Fresh cabbage vinaigrette with mushrooms. Vinaigrette with mushrooms: recipes

Vinaigrette, everyone knows how to prepare this vegetable salad according to the classic recipe with sauerkraut and cucumbers. Today, this delicious salad does not age, but is updated and improved in its composition, with whatever 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

Recipe for vegetable and mushroom vinaigrette:

• 2 beets,
• 4 large potatoes,
• 3 carrots,
• 2 salted or pickled cucumbers,
• 2 small onions, turnips
• a handful of sauerkraut,
• some pickled mushrooms (I used champignons),
• vegetable oil or mayonnaise for dressing.

How to make a delicious vinaigrette with mushrooms

Let's start cooking: wash the beets, potatoes and carrots, put them in a saucepan, fill them with water, put them on the fire and cook until tender. The 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 the vinaigrette can be steamed, in a slow cooker, in the microwave, and some even prefer beets baked in the oven. In general, we prepare vegetables for the salad in any way familiar to you.

When all the boiled vegetables for the vinaigrette have cooled, 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 salted cabbage there, as well as one finely chopped onion, and most importantly, pickled champignons, cut them into smaller pieces too.

Mix everything, season with vegetable oil.

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

You can also season the vinaigrette with mayonnaise.

Bon appetit!

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.

1. So, peel the prepared beets and cut them into cubes with sides about 8 mm.

2. Peel the carrots and cut into cubes, just like the beets. All products in the dish must be cut into equal pieces for the vinaigrette to look beautiful.

3. Dry the pickles with a paper towel to remove excess brine. Then cut into the appropriate size and place in a bowl with the vegetables.

4. Place the salted mushrooms on a sieve, rinse with running water and leave to dry. Then cut into small pieces and add to the salad.

In Lithuanian

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

And so let's go. First of all, you need to prepare the necessary ingredients. We make a grocery list and go to the supermarket. And so, to prepare a salad for 6 servings, our list will consist of:

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

I hope you have already purchased the necessary ingredients for the salad and now let's start cooking. And so, a step-by-step recipe for vinaigrette.

1. Preheat the oven to 180 degrees. Wash potatoes, beets and carrots very well under running water. Wrap the vegetables in foil or special baking bags and place in the oven. When the vegetables are ready, remove from the oven, peel and cut into cubes.
2. Now wash the onion, peel and cut into half rings.
3. Take a frying pan, pour 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. Take sauerkraut, squeeze it so that all the juice flows out. Chop it and add it to the vinaigrette.
7. Take the frying pan in which you fried the onions and add the contents to the vinaigrette along with the oil. Mix well and let it brew.

With refill

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

• Boiled potatoes (in their jacket) - 4 pcs.
• Green peas - 1 can
• 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 already prepared all the necessary ingredients and are ready to get started? Then let's go.

1. To boil jacket potatoes, place the washed potatoes in a pan of water and put on fire. Meanwhile, wash the beets. When the potatoes are ready, drain the water from the pan. Now wrap each root vegetable in foil and bake in a preheated oven at 200 degrees. After 40 minutes, remove from the oven, peel and cut into cubes.
2. Slice the barrel cucumbers and place them in a bowl with the salad.
3. Add sauerkraut, squeezing it out of 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 frying pan to the salad.
5. The final step is to make the salad dressing. Chop the greens and add lemon juice, sweet Dijon mustard, ground black pepper and a little sugar. Mix this dressing with the salad.

And our salad is ready. Refrigerate it before using.

Exquisite option

The final recipe is made with salted mushrooms and beans. For cooking we need.

• Red beans - 150 g.
• Beets - 2 pcs.
• Salted mushrooms (honey mushrooms) - 250 g.
• Lightly salted cucumbers - 4 pcs.
• Onions - 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. Place the beans in a saucepan and cover with water. Let stand for 12 hours, changing the water periodically. After the beans have steeped, fill them with clean water, put on the fire and bring to a boil. Then add lemon pepper and bay leaf. Cook for an hour over low heat. 5 minutes before cooking, salt the beans and drain in a colander.
2. Wash the beets thoroughly, wrap in foil and bake in the oven at 200 degrees for about an hour. If you are not sure whether the beets are ready, 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 the potatoes in their jackets.
4. Next, chop the potatoes and pickled 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 given three amazing recipes for making vinaigrette. That's all for me. Don't forget to subscribe to blog updates and share with friends on social networks.

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 everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.

This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.

This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.
This salad will diversify your everyday table with its rich and interesting taste. This version of vinaigrette is my family’s favorite.

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 into neat cubes, finely chop the greens with a knife. Add chopped ingredients to salad.