Salads from squids , along with their pleasant taste, low calorie content and ease of cooking, delight the eaters with the fact that they are combined with a huge variety of products. One of the proofs of this statement can be a salad with squid and mushrooms, which we will talk about in this article.
Salad with squid, mushrooms and egg
Ingredients:
- champignons fresh - 250 g;
- squid carcasses - 400 g;
- eggs - 3 pieces;
- vegetable oil;
- walnuts - 1 handful;
- hard cheese - 80 g;
- mayonnaise - to taste;
- salt, pepper - to taste;
- greenery.
Preparation
Squid carcasses should first be cleaned, it is easiest to do this as follows: whole thawed carcasses are poured with steep boiling water and immediately extracted, then put in a bowl of ice water. In the same way carcasses can be prepared in parallel, leaving to stand in boiling water for a minute, and then again lowering into cold water. Next, the peeled squid remains cut into rings.
Eggs boil hard, clean, cool and chop. Mushrooms finely chopped and fried in vegetable oil, lovers of onion at this stage can add it. Nuts grind in a coffee grinder or blender. Cheese is rubbed on a large grater.
Mix all the ingredients together, season with mayonnaise and sprinkle the finished salad with grated nuts. We serve salad with mushrooms , squids and cheese, decorating with greens.
Recipe for lean salad with squid and mushrooms
Ingredients:
- squid - 400 g;
- potatoes - 200 g;
- onions - 1 pc .;
- canned corn - 150 g;
- marinated champignons - 180 g;
- greenery;
- fresh cucumber - 1 piece;
- salt pepper;
- lean mayonnaise or vegetable oil.
Preparation
Carcasses of squids are cleaned and boiled in salted water for 1 minute. Cooked squid is cut into half rings. Potatoes are cooked in a uniform until soft, after which we peel it from the skin and cut into cubes. Cucumber is cut in the same way. Mix prepared salad ingredients with canned corn and sliced ​​marinated mushrooms. We complement the salad with parsley greens, salt and pepper.
A dressing for our salad of squid with mushrooms and cucumbers can serve as a lean mayonnaise or vegetable oil, mixed with lemon juice in a ratio of 1: 1. Before serving, the dish should be pre-cooled.
Salad with squid and pickled mushrooms
This warm salad is ideal for a glass of wine or beer on a hot day. Fresh and hearty, it will be your favorite lunch option on a weekend summer day.
Ingredients:
- flour - 1 item;
- salt - 1 teaspoon;
- light beer - 1/2 st .;
- juice and lemon peel 1;
- squid - 2 carcasses;
- marinated mushrooms - 150 g;
- arugula - 1 bunch;
- vegetable oil - for frying;
- olive oil - to taste.
Preparation
Carcasses of squid are covered with boiling water and cleaned, then quickly cooled and cut into rings. Flour sift and mix with salt, pour dry mixture of light beer, complemented with lemon zest and half of all juice.
We heat the vegetable oil in a frying pan. Squids are dipped in a beer batter and fried in oil until golden brown, then spread on a paper napkin, letting drain off the fat.
Marinated mushrooms are cut into plates. Rukkolu seasoned with the remnants of lemon juice mixed with oil, salt and pepper. On the cushion of the arugula we spread the squid rings and mushrooms. Supplement this dish can be thin plates of cheese, dried tomatoes or additional marine life, such as shrimps or mussels. Serve the salad warm, immediately after cooking.