Salad with mushrooms and pineapples - 11 cooking recipes

Salad with mushrooms and pineapples is a welcome dish on any table, especially a holiday one. Both ingredients go well with each other, as well as with a wide range of other foods, including meat, cooked and raw vegetables and even fruits.

Salad with mushrooms and pineapples

All recipes for salad with mushrooms and pineapples can use different products, and the final composition depends on the tastes and preferences of the cook. Pineapples can be taken canned in their own juice or fresh - your choice. Mushrooms can also be anything: pickled, salted, fried. The classic option is champignons, which, thanks to their shape, look very beautiful in any dish (not to mention their taste).

Champignons can be replaced with any other edible mushrooms from home supplies: honey mushrooms, milk mushrooms, white mushrooms, boletuses, chanterelles, and so on. If you remove them from pickles and marinades, be sure to rinse them before adding them to the salad, removing excess salt and the taste of vinegar. If you fry mushrooms, either with or without onions, remove excess oil so that the salad does not turn out greasy.

It is recommended to cut pineapples for salad into more or less large pieces. Otherwise, too much juice will be released from the damaged fibers. In general, it is advisable to eat a salad with this fruit quickly and not store it for a long time. Especially if it contains other juicy products: tomatoes or kiwi, for example.

It is also good to add different types of cheese and nuts to this salad: walnuts, pistachios, pine, pecans, hazelnuts. If you lightly fry the nuts in a frying pan without oil, it will turn out even tastier.

Salad with pineapples and mushrooms can be prepared using different design techniques: made into puffs, mixed, placed in a portioned glass or a common salad bowl. A puff one is suitable for a festive table, and a portioned one is suitable for an everyday table.