Simple and tasty mushroom salads: recipes with a photo

Salads with mushrooms prepared according to the best recipes – always honored guests on any table. They are also relevant for binding conform to certain canons of a solemn feast, and for modest gatherings in the family circle. By caloric saturation, such dishes are comparable only with meat dishes, and their excellent taste difficult to convey in words, because depending on additional the taste components will vary. Choose your favorite recipe and delight your loved ones!

Recipes on how to make salads with mushrooms at home

On this page you will learn how to make mushroom salads on any taste at home.

Russula salad


To prepare this salad with mushrooms, young Russula boil in salt water, strain through a colander, cool, season with green onions, vegetable oil. Serve such a simple salad with mushrooms and potatoes.

White Mushroom Salad


To cook mushroom salad according to this recipe, cooked mushrooms should be cut into slices, sprinkled with black and red pepper, pour with vegetable oil and drizzle with vinegar. Garnish with twigs lingonberries.

Potato salad with mushrooms


2-3 boiled potatoes, 1 onion, 100 g of mushrooms, 1 tbsp. a spoon sunflower oil, 1/2 tbsp. tablespoons of vinegar, salt, sugar.


Potatoes cut into circles. Finely chop the onion, pour over onion potatoes, put salted mushrooms or mushrooms, mix. Cooked according to this recipe homemade salad with mushrooms, pour mix vinegar mixed with butter, salt and sugar. File on table.

Baked mushroom salad with parsley and dill


500 g of mushrooms, 3 tbsp. tablespoons of vegetable oil, 1/2 lemon juice, parsley and dill, salt and pepper to taste.


To prepare a homemade salad according to this recipe, mushrooms need clean and rinse well. Dry on a towel, then lay hats down into the dishes, pour a little oil into each hat, sprinkle with salt, pepper and bake in the oven. When the mushrooms become soft, transfer them to a plate, pour over the stand out from them juice, vegetable oil, lemon juice.

As you can see in the photo, this fat with mushrooms before serving sprinkle with finely chopped parsley and dill:

How to cook delicious mushroom salads: homemade recipes

Boiled mushroom salad with horseradish and pepper


To prepare a salad with mushrooms according to this recipe, you will need 500 g of any mushrooms, 1 liter of water, 60 ml of sunflower oil, herbs parsley, dill, black pepper, salt, horseradish to taste.


Before making bacon, mushrooms must be washed. Then put them in boiling water and cook until they are soft (about 30 minutes). Then strain, cut large mushrooms into slices and put in a salad bowl. Top the mushrooms with sunflower oil, lemon juice, sprinkle with parsley and dill, salt, add black pepper, grated horseradish.

Potato and mushroom salad


  • 500 g of mushrooms, 300 g of green canned peas, 2 bulbs or 100 g of green onions, 2-3 boiled potatoes.
  • For sour cream sauce: 150 ml vinegar, 1 egg yolk, 150 g sour cream, salt and pepper (to taste).


Before you make mushroom salad, you need to make a sauce. For add vinegar mixed in a 1: 2 ratio with water, add beat egg yolk, steam until thickened.

To the cooled mass add sour cream, salt and pepper (to taste).

Coarsely chop the mushrooms, add chopped or green onions, canned green peas and boiled potatoes. Mix well with sour cream sauce.

In this recipe for a delicious mushroom salad, sour cream sauce can replace with a glass of mayonnaise.

Mushroom Salad with Herring


200 g of mushrooms boiled in their own juice, 400 g of tomatoes, 200 g of sour cream or mayonnaise, 300-350 g of herring, 80-100 g of onion onions, 2 boiled eggs, 1-2 tbsp. tablespoons of cottage cheese, 1 pickle, parsley greens.


Cut mushrooms, tomatoes, onions and eggs into small pieces. Soak herring, peel and cut into narrow strips. Sour cream or mix mayonnaise with mashed cottage cheese. To mix everything. A simple and tasty salad with mushrooms prepared according to this recipe can be decorated with greens, slices, eggs and tomatoes.

