Delicious vegetarian salads with mushrooms. Vegetarian Olivier salad

Simple and delicious champignon recipes with photos, mostly vegetarian dishes that are suitable for diet menus, fasting people and vegans.

Champignons are one of the most popular ingredients in cooking. Regardless of the season, they can always be found on sale. Grown artificially, mushrooms await customers on the shelves of large stores or food markets every day.

Unlike "forest meat", which can only be harvested at certain times of the year, and provided you have a good understanding of the varieties of edible species, mushrooms are available all year round.

Simple and delicious champignon dishes

Mushrooms are a protein that is so necessary for a proper and balanced diet and, as a result, for human health. Not many people paid attention, but vegetarians have a huge selection of protein products: lentils, beans, peas, tofu soy cheese, nuts, herbs, as well as vegetables and fruits if desired.

Moreover, there is no need to talk about a lack of protein or poor nutrition when vegetarian dishes with champignons are included in the diet.

And this assortment is wide: hot soups - classic versions or as cream puree with cream, baked in the oven in a sleeve or in pots, vitamin salads with fresh champignons. With pasta (pasta), rice, buckwheat porridge, bulgur, potatoes.

Marinated or canned mushrooms for the winter in jars. Lots of variations for every taste.

Vegetarian mushroom salad– an original dish that has an unusual taste and aroma. This salad is prepared in a matter of minutes, but at the same time it turns out to be quite filling and can easily be served for breakfast, as it will charge your body with vitamins and microelements for the whole day. Help yourself, I'm sure you'll like it.

Ingredients for vegetarian mushroom salad:

Products not suitable? Choose a similar recipe from others!

Inventory:

Cutting board, Knife, Frying pan, Stove, Plate – 3 pieces, Wooden spatula, Deep bowl, Tablespoon, Medium bowl, Salad bowl or serving dish, Kitchen paper towel

Preparation of vegetarian mushroom salad:
Step 1: prepare the champignons.

Wash the champignons well under running water and place on a cutting board. Using a knife, we remove the roughened legs and damaged areas on the cap. After this, chop the mushrooms into small pieces and transfer to a free plate. Attention: mushrooms can be chopped into pieces of arbitrary shape. These can be plates or squares.

After this, pour unrefined olive oil into the frying pan and place the container on high heat. When the oil is hot, turn the heat to medium and add the chopped champignons to the pan. While constantly stirring with a wooden spatula, lightly fry the mushrooms within 5 minutes. There is no need to fry them longer as they should be half-baked. After the allotted time has passed, turn off the burner and set the pan aside so that the champignons do not continue to fry.
Step 2: prepare the cucumbers.

Wash the cucumbers thoroughly under running water and place on a cutting board. Wipe the vegetable dry with a kitchen paper towel. Now, using a knife, we cut off the ends and then cut them into thin strips. Transfer the processed cucumbers to a free plate.

Step 3: prepare the arugula.

Rinse the arugula thoroughly under running water and transfer to a clean plate. Set the greens aside to dry.
Step 4: prepare the dressing.

Pour refined olive oil and balsamic vinegar-based sauce into a deep bowl. Using a tablespoon, mix everything thoroughly until smooth. After this, add salt to taste and mix everything thoroughly again using available equipment. The dressing has an unusual taste, slightly tart and nutty.
Step 5: prepare vegetarian mushroom salad.

Place chopped cucumbers, arugula and champignons in a medium bowl. Using a tablespoon, mix everything thoroughly. After this, pour the salad into a salad bowl or onto a flat dish. Just before serving, the dish will need to be topped with dressing.

Step 6: serve vegetarian mushroom salad.

Immediately after preparing the salad, serve it to the dinner table and pour over the dressing. The dish turns out, despite the fact that it is vegetable, quite satisfying. In addition, the salad is very tasty and aromatic. Help yourself!

Enjoy your meal!

Tips for the recipe:

Instead of MONINI Modena balsamic vinegar sauce, you can add regular balsamic vinegar to the dressing.

For a more delicate taste of the salad, you can remove the peel from the cucumbers.

If you do not like the taste and aroma of unrefined olive oil, then you can replace it with refined one.

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The recipe for this warm salad is just a godsend if you need to cook something very quickly and have a full meal. It combines the benefits of a salad - greens, vegetables, that is, vitamins and fiber, with warm dishes - satiety, a warming effect. This warm salad of mushrooms and cheese can easily be enjoyed for lunch in the summer, when it’s hot outside and you don’t want to overload your stomach. Try to prepare such a salad, because it can be done every day, and so as not to get tired of using a variety of ingredients. Our recipe is below.

