Vegetarian salad of boiled mushrooms. Vegetarian Olivier salad with mushrooms

1. This dish very similar to the familiar "Herring under a fur coat." However, in this salad under a fur coat there will be mushrooms. The salad turns out to be festive, the avocado gives it special features. If all products are prepared, we can start. Wash potatoes, carrots and beets thoroughly from dirt. Let's boil the vegetables. Potatoes and carrots will boil quickly, within half an hour. Beets can be turned off with them and simply left in boiling water, it will reach it and be completely ready. Cool and clean vegetables. Then we rub the potatoes, carrots and beets separately on a grater. If you grate the vegetables on a fine grater, the salad will be more tender.
2. Drain the liquid from the pickled mushrooms and cut them into small pieces. Remove the husk from the onion and cut it into thin half rings. Onions can be pickled, but cucumbers and mushrooms provide enough acid in this recipe. Therefore, it is better to simply pour boiling water over the onion so that all the bitterness leaves it. Then mix onion with mushrooms and mayonnaise.
3. We cut the avocado into two parts, remove the stone from it. Then cut it into small cubes. Lightly drizzle avocado with lemon juice.
4. Cut pickled cucumbers into small cubes.
5. Place chicken eggs in a pot of water and boil. Then under cold water cool them down and remove the shells. Next, rub the eggs on a coarse grater or pass through a vegetable cutter.
6. All tiers for the salad are ready, it remains to collect everything in a heap. Let's prepare a convenient dish with a flat bottom and preferably with sides. You can also use a serving ring. On the bottom, put the mushrooms with onions and mayonnaise in the first layer. It is not necessary to salt this layer, there is enough salt in the mushrooms. Next comes a layer of potatoes, grease it with mayonnaise and salt. The third layer of salad will be pickles. Fourth, add the avocado. After the avocado, evenly spread a layer of eggs. Also grease with mayonnaise and salt. It's time for the carrots. The top layer will be beets, its beautiful velvety color will decorate the whole salad. Salt each layer except cucumber and mushrooms. Do not forget to grease with mayonnaise. To make the salad taller, lay each layer twice. After cooking, put the salad in the refrigerator to infuse. Decorate with fresh herbs green onions or crushed boiled egg. Enjoy your meal.

Vegetarian Olivier is delicious and hearty snack, which can replace the classic version of Olivier for those who fast or prefer not to eat meat. Instead of the last ingredient, you can try adding mushrooms, olives, an apple, zucchini or beans. Each of the proposed recipes for this lean dish will not require much time or cost from the hostess.

Olivier salad vegetarian: recipe with photo

Olivier salad is a classic appetizer that can be prepared on any holidays, as well as weekdays. Such a vegetarian dish is a kind of variation of the traditional option loved by everyone since childhood, only with a slight amendment. The appetizer is created in a vegetarian (lean) version.

Suitable products are:

• pickled cucumbers - 250 g;
• green peas- 250 g;
• canned mushrooms- 300 g;
• potatoes - 0.4 kg;
• carrots - 0.3 kg;
• onion - 1 pc.

Practical part

Cooking a vegetarian olivier with mushrooms should begin with boiling potatoes and carrots. Then peel the vegetables from the vegetables and cut them into small cubes. After that, they need to be folded into a prepared container.

Onions must be peeled and cut into small cubes. Then add to the prepared vegetables along with green peas, chopped mushrooms and diced pickles. The vegetarian salad is dressed exclusively with sour cream.

Olivier with mushrooms and avocado

Despite the fact that there are no animal products in the appetizer, a vegetarian salad prepared according to this recipe turns out to be quite nutritious and satisfying. Meat is completely replaced by mushrooms and avocados.

Suitable components are:

• potatoes - 0.3 kg;
• champignons - 250 g;
• avocado - 1 pc.;
• carrots - 1 pc.;
• fresh cucumber - 2 pcs.;
• canned peas - 300 g.