How to cook mushroom salads: simple recipes

Mushroom Salad with Green Peas


500 g of mushrooms, 2 onions, 100 g of green onions, 100 g of green peas, 2-3 potatoes, mayonnaise to taste.


Chop mushrooms, onions, add green peas and boiled potatoes. Mushroom salad made with this simple recipe need to season with mayonnaise.

Armenian salad of celery and pepper with mushrooms


  • 200 g of fresh mushrooms, 2-4 slices (30 g) of lard, 1 clove garlic, 200 g of red sweet peppers (coreless and grains) or canned bell pepper, 200 g root celery, 1 tbsp. spoon finely chopped parsley, 2 tbsp. tablespoons salad dressings, 2 tbsp. tablespoons of vegetable oil, 1 a glass of dry red wine.
  • For refueling: for 1 cup: 3/4 cup vegetable oil, 1/4 cup 3% wine vinegar, 1 crushed or crushed head of garlic, freshly ground and black pepper, 3/4 teaspoon of salt.

Finely chop the mushrooms and fry over high heat in the vegetable oil.


Add garlic crushed in a mortar and chopped lard in small cubes, fry for 2-3 minutes.

Pour in wine, heat to a boil, let it boil for 1 minute, and then keep on low heat for 5-7 minutes. Put the parsley. Stir, remove with fire, salt to taste and cool. Peeled and chopped celery roots and chopped bell pepper put in salad bowl, pour dressing, salt and stir. After the mushrooms have cooled, put them on top of the salad. Wine vinegar, mix vegetable oil, garlic, pepper and salt to obtain homogeneous mass.

A delicious salad with mushrooms prepared according to this recipe needs Serve cold.

Mushroom and Egg Salad


1 kg of mushrooms, black pepper, 5 egg yolks, 80 ml of vegetable oils, juice of 1 lemon or 1/2 cup of vinegar, salt, herbs parsley.


Peel the mushrooms, rinse well, boil in salted water and recline on a sieve. Grind hard boiled black pepper the yolks. Add vegetable oil, lemon juice or vinegar, all stir and pour mushrooms with this mixture, stirring slightly.

Sprinkle the finished dish before serving parsley.

Recipes how to cook delicious salads with pickled mushrooms (with Photo)

Mushroom Vinaigrette


5 salted or pickled mushrooms, 1 potato, 1-2 tbsp. spoons sauerkraut, 1 carrot, 1 medium beet, 1/2 onion, 1/2 cucumber, 1 tbsp. spoon salad dressing or sour cream, salt, green bow.


Before cooking such mushroom salad, potatoes, carrots and Beets need to be boiled. Then peel, dice or slices, mix with pickles, pour salad dressing or “sour cream, mix everything, put in a salad bowl, sprinkle on top green onions.

Decorate with small or chopped large mushrooms and vegetables, and also beetroot and carrot decorations.

Mushroom salad


500 g of mushrooms, 50 g of onions, 150 g of tomatoes, 100 g green peas, 2 tbsp. tablespoons of vegetable oil, 4 tbsp. spoons vinegar, salt, black pepper.


Salted, pickled or canned small or large pre-cut mushrooms, add onions to them shredded onions, sliced ​​fresh or salted tomatoes, canned green peas, oil, vinegar, and salt pepper.

Mix everything and put it in a salad bowl or on a plate. From above salad with pickled mushrooms can be decorated with onions or feathers of green onions.

Mushroom salad with sour cream


100 g of mushrooms (pickled or salted), 1-2 potatoes, 1/2 pickles, 1/2 onion, 2-3 lettuce, 2 tbsp. spoons sour cream, a bunch of green onions.


Mushrooms, boiled potatoes, cucumber cut into slices, mix, season with sour cream (half portion).

Lay the bottom of the dish with lettuce leaves, lay on them prepared mushrooms and vegetables, pour the rest with sour cream. Salad with pickled mushrooms prepared according to this recipe sprinkle with green onions.

Boiled mushroom salad with parsley


  • 500 g of mushrooms, 2-3 bay leaves, 5 peas of black pepper.
  • For marinade: 1/2 cup of vinegar, 5-6 cloves garlic, 1/2 cup vegetable oil, half a bunch of chopped parsley, salt to taste.


