetable oil.

Now you need to fry the onion head separately in half rings and then put it on a vinaigrette with salted mushrooms when serving on a plate.

Also, vinaigrette can be seasoned with mayonnaise.

Bon Appetit!

With an egg - a dish of Russian origin, which has been prepared for a long time in all homes, from what is in stock. This dish is prepared quickly, the main part is to cook the vegetables until cooked. This is a great choice to prepare a large meal and feed your guests as well as your family.
The benefits are obvious right away - there are few calories in the salad, but there are a lot of vitamins. Just the perfect combination.

Simple and which will go well with hot, meat side dishes. Mushrooms are added to the composition of this recipe, which further saturates the appetizer and gives it an excellent flavor.

What you need for the vinaigrette:

• Beets - 320 g;
• Potato - 290 g;
• Carrots - 260 g;
• Salted champignons - 270 g;
• Pickled cucumbers - 120 g;
• Turnip onion - 90 g;
• Lean oil - 60 ml;
• Lemon juice - 25 ml;
• 1 bunch of greens;
• Salt - 8 g.

Vinaigrette with mushrooms recipe:

1. Cut pickled cucumbers into pieces.
2. Peel the onion from the husk, chop very finely, pour a small amount lemon juice so that the mass marinated. It is not necessary to drain the juice, it is worth sending it to the salad along with onions, since light acid and citrus aroma will not interfere.
3. Grind the pickled mushrooms if necessary.
4. Rinse greens, chop.
5. Collect all prepared products together, mix, season with vegetable oil, salt and mix.
6. Sprinkle with herbs before serving.

Vinaigrette with cabbage and mushrooms

Very, in which the main composition is added sauerkraut. The aroma and pleasant acid of the vegetable go well with the rest of the snack ingredients.

Ingredients:

• Potato tubers - 240 g;
• Beets - 270 g;
• Pickled cabbage - 320 g;
• Canned mushrooms - 190 g;
• pickled cucumber;
• Carrots - 170 g;
• Bulb - 80 g;
• Greenery;
• Olive oil - 70 ml.

Vinaigrette with pickled mushrooms:

1. Wash and boil the root crops until tender. Then cool, peel and cut into cubes.
2. If necessary, rinse the cabbage a little in running water to wash off the excess salty marinade. Shorten the strips.
3. Squeeze the cucumber a little from the brine, chop into pieces of a similar size with vegetables.
4. Peel the onion from the husk, chop finely.
5. Cut canned mushrooms, if necessary.
6. Rinse greens, chop.
7. Mix all the products with vegetable oil, add salt to taste and sprinkle with herbs.

TIP: A great option would be if you add sea ​​salt into a salad. It has an unusual smell, but it is very useful.

Vinaigrette with salted mushrooms

Peas are a great product that suits salads, where there are boiled vegetables in the composition. soft and delicate taste grains gives a sweetish aftertaste to the snack. Also, the green color will dilute, so it's also beautiful.

Products (for 4 servings):

• Beets - 340 g;
• Carrots - 260 g;
• Potato - 310 g;
• Salted gherkins - 140 g;
• Salted mushrooms - 190 g;
• Bulb - 130 g;
• Wine vinegar - 10 ml;
• Green peas - 160 g;
• Sugar - 8 g;
• Sweet mustard - 25 g;
• Vegetable oil - 65 ml;
• Greenery;
• Salt - 7 g.

Vinaigrette salad how to cook:

1. Wash and boil the root vegetables in the peel until cooked, after they have cooled down - peel the skin, and cut the vegetables themselves into cubes.
2. Pickled cucumbers should be chosen dense, crispy, with a salty marinade. Chop the fruit into small pieces.
3. Peel the onion from the husk, chop into very small pieces, dissolve in boiled water vinegar and a little sugar, pour this mixture over the marinating mass. After about half an hour has passed, drain the liquid.
4. Salted mushrooms should be cut into pieces. leave a few whole copies for decoration.
5. Rinse greens, chop.
6. Mix the prepared foods in a deep bowl, add the peas, from which you must first drain all the liquid, sprinkle with a little salt and pour over vegetable oil mixed with mustard.
7. Cool before serving, decorate with herbs and whole mushrooms.

TIP: So that in the salad all the vegetables do not turn red beets, you need to cut it into cubes, and pour a little vegetable oil in a separate plate. So it will be covered with an oil shell, which will not allow the pigments to spread to other ingredients, leaving them in their original color.

Vinaigrette salad with mushrooms and beans

Many people like beans for their wonderful delicate taste. The soft texture of the beans leaves pleasant associations when consumed. In addition, the product is very useful, in its own way. nutritional value and the composition may well replace a meat lunch.

Ingredients (for 4 servings):

• Canned beans - 190 g;
• Beets - 230 g;
• Pickled mushrooms - 170 g;
• Pickled cucumbers - 160 g;
• Turnip onion - 80 g;
• Potato tubers - 220 g;
• Juice of half a lemon;
• Salt - 4 g;
• Greenery;
• Lean oil - 75 ml.