Salad preparation should begin with boiling carrots and potatoes. This time it is necessary to start preparing the mushrooms. They need to be cut into large pieces and stewed in a pan in sunflower oil. Boiled vegetables, avocados and cucumbers should be cut into small cubes and put in a prepared salad bowl. Chop the green onion and add to the rest of the prepared ingredients. Drain the brine from the peas and pour into a salad bowl.

Vegetarian salad with cucumber and avocado, usually dressed with homemade mayonnaise or sunflower oil. Then it should be salted and mixed thoroughly. If desired, the finished appetizer can be laid out on top of lettuce leaves.

Variant with beans

Olivier salad is the most favorite and permanent snack for all residents of the post-Soviet countries. In the presented vegetarian version, the meat is replaced by beans, which, as they are convinced experienced chefs, gives the salad some piquancy and mystery.

Suitable products are:

• potatoes - 0.4 kg;
• carrots - 150 g;
• eggs - 2 pcs.;
• champignons - 250 g;
• onion - 1 pc.;
• cucumbers - 2 pcs.;
• frozen beans - 250 g.

Vegetarian Olivier should start with boiling green beans, which should be boiled for an hour, and then cut into small cubes. Potatoes, carrots and eggs should also be boiled before cutting into a salad. While the vegetables are cooking, cut the onion into small cubes. The same should be done with pickled cucumbers and chicken eggs.

Grind the boiled vegetables and add to the salad bowl to the previously chopped ingredients for a vegetarian snack. Mushrooms need to be cut into large pieces and stewed in sunflower oil. Then everything should be thoroughly mixed in a salad bowl, pour green peas and add salt. Season the appetizer with sunflower oil or homemade mayonnaise. If desired, the salad can be decorated with fresh herbs.

Olive variant

Such a hearty appetizer can completely replace a portion of the main dish. In the event that eggs are not added to the vegetarian Olivier salad, this will not greatly affect it. palatability. But filling this snack is of great importance. The proposed recipe uses sour cream. However, you can also dress the salad with homemade mayonnaise or vegetable oil.

• potatoes - 300 g;
• carrots - 2 pcs.;
• canned mushrooms - 250 g;
• cucumber - 2 pcs.;
• olive - 75 g;
• canned peas - 220 g;
• cheese - 120 g.

First you need to prepare all the necessary ingredients. Clean, boil and cut vegetables. Then add green peas and canned mushrooms to chopped potatoes, carrots and pickles, which should be cut into small cubes in advance. It is also necessary to chop the olives and cheese.

Put all the ingredients in the prepared salad bowl, then season the vegetarian salad with homemade mayonnaise. Stir and add a little salt if necessary. An appetizer is served at the table, usually in a salad bowl. However, you can present it to everyone in portions.

Vegetarian olivier recipe

This appetizer differs from the usual recipe in that instead of meat and eggs, sour apple, corn and bell pepper. Mayonnaise in this version of the vegetarian olivier should also be excluded, replacing it with home dressing, which is prepared on the basis of sour cream.

For cooking, you will need the following components:

• potatoes -0.3 kg;
• carrots - 75 g;
• cucumber - 65 g;
• pepper - 50 g;
• canned corn - 55 g;
• apple - 70 g;
• canned peas - 75 g;
• lemon - 1 pc.

To start cooking snacks, you need to boil potatoes and carrots. After that, the prepared vegetables should be peeled and cut into small cubes. Prepared cucumbers, as well as vegetables, must be cut into medium-sized pieces. In this recipe for a vegetarian Olivier salad, you can use either pickled or fresh or pickled cucumbers.

The apple should be peeled and seeds removed and also chopped into small cubes. Cut the pepper in half and remove the seeds from the middle. Grind, like the previous ingredients. For a snack, you need to pick up a deep salad bowl and pour all the prepared foods into it. Then mix them up and add canned corn with peas.

home gas station

The next step in the preparation of a vegetarian olivier will be the preparation of the dressing. It is made on the basis of homemade sour cream. How to do it? In a shallow container, mix sour cream, mustard and lemon juice. If desired, you can salt and pepper the contents. Then the resulting dressing is to flavor the salad.

In order for the snack to be soaked, it must be allowed to stand in the refrigerator for several hours before eating. Before serving, the salad can be garnished with onions, peas or herbs.

Olivier with zucchini

Vegetarian option traditional salad Olivier with zucchini turns out to be more dietary compared to the usual snack recipe. Its peculiarity is that it is served raw, not boiled. Instead of mayonnaise, experienced chefs recommend dressing this salad with homemade sauce, which is made from raw sunflower seeds.

Suitable products are:

• zucchini - 150 g;
• cucumber - 120 g;
• carrots - 75 g;
• canned peas - 250 g;
• greens - a bunch.

To start preparing a vegetarian snack, you need to finely chop the zucchini, cucumber and carrots. Then you should finely chop the greens. Then mix all the prepared ingredients in a salad bowl and add canned peas to the vegetarian salad.

Season a diet snack with homemade sauce. If desired, Olivier is decorated with a sprig of dill or parsley.

Vegetarian mushroom salad – original dish, which has unusual taste and aroma. Such a salad is prepared in a matter of minutes, but at the same time it turns out to be quite satisfying and can be easily served for breakfast, as it will charge your body with vitamins and microelements for the whole day. Enjoy, I'm sure you'll like it.

Vegetarian Mushroom Salad Ingredients:

Fresh champignon mushrooms 240 grams

Olive oil refined 5 ml

Olive oil unrefined 25 ml

Fresh cucumber 100 grams

Greens arugula fresh 50 grams

Sauce based balsamic vinegar from modena MONINI 8 milliliters

Salt to taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Cutting board, Knife, Frying pan, Stove, Plate - 3 pieces, Wooden spatula, Deep bowl, Tablespoon, Medium bowl, Salad bowl or serving dish, Kitchen paper towel

Vegetarian Mushroom Salad Preparation:
Step 1: prepare the mushrooms.

We wash the mushrooms well under running water and put them on a cutting board. Using a knife, we remove the coarsened legs and damaged areas on the hat. After that, chop the mushrooms into small pieces and transfer to a free plate. Attention: mushrooms can be chopped into pieces of arbitrary shape. It can be plates or squares.

After that, pour unrefined olive oil into the pan and put the container on high heat. When the oil warms up well, make medium heat and put the chopped champignons into the pan. With constant stirring with a wooden spatula, lightly fry the mushrooms within 5 minutes. You do not need to fry longer, as they should be half-cooked. After the allotted time, turn off the burner, and set the pan aside so that the mushrooms do not continue to fry.
Step 2: prepare cucumbers.

Rinse the cucumbers thoroughly under running water and lay them out on a cutting board. Wipe the vegetable dry with a kitchen paper towel. Now, using a knife, cut off the ends and then cut into thin strips. Transfer the processed cucumbers to a free plate.

Step 3: prepare the arugula.

Rinse the arugula thoroughly under running water and transfer to a clean plate. Set the herbs aside to dry.
Step 4: prepare the dressing.

Pour refined olive oil and balsamic vinegar-based sauce into a deep bowl. Using a tablespoon, mix everything thoroughly until smooth. After that, add salt to taste and again mix everything thoroughly with improvised inventory. The dressing is unusual in taste, slightly tart and nutty.
Step 5: Prepare Vegetarian Mushroom Salad.

Put chopped cucumbers, arugula and champignons in a medium bowl. Using a tablespoon, mix everything thoroughly. After that, pour the salad into a salad bowl or onto a flat dish. Before serving, the dish will need to be poured with dressing.

Step 6: Serve Vegetarian Mushroom Salad.

Immediately after preparing the salad, serve it to the dining table and pour over the dressing. The dish turns out, despite the fact that it is vegetable, quite satisfying. In addition, the salad is very tasty and fragrant. Help yourself!

Enjoy your meal!

Recipe tips:

Instead of the MONINI modena balsamic vinegar dressing, you can add regular balsamic vinegar to the dressing.

For more delicate taste lettuce, peel can be removed from cucumbers.

If you do not like the taste and aroma of unrefined olive oil, then it can be replaced with a refined one.

Step 1: prepare the mushrooms.

We wash the mushrooms well under running water and put them on a cutting board. Using a knife, we remove the coarsened legs and damaged areas on the hat. After that, chop the mushrooms into small pieces and transfer to a free plate. Attention: mushrooms can be chopped into pieces of arbitrary shape. It can be plates or squares.

After that, pour unrefined olive oil into the pan and put the container on high heat. When the oil warms up well, make medium heat and put the chopped champignons into the pan. With constant stirring with a wooden spatula, lightly fry the mushrooms within 5 minutes. You do not need to fry longer, as they should be half-cooked. After the allotted time, turn off the burner, and set the pan aside so that the mushrooms do not continue to fry.

Step 2: prepare cucumbers.

Rinse the cucumbers thoroughly under running water and lay them out on a cutting board. Wipe the vegetable dry with a kitchen paper towel. Now, using a knife, cut off the ends and then cut into thin strips. Transfer the processed cucumbers to a free plate.

Step 3: prepare the arugula.

Rinse the arugula thoroughly under running water and transfer to a clean plate. Set the herbs aside to dry.

Step 4: prepare the dressing.

Pour refined olive oil and balsamic vinegar-based sauce into a deep bowl. Using a tablespoon, mix everything thoroughly until smooth. After that, add salt to taste and again mix everything thoroughly with improvised inventory. The dressing is unusual in taste, slightly tart and nutty.

Step 5: Prepare Vegetarian Mushroom Salad.

Put chopped cucumbers, arugula and champignons in a medium bowl. Using a tablespoon, mix everything thoroughly. After that, pour the salad into a salad bowl or onto a flat dish. Before serving, the dish will need to be poured with dressing.

Step 6: Serve Vegetarian Mushroom Salad.

Immediately after preparing the salad, serve it to the dining table and pour over the dressing. The dish turns out, despite the fact that it is vegetable, quite satisfying. In addition, the salad is very tasty and fragrant. Help yourself!

Enjoy your meal!

Instead of the MONINI modena balsamic vinegar dressing, you can add regular balsamic vinegar to the dressing.

For a more delicate taste of the salad, the peel can be removed from the cucumbers.

If you do not like the taste and aroma of unrefined olive oil, then you can replace it with refined olive oil.

Simple and delicious recipes from champignons with a photo, mainly vegetarian dishes that are suitable for a dietary menu, fasting and vegans.

Champignons are one of the most popular ingredients in cooking. Regardless of the season, they can always be found on sale. Artificially grown, mushrooms are waiting for buyers on the shelves of large stores or grocery markets every day.

Unlike "forest meat" that can only be harvested at certain times of the year, and provided you are well versed in the varieties of edible species, champignons are available all year round.

Simple and delicious champignon dishes

Mushrooms are a protein that is so necessary for a proper and balanced diet and, as a result, for human health. Not many paid attention, but vegetarians have a huge selection of protein foods: these are lentils, beans, peas, soy cheese tofu, nuts, greens, and vegetables and fruits as desired.

Moreover, there is no need to talk about a lack of protein or malnutrition when vegetarian dishes with champignons are included in the diet.

And this assortment is wide: hot soups - classic options or as a cream puree with cream, baked in the oven in a sleeve or in pots, vitamin salads co fresh champignons. With pasta (pasta), rice, buckwheat porridge, bulgur, potatoes.

Mushrooms marinated or canned for the winter in jars. Lots of variations for every taste.