Peel fresh mushrooms, rinse, boil in salted water, adding a few grains of black pepper, bay leaf. Thereafter strain, cut into slices and put for 15 minutes in the marinade. Then put the mushrooms in a salad bowl.

Mushroom Salad with Egg


Cut pickled or salted mushrooms into large pieces, add boiled chopped egg and chopped onions to the mushrooms, pour sour cream.

As seen in the photo, a salad with pickled mushrooms in front of serve with parsley:

Mushroom salad with potatoes


100 g pickled mushrooms, 100 g potatoes, 50 g salted cucumbers, 15 g onion, 25 g sour cream, 1/2 tsp salt, 1 tsp sugar, 1 teaspoon of vinegar, 1 teaspoon of dill or herbs parsley.


Chop pickled mushrooms, boiled potatoes and cucumbers in small pieces. Add finely chopped onions, mix everything with sour cream, salt, sugar, vinegar. Put the mixture in a saucepan and sprinkle with dill or parsley.

Oyster mushroom salad


300 g salted, pickled or fried oyster mushrooms, 100 g boiled potatoes, 1 cucumber, 1 onion, 200-300 g of sour cream, salt, sugar, mustard.


To make such a simple mushroom salad, all products need cut into beautiful even slices and mix with sour cream, salt, sugar, mustard.

Marinade salad


  • 500 g of mushrooms, 2-3 peas of black pepper, 2-3 bay leaves, salt.
  • For marinade: incomplete coffee cup of vinegar, salt, a coffee cup of vegetable oil, 5-6 cloves of garlic, 1 a bunch of chopped parsley.


Wash and boil the mushrooms in salt water for 10-15 minutes along with pepper and bay leaves. Then let the broth drain, chop and put in the marinade. Stir in a delicious salad of pickled mushrooms and after 10-15 minutes, bring to the table.

Mushroom Salad with Rice


200 g of pickled mushrooms, 150 g of boiled friable rice, 2 eggs, 2-3 tbsp. spoons of sour cream, 2-3 tbsp. tablespoons of mayonnaise, 5-10 g leek, parsley.


Cut mushrooms and eggs into slices, leeks into thin slices. Mix all products, pour sour cream with mayonnaise. Decorate with greens parsley.

Check out our selection of pickled salad photos. mushrooms according to the recipes above:

How to make mushroom salads with champignons: recipes with photos

Mushroom Salad with Cauliflower and arugula


6-7 pcs. fresh champignons, oyster mushrooms and dried shiitake, 1/4 head of cauliflower, 2 tbsp. l soy sauce, 2 cloves of garlic, 2 bunches of arugula, 2 sprigs of thyme, salt and freshly ground black pepper – to taste, olive oil for frying. Dressing: juice 1/2 orange, 3 tbsp. l sour cream, 1 tsp white horseradish. Additionally: paper napkins.


Soak shiitake in water for 6 hours. Boil in a mixture of soy sauce and water (2 tsp. sauce per 1 liter of water) for 8 minutes after boiling. Wipe the remaining types of mushrooms with a damp cloth. Slice oyster mushrooms with straws, champignons – with plates.

Fry thyme and crushed crude in olive oil garlic. When the garlic is browned, remove it with thyme. Fry oyster mushrooms and mushrooms in the same oil for 15 minutes. Wash and dry the leaves of arugula. Assort cauliflower into inflorescences, boil in salted water for 5 minutes, cool under running water water.

Cook dressing: mix white horseradish, sour cream and orange juice. Mix mushrooms, cauliflower on inflorescences, boil in salted water for 5 minutes, cool under running water.

Champignon cocktail salad


300 g of champignons, 8 quail eggs or 4 chicken, 1 apple, 2 tomato, 1 tbsp. l soy sauce, 50 ml of vegetable oil for frying. Dressing: 200 g low-fat sour cream, 2 tbsp. l apple juice, 1 tsp sugar, salt – to taste. To serve: a few twigs dill.


Before making such a mushroom salad, you need to boil quail eggs in boiling salted water for 4 min after boiling liquid. Pour cold water for several minutes, peel, cut into thin circles.

