For me, any salad that contains mushrooms is delicious and favorite. Well, I like this product. Moreover, in the fall, during the season of collecting forest mushrooms, I cook mainly from them, but in winter they are replaced with champignons. It’s worth paying tribute to, the dishes turn out no worse than with forest mushrooms. To prove this, I present to you a salad with champignons, boiled sausage and eggs. I usually put dried boletus mushrooms in it, pre-washed and boiled. But somehow I had to quickly prepare lunch, so there was no time to prepare porcini mushrooms, but there were fresh champignons in the refrigerator. I fried them with onions and added them to the rest of the salad ingredients, the dish turned out delicious. If you are interested in the recipe, I suggest you cook with me...
Ingredients
- fresh champignons – 8-9 pcs.__NEWL__
- carrots – 2 pcs.__NEWL__
- onion – 1 head__NEWL__
- boiled sausage – 100-150 g (can be replaced with another type of sausage or even meat)__NEWL__
- eggs – 2 pcs.__NEWL__
- salt – a pinch__NEWL__
- mayonnaise for dressing - approximately 0.5 small pack__NEWL__
- sunflower oil for frying__NEWL__
We start by boiling the carrots and eggs. We do this for obvious reasons in different saucepans. Before cooking, I do not peel the root vegetable, but simply rinse it thoroughly. We bring it to full readiness; on the contrary, we do not overcook the eggs. Boil, hold for 7 minutes, remove, put under cold water. Let the cooked components cool.
Wash the champignons and cut them into thin slices.
Transfer to a hot frying pan with sunflower oil. We keep it on high heat for 2-3 minutes, just the time while you peel, wash and chop the onion. Throw it into the mushrooms, add a little more oil and fry everything over medium heat until golden brown, stirring constantly.
When the champignons and onions are ready, set them aside and begin assembling the salad. Ours is not layered, so it’s enough just to chop and mix the ingredients. Cut the eggs into small pieces. But there is no need to chop them too finely.
Grate the carrots on a medium grater.
If desired, you can also chop it with a knife and give it a different look, i.e. cut into cubes, circles, flowers, in general, wherever your imagination leads. Next, cut the sausage into thin long strips and place in a bowl with the eggs and carrots.
Calories: Not specified
Cooking time: Not specified
Today we will prepare a spectacular and tasty potato layer salad with boiled sausage, mushrooms and carrots, the recipe with a photo of which I have described in detail below. All products combine perfectly with each other, both in taste and color, the salad looks bright, appetizing and is an absolute success at any feast. It is better to serve it in portions, but you can also make it on a large dish by increasing the number of ingredients. The order of the layers is chosen in such a way that the bottom layer is the most stable, and other products are laid on this basis. Each layer of salad must be coated with sauce - it can be mayonnaise or a sauce made from sour cream and mayonnaise.
Added fried champignons, but it can also be prepared with pickled mushrooms, cutting them into small pieces. Honey mushrooms, champignons, boletus or boletus mushrooms are suitable. The taste of the salad will change, but it will also be very good. To ensure that cooking takes a minimum of time, cook the vegetables and eggs for the salad the day before, then all you have to do is chop everything and lay it out in layers.
Ingredients:
- potatoes – 5-6 pcs.;
- boiled or boiled-smoked sausage – 150-200 gr.;
- eggs (hard-boiled) – 3 pcs.;
- fresh champignons – 200 gr.;
- carrots – 2 pcs.;
- mayonnaise - to taste;
- green onions or any greens - a large bunch;
- vegetable oil – 2 tbsp;
- salt, ground pepper - to taste.
Step by step recipe with photo:
Peel and cut potatoes for salad in large pieces and boil in lightly salted water until tender. The boiling should not be strong so that the potatoes do not boil. At the same time, steam the carrots and boil the hard-boiled eggs. All prepared products are cooled. 
We rub each product into a separate container, without mixing with each other. Three potatoes on a coarse grater. Grate carrots and eggs on a fine grater. We leave a little yolk and white to decorate the salad (if provided). 
Slice the champignons small cubes. Fry in oil until soft, adding salt and seasoning ground pepper shortly before readiness. Cool. 
While the mushrooms are cooling, cut the sausage into small pieces. You can make a salad with doctor's sausage or take a fattier one interspersed with lard, or you can replace it with ham or boiled smoked sausage.
