Salad monastery mushroom recipe. A dish with the scent of the forest

Salad with fish in a monastic style - a dish for gourmets. It is easy to prepare and the taste is amazing. Variations in the recipe are acceptable, choose your favorite version!

Fish, mushrooms, carrots and onions are the products that were usually in abundance in Russian monasteries. Mayonnaise most likely appeared in the recipe as a later "mundane" addition. We cooked and ate this salad from cod bought in the store, and from freshly caught pike, with and without mayonnaise, and with fresh wild mushrooms, and with dried, and with purchased champignons. You can try all the options and choose your favorite. The photos for this recipe were taken when we were preparing the "city" version of the monastery fish, all products were from the store. You can prepare the necessary ingredients (boil the fish, stew the carrots, fry the mushrooms) on the eve of the day when you are going to cook the fish in a monastic style, and put it in the refrigerator overnight.

Need to:

• Fish (if you buy, it’s better to have cod or haddock, we prefer in the form of fillets, if you catch it, fresh pike is fine, in principle any white fish will do) - about 0.8 kilograms
• Fresh mushrooms (champignons are also suitable) - 600-700 grams, or dried mushrooms - about 150-200 grams
• Onion - 1 large onion
• Carrots - about 0.5 kilograms
• Vegetable oil - about 6-7 tablespoons (if you want a salad without mayonnaise - increase the amount of oil by 2-3 tablespoons)
• Mayonnaise - about 300-400 grams (we prefer light, with a fat content of up to 30%, but the choice is yours)
• Salt
• Ground black pepper

Cooking:

Peel raw carrots, cut off the ends and grate on a coarse grater.

Peel the onion and chop finely. Pour 3 tablespoons of vegetable oil into a deep frying pan (stewpan), when the oil is hot, pour the chopped onion into the pan and sauté (fry) it over high heat / heat, stirring for several minutes.

When the onion in the pan begins to change color to golden, put grated carrots into the pan, salt (1 teaspoon of salt without a slide), pepper a little, add 0.5 cups of water, mix everything thoroughly.

Cover the pan with a lid, when the contents of the pan begin to boil, reduce the heat to low and simmer the carrots under the lid for about 15 minutes. After that, remove the lid from the pan and, on high heat, stirring the carrots, fry for another 5 minutes (our task at this stage is to wait until the remaining water has evaporated from the pan). When all the water boils away, turn off the stove, transfer the cooked carrots to a bowl and cool.

Mushrooms (or other fresh mushrooms) must be washed, if necessary, peeled and cut into small pieces (we focus on a volume of 1.5-2 cm 3). Pour 3-4 tablespoons of vegetable oil into a heated deep frying pan (stewpan) and put champignons (or other fresh mushrooms) there. Salt the mushrooms (about a third of a tablespoon of salt) and pepper a little, mix. Cover the pan with a lid and sauté the mushrooms on high heat.

After a few minutes, the mushrooms will “give up” the water, and when this water boils in the pan (this will happen in 5 minutes), reduce the heat to low and fry the mushrooms under the lid for about 20 minutes. Then remove the lid and, adding fire, stirring, spend another 5 minutes so that all the liquid from the pan evaporates. Please note that the mushrooms have lost a lot in volume, this is normal. Transfer the cooked mushrooms to a deep plate and let them cool.

If you use dried mushrooms, you need to soak them in advance for 4-5 hours (you can overnight), boil (5 minutes after the moment of boiling), put in a colander, then cut into small pieces and fry in vegetable oil (not as long as fresh mushrooms, a few minutes).

Peel the fish (if it is not a fillet), cut into large pieces and boil (we already wrote in detail about how to do this, you can see it).

Remove the cooked fish from the water and let it cool.

With your hands, break the fish into small pieces for salad, carefully choosing small bones.

Next, take a salad bowl with a flat bottom or a flat dish and put half of the fish there. Lightly crush the fish with a spoon so that the layer is denser.

Coat the layer of fish with mayonnaise.

We spread half of the fried mushrooms on a layer of fish, level it, grease with mayonnaise.

Any dishes prepared and served in monasteries, in theory, should be simple, healthy and not too tasty, so that they do not seduce the delight of the womb, do not distract from prayers, labors and thoughts about the high. We will proceed from this in the preparation of any so-called monastic dishes, including salads. Just in case, we remind you that meat, including poultry, cannot be included in the recipes of such salads, since monks do not eat meat, at least Orthodox and Buddhists.

Recipe for monastery salad with beans and cabbage

• boiled or frozen green beans (or canned green peas) - about 200-250 g;
• white cabbage (fresh or sauerkraut) - about 200 g;
• pickled or salted mushrooms - 200 g;
• pickled or fresh cucumber 1-2 pcs.;
• sweet pepper - 1-2 pcs.;
• onion - 1 pc.;
• garlic - 1-2 pcs.;
• different fresh greens;
• vegetable oil;
• natural fruit vinegar.

If using frozen baby beans, cook until tender (about 9-11 minutes). Let's cut the onion, sweet pepper and pickled cucumber arbitrarily, without thinking too much and trying - this is the main principle. We chop cabbage. If you use pickled, you need to rinse it and put it in a colander.

Of course, we drain the marinade from the mushrooms, you can chop them if you want. Finely chop the herbs and garlic. Mix all ingredients in a salad bowl. If desired, you can add 2-3 boiled potatoes, sliced, and / or an apple, tomato, kiwi to the salad. As a matter of fact, it is not too important what ingredients and how they are cut, the main thing is that everything should be simple and natural. Therefore, we fill the salad with a mixture of oil and vinegar in a ratio of 3: 1 and no mayonnaise. You can also dress the salad with unsweetened yogurt or sour cream.

We are guided by a completely different principle in the preparation of the “Monastic Hut” salad (it is not clear, however, why it was named that way).

Salad "Monastic hut"

• crab sticks (more precisely sticks "surimi") - 12 pcs.;
• hard cheese - about 300 g;
• mayonnaise;
• garlic;
• greens (onion, parsley, cilantro, basil, dill).

We are preparing the stuffing. We rub the cheese on a fine or medium grater. Add crushed garlic and finely chopped greens (except onions), 4 tablespoons of mayonnaise and mix everything thoroughly.

Dip crab sticks for a few seconds in hot water and spin. We fill the expanded sheets of surimi with the prepared filling. We put the stuffed sticks in the form of a woodpile or a pyramid or a hut, spreading each layer with a small amount of mayonnaise. Pour mayonnaise on top and sprinkle with chopped herbs and cheese. Cool in the refrigerator for 2 hours. After that, the salad can be cut like a cake.

womanadvice.ru

How to cook "Monastic" salad

Salad cooking is a real art, the history of which began many centuries ago. Over the years, people have come up with tens of thousands of different recipes, each of which deserves special attention. Take, for example, "Monastic" salad. Now it is difficult to say who was the first to prepare it. However, judging by the name, one can guess that they were monks. Most likely, this is how they called a dish that can be safely eaten during religious fasts. To date, there are several dozen different versions of such a salad. For example, consider the most interesting of them.

An excellent option for a lenten menu can be the "Monastic" salad, prepared according to the recipes of oriental masters. Make it easy. It is only necessary to purchase the following products in advance: 2 tomatoes, 10 radishes, 2 potatoes, lettuce, 2 cucumbers, Chinese cabbage, fresh herbs, as well as ¾ cups of pumpkin and sunflower seeds.

For dressing: Worcestershire sauce, salt, sesame oil and pepper.

Preparing "Monastic" salad very quickly:

1. First you need to lightly roast the seeds. It's best to do this in a dry skillet.
2. After that, you need to chop the vegetables. To do this, tomatoes must be cut into slices, cucumbers - into quarters, boiled potatoes - into cubes, and radishes - into thin circles.
3. Then you need to chop the cabbage into squares, finely chop the greens, and simply tear the salad with your hands.
4. Collect all prepared products in one plate, salt and add a little pepper to taste.
5. Drizzle the mixture with oil and add a few drops of sauce for flavor.

It turns out a wonderful "Monastic" salad, which can rightfully be called a real lenten dish. Its main effect lies in the original dressing. Its basis is sesame oil, which is very popular in the East.

The simplest option

The Russians have their own idea of ​​how best to cook the Monastyrsky salad. The recipe for such a dish is specially designed for the period of Great Lent. To work, you will need the simplest ingredients: 3 potatoes, 1 tomato, fresh herbs, a clove of garlic, 1 pickle and vegetable oil.

The whole process of preparing such a salad comes down to two main stages:

1. First of all, all the vegetables need to be chopped. You can do this arbitrarily. There are no special rules or requirements here. But it is better if the pieces are larger. Otherwise, the salad can turn into an unsightly "mess".
2. Collect the prepared ingredients in a salad bowl and season with oil.

It turns out a simple, but quite tasty Monastyrsky salad. The recipe is interesting in that it practically does not use salt and spices. By the way, they are not needed here. The taste balance is regulated by pickled cucumber, and the oil only helps to combine the individual flavors of all components.

Proper salad

Among the huge number of recipes for the same dish, you can always find the one that best matches its name and theme. That is why, of course, the Monastyrsky cabbage salad is considered the most correct. It's really vegan, veggie, and really lean. To prepare such a salad, you need: 500 grams of white cabbage, 2 fresh cucumbers, 1 sweet pepper, 20 grams of salt, 30 grams of apple cider vinegar, herbs (parsley, basil, dill) and 8 grams of sugar.

Cooking technology:

1. Cut vegetables into thin strips. It is better to make it not very long so that the salad is convenient to eat.
2. Sprinkle the cabbage with a little salt and lightly mash with your hands so that it starts up the juice.
3. Collect the prepared products in one deep bowl and add the rest of the ingredients to them.
4. Mix well, cover with a clean plate and let the dish stand for a while.

This fresh and flavorful salad is perfect for any occasion. It doesn't have to be religious in nature.

A dish with the scent of the forest

Salad "Monastyrsky" with mushrooms deserves special attention. It can also be cooked in different ways. An option that uses the following components is ideal for a festive table: 2 onions, 8 dried mushrooms, salt, 3 large carrots, ground black pepper, 135 grams of vegetable oil and a couple of tablespoons of tomato paste.

You need to prepare such a dish in advance:

1. First, the mushrooms must be soaked for several hours in cold water, and then boiled until they become soft.
2. Cut the carrots into strips and simmer in oil for 15 minutes, adding a little water.
3. Chop the onion into half rings, and then sauté until golden brown.
4. Combine both products, add pasta, spices to them and simmer for 5-6 minutes.
5. Pour the boiled mushrooms with the prepared mixture and mix everything well.

Before eating, such a salad should stand in a cool place for at least 10-12 hours. Only after that it can be served at the table.

fb.ru

Salad “Monastyrskiy”

The fresh vegetable salad is one of my favorites. There are a great many varieties. It was this salad that I ate in the monastery of the Lviv region. On one of the holidays I had a chance to taste the monastic cuisine.

INGREDIENTS

• white cabbage 1 piece
• Fresh cucumber 2 Pieces
• Vegetable oil 50 ml
• Bulgarian pepper 1 piece
• Green onions or other herbs 1 bunch
• Salt, sugar, ground black pepper To taste

Chop white cabbage into thin strips.

Salt the cabbage, pepper, add a little sugar. Remember cabbage with your hands. Add chopped cucumber to cabbage.

Bulgarian pepper cut into half rings.

Add chopped greens.

Mix salad. Fill with vegetable oil.

Let the salad cool in the refrigerator for about 30 minutes, then you can serve it to the table.

povar.ru

Salad "Monastic"

This time I had to decorate the Monastyrsky salad for the guests. Therefore, I laid out layers of lettuce in the form of an incised head of cheese, where I then planted the “mouse”.

Ingredients:

• 4-5 pcs. potato,
• 1 jar of champignons or 150-200 g of fresh mushrooms,
• 2-3 bulbs
• 1 chicken breast
• 2 medium carrots
• 5 eggs
• 200 g cheese
• mayonnaise.

10.4 g proteins; 9.7 g fat; 5.9 g carbs

Cooking:

1. Boil potatoes, peel, grate on a coarse grater.
2. Carrots, too, boil and peel, grate on a fine grater.
3. Boil the eggs, peel them, divide them into whites and yolks, grate them separately on a fine grater.
4. Boil the chicken breast with your favorite herbs, finely chop or pick.
5. Cut the onion, fry in vegetable oil.
6. Separately chop and fry the mushrooms.
7. Cheese grate on a fine grater.
8. Lay out the salad in layers.
   • 1/3 potatoes
   • fried mushrooms,
   • fried onion,
   • chicken breast,
   • mayonnaise,
   • the remaining 2/3 potatoes,
   • mayonnaise,
   • carrot,
   • mayonnaise,
   • yolk,
   • protein,
   • mayonnaise,

• Boil one chicken and four quail eggs.
• Make “eyes” and “nose” from black pepper (can be from cloves), “ears” and “tail” from cheese.
• Put the mice on the salad.

Tasty and healthy fish dishes Nesterova Daria Vladimirovna

Salad "Monastyrsky"

Salad "Monastyrsky"

Ingredients: 400 g salmon fillet, 200 g dried apricots, 150 g prunes, 100 g chopped walnut kernels, 130 g mayonnaise, 30 ml olive oil, 15 g sugar, parsley, pepper, salt.

Cooking method

Soak dried apricots and prunes in warm water for 2 hours, then wash, pour over boiling water and chop finely. Wash parsley, dry and finely chop. Rinse salmon fillet, boil in salted water, cool, cut into small slices and fry them in olive oil. Mix the fish with dried apricots, prunes and nuts, sprinkle with sugar, put on a dish, salt, pepper, sprinkle with mayonnaise, sprinkle with parsley and serve.