Wash, dry and peel the mushrooms, cut into thin slices. Fry in warmed vegetable oil until golden crust, pour soy sauce.

Remove the stalks from the tomatoes, cut into small cubes. Peel the apple from the peel and seeds, cut into thin slices.

Prepare a dressing. Mix sour cream with apple juice, pour sugar and salt, beat with a whisk.

Put an apple in a glass or portioned salad in layers tomatoes, eggs and mushrooms, periodically pouring sauce. When serving mushroom salad prepared according to this recipe garnish with dill.

Vegetable salad with mushrooms


200 g of porcini mushrooms or champignons, 2 zucchini, 4 carrots, 2 cucumber, 200 g of radish, 80 g of celery stalks, 50 g of green onions, 200 g of natural yogurt, salt and freshly ground black pepper – each taste, 1 tbsp. l cooking oil for frying. Additionally: paper towels.


Wash, dry and peel the mushrooms, cut into large cubes. Fry in warmed vegetable oil until soft for 7-10 minutes

Transfer the fried mushrooms to paper towels to excess oil was absorbed. Leave on for 10 minutes.

Peel zucchini and carrots. Cut all the vegetables into strips, finely chop green onions.

Stir all the ingredients, salt, pepper and season natural yogurt.

As you can see in the photo, mushroom salad with mushrooms on this The recipe needs to be seasoned with natural yogurt:

Warm salad with champignons and dressing from the fault


  • 120 g of champignons, 120 g of tomatoes, 120 g of eggplant, 120 g zucchini, 2 sprigs of fresh rosemary, 1 minced garlic clove, 30 ml of vegetable oil, salt and freshly ground black pepper – by to taste.
  • Dressing: 50 ml of olive oil, 30 ml dry red wine, 1 tsp. French mustard juice 1/4 orange, a few sprigs of fresh mint. For supply: leaves arugula.


Before preparing such a mushroom salad, you need to remove from tomato stalks and seeds, peel zucchini. Chop tomatoes zucchini and eggplant circles 5-7 mm thick. Wash, dry and peel the mushrooms, cut each mushroom into 2 parts.

Stir in a bowl the chopped vegetables and mushrooms with vegetable oil. Add garlic, salt, freshly ground black pepper and rosemary, leave for 5 minutes. Fry vegetables until cooked on pan (preferably grilled) for 10 minutes.

Prepare dressing: chop mint leaves, mix with olive oil, wine, mustard and orange juice. Put the fried vegetables on a plate, sprinkle with leaves on top arugula, pour dressing.

Field salad with mushrooms and potatoes


150 g of corn salad, 5-6 large champignons, a handful of peeled walnuts, salt and freshly ground black pepper – to taste, olive oil for frying. Sauce: 1 small potato tuber, 150 ml of vegetable broth, 1 clove of garlic, 2 tbsp. l white balsamic vinegar, 1-2 tbsp. l butter, salt – by to taste.


Wash, dry and peel the mushrooms. Cut into thin slices, fry in warmed olive oil for 7-10 min Finely chop walnuts, leaving a little for decoration lettuce.

Peel potato tuber, boil in salted water in within 30 minutes Knead in mashed potatoes with a small amount broth, balsamic vinegar and chopped butter peeled garlic. Dilute the puree with the remaining broth to a state liquid sour cream.

Wash and dry lettuce leaves, put warm mushrooms on them. Sprinkle with chopped walnuts, season with sauce, salt and pepper. Garnish homemade mushroom salad with whole halves nuts. Serve potato sauce separately in a gravy boat.

Warm salad with mushrooms and soba noodles


Salad mix (e.g., lettuce, corn, arugula, chard, freeze), 20 g soba noodles, 1/3 eggplant, a handful of small mushrooms, 1 small tomato, salt and freshly ground black pepper – to taste, olive oil for frying. Dressing: 50 ml of nut sauce. Extras: paper towels.


Cut eggplant into small cubes, add salt, and pour over several minutes with salted water to leave the bitterness. Wash, dry and peel the champignons. Remove the stem from the tomato, cut slices.

