Salad with cheese and mushrooms - 109 cooking recipes

The uniqueness of the salad with mushrooms and cheese is that you can add any ingredients to it, focusing solely on your own taste. It can be fresh, boiled or baked vegetables, fruits, berries, meat, chicken, sausages, smoked meats, rice, legumes, crackers, seeds, nuts. It can be seasoned with any convenient sauce, mayonnaise, sour cream, or vegetable oil.

Mushrooms for salad do not require special preparation. You can also take marinated or salted ones, which are already quite edible. You can use raw ones, for example, champignons or russula, which do not need heat treatment (but this is not for everyone). If you're not afraid to tinker in the kitchen, fry the mushrooms in oil with onions, chopping them finely if they are large.

Only frozen ones need to be thawed in advance. It is better to do this overnight, leaving the mushrooms on the bottom shelf of the refrigerator. And dried ones require soaking and boiling. Otherwise, the procedure for preparing a salad with cheese and mushrooms is the same as for all other salads. The products are cut into pieces, chopped, crushed with a blender or grated. And mix with each other, seasoning with sauce, salt, ground pepper, chopped herbs, dry spices.

If you choose feta, cheese or something similar, it is better to cut it into cubes, not very small, but not too large. It looks more beautiful this way and tastes better.

If you took hard cheese such as Parmesan, then grate it on a fine grater. Semi-solid like Hollandaise or Gouda - on a large one.

Pay attention to how the cheese behaves in the finished dish. For example, if the mushrooms are warm or hot, the cheese will melt, take this into account.

Both staples look nice in layered salads, where each layer is well defined. This is especially noticeable in cross-section. If you choose this particular serving, try to combine the colors of the ingredients or follow the tips described in the recipe.