1. Simple mushroom salad with cheese and corn

INGREDIENTS:
● 350-400 g of fresh champignons;
● 1 onion;
● frying oil;
● 150 g of hard cheese;
● 1 can of canned corn;
● salt and pepper to taste;
● dressing – mayonnaise.

COOKING:
Wash the mushrooms, pat dry with paper towels and cut into neat slices. Onion cut into cubes. Heat a little sunflower or olive oil in a pan and fry the onion until soft, and then the mushrooms, stirring constantly. Transfer the mushrooms fried with onions to the salad bowl, salt and pepper them to taste. Add corn, season with mayonnaise and mix. Delicious salad with mushrooms and corn is ready.

2. Bean salad with mushrooms

INGREDIENTS:
● canned red beans 1 b;
● frozen green beans 300 g;
● garlic 2-3 cloves;
● fresh champignon mushrooms 300 g;
● frying oil;
● greenery for decoration;
● salt to taste.

COOKING:
For this salad, you can use dry red beans. Soak it in advance in cold water for several hours, then cook until tender. If you take ready-made canned beans, then you need to drain the liquid, and rinse the beans in a colander from mucus. Mushrooms cut into thin slices and fry in a small amount of vegetable oil. We put red beans in a salad bowl, add mushrooms and salt to taste, squeeze the garlic.

Fry the green beans in a pan for a few minutes, add to the salad. Mix everything and serve warm. In principle, a salad with beans and champignons is good both cold and warm. However, when heated, the taste of all ingredients is revealed more fully. Enjoy your meal!

3. Salad “White Night” with pickled mushrooms and meat

INGREDIENTS:
● pickled mushrooms 200 g;
● 2 boiled potatoes “in their uniforms”;
● 250 g boiled meat or tongue;
● 1 large onion;
● 150 g of hard cheese;
● 1 raw carrot;
● dressing mayonnaise + sour cream;
● salt and pepper to taste.

COOKING:
This meat salad is laid out in layers. First comes a layer of pickled mushrooms, diced. Next – onions, fried in vegetable oil until soft. Before putting the onions in the salad, you need to allow excess oil to drain. The highlight of this salad is that the mushrooms are not used fried, and pickled, although the onion needs to be fried. Due to the fried onions, the taste of marinated champignons is fully revealed.

The third layer is grated boiled potatoes (remove the uniform). Next, lay the grated raw carrots and then the meat, cut into cubes. The final touch is a cloud of airy finely grated cheese. It is better to take fatter cheese, for example, King Arthur from baked milk, Gouda or Edamer. Between the layers of lettuce, spread the sauce from a mixture of low-fat sour cream with mayonnaise. Everything, our puff salad with meat and pickled mushrooms is ready. It remains only to serve it to the table and enjoy the delicate taste. Everyone

4. Delicious salad with shrimps and champignons

INGREDIENTS:
● 150-200 g of peeled shrimp;
● 1 small onion;
● fresh champignons 300 g;
● ½ can of canned peas;
● some oil for frying;
● salt and pepper to taste.

COOKING:
For salad dressing, use heavy cream (20-23% fat) 2 tbsp. and lemon juice 1 tsp.
Shrimps need to be boiled, cleaned of shells. You can buy ready-made peeled shrimp. The result should be about 200 grams of shrimp. However, I advise you to take shrimp in shells, then boil and clean them (the taste is lost in peeled store-bought ones). At your discretion, you can put more shrimp in the salad if you are a big fan of them.

Onion cut into thin half rings and fry in vegetable oil until soft. Separately, fry the sliced ​​​​champignons. Let the mushrooms and onions cool completely. Combine all ingredients in a salad bowl, add peas, salt and pepper to taste with black pepper. Top with a mixture of cream and lemon juice. That’s it, our original salad with shrimp and champignons is ready! You can cook this salad for a name day or any other holiday. Enjoy your meal!

5. Salad with chicken, mushrooms and scrambled eggs

INGREDIENTS:
● 600 grams of chicken breasts;
● 400 grams of fresh champignons;
● vegetable oil for frying;
● 2 small onions;
● 3 eggs;
● 2 tbsp. l. milk;
● 100 grams of mayonnaise;
● 2 tbsp. l 9% vinegar;
● salt, pepper to taste;
● greens, lettuce for serving.

COOKING:
Place meat in boiling salted water. After boiling again, cook until fully cooked for 15 minutes. Cool and cut into pieces. Onion cut into half rings, pour boiled water and add vinegar; marinate 30 minutes. Then take out and squeeze. Rinse the mushrooms, finely chop and simmer until tender, until the juice has completely evaporated in heated oil. Salt and pepper at the end.

Beat eggs with milk until smooth. Salt the omelet and fry on both sides until golden. Allow to cool, cut into strips. Combine the prepared products, season with mayonnaise, mix and add salt if necessary. Put the finished salad on lettuce leaves, garnish with chopped herbs. Enjoy your meal!