Dry eggplant rolls on paper towels, fry in olive oil for 2-3 minutes. Add mushrooms, fry for another 3 minutes. Put tomato slices, keep on fire for less than 1 min.

Wash and dry lettuce leaves, tear large ones with your hands. Boil soba noodles for 5 minutes after boiling water, throw in a colander.

Season salad mix with nut sauce, salt and pepper. Spread warm vegetables and soba noodles on top. Serve immediately to the table.

Here are photos of salads with mushrooms according to recipes, intended for any feasts:

Salad with mushrooms, potatoes and leek


3-4 potato tubers, 600 g of fresh champignons, a little leek (white part), salt – to taste, 2 tbsp. l olive oil for frying. Dressing: 6 tbsp. l olive oil, 2-3 tbsp. l white wine vinegar, salt and freshly ground black pepper – to taste. For Serving: 10 pitted olives, 40 g peeled walnuts.


Wash the potatoes thoroughly, boil in salted water in within 30 minutes Cool, peel, cut into cubes. Chop leeks as thinly as possible (leave bit for decoration). Wash, dry and peel the mushrooms. Cut mushrooms into 4-6 parts, fry with onions in olive oil 20 min.

Prepare dressing: mix salt and freshly ground black pepper, pour white wine vinegar, add with continuous stirring olive! oil. Dress potatoes with sauce and gently mix so that the vegetable does not turn into porridge. Add onions and mushrooms, mix again.

Pay attention to the photo: mushroom salad needs to be sprinkled walnut halves, chopped olives and rings fresh leeks:

Serve warm.

Champignon salad with egg


250-300 g of fresh champignons, 1-2 tbsp. tablespoons of olive oil, 1 Art. tablespoon butter, 1/2 cup sour cream, 2 eggs, boiled hard boiled, 1-2 tomatoes, 1 apple, 1 tbsp. spoon of apple juice, dill or chives, salt, sugar.


Cut the champignons into thin slices, stew in a creamy oil until fully cooked and refrigerate.

Cut eggs, tomatoes and an apple into thin semicircles.

All the products for this delicious mushroom salad need beautiful lay in rows or layers on a dish, pour sour cream, seasoned olive oil, apple juice, sugar and salt, garnish greens.

Champignon salad


300 g champignon, 3-4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of vinegar or lemon juice, 1 teaspoon of sugar, 1 tbsp. a spoon melted gelatin, salt, pepper.


Boil the mushrooms, lay on a sieve and, when the water drains, chop slices.

Make a thick sauce of vegetable oil, vinegar or lemon juice, melted gelatin, salt it and pepper over to taste.

Photos for mushroom salad recipes demonstrate how such dishes look beautiful:

How to cook delicious salads with mushrooms and meat: recipes with photo

Here are photos and recipes of delicious salads with mushrooms and meat products.

Mushroom salad with brisket, peas and egg


For this salad with meat and mushrooms you will need: 100 g boiled-smoked brisket, 100 g of champignons, 50 g of canned peas, 30 g of arugula, 5 cherry tomatoes, 1 egg. Dressing: 60 g mayonnaise, 20 ml of sweet chili sauce.


Before you make such a salad with mushrooms, you need to wash and dry the arugula. Remove stems from cherry tomatoes, cut into 2 parts.

Cut the brisket into thin slices. Wash, dry and peel the mushrooms, cut each mushroom into 4 parts.

Fry the brisket and mushrooms in a preheated dry pan 1-2 min Add the egg and fry for another 1 min, stirring occasionally. Shift the resulting mixture into a container.

Add to the warm mixture arugula, halves of cherry tomatoes and canned peas.

Mix mayonnaise in a separate bowl with sweet chili sauce. A delicious salad with mushrooms and pour meat with the resulting dressing and mix.

