Oily mushroom is distinguished by its nutritional composition and good taste, so it can be fried and marinated, and then added to a variety of salads. In winter, such an appetizer can be prepared from pickled mushrooms, and the finished dish will definitely decorate any holiday table. The basic rules for the preparation of salads with pickled oils, as well as the best step-by-step recipes using these mushrooms are described later in the article.
Selection and preparation of ingredients
Pickled mushrooms can be used as an independent snack, because they have been cooked and absorbed the taste of various spices from the marinade.
Important! To clean the fresh oil from the worms, they are soaked in slightly salted water for 3 hours.
When adding canned mushrooms to a salad, they need to be prepared:
- for the aesthetic appearance of the finished dish, it is better to choose whole mushrooms or their halves of a small size;
- Before using fruiting bodies for salad, they must be separated from the marinade, and then washed in cold water;
- additionally, salt, pepper and oil of pickled mushrooms is not necessary.
The pulp of a butterdish contains a lot of phenylethylamine, which is called the hormone of love.
Pickled Salad Recipes
Cold and warm salads from pickled mushrooms can be made at any time of the year. Some housewives prefer to preserve this preparation for the winter, performing marinating in vinegar and spices.
Most of these snacks are easy to prepare, so they are often included in the daily diet, and also served at the festive table. In addition to the main ingredient, such a salad often includes various raw and fried vegetables (eggplant, tomato, potato, bell pepper, etc.), as well as eggs, sausage, cheese, greens and even rice.
Salad with pickled oils and potatoes
5–640–45 minutes
marinated butter
500 g
boiled potatoes (peeled)
3 pcs.
ground black pepper
1 tsp
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
- Peel boiled potatoes and onions.
- Pickle the onions. To do this, finely crush it, put it in a bowl. Add the same water, apple cider vinegar and sugar, mix. Leave the onions to marinate in the resulting liquid for 15 minutes.
- Cut the potatoes into cubes of medium size, put in a separate bowl. Add one pinch of salt and pepper, pour a tablespoon of vegetable oil, mix.
- Cut salted cucumbers into small pieces. Put them in a bowl with potatoes, mix.
- Add mushrooms to cucumbers and potatoes. If among them are too large, then you can cut them into small pieces.
- Separate the pickled onions from the liquid. Add it to a bowl with all the ingredients, mix well.
- Salt and pepper the finished salad. Fill it with vegetable oil, and then mix well.
Video recipe
Salad with pickled oils and potatoes
Important! As a side dish for a salad with pickled oils, it is recommended to serve vegetables, legumes or rice.
Salad with pickled oils and ham
5-645 minutes
pickled butter
300 g
Nutritional value per 100 g:
- Wash apples and greens. Shell eggs. Finely chop the dill.
- Cut the mushrooms into thin strips, put in a deep bowl.
- Chop the ham in small sticks. Add it to the bowl with mushrooms, mix.
- Peel the apples. Cut them into strips, and then sprinkle with lemon juice.
- Mix apples with mushrooms and ham, mix.
- Grate cheese and eggs on a coarse grater. Add them to the rest of the ingredients, mix.
- Salt the dish to taste, season with mayonnaise. Mix all the ingredients well.
- Put the finished salad on a plate. Sprinkle it with chopped dill on top.
Did you know? According to one version, oil spores fell into Africa along with pine trees brought by missionaries to the mainland from Europe.
Salads with pickled oils are hearty and very tasty, and it takes a minimum of time to cook them. Adding other ingredients to these mushrooms, you can get interesting combinations of flavor combinations, adding variety to your daily diet.