Simple and tasty mushroom salads: recipes with photos

Salads with mushrooms prepared according to the best recipes are always honored guests on any table. They are appropriate both for obliging to conform to certain canons of a solemn feast, and for modest gatherings in the family circle. In terms of caloric content, such dishes are only comparable to meat dishes, and their excellent taste is difficult to put into words, because depending on additional components, the taste will vary. Choose your favorite recipe and delight your loved ones!

Recipes on how to make mushroom salads at home

On this page you will learn how to make mushroom salads for every taste at home.

Russula salad

Cooking:

To prepare this salad with mushrooms young russula boil in salt water, strain through a colander, cool, season with green onions, vegetable oil. Serve such a simple mushroom salad with potatoes.

White Mushroom Salad

Cooking:

To cook mushroom salad according to this recipe, cooked mushrooms need to cut into slices, sprinkle with black and red pepper, pour over vegetable oil and drizzle with vinegar. Garnish with lingonberry branches.

Potato salad with mushrooms

Ingredients:

2-3 boiled potatoes, 1 onion, 100 g of mushrooms, 1 tbsp. spoon of sunflower oil, 1/2 tbsp. tablespoons of vinegar, salt, sugar.

Cooking:

Potatoes cut into circles. Chop the onion finely, sprinkle the potatoes with the onion, put the salted mushrooms or mushrooms, mix. Cooked according to this recipe homemade salad with mushrooms, pour vinegar mixed with oil, salt and sugar, stir. Serve on the table.

Baked mushroom salad with parsley and dill

Ingredients:

500 g of mushrooms, 3 tbsp. tablespoons of vegetable oil, 1/2 lemon juice, parsley and dill, salt and pepper to taste.

Cooking:

To prepare a homemade salad according to this recipe, mushrooms must be cleaned and rinsed well. Dry on a towel, then put the hats down in the dishes, pour a little oil in each hat, sprinkle with salt, pepper and bake in the oven. When the mushrooms become soft, transfer them to a plate, pour over the juice that is allocated from them, vegetable oil, lemon juice.

As you can see in the photo, this fat with mushrooms should be sprinkled with finely chopped parsley and dill before serving:

How to cook delicious mushroom salads: homemade recipes

Boiled mushroom salad with horseradish and pepper

Ingredients:

To prepare a salad with mushrooms according to this recipe, you will need 500 g of any mushrooms, 1 liter of water, 60 ml of sunflower oil, parsley, dill, black pepper, salt, horseradish to taste.

Cooking:

Before making bacon, mushrooms must be washed. Then put them in boiling water and cook until they become soft (about 30 minutes). Then strain, cut large mushrooms into slices and lay in a salad bowl.Top the mushrooms with sunflower oil, lemon juice, sprinkle with parsley and dill, salt, add black pepper and grated horseradish.

Potato and mushroom salad

Ingredients:

• 500 g of mushrooms, 300 g of canned green peas, 2 onions or 100 g of green onions, 2-3 boiled potatoes.
• For sour cream sauce: 150 ml of vinegar, 1 egg yolk, 150 g of sour cream, salt and pepper (to taste).

Cooking:

Before you make mushroom salad, you need to make a sauce. To do this, add the egg yolk to vinegar, mixed in a 1: 2 ratio with water, beat in steam until thickened.

To the cooled mass add sour cream, salt and pepper (to taste).

Coarsely chop the mushrooms, add chopped onions or green onions, canned green peas and boiled potatoes. Mix well with sour cream sauce.

In this recipe for a delicious mushroom salad, sour cream sauce can be replaced with a glass of mayonnaise.

Mushroom Salad with Herring

Ingredients:

200 g of mushrooms boiled in their own juice, 400 g of tomatoes, 200 g of sour cream or mayonnaise, 300-350 g of herring, 80-100 g of onions, 2 boiled eggs, 1-2 tbsp. tablespoons of cottage cheese, 1 pickled cucumber, parsley.

Cooking:

Cut mushrooms, tomatoes, onions and eggs into small pieces. Soak herring, peel and cut into narrow strips. Mix sour cream or mayonnaise with mashed cottage cheese. Mix everything. A simple and tasty salad with mushrooms prepared according to this recipe can be decorated with greens, slices, eggs and tomatoes.