Cooking steps:

1. Wash and boil the root crops until tender. Then cool, peel and cut into cubes.
2. Chop the pickled cucumber into small pieces.
3. Peel the onion, chop it with a knife, pour the juice of half of one lemon into it, leave to marinate for a while. Fruit juice should not be drained, you need to add mass to the dish right in it.
4. Chop the mushrooms, if necessary.
5. Transfer the beans to a colander from a jar, rinse with a little water to wash off the thick juice.
6. Mix all products together, add vegetable oil and salt, mix, garnish with a sprig of washed greens and serve chilled.

IMPORTANT. The shelf life of vinaigrette in the refrigerator is no more than 12 hours.

Vinaigrette with pickled mushrooms

Together with onions, the apple in the composition will not be clearly felt, no one will guess the presence of fruit. But it will give maximum taste, as a wonderful aroma and a slight sourness will mix with the rest of the products. It is necessary to choose varieties that are firm and slightly sour, but not sweet and loose. You can take very fragrant varieties, it will only benefit the taste.

Products (for 4 servings):

• Beets - 280 g;
• Carrot - 270 g;
• Apple - 140 g;
• Pickled mushrooms - 160 g;
• Greens - 55 g;
• Lemon juice - 25 ml;
• Salt - 7 g;
• Vegetable oil - 85 ml.

How to cook and what to season vinaigrette with:

1. Boil washed root vegetables until softened, peel, chop into small pieces.
2. Rinse greens and chop.
3. Grind pickled mushrooms if they are in a jar as a whole.
4. Rinse the apple, peel and cut into small cubes.
5. Mix vegetable oil with lemon for dressing.
6. Mix all products, add citrus oil, sprinkle with herbs and mix.

Vinaigrette with fried onions recipe is rich in vitamins, as the dish combines boiled and fresh vegetables. The salad turns out to be hearty, tasty and at the same time very useful, especially in the winter season.

Step 1: prepare carrots, potatoes and beets.

Before boiling the vegetables, we need to rinse them thoroughly under running water to wash away all the dirt and remaining earth. To do this, we will use a kitchen brush and make our work easier, especially when it is the turn of the beets.
Now put the ingredients in a large saucepan, fill them with ordinary cold water from the tap so that it completely covers the vegetables, and put on medium heat. Attention: To make the liquid boil faster, cover the container with a lid. Immediately after that, we pinpoint 30–40 minutes and cook carrots, potatoes and beets. After the allotted time, it is necessary to check the first two components with a fork. If the inventory easily enters the vegetables, then you can get them out of the pan. If not, then you need to extend the time even more. for 7–10 minutes. At the end, we take out the carrots and potatoes and leave them aside to cool to a warm state.
Important: beetroot as a whole is cooked approximately 1.5–2 hours depending on its size. Therefore, we continue to cook this vegetable, from time to time piercing it with the tip of a knife or fork. As soon as the component becomes soft, turn off the burner, and transfer it from the container to the sink. Turn on normal running water and cool to room temperature.

This process will help us later to easily remove the skin.

Next, using a knife, peel the carrots and potatoes.

Chop all the vegetables one by one into cubes and pour into a large bowl.

Step 2: prepare green onions.

We wash the green onions well under running water, shake off excess liquid and put them on a cutting board. Using a knife, finely chop the component and immediately pour it into a bowl with chopped vegetables.

Step 3: Prepare the sauerkraut.

Drain the sauerkraut in a colander and set aside for a while. This must be done in order to remove excess liquid from the glass component.

Step 4: Prepare the Pickled Mushrooms.

For the preparation of vinaigrette, you can use any pickled mushrooms. For example, champignons, chanterelles, boletus, mushrooms and even oyster mushrooms. All of them are very tasty and will give the salad a special flavor. Usually, such components are already chopped, but if necessary, put them on a cutting board and, using a knife, chop into pieces. Shredded mushrooms are transferred to a common container.

Step 5: Prepare the mushroom vinaigrette.

When all the juice drains from the sauerkraut, squeeze it out with clean hands and put it in a bowl with chopped vegetables. Pour vegetable oil here and sprinkle everything with a little salt. Then, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Vinaigrette with mushrooms is ready!

Step 6: Serve the mushroom vinaigrette.

We shift the finished vinaigrette from a bowl into a salad bowl or onto a special plate and serve it to the dinner table along with slices of bread. Although we have a vegetable salad, believe me, it is very satisfying due to mushrooms. That is why they can be treated to friends and family as the main meal for lunch, dinner or breakfast.
Bon appetit everyone!

If sauerkraut is chopped into long strips, then I recommend chopping it in advance so that the salad is convenient to eat;

In order to add flavor to the dish, you can season it with unrefined salted butter, as in childhood, when the choice of such a component was small and almost all the food smelled of it, and the cutlets foamed when they were fried in a pan;

In order for the vinaigrette to be multi-colored, and not lilac, first of all we put the chopped beets in a bowl and fill it with vegetable oil. We mix everything well with a tablespoon and only after that we begin to lay out the remaining ingredients in a container.

I offer a recipe for a delicious vinaigrette with pickled mushrooms and canned peas. I tried it with a friend in Irkutsk in a cafe (or restaurant).
This salad will diversify your casual table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.

This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.

This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.
This salad diversifies your everyday table with its rich and interesting taste. This vinaigrette is my family's favorite.