Mushroom and Pickle Salad Delight

So tasty, satisfying and at the same time budget-friendly — simply fantastic! A salad with mushrooms and pickles is not at all difficult to make; it has a simple composition and affordable ingredients. Potatoes and eggs make it nutritious, and fried mushrooms add rich flavor. They can not only have a snack, but also a full dinner.
cook time: 1h
Maya Lindell
Mushroom and Pickle Salad Delight

Nutrition Facts (per serving)

119
Calories
9g
Fat
7g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Potato (boiled) 2 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Champignon 150 g
Salted cucumbers 2 pc
Mayonnaise 3 tbsp
Dill to taste
Chicken eggs (boiled) 2 pc

Recipe instructions

Step 1

Step 1
How to make a salad with mushrooms and pickles? Prepare your food. Pre-boil potatoes and eggs and cool. Any mushrooms will do, I used champignons. If you take wild ones, boil them before frying, depending on the variety.

Step 2

Step 2
Peel the onion and cut into small cubes.

Step 3

Step 3
Wash the mushrooms and dry well. Try not to get them too wet — once saturated with moisture, the mushrooms become watery and tasteless. Cut the champignons into small pieces.

Step 4

Step 4
Heat a frying pan over low heat, pour vegetable oil into it for frying. Read about how to choose the right oil for frying in a separate article, the link to it is at the end of the recipe. Place onion in oil. Fry it, stirring, for a couple of minutes. Then add the mushrooms to the onions. Fry them, stirring occasionally, until golden brown, 5-7 minutes. Lightly salt the mushrooms. Cool the fried mushrooms completely.

Step 5

Step 5
How to boil jacket potatoes? Wash the tubers well with a brush under running water and place them in a saucepan. Fill with clean cold water and cook over medium heat. After boiling, cook the potatoes for about 30 minutes. The exact time will depend on the size and variety of vegetables. Check readiness with a knife — it should easily pierce the fruit. Cool the boiled potatoes and peel them. Cut it into small cubes.

Step 6

Step 6
Cut the pickles into cubes the same size as the potatoes. The salad will look beautiful and neat if you cut all the ingredients into pieces of the same size and shape.

Step 7

Step 7
Cool the eggs, peel and cut into cubes.

Step 8

Step 8
Wash the dill in running water and dry. Chop it finely, tearing off the thick stems.

Step 9

Step 9
Place chopped potatoes, cucumbers, eggs and dill in a salad bowl. Add fried mushrooms there. Season the salad with fried mushrooms and pickled cucumbers with mayonnaise, mix and serve. It is not necessary to salt it — it contains pickles and mayonnaise. Or salt the salad to your liking, keeping all of this in mind.

Step 10

Step 10
Serve the salad with fried champignons, eggs, potatoes and pickles, garnishing it with a cooking ring or simply placing it in a salad bowl. Garnish with herbs if desired. Bon appetit!

Additional rubrics

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