Salad can be a light meal before the main course, or it can be a hearty dinner, depending on the ingredients. Today we will focus on recipes with cucumbers and mushrooms with step-by-step cooking.
Selection and preparation of ingredients
In principle, every housewife has pickles. If there is no preservation, you can purchase it at the supermarket as well as canned mushrooms.
When buying pickled or salted products, the following criteria are important:
- brine purity - cloudy liquid indicates no freshness of the product;
- structure - there should be only natural ingredients: water, salt, citric acid or vinegar, seasonings. Not acceptable stabilizers, emulsifiers and other chemicals;
- shelf life - the date of manufacture and the shelf life must be indicated on the package;
- storage conditions - preservation is not stored on shelves with access to sunlight, near heating appliances.
When choosing fresh products, you need to focus on uniform color, lack of spots, soft spots. The fruit must be resilient, possess its own natural aroma without any mold or mustiness.
Important! Dark hats and plates of fresh mushrooms indicate that the product is not fresh, it is better to refuse it.
Recipes
In the salads below, you can use additional ingredients, for example, add vegetables, both fresh and boiled. You can prepare a dish with different dressings in vegetable or olive oil, yogurt or mayonnaise.
With canned foods
415 minutes
canned mushrooms
250 g
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Mushrooms cut into four parts.
Medium-sized salty cucumbers crumble in large cubes.
Fresh herbs (onions and dill) are finely chopped.
All ingredients are combined in a bowl, seasoned with oil, mixed. It is better to use unrefined oil: it gives off more natural taste and aroma. Salad ready.
Mushrooms cut into four parts.
Medium-sized salty cucumbers crumble in large cubes.
Fresh herbs (onions and dill) are finely chopped.
All ingredients are combined in a bowl, seasoned with oil, mixed. It is better to use unrefined oil: it gives off more natural taste and aroma. Salad ready.Video recipe
With canned foods Video recipe: With canned foods
Did you know? Initially, only vegetable components were included in the salad, and the translation of the word from Latin meant “salty”.
With fried champignons
435 minutes
vegetable oil
3-4 tbsp. l
Nutritional value per 100 g:
- First you need to fry the mushrooms, cutting them into plates. Put the prepared champignons on a paper towel to a glass of oil.
- Meanwhile, a fresh cucumber is crumbled into small cubes, placed in a serving dish.
- Boiled eggs are also diced and added to cucumbers.
- Onion finely chopped, sent to the remaining components.
- Then you need to add the fried mushrooms, salt, pepper and season with sour cream.
- Garnish the salad with grated hard cheese.
Mushrooms and cucumbers in fresh, pickled or salted form are combined with many ingredients, so on the basis of simple salads you can create new interesting dishes.