Warm salad with champignons and veal


500 g veal tenderloin, 1 head of lettuce, 6-8 champignons, 1 cucumber, 1 sweet bell pepper (red), 5 pcs. red radish, 12 pitted olives, 1 tsp. capers, salt and freshly ground black pepper – to taste, olive oil for frying. Dressing: 1 tbsp. l mustard seeds, 3 tbsp. l white wine vinegar, 4 tbsp. l olive oil


According to the recipe, for a salad with meat and mushrooms, you need to wash and dry the veal tenderloin, clean the connective tissue and films. Cut across the muscle fibers into slices with a thickness of 0.5 see Salt, pepper. Sauté meat in red hot olive oil for half a minute on each side.

Wash, dry and peel the mushrooms, cut into slices. Fry in olive oil for 7-10 minutes. Delete from sweet bell pepper stalk and seeds, chopped half rings. Disassemble a head of lettuce on the leaves, wash them and to dry. Cut cucumber and radish into circles.

Cook dressing, mix wine vinegar and mustard, thin pour in olive oil. Mix mushrooms with vegetables and leaves. lettuce, put the tenderloin on top, garnish with capers and olives. Then you need to pour this delicious salad with mushrooms and veal dressing, serve warm.

Mushroom Salad with Ham


200 g of mushrooms, 200 g of ham, 200 g of boiled potatoes, 1 pickled cucumber, 1 onion, 200-300 g sour cream, vinegar, salt, sugar, pepper, mustard to taste.


Take salted, pickled or boiled mushrooms, ham, boiled potatoes, pickles and onions, table vinegar, salt, sugar, mustard.

As you can see in the photo, everything for mushroom salad products must be cut into even slices and mixed with sour cream:

Pour a portion of the dressing on the salad in the salad bowl.

How to make mushroom salad with chicken: recipes and photos

And in conclusion – a few photos of mushroom salad recipes with chicken (filet and liver).

Chicken and ham salad with champignons


2 chicken fillets (about 300 g), 500 g boiled-smoked ham, 2 slices of bacon, 1/2 head of Beijing cabbage, 1 carrot, 1 cup canned green peas, 180 g canned champignons, 150 g cheddar, salt – to taste, vegetable oil: for frying. Dressing: 200 g mayonnaise, 3 gherkins, 2 tbsp. l capers, a bunch of parsley.


Wash and dry the chicken fillet, cut into large cubes. Fry in warmed vegetable oil for 5-7 minutes, stirring. Boil peeled carrots in salted water for about 20 min, cool, cut into large cubes. Chop the bacon into strips, fry in a dry pan until crispy. Cut champignons in 4 parts. Dice the cheese, the ham into slices, and then straws.

Prepare dressing: chop parsley and capers, cut gherkins into small cubes, mix everything ingredients with mayonnaise. Mix chicken, carrots, mushrooms, cheese, ham and peas, put on cabbage leaves. Cooked by this recipe mushroom salad with chicken you need to pour part of the dressing, sprinkle with bacon. Submit the remaining refill separately.

Warm chicken liver salad with mushrooms and vegetables


300 g chicken liver, 4 champignons, 1 sweet bell pepper (yellow), 100 g salad mix, 2 tbsp. l soy sauce, pinch dried marjoram, freshly ground black pepper – to taste, cooking oil for frying. Dressing: 4 tbsp. l olive oil, 1 tsp balsamic vinegar, 1 tsp. sweet mustard, 1 tsp. honey, salt and freshly ground pepper – to taste. Serve: 4 tomatoes Cherry

Note: for making mushroom salad with chicken liver will need foil.


Wash the chicken liver, peel off the films, pepper, marinate in soy sauce. Fry on preheated vegetable 3-5 min oil on each side, cover with foil to the liver stayed warm. Wash, dry and peel the mushrooms, cut each in 4 parts. Fry in vegetable oil until golden crust, sprinkle with marjoram.

Remove the peduncle and seeds from the bell pepper, cut straws. Cut cherry tomatoes in half. Connect all components of the dressing, beat with a whisk until a homogeneous consistency. Rinse lettuce leaves, dry and pick by hand, add bell pepper, pour 2-3 tbsp. l refueling. Put the mixture on dish, on top – liver and mushrooms. Pour the remaining dressing garnish with halves of cherry.

Please note – delicious salads with mushrooms, even in the photo look very appetizing:

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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