Ingredients

• Tomato – 3 pcs.
• Adyghe cheese (paneer)– 150 g (half a head)
• Champignon mushrooms– 100 g (6-7 pcs)
• Basil – a bunch of fresh or dried (as a spice)
• Iceberg lettuce (or other)– a third of the head
• Arugula (or other favorite greens - spinach, dill) - a small bunch
• Salad pepper - half
• Olive oil – a few spoons

How to prepare a warm salad with mushrooms and cheese - step-by-step instructions with photos

As in many warm salads, some of the ingredients will be heat-treated, and some of the ingredients will be used raw. All ingredients must be prepared - washed, peeled mushrooms if necessary.

Your warm salad is ready - serve it immediately and eat. It, like most salads, is best eaten right away. A very tasty and healthy lunch, and most importantly, everything takes 15 minutes!

Olivier salad is one of the most popular salads throughout the CIS. Remember, probably in your childhood, and even now, not a single feast or holiday was complete without this dish? Especially New Year!

Vegan salad "Olivier"

If in your family the Olivier salad is as traditional as in many families in our country, then why not prepare Olivier salad by slightly changing the classic recipe? Believe me, the new composition of the festive dish will be much tastier and healthier than your usual recipe.

Since its birth, Olivier salad has undergone many changes. Initially, the salad included hazel grouse, capers, potatoes, fresh cucumbers, fresh lettuce, crayfish tails, lancepick and olives. In the Soviet Union, this option was made cheaper by replacing hazel grouse and crayfish necks with sausage, and olives and capers with pickled cucumbers. Also, thrifty housewives began adding boiled carrots and eggs to the salad to increase the number of servings with minimal loss of taste.

Now it’s time again to change the composition of the famous salad in the name of goodness and life, in the name of taste and benefit! Undoubtedly, Lucien Olivier would have appreciated the taste of this reincarnation, and most likely would have included the new recipe in his cookbook under a new name "Good Olivier salad"!

Ingredients

To prepare a vegetarian Olivier salad, we will need:

• 3 potatoes (large)
• 2 medium sized carrots
• 1 can of canned peas
• marinated champignon mushrooms or other mushrooms to taste
• 2 large pickled cucumbers
• 1 small onion (optional)
• lean mayonnaise for dressing
• lettuce or fresh herbs for garnish (optional)

Vegan Olivier salad with mushrooms

Boil the potatoes in their jackets, cool and cut into cubes.

Cut the boiled carrots into cubes slightly smaller than potatoes.

Slice the pickled cucumbers.

Drain the marinated mushrooms, place the mushrooms in a colander and allow the remaining marinade to drain. Cut small mushrooms into quarters, and large ones into exactly the same size as potatoes and carrots.

Drain canned peas.

You can also add onions or fresh onions to the salad.

Mix all ingredients in one bowl.

Season with lean mayonnaise or homemade vegan mayonnaise. Garnish with fresh herbs or lettuce leaves and serve.

Bon appetit!

Vegetarian Olivier is a tasty and satisfying snack that can replace the classic Olivier option for those who fast or prefer not to eat meat. Instead of the last ingredient, you can try adding mushrooms, olives, apple, zucchini or beans. Each of the proposed recipes for this Lenten dish will not require much time or expense from the hostess.

Vegetarian Olivier salad: recipe with photo

Olivier salad is a classic appetizer that can be prepared on any holiday, as well as weekdays. This vegetarian dish is a unique variation of the traditional version beloved by everyone since childhood, only with a small amendment. The snack is created in a vegetarian (lenten) version.

The following products will be useful:

• pickled cucumbers - 250 g;
• green peas - 250 g;
• canned mushrooms - 300 g;
• potatoes - 0.4 kg;
• carrots - 0.3 kg;
• onion - 1 pc.

Practical part

Preparing vegetarian Olivier with mushrooms should begin by boiling potatoes and carrots. Then you need to peel the vegetables and cut them into small cubes. After which they need to be placed in a prepared container.

The onion must be peeled and cut into small cubes. Then add to the prepared vegetables along with green peas, chopped mushrooms and diced pickles. The vegetarian salad is dressed exclusively with sour cream.

Olivier with mushrooms and avocado

Despite the fact that the appetizer contains no animal products, a vegetarian salad prepared according to this recipe turns out to be quite nutritious and satisfying. Mushrooms and avocados completely replace meat.

The following components will be useful:

• potatoes - 0.3 kg;
• champignons - 250 g;
• avocado - 1 pc.;
• carrots - 1 pc.;
• fresh cucumber - 2 pcs.;
• canned peas - 300 g.

Preparing the salad should begin by boiling the carrots and potatoes. This is the time to start preparing the champignons. They need to be cut into large pieces and stewed in a frying pan in sunflower oil. Boiled vegetables, avocados and cucumbers should be cut into small cubes and placed in a prepared salad bowl. Chop the green onions and add to the rest of the prepared ingredients. Drain the brine from the peas and pour into a salad bowl.

Vegetarian salad with cucumber and avocado is usually seasoned with homemade mayonnaise or sunflower oil. Then it should be salted and mixed thoroughly. If desired, the finished appetizer can be placed on top of the lettuce leaves.

Option with beans

Olivier salad is the most favorite and permanent snack for all residents of the post-Soviet countries. In the presented vegetarian version, meat is replaced with beans, which, as experienced chefs convince, gives the salad some piquancy and mystery.

The following products will be useful:

• potatoes - 0.4 kg;
• carrots - 150 g;
• eggs - 2 pcs.;
• champignons - 250 g;
• onion - 1 pc.;
• cucumbers - 2 pcs.;
• frozen beans - 250 g.

Vegetarian Olivier should be prepared by boiling green beans, which should be boiled for an hour and then cut into small cubes. Potatoes, carrots and eggs should also be boiled before cutting into salad. While the vegetables are cooking, cut the onion into small cubes. The same should be done with pickled cucumbers and chicken eggs.

Chop the boiled vegetables and add to the salad bowl to the previously chopped ingredients for a vegetarian snack. The champignons need to be cut into large pieces and stewed in sunflower oil. Then mix everything thoroughly in a salad bowl, add green peas and add salt. Season the appetizer with sunflower oil or homemade mayonnaise. If desired, the salad can be decorated with fresh herbs.

Option with olives

Such a hearty appetizer can completely replace a portion of the main course. If you do not add eggs to the vegetarian Olivier salad, this will not greatly affect its taste. But the dressing of this snack is of significant importance. The proposed recipe uses sour cream. However, you can also dress the salad with homemade mayonnaise or vegetable oil.

• potatoes - 300 g;
• carrots - 2 pcs.;
• canned mushrooms - 250 g;
• cucumber - 2 pcs.;
• olive - 75 g;
• canned peas - 220 g;
• cheese - 120 g.

First you need to prepare all the necessary ingredients. Peel, cook and chop vegetables. Then add green peas and canned mushrooms, which should be cut into small cubes in advance, to the chopped potatoes, carrots and pickled cucumbers. You also need to chop the olives and cheese.

Place all the ingredients in the prepared salad bowl, then season the vegetarian salad with homemade mayonnaise. Stir and add a little salt if necessary. The appetizer is usually served in a salad bowl. However, you can present it to everyone in portions.

Vegetarian Olivier recipe

This appetizer differs from the usual recipe in that instead of meat and eggs, sour apple, corn and bell pepper are added. Mayonnaise in this version of vegetarian Olivier should also be excluded, replacing it with homemade dressing, which is prepared on the basis of sour cream.

For preparation you will need the following components:

• potatoes -0.3 kg;
• carrots - 75 g;
• cucumber - 65 g;
• pepper - 50 g;
• canned corn - 55 g;
• apple - 70 g;
• canned peas - 75 g;
• lemon - 1 pc.

To start preparing the snack, you need to boil the potatoes and carrots. After this, the finished vegetables should be peeled and cut into small cubes. Prepared cucumbers, like vegetables, must be cut into medium-sized pieces. In this recipe for vegetarian Olivier salad, you can use either pickled, fresh or pickled cucumbers.

The apple should be peeled and seeded and also chopped into small cubes. Cut the pepper in half and remove the seeds from the middle. Grind like the previous ingredients. For a snack, you need to pick up a deep salad bowl and pour all the prepared products into it. Then mix them and add canned corn and peas.

Home gas station

The next step in preparing vegetarian Olivier is preparing the dressing. It is made from homemade sour cream. How to do it? In a shallow container, mix sour cream, mustard and lemon juice. If desired, you can salt and pepper the contents. Then you should season the salad with the resulting dressing.

In order for the snack to soak in, it must be allowed to stand in the refrigerator for several hours before eating. Before serving, the salad can be decorated with onions, peas or herbs.

Olivier with zucchini

The vegetarian version of the traditional Olivier salad with zucchini turns out to be more dietary than the usual appetizer recipe. Its peculiarity is that it is served raw, not cooked. Instead of mayonnaise, experienced chefs recommend dressing this salad with homemade sauce, which is made from raw sunflower seeds.

The following products will be useful:

• zucchini - 150 g;
• cucumber - 120 g;
• carrots - 75 g;
• canned peas - 250 g;
• greens - a bunch.

To start preparing a vegetarian snack, you need to finely chop the zucchini, cucumber and carrots. Then you should finely chop the greens. Then mix all the prepared ingredients in a salad bowl and add canned peas to the vegetarian salad.

You need to season the diet snack with homemade sauce. If desired, Olivier is decorated with a sprig of dill or parsley.