How to cook mushroom salads: simple recipes

Mushroom Salad with Green Peas

Ingredients:

500 g of mushrooms, 2 onions, 100 g of green onions, 100 g of green peas, 2-3 potatoes, mayonnaise to taste.

Cooking:

Cut mushrooms, onions, add green peas and boiled potatoes. Mushroom salad prepared according to this simple recipe needs to be seasoned with mayonnaise.

Armenian salad of celery and pepper with mushrooms

Ingredients:

• 200 g of fresh mushrooms, 2-4 slices (30 g) of lard, 1 clove of garlic, 200 g of red sweet peppers (without kernels and grains) or canned bell pepper, 200 g of celery root, 1 tbsp. spoon finely chopped parsley, 2 tbsp. tablespoons salad dressings, 2 tbsp. tablespoons of vegetable oil, 1 cup of dry red wine.
• For refueling: for 1 cup: 3/4 cup vegetable oil, 1/4 cup 3% wine vinegar, 1 crushed or crushed head of garlic, freshly ground and black pepper, 3/4 teaspoon of salt.

Finely chop the mushrooms and fry over high heat in vegetable oil.

Cooking:

Add garlic crushed in a mortar and pork fat, cut into small cubes, fry for 2-3 minutes.

Pour in wine, heat to a boil, let it boil for 1 minute, and then keep on low heat for 5-7 minutes. Put the parsley. Stir, remove from heat, salt to taste and cool. Peeled and chopped celery roots and finely chopped bell pepper to put in a salad bowl, pour dressing, salt and stir. After the mushrooms have cooled, put them on top of the salad. Mix vinegar, vegetable oil, garlic, pepper and salt until smooth.

Cooked according to this recipe, a delicious salad with mushrooms should be served cold.

Mushroom and Egg Salad

Ingredients:

1 kg of mushrooms, black pepper, 5 egg yolks, 80 ml of vegetable oil, juice of 1 lemon or 1/2 cup of vinegar, salt, parsley.

Cooking:

Peel the mushrooms, rinse well, cook in salted water and place on a sieve. Grind hard boiled yolks with black pepper. Add vegetable oil, lemon juice or vinegar, stir everything and pour mushrooms with this mixture, stirring slightly.

Sprinkle the finished dish before serving with parsley.

Recipes on how to cook delicious salads with pickled mushrooms (with photo)

Mushroom Vinaigrette

Ingredients:

5 salty or pickled mushrooms, 1 potato, 1-2 tbsp. spoons of sauerkraut, 1 carrot, 1 medium beet, 1/2 onion, 1/2 cucumber, 1 tbsp.spoon salad dressing or sour cream, salt, green onions.

Cooking:

Before cooking such a mushroom salad, potatoes, carrots and beets need to be boiled. Then peel, cut into cubes or slices, mix with pickles, pour salad dressing or sour cream, mix everything, put in a salad bowl, sprinkle with green onion.

Decorate with small or chopped large mushrooms and vegetables, as well as decorations from beets, carrots.

Mushroom salad

Ingredients:

500 g of mushrooms, 50 g of onions, 150 g of tomatoes, 100 g of green peas, 2 tbsp. tablespoons of vegetable oil, 4 tbsp. tablespoons of vinegar, salt, black pepper.

Cooking:

Pre-cut salted, pickled or canned small or large mushrooms, add chopped onions, sliced ​​fresh or salted tomatoes, canned green peas, oil, vinegar, salt and pepper.

Mix everything and put it in a salad bowl or on a plate. On top, a salad with pickled mushrooms can be decorated with onions or feathers of green onions.

Mushroom salad with sour cream

Ingredients:

100 g of mushrooms (pickled or salted), 1-2 potatoes, 1/2 pickled cucumber, 1/2 onion, 2-3 lettuce, 2 tbsp. spoons of sour cream, a bunch of green onions.

Cooking:

Mushrooms, boiled potatoes, cucumber cut into slices, mix, season with sour cream (half portion).

Put the bottom of the dish with lettuce, lay the prepared mushrooms and vegetables on them, pour the rest with sour cream. Salad with pickled mushrooms prepared according to this recipe should be sprinkled with green onions.

Boiled mushroom salad with parsley

Ingredients:

• 500 g of mushrooms, 2-3 bay leaves, 5 peas of black pepper.
• For marinade: 1/2 cup of vinegar, 5-6 cloves of garlic, 1/2 cup of vegetable oil, half a bunch of chopped parsley, salt to taste.