Place a cooking ring or a cut-off can of peas, corn, or condensed milk on a plate. The main thing is that the inside walls are smooth and not corrugated. If there is no can, cut it off plastic bottle on both sides. Place grated potatoes as the first layer. Compact with a masher, pressing the potatoes tightly onto the plate. Make the surface of the potato layer smooth.
Lubricate with mayonnaise. Advice - don’t put a lot of mayonnaise between layers, it can leak and the salad will lose its shape. It’s better to put several gravy boats on the table so that guests can dress the salad to their liking.
The next layer is to place finely chopped greens (onion, dill, parsley or a mixture of several types of greens). We make a mayonnaise mesh.
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Lay out a layer fried mushrooms no oil. If the mushrooms turn out to be greasy or the juice has not evaporated enough, transfer the mushrooms from the frying pan to a paper towel to absorb the liquid.
You don’t need to coat the mushrooms with mayonnaise; they are juicy on their own. Add a layer of grated eggs. Lubricate this layer with mayonnaise and compact it slightly.
Pour in the sausage. Press with a masher, making the surface as smooth as possible. Apply mayonnaise mesh.
We make the top layer from grated carrots. We lay it out in two stages. First, compact half and then add another layer, leaving it loose so that the salad seems voluminous. Carefully remove the cooking ring, holding the salad with a fork or spatula.
Decorate to your liking. Use grated for decoration egg white, yolk, green onions, mayonnaise. If the salad is not served immediately, leave it in the refrigerator to soak and decorate it before serving.
Bon appetit!
Let's probably start with the fact that this dish- very multifaceted. And it can contain, in addition to the two main ingredients, a lot of additional ones. As a result, culinary imagination develops, and each family has its own original version dishes. In addition, cooking with mushrooms is quite simple - even a novice home cook can do it. So for those who want to master this interesting topic, here are a few basic recipes. And there - as you wish, vary according to personal tastes and preferences.
Simple recipe
An assortment of ingredients for salad with mushrooms and smoked sausage is available to everyone today. We will need: 250 grams of sausage (it should be of excellent quality, what kind exactly - the choice is yours), a jar canned corn sweet varieties, 250 grams fresh champignons, three lightly salted cucumbers(if desired, again, you can replace with fresh ones), 3 eggs, one onion, one carrot, a clove of garlic, lean oil, mayonnaise and herbs for decoration.
Cooking is easy!
- Peel and wash the onion, cut into cubes or strips.
- We clean and wash the carrots, grate them coarsely or as for “Korean” ones.
- Wash the champignons, remove excess moisture with a napkin, and cut into pieces.
- Cut the pickled cucumbers into strips or small bars. Use the same pieces for smoked sausage, having previously peeled it from the casing.
- At this time, cook hard-boiled eggs. Then cool, peel, and cut into strips.
- Add a little to the pan vegetable oil and warm it up thoroughly. Add the onion and fry it until soft. Add the carrots and fry them with the onions for a few minutes. Then add mushrooms to the total mass in the pan. Mix everything thoroughly and fry for about 15 minutes. Finally, add salt/pepper to taste. Remove the pan with the ingredients from the heat and let the contents cool until room temperature.
- Place mayonnaise in a container for preparing a salad with sausage and mushrooms (at first about 50-80 grams, then add more if necessary). Crush a clove of garlic there.
- Pour the contents of the frying pan (while cooled) into the same bowl, as well as other pre-prepared ingredients. Mix everything thoroughly and carefully. If there is such a need, you can add salt and mayonnaise.
- Transfer the salad with mushrooms and smoked sausage into a container for serving. Decorate with chopped fresh herbs on top. You can use egg rings and other types of decoration - here we go personal culinary taste. Serve as an appetizer (yes, you need to let it sit in the refrigerator for a while before serving). And if you want, you can make tartlets with such a delicious filling.
Salad: mushrooms, sausage, cheese
This option can be prepared almost as simply as the previous one (at least the principle remains the same).
Take 300 grams of mushrooms, an onion, 3 eggs, 300 grams of ham, 200 grams of cheese, mayonnaise. For decoration we will use grated egg yolk, a little cheese, fresh sprigs of herbs (dill is fine).
Let's cook simply!
- Heat a little vegetable oil in a frying pan and fry the onion, peeled and cut into small pieces.
- Wash and clean the mushrooms (champignons are very good here, but a “forest” version is also possible), cut into cubes and add to the pan when the onion is slightly browned. Fry for a quarter of an hour.
- In the meantime, hard boil the eggs, cool and grate them coarsely (or you can cut them into small cubes - as already mentioned, the salad with sausage and mushrooms allows for all sorts of variations).
- Cut the ham either into cubes or strips.
- Grate the cheese coarsely.
- Place all the ingredients (cool the mushrooms and onions first!) in a large bowl and mix thoroughly along with the mayonnaise. Decorate the salad with sausage and mushrooms with sprigs of dill, sprinkling it with grated egg yolk on top.
And finally, another excellent salad.
Salad: beans, mushrooms, sausage
This option involves using beans as one of the main ingredients. Let's take 200 grams of it. You will also need: 200 grams of Korean carrots, 200 grams of smoked or raw smoked sausage, onion, 250 grams of champignons, lean butter, mayonnaise and spices.
We take canned beans own juice. Drain the water and place it in a container for cooking. We also place mushrooms, carrots, and sausage cut into strips, pre-fried with onions. Season with mayonnaise and mix. If desired, you can add greens - finely chopped. Bon appetit everyone!
Good housewives are already slowly starting to think about the upcoming winter holidays and are thinking through the menu. It’s a little easier with hot dishes, but with salads – well, it’s just dizzying from the multitude of recipes. Either I looked on the Internet, then a friend suggested it, or a colleague at work treated me to it. And your notebook is full of notes original salads. We try, experiment, and add something of our own all the time. To please absolutely all guests, prepare a salad with sausage, cheese and mushrooms. We assure you that everyone will like it.
For the salad, buy half-smoked or boiled-smoked sausage, the main thing is that it is soft and does not stand out from the other ingredients, then the salad will turn out very tender (smoked and raw smoked sausages are still a bit harsh for this dish).
There are not many products in the salad, and most importantly, they are all available. You'll have to tinker a little, but the result is worth it.
New Year's salad with sausage, cheese and mushrooms recipe step by step
Ingredients:
- half-smoked sausage – 200-250 g,
- onion – 1 piece,
- fresh mushrooms – 300 g,
- fresh medium-sized tomatoes - 2 pieces,
- chicken eggs - 3 pieces,
- hard cheese – 150-170 g,
- salt - to your taste,
- mayonnaise – 200 ml,
- fresh dill (for decoration) - half a bunch.
Preparation:
1. Cut the sausage into short, thin strips. Take a nice holiday salad bowl with a flat bottom and lay out the sausage sticks, this will be the first layer of salad.
2. Peel the onion, rinse it and the mushrooms under cool water, dry, cut both components into small cubes. Fry the mushrooms and onions in a frying pan for 15 minutes, add a little salt to your taste. Cool and place a layer of fried mushrooms and onions on the sausage. Coat thoroughly with mayonnaise.
3. Wash the tomatoes, cut them into small cubes, place them in a salad bowl in the next layer and also coat with mayonnaise.
4. Boil the eggs, peel, rub on coarse grater, crumble them into a salad and apply a layer of mayonnaise.
5. The last layer will be cheese. Grate it on a grater (coarse, medium or fine - choose for yourself what is more convenient and pleasant for you). Place in a salad bowl and make a light mesh of mayonnaise on top.
6. Decorate holiday salad with sausage, mushrooms and cheese based on your desires and fantasies. If you are preparing it for a New Year's feast, then a green Christmas tree with dill branches will look beautiful, scatter small round pieces of olives and cranberries around the “Christmas tree” in the form of New Year's toys.
7. Place the salad in the refrigerator for a couple of hours so that it is thoroughly soaked.
Adviсe:
- try to fry mushrooms and onions in a non-stick pan without using vegetable oil, since the salad itself is quite fatty and I would not want to add excess fat to it due to the fact that mushrooms always absorb a large amount of oil when fried;
- if you think that the tomato skin is a bit harsh and will interfere with the salad, then remove it; this is easily done by scalding the tomatoes with boiling water (the skin will be removed quickly and without problems, but the flesh will remain dense).
