Today we have selected for you original and interesting recipes for the preparation of salads from chanterelles mushrooms. This dish will always be winning and elegantly look at any table, and also cause a lot of emotions and admiration for your household and guests.
Salad with chanterelles and chicken
Ingredients:
- fresh chicken breast - 2 pcs .;
- chanterelles fresh - 255 g;
- vegetable oil - 20 ml;
- onion - 90 g;
- lettuce leaves;
- spice;
- sauce dark soy - to taste;
- acute ketchup - 10 ml;
- table white wine - 10 ml.
Preparation
Chicken breast cook until tender in salted water. Chanterelles well rinse and pour for 5 minutes with steep boiling water. Then chicken and mushrooms are thrown into a colander, cooled and shredded with straws. Fry the products in hot oil, stirring. Onions will be cleaned, finely chopped, thrown to the fillet and browned for 3 more minutes. Prepared warm salad with chanterelles on a dish with lettuce leaves, seasoned with hot pepper, table wine and soy sauce.
Salad "Chanterelles under a fur coat"
Ingredients:
- lightly salted herring - 1 pc .;
- potatoes - 3 pieces;
- onion - 90 g;
- carrots - 3 pieces;
- pickled chanterelles - 305 g;
- Egg large - 5 pcs .;
- mayonnaise - for refueling.
Preparation
We carefully rinse the potatoes and boil them in the peel until soft. We process the herring, peel it and take out all the bones. In a frying pan, in warmed vegetable oil, fry diced onion and grated carrot with thin straw. At the bottom of the salad bowl we spread the peeled grated potatoes and cover it with mayonnaise. Next, we distribute the herring, crushed with cubes. Fried vegetables shall be divided in half and put the next layer on the next layer, lubricating it with mayonnaise. Next, we spread the marinated mushrooms and sprinkle with hard-boiled, grated eggs. The final layer will be again fried vegetables. Ready-made salad with pickled chanterelles is adorned at our discretion and served to the table.
Puff pastry with chanterelles
Ingredients:
- prunes dried - 310 g;
- chicken breast - 340 g;
- onion white onion - 65 g;
- fresh chanterelles - 410 g;
- egg - 4 pieces;
- mayonnaise - 310 ml;
- fresh cucumbers - 110 g;
- vegetable oil - 10 ml.
Preparation
Cook the chicken breast until cooked, and then cool and cut the meat into small cubes. Onion is cleaned, washed, crushed and browned until golden in vegetable oil. Then we throw the mushrooms, stir and fry the vegetables until ready, covering the lid. Eggs shall be hard-boiled, chilled and freed from the shell. Prunes wash, scalded with boiling water and cut into strips. Now we take a salad bowl and spread all the ingredients in layers, lubricating each with mayonnaise. So, first - a chicken, then prunes, mushrooms with onions and on top we rub on a large grater eggs and fresh cucumbers.
Salad with chanterelles and cheese
Ingredients:
- chanterelle fresh - 210 g;
- egg C1 - 2 pieces;
- onion - 45 g;
- Peking cabbage - 290 g;
- canned corn - 230 g;
- cheese hard - 105 g;
- spice;
- mayonnaise;
- Fresh fennel - 20 g.
Preparation
Chanterelles are washed, shaken and put into a frying pan with butter. Fry the mushrooms until half cooked, and then throw the chopped onion and brown it, stirring, for 5 minutes. Bring the roast to taste, lay out an even layer on the bottom of the plate and soak with mayonnaise. Eggs boil hard boiled, cleaned, finely crushed with a knife and distribute the second layer, covering also with mayonnaise. Peking cabbage rinsed, finely chopped, sprinkled with salt and remember with a few hands. Then lay it with the next layer and cover it with a mayonnaise mesh. Then sprinkle evenly canned corn and then grated cheese. If desired, decorate the prepared salad with chanterelles and chopped fresh dill.