Cooking:

Peel fresh mushrooms, rinse, boil in salted water, adding a few grains of black pepper, bay leaf. After this, strain, cut into slices and put for 15 minutes in the marinade. Then put the mushrooms in a salad bowl.

Mushroom Salad with Egg

Cooking:

Cut pickled or salted mushrooms into large pieces, add boiled chopped egg and chopped onions to the mushrooms, pour sour cream.

As you can see in the photo, a salad with pickled mushrooms is decorated with parsley before serving:

Mushroom salad with potatoes

Ingredients:

100 g of pickled mushrooms, 100 g of potatoes, 50 g of pickles, 15 g of onions, 25 g of sour cream, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of vinegar, 1 teaspoon of dill or parsley .

Cooking:

Cut pickled mushrooms, boiled potatoes and cucumbers into small pieces. Add finely chopped onions, mix everything with sour cream, salt, sugar, vinegar. Put the mixture in a saucepan and sprinkle with dill or parsley.

Oyster mushroom salad

Ingredients:

300 g of salted, pickled or fried oyster mushrooms, 100 g of boiled potatoes, 1 cucumber, 1 onion, 200-300 g of sour cream, salt, sugar, mustard.

Cooking:

To make such a simple mushroom salad, all products need to be cut into beautiful even slices and mixed with sour cream, salt, sugar, mustard.

Marinade salad

Ingredients:

• 500 g of mushrooms, 2-3 peas of black pepper, 2-3 bay leaves, salt.
• For marinade: incomplete coffee cup of vinegar, salt, coffee cup of vegetable oil, 5-6 cloves of garlic, 1 bunch of chopped parsley.

Cooking:

Wash and boil the mushrooms in salt water for 10-15 minutes, along with pepper and bay leaves. Then let the broth drain, chop and put in the marinade. Stir a delicious salad of pickled mushrooms and serve in a table after 10-15 minutes.

Mushroom Salad with Rice

Ingredients:

200 g of pickled mushrooms, 150 g of boiled friable rice, 2 eggs, 2-3 tbsp. spoons of sour cream, 2-3 tbsp. tablespoons of mayonnaise, 5-10 g of leek, parsley.

Cooking:

Cut mushrooms and eggs into slices, leeks into thin slices. Mix all products, pour sour cream with mayonnaise. Garnish with parsley.

Look at the selection of photos for pickled mushroom salads according to the recipes presented above:

How to make mushroom salads with champignons: recipes with photos

Mushroom Salad with Cauliflower and Arugula

Ingredients:

6-7 pcs. fresh champignons, oyster mushrooms and dried shiitake, 1/4 head of cauliflower, 2 tbsp. l soy sauce, 2 cloves of garlic, 2 bunches of arugula, 2 sprigs of thyme, salt and freshly ground black pepper - to taste, olive oil for frying. Dressing: juice of 1/2 orange, 3 tbsp. l sour cream, 1 tsp white horseradish. Optional: paper napkins.

Cooking:

Soak shiitake in water for 6 hours. Boil in a mixture of soy sauce and water (2 tsp. Sauce per 1 liter of water) for 8 minutes after boiling. Wipe the remaining types of mushrooms with a damp cloth. Cut oyster mushrooms into strips, mushrooms - into slices.

Fry thyme and crushed raw garlic in olive oil. When the garlic is browned, remove it with thyme. Fry oyster mushrooms and mushrooms in the same oil for 15 minutes. Wash and dry the leaves of the arugula. Disassemble the cauliflower for inflorescences, boil in salted water for 5 minutes, cool under running water.

Prepare a dressing: mix white horseradish, sour cream and orange juice. Combine the mushrooms, cauliflower for inflorescences, boil in salted water for 5 minutes, cool under running water.

Champignon cocktail salad

Ingredients:

300 g of champignons, 8 quail eggs or 4 chicken, 1 apple, 2 tomatoes, 1 tbsp. l soy sauce, 50 ml of cooking oil for frying. Dressing: 200 g low-fat sour cream, 2 tbsp. l apple juice, 1 tsp. sugar, salt - to taste. For serving: several branches of dill.

Cooking:

Before making such a mushroom salad, you need to boil quail eggs in boiling salted water for 4 minutes after boiling the liquid. Pour cold water for several minutes, peel, cut into thin circles.

