Vinaigrette with mushrooms: recipes. Vinaigrette with fried mushrooms and sauerkraut Vegetable vinaigrette with mushrooms

With 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 ready. This is an excellent choice to prepare a large portion of a treat and feed guests, as well as your household.
The benefits are immediately obvious - there are few calories in the salad, but there are a lot of vitamins. Just the perfect combination.

Simple and perfect to pair with hot meat side dishes. Mushrooms are added to this recipe, which further saturates the appetizer and gives it an excellent aroma.

What you need for the vinaigrette:

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

Vinaigrette with mushrooms recipe:

1. Cut the pickled cucumbers into pieces.
2. Peel the onion, chop it very finely, pour in a small amount of lemon juice to marinate the mixture. There is no need to drain the juice; you should add it to the salad along with the onions, as the light acidity and citrus aroma will not interfere.
3. Chop the pickled mushrooms if necessary.
4. Rinse the greens and chop them.
5. Collect all the prepared products together, mix, season with vegetable oil, salt and stir.
6. Sprinkle with herbs before serving.

Vinaigrette with cabbage and mushrooms

Very, in which sauerkraut is added to the main composition. The aroma and pleasant acidity of the vegetable goes well with the other components of the snack.

Ingredients:

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

Vinaigrette with pickled mushrooms:

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

TIP: Adding sea salt to your salad is a great option. It has an unusual smell, but is very useful.

Vinaigrette with salted mushrooms

Peas are an excellent product that is suitable for salads that contain boiled vegetables. The soft and delicate taste of the grains gives a sweetish taste to the snack. Also, the green color will dilute it, so it is also beautiful.

Products (for 4 servings):

• Beetroot – 340 g;
• Carrots – 260 g;
• Potatoes – 310 g;
• Salted gherkins – 140 g;
• Salted mushrooms – 190 g;
• Onion – 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.

How to prepare vinaigrette salad:

1. Wash and cook the root vegetables in their skins until ready, after they have cooled, peel the skins and cut the vegetables themselves into cubes.
2. Pickled cucumbers should be thick, crispy, with a salty marinade. Chop the fruits into small pieces.
3. Peel the onion, chop it into very small pieces, dissolve wine vinegar and a little sugar in boiled water, pour this mixture over the marinating mixture. After about half an hour has passed, drain the liquid.
4. Salted mushrooms should be cut into pieces. leave a few intact specimens for decoration.
5. Rinse the greens and chop.
6. Mix the prepared products in a deep plate, add peas, from which you must first drain all the liquid, sprinkle with a little salt and pour over vegetable oil mixed with mustard.
7. Before serving, cool and garnish with herbs and whole mushrooms.

TIP: To prevent all the vegetables in the salad from turning beets red, you need to cut them into cubes and pour a little vegetable oil in a separate plate. This way it will be covered with an oily shell, which will prevent the pigments from spreading to other ingredients, leaving them in the same color.

Vinaigrette salad with mushrooms and beans

Many people like beans for their wonderful delicate taste. The soft consistency of the beans leaves pleasant associations when consumed. In addition, the product is very healthy; in terms of its nutritional value and composition, it can easily replace a meat lunch.

Ingredients of the dish (for 4 servings):

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

Cooking steps:

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

IMPORTANT. The vinaigrette can be stored in the refrigerator for no more than 12 hours.

Vinaigrette with pickled honey mushrooms

In combination with onions, the apple in the composition will not be noticeable, no one will guess the presence of the fruit. But it will give maximum taste, since the wonderful aroma and 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 fluffy. You can take very aromatic varieties, this will only benefit the taste.

Products (for 4 servings):

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

How to prepare and season the vinaigrette:

1. Boil the washed root vegetables until softened, peel them, and chop into small pieces.
2. Rinse and chop the greens.
3. Chop the pickled mushrooms if they are in the jar whole.
4. Wash the apple, peel and cut into small cubes.
5. Mix vegetable oil with lemon for dressing.
6. Mix all the 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 nourishing, tasty and at the same time very healthy, especially in the winter season.

Delicious, healthy, light, lean, vegetarian... vinaigrette with mushrooms. How to prepare this treat, read this step-by-step recipe with photos. Video recipe.
Recipe contents:

The classic vinaigrette recipe includes: pre-boiled and cooled vegetables (beets, carrots and potatoes), sauerkraut, pickles, onions or green onions. But every housewife has the right to adjust the composition of products based on her own taste and available products. I want to offer a modified unusual recipe for vinaigrette with the addition of pickled mushrooms, which will replace sauerkraut. With the addition of mushrooms, the vinaigrette becomes much brighter, richer, more intense and piquant. In addition, there are no potatoes in the dish, which makes the vinaigrette much easier on the stomach and lower in calories. This allows you to consume it in unlimited quantities in the evening for dinner.

Such a treat will be a great decoration not only for an everyday table, but also for a festive feast. This recipe for vinaigrette with mushrooms can be classified as winter salads, for which we use our favorite rolls, which were carefully prepared in summer and autumn. During the cold and frosty period of the year, you can relax and enjoy their great taste. Although this treat can be consumed at any time of the year. It is especially great for fasting, diets and vegetarians.

• Calorie content per 100 g - 64 kcal.
• Number of servings - 3
• Preparation time: 20 minutes for chopping food, plus time for cooking and cooling vegetables

Ingredients:

• Beetroot - 1 pc.
• Carrots - 1 pc.
• Pickled cucumbers - 2 pcs.
• Marinated mushrooms - 150 g
• Vegetable oil - for dressing
• Salt - 1 tsp. or to taste

Step-by-step preparation of vinaigrette with mushrooms, recipe with photo:

Note: before starting to prepare the dish, boil the beets and carrots in their uniforms in advance. Afterwards, cool the vegetables well. They will cook for at least an hour and cool for two hours. Therefore, I recommend preparing them in the evening, and the next day just quickly chop the salad.

Some rules are meant to be broken, so if you've been making a classic vinaigrette recipe your whole life, forget it and experiment. For example, do not boil carrots for salad, but fry them in aromatic oil and spices. Or even more - remove pickles and sauerkraut from the list of ingredients, and add fried mushrooms instead. The result will not only surprise you, it will amaze and captivate your taste buds, making you look at a seemingly old dish in a new way.

Necessary ingredients for mushroom vinaigrette recipe with photos:

boiled beets – 1 pc.,

raw carrots – 1 pc.,

champignons – 8-9 pcs.,

canned green peas – 3-4 tablespoons,

small potatoes, boiled in their skins – 5-6 pcs.,

dill greens – 1-2 sprigs,

salt, black pepper and aromatic sunflower oil - to taste.

Note: Instead of boiling, beets and potatoes can be wrapped in foil and baked in the oven, but in any case, this must be done in advance so that the vegetables get into the salad already completely cooled.

How to prepare a vinaigrette with mushrooms, recipe with photos?

Peel the carrots, rinse thoroughly and cut into small cubes. Heat a little sunflower oil in a frying pan and fry the carrot cubes in it until soft, lightly sprinkling them with salt and pepper while frying. Set the fried carrots aside until they cool completely.

Wash the champignons with a stiff brush, cut into large slices and fry until tender in the same oil that the carrots were fried. At the very end of cooking, add a little salt to the mushrooms.

In a deep bowl, combine the cooled mushrooms, carrots and green peas, strained from the liquid they were in.

Peel the potatoes and beets and cut them into neat cubes, finely chop the greens with a knife. Add chopped ingredients to salad.

Step 1: prepare carrots, potatoes and beets.

Step 2: Prepare the green onions.

Step 3: prepare sauerkraut.

Step 4: prepare the pickled mushrooms.

Step 5: prepare the vinaigrette with mushrooms.

Step 6: Serve the mushroom vinaigrette.

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

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

To make the vinaigrette multi-colored and not lilac, first of all, put the chopped beets in a bowl and season it with vegetable oil. Mix everything well with a tablespoon and only after that begin to put the remaining ingredients into the container.

Step-by-step recipes for your favorite salad in a new version: preparing a vinaigrette with mushrooms

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

7 gr.

Carbohydrates

82 kcal.

Option 1. Classic recipe for vinaigrette with mushrooms

Traditionally, potatoes, carrots, sauerkraut, beets, barrel or pickled cucumbers, and onions are placed in the vinaigrette; the vegetables are first boiled, cooled and chopped into cubes. But any salad can be slightly modified by adding some favorite product or replacing one ingredient with another.

In the presented recipe, pickled mushrooms are used instead of cabbage. The taste of the salad is different, but no less bright and memorable. Potatoes were also excluded from the composition, which means the snack is lighter and less caloric.

Ingredients:

• beets - 1 pc.;
• carrots - 1 pc.;
• two pickles;
• four small fresh mushrooms;
• 55 ml refined oil;
• salt - 35 g.

Step-by-step recipe for vinaigrette with mushrooms

Beets and carrots are washed, placed in a metal container with salted water and boiled until soft, removed and cooled.

Vegetables are peeled, cut into squares, and placed in a large, clean bowl.

Remove the cucumbers from the brine, cut them into cubes, and add them to the vegetables.

The mushrooms are cleaned and washed; if they are wild mushrooms, they are boiled a little, and the champignons are fried in a frying pan with butter for 10 minutes, stirring constantly.

Place the mushrooms in a cup with all the vegetables, add oil, add a little salt and mix everything thoroughly.

Place in the refrigerator for 25 minutes with the lid closed to infuse.

Transfer to a salad bowl and place on the table.

If desired, pickles can be replaced with fresh ones; this will make the salad even lighter, with a pleasant note of freshness.

Option 2. Quick recipe for vinaigrette with mushrooms

This recipe is more like the usual, traditional version without mushrooms. Its composition, as before, includes potatoes, carrots, beets, a small amount of various greens and pickled champignons. The only difference is that the carrots are not boiled in water, but fried in vegetable oil. And instead of pickled cucumbers and sauerkraut, they put canned peas in the salad, which makes the appetizer even more interesting and appetizing. It is prepared much faster and easier than the classic one.

Ingredients:

• 1 beet;
• 1 carrot;
• pickled mushrooms - 210 g;
• 110 g canned peas;
• 5 potatoes;
• 4 sprigs of dill;
• 5 feathers of green onions;
• black pepper, salt - 35 g each;
• 75 ml vegetable oil.

How to make a vinaigrette with mushrooms

The carrots are freed from contamination, cut into squares, and fried in a frying pan with a small amount of vegetable oil for no more than 6 minutes. Transfer to a clean plate and cool.

Boil potatoes and beets in separate containers in salted water until softened, cool, peel, cut into cubes, and place in a large plastic container.

Add fried carrots to the beets and potatoes, lay out pickled champignons and peas, freed from liquid, add chopped dill and onions, pour in vegetable oil, salt, season with black pepper and stir everything thoroughly.

Leave in the refrigerator, covered, for 15 minutes and serve in a portioned salad bowl.

For flavor, you can add a little of your favorite spices while frying the carrots. It is permissible not to boil the beets and potatoes in water, but to wrap them in separate sheets of foil and bake them in the oven.

Option 3. Vinaigrette with mushrooms and red beans

Red beans make your favorite salad more filling and interesting. You can use either dry or canned beans.

Ingredients:

• 2 beets;
• 355 g of any pickled mushrooms;
• 3 potatoes;
• 2 carrots;
• 165 g red beans;
• 3 pickled cucumbers;
• 1 onion;
• black pepper, salt - 30 g;
• 25 ml of acetic acid 9 percent;
• 65 ml refined oil.

Step by step recipe

Boiled beets, carrots and potatoes are peeled and cut into cubes.

The onion, freed from the husk, is cut into crumbs.

Red beans are washed, filled with water and boiled for 1.5 hours, washed again and placed in a cup with all the prepared vegetables.

Add mushrooms without liquid, pickled cucumbers, diced, add some salt, season with pepper, optionally with some spice, pour in acetic acid, stir everything.

Pour in vegetable oil and mix again.

Allow to soak in the refrigerator for a few minutes and serve in a portioned salad bowl.

You can prepare this salad for dinner and for a holiday table. For a more interesting presentation, you can lay out the ingredients in a different order. The bottom of a deep cup is covered with cling film, mushrooms cut into thin slices are laid out as the first layer, then all the other ingredients are mixed, compacted well, carefully turned the salad onto a flat plate so that a smooth mound is formed, and the top is decorated with sprigs of herbs.

Option 4. Vinaigrette with mushrooms and fried onions

At first glance, this version of vinaigrette may seem simple and perhaps a little unusual. But when finished, it turns out very tasty, piquant and appetizing. Onions fried in vegetable oil and mayonnaise dressing will make it juicier.

Ingredients:

• beets - 4 small pieces;
• 345 g potatoes;
• carrots - 4 pcs.;
• pickled cucumbers - 4 pcs.;
• 3 onions;
• sauerkraut - 220 g;
• pickled mushrooms - 160 g;
• mayonnaise - 130 g;
• salt, black pepper, seasoning for vegetables - 10 g each.

How to cook

Wash potatoes, beets, and carrots and boil them in salted water for half an hour. Place on a plate and set aside to cool.

Vegetables are peeled, cut into cubes, and placed in a large plastic bowl.

Pickled cucumbers are removed from the brine, cut into cubes and added to the cup at the same time as sauerkraut, previously squeezed out of the brine and washed with cold water.

The onion is peeled, chopped, sautéed in a frying pan with oil, cooled and placed in a cup.

Mushrooms are added if large ones are cut into cubes, and small ones are added whole.

Add mayonnaise and stir.

Transfer to a deep salad bowl, cover with cling film, and let sit in the refrigerator for 20 minutes.

They put it on the table.

You don’t need to add the fried onion to the cup with all the vegetables, but simply place it on top of the salad before serving.

Option 5. Vinaigrette with mushrooms and apples

Here, in addition to the main ingredients of the vinaigrette, an apple is added to the salad, which gives the appetizer an unusual taste and a pleasant light sourness. The spicy mustard used makes it spicy and interesting. An unusual option, but definitely worth attention.

Ingredients:

• 2 beets;
• 2 carrots;
• 5 potatoes;
• 2 pickled cucumbers;
• 1 onion;
• 1 apple;
• 255 g of any pickled mushrooms;
• 165 g canned peas;
• 40 ml refined oil;
• 20 g hot mustard;
• 45 g salt.

Step by step recipe

Boiled and cooled potatoes, carrots, beets are peeled and cut into cubes.

Pickled cucumbers are also cut into squares and combined with the rest of the vegetables in a cup.

Pickled mushrooms are freed from brine, if the highly salted ones are washed with cold water, cut into small cubes and placed with vegetables.

The apple is peeled and cored, cut into cubes and added to the vegetables along with the chopped onion.

Canned peas, freed from liquid, are added to the vegetable mixture.

Add some salt and stir well.

Spicy mustard is mixed with refined oil and added to the vegetables, mixed again.

Leave the salad in the refrigerator for 20 minutes and serve in a deep salad bowl.

The vinaigrette according to the recipe described above will turn out no less tasty and unusual if you add corn instead of canned peas.