How to cook delicious fasting salad with mushrooms

There is quite a bit of time left until winter, and already on the prow of the Christmas fast. It is not so easy to keep fasting, you have to give up dairy and meat food, as well as eggs, flour baking, and so on. For those who fast for the first time, recipes of dishes in which there is no fast food come to the rescue. They are posted on internet portals or in glossy magazines..

There are many lean salads, which include mushrooms. No wonder mushrooms are called lean meat, they improve the taste of dishes and enrich the human body with useful substances..

Lenten salad with mushrooms and beans
how вкусно приготовить постный салат с грибами
Ingredients amount
canned beans 1 bank
mushrooms, it is better to use champignons 250 grams
onion 1 piece
garlic 2 slices
greenery taste
vegetable oil 50 grams
soy sauce taste
Time for preparing: 20 minutes Calories per 100 grams: 90 Kcal

In this recipe, instead of salt, soy sauce is used, which adds spice to the salad. Still, it can be safely eaten by all lovers of slim figure..

The champignons in this salad are used fresh, they are washed under running water and dried. Onions cut into half rings. Then a frying pan is put on the stove, the vegetable oil provided for the recipe is added (sunflower is taken in this recipe) and the onion is fried first.

slice лук

Mushrooms are added there and fried until all the moisture from the mushrooms leaves. At the same time, it is necessary to open the canned beans and pour out the liquid that is not used in the salad. Everyone chooses canned beans according to his taste, however, red beans in tomato sauce suit their taste better for this dish.

add фасоль

Beans are laid in a deep salad bowl, then mushrooms fried with onions, crumbled greens on top and pour over soy vinegar. Soy vinegar should be pre-tried, if it is too salty, then it is better to use 1-2 tablespoons.

Then through the garlic you need to squeeze one clove of garlic. Those mistresses who love to chop garlic, then let him use two or three slices.

Then mix everything again and leave to insist in this form for at least ten minutes, only then you can try it..

Salad with champignons and asparagus

Asparagus has a large number of nutrients, vitamins. It contains potassium, provitamin A, magnesium, and most importantly in the vegetable is asparagine. This substance reduces pressure, dilates blood vessels and removes harmful ammonia from the body..

In cooking, white and green asparagus is used, in which the stem is rather fleshy, and to taste it resembles mushrooms, therefore it is highly valued by gourmets. Asparagus is good both as a separate dish and as part of salads.

This salad will require:

  • fresh champignons —500 grams;
  • asparagus —500 grams;
  • lemon;
  • wine vinegar – 30 grams;
  • sunflower oil – 60 grams;
  • tarragon – beam floor;
  • parsley – half a bunch;
  • dill – 1/3 of the bunch.

It takes about thirty minutes to cook..

Calorie is 1309 kcal.

First you need to prepare asparagus. It is washed under water, starting from the middle, the hard spots are removed with a knife, then the asparagus is tied in bunches of ten pieces and cooked in an upright position in salted water for eight to ten minutes.

Once it is cooked, the asparagus should be placed in a colander and wait until the water is drained. At this time, prepared champignons. Mushrooms are chopped and stewed in a small amount of water. Once the water has evaporated, the mushrooms should be salted, pepper and squeeze lemon juice on them. Let cool.

Asparagus should be cut into small pieces, add mushrooms, vinegar, parsley, tarragon, dill, season with sunflower or better olive oil. Then put in the fridge for two hours. Salad is ready, it is also used as a snack.

“Olivier” with mushrooms

Fans of lenten salads will be pleasantly surprised to see “Olivier” on the table, which you can safely taste. In this salad, mushrooms will be used instead of meat, and eggs should not be replaced with anything. Salad and so get tasty. For filling may be lean mayonnaise, which is on sale.

Composition:

Russian salad

  • potatoes – 5 tubers;
  • Oyster mushrooms – 200 grams;
  • two carrots;
  • fresh cucumber;
  • two pickled cucumbers;
  • onion head;
  • sunflower oil – 30 grams;
  • canned green peas – 1 can;
  • greens to taste;
  • salt, pepper to taste;
  • mayonnaise lean – 150 grams.

On the preparation of salad leaves, given the time for boiling potatoes and carrots, about an hour.

Caloric content – 1020 kcal.

Potatoes and carrots should be washed and cooked in a uniform. Oyster mushroom cut and fry in sunflower oil. All cucumbers are cut into identical cubes and then mixed with cooled mushrooms. Onion finely chopped or grated.

Cool the potatoes and carrots, peel and cut into cubes, mix with cucumbers and oyster mushrooms. There are also added green peas, chopped greens, salt, pepper and mix with mayonnaise.

The salad is ready, to taste and mind very much like “Olivier”.

spaghetti с морским коктейлемRead how to cook spaghetti with seafood – a very tasty dish..

Take note of the recipe for roast beef with potatoes.

Step-by-step recipe with a photo of stewed cabbage with meat.

Venezuelan snack

Marinate the mushrooms first..

The composition for the marinade:

  • champignons —500 grams;
  • apple vinegar – 2 tablespoons;
  • granulated sugar – 1 table spoon;
  • salt – 1 teaspoon;
  • peppercorns – 10 pieces;
  • garlic – 6 cloves;
  • vegetable oil – 120 grams;
  • bay leaf – 2 leaves.

Time to prepare takes 15 minutes.

Caloric content is 1020 kcal.

To do this, rinse the mushrooms, wipe with a paper towel and cut into halves. Pour sunflower oil into deep dishes, add vinegar, chopped garlic, put bay leaf, throw pepper in peas.

The next step is to salt the oil, add sugar, stir, put the mushrooms and put on the fire. As soon as it boils, slow down the fire and boil for another five minutes..

Cool the mushrooms, put in a jar and put in the fridge for four hours. Mushrooms are spicy and go well in this recipe..

The composition of the lenten salad include:

Venezuelan закуска

  • Venezuelan mushrooms – 300 grams;
  • boiled potatoes – 5 tubers;
  • two boiled carrots;
  • boiled beets;
  • green apple;
  • onion head;
  • sunflower oil – 30 grams;
  • mayonnaise lean – 2 tablespoons;
  • fresh cucumber – 2 pieces;
  • half a bunch of cilantro;
  • salt, pepper to taste;

Time for cooking salad takes about twenty minutes.

Calorie is 1942 kcal.

Onions should be finely chopped and add to pickled mushrooms. Salad is prepared in layers. On a serving plate, first rub half of the potatoes, which need to be salted and pepper, and then half of the prepared mushrooms are laid out..

The next layer is rubbed with an apple, then a little carrot, fresh cucumber, and two thirds of boiled beets. Each layer is coated with mayonnaise. Then the procedure is repeated. Again potatoes, mushrooms, apple, carrots, cucumber. Everything is smeared with mayonnaise and at the end is rubbed with beets. Salad is decorated with greens.

Enjoy your meal!

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