Wash, dry and peel the mushrooms, cut into thin slices. Fry in warmed vegetable oil until golden brown, pour over soy sauce.

Remove the stalks from the tomatoes, cut into small cubes. Peel the apple from the peel and seeds, cut into thin slices.

Prepare a dressing. Mix sour cream with apple juice, add sugar and salt, whisk with a whisk.

Put apple, tomatoes, eggs and mushrooms in a glass or portioned salad bowl, periodically pouring sauce. When serving, cooked according to this recipe mushroom salad of champignons garnish with dill.

Vegetable salad with mushrooms

Ingredients:

200 g porcini mushrooms or champignons, 2 zucchini, 4 carrots, 2 cucumbers, 200 g of radish, 80 g of celery stalks, 50 g of green onions, 200 g of natural yogurt, salt and freshly ground black pepper - to taste, 1 tbsp. l cooking oil for frying. Extras: paper towels.

Cooking:

Wash, dry and peel the mushrooms, cut into large cubes. Fry in warmed vegetable oil until soft for 7-10 minutes.

Transfer the fried mushrooms to paper towels to absorb excess oil. Leave on for 10 minutes.

Peel zucchini and carrots. Cut all the vegetables into strips, finely chop the green onions.

Stir all the ingredients, salt, pepper and season with natural yogurt.

As you can see in the photo, mushroom salad with champignons according to this recipe needs to be seasoned with natural yogurt:

Warm salad with champignons and wine dressing

Ingredients:

• 120 g mushrooms, 120 g tomatoes, 120 g eggplant, 120 g zucchini, 2 sprigs of fresh rosemary, 1 minced clove of garlic, 30 ml of vegetable oil, salt and freshly ground black pepper - to taste.
• Refueling: 50 ml of olive oil, 30 ml of dry red wine, 1 tsp. French mustard, 1/4 orange juice, a few sprigs of fresh mint. To serve: arugula leaves.

Cooking:

Before preparing such a salad of mushrooms, you need to remove the stalks and seeds from the tomatoes and peel the zucchini. Cut tomatoes, zucchini and eggplant into circles with a thickness of 5-7 mm.Wash, dry and peel the mushrooms, cut each mushroom into 2 parts.

Stir in a bowl the chopped vegetables and mushrooms with vegetable oil. Add garlic, salt, freshly ground black pepper and rosemary, leave for 5 minutes. Fry vegetables until cooked in a pan (preferably grilled) for 10 minutes.

Prepare a dressing: chop mint leaves, mix with olive oil, wine, mustard and orange juice. Put the fried vegetables on a plate, sprinkle the leaves of arugula on top, pour over the dressing.

Field salad with mushrooms and potatoes

Ingredients:

150 g of corn salad, 5-6 large mushrooms, a handful of peeled walnuts, salt and freshly ground black pepper - to taste, olive oil for frying. Sauce: 1 small potato tuber, 150 ml of vegetable broth, 1 clove of garlic, 2 tbsp. l white balsamic vinegar, 1-2 tbsp. l butter, salt - to taste.

Cooking:

Wash, dry and peel the mushrooms. Cut into thin slices, fry in warmed olive oil for 7-10 minutes. Finely chop walnuts, leaving a little to decorate the salad.

Peel the potato tuber, boil in salted water for 30 minutes. Mash in mashed potatoes with the addition of a small amount of broth, balsamic vinegar butter and chopped peeled garlic. Dilute the puree with the remaining broth to the state of liquid sour cream.

Wash and dry lettuce leaves, put warm mushrooms on them. Sprinkle with chopped walnuts, season with sauce, salt and pepper. Garnish homemade mushroom salad with whole halves of nuts. Serve the potato sauce separately in the gravy boat.

Warm salad with mushrooms and soba noodles

Ingredients:

Salad mix (for example, lettuce, arugula, chard, fries), 20 g soba noodles, 1/3 eggplant, a handful of small mushrooms, 1 small tomato, salt and freshly ground black pepper - to taste, olive oil for frying. Dressing: 50 ml of nut sauce. Extras: paper towels.

Cooking:

Cut the eggplant into small cubes, add salt and pour salted water for a few minutes to leave the bitterness. Wash, dry and peel the mushrooms. Remove the stem from the tomato, cut into slices.

Dry eggplant cubes on paper towels, fry in olive oil for 2-3 minutes. Add mushrooms, fry for another 3 minutes. Put tomato slices, keep on fire for less than 1 min.

Wash and dry lettuce leaves, large tear with your hands. Boil soba noodles for 5 minutes after boiling water, fold in a colander.

Season salad mix with peanut sauce, salt and pepper. Spread warm vegetables and soba noodles on top. Serve immediately.

Here are photos of salads with mushrooms according to recipes intended for any feasts:

Salad with mushrooms, potatoes and leeks

Ingredients:

3-4 potato tubers, 600 g of fresh champignons, a little leek (white part), salt - to taste, 2 tbsp. l olive oil for frying. Dressing: 6 tbsp. l olive oil, 2-3 tbsp. l white wine vinegar, salt and freshly ground black pepper - to taste. For serving: 10 pitted olives, 40 g peeled walnuts.

Cooking:

Wash the potatoes thoroughly, boil in salted water for 30 minutes. Cool, peel, cut into cubes. Chop the leek with as thin rings as possible (leave a little for decoration). Wash, dry and peel the mushrooms. Cut mushrooms into 4-6 parts, fry with onions in olive oil for 20 minutes.

Prepare dressing: mix salt and freshly ground black pepper, pour in white wine vinegar, add olive with continuous stirring! oil. Dress the potatoes with the sauce and mix gently so that the vegetable does not turn into porridge. Add onions and mushrooms, mix again.

Pay attention to the photo: mushroom salad should be sprinkled with halves of walnut, chopped olives and rings of fresh leek:

Serve warm.

Champignon salad with egg

Ingredients:

250-300 g of fresh champignons, 1-2 tbsp. tablespoons of olive oil, 1 tbsp.tablespoon butter, 1/2 cup sour cream, 2 hard-boiled eggs, 1-2 tomatoes, 1 apple, 1 tbsp. a spoon of apple juice, dill or chives, salt, sugar.

Cooking:

Cut the champignons into thin slices, simmer in butter until cooked and cool.

Cut eggs, tomatoes and an apple into thin semicircles.

All the products for this delicious salad with mushrooms should be beautifully laid in rows or layers on a dish, pour sour cream, seasoned with olive oil, apple juice, sugar and salt, garnish with greens.

Champignon salad

Ingredients:

300 g champignon, 3-4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of vinegar or lemon juice, 1 teaspoon of sugar, 1 tbsp. a spoonful of melted gelatin, salt, pepper.

Cooking:

Boil the mushrooms, place on a sieve and, when the water drains, cut into slices.

Prepare a thick sauce of vegetable oil, vinegar or lemon juice, melted gelatin, salt it and pepper to taste.

Photos of mushroom salad recipes clearly demonstrate how beautiful such dishes look:

How to cook delicious salads with mushrooms and meat: recipes with photos

Here are photos and recipes for delicious salads with mushrooms and meat products.

Mushroom salad with brisket, peas and egg

Ingredients:

For this salad with meat and mushrooms you will need: 100 g of boiled-smoked brisket, 100 g of champignons, 50 g of canned peas, 30 g of arugula, 5 cherry tomatoes, 1 egg. Dressing: 60 g mayonnaise, 20 ml sweet chili sauce.

Cooking:

Before preparing such a salad with mushrooms, you need to wash and dry the arugula. Remove the stems from the cherry tomatoes, cut into 2 parts.

Cut the brisket into thin slices. Wash, dry and peel the mushrooms, cut each mushroom into 4 parts.

Fry the brisket and mushrooms in a preheated dry pan for 1-2 minutes. Add the egg and fry for another 1 min, stirring occasionally. Transfer the resulting mixture to a container.

Add arugula, halves of cherry tomatoes and canned peas to the warm mixture.

Mix mayonnaise in a separate bowl with sweet chili sauce. A delicious salad with mushrooms and meat prepared according to this recipe needs to be poured with the resulting dressing and mixed.

Warm salad with champignons and veal

Ingredients:

500 g veal tenderloin, 1 head of lettuce, 6-8 champignons, 1 cucumber, 1 sweet bell pepper (red), 5 pcs. red radish, 12 pitted olives, 1 tsp. capers, salt and freshly ground black pepper - to taste, olive oil for frying. Dressing: 1 tbsp. l mustard seeds, 3 tbsp. l white wine vinegar, 4 tbsp. l olive oil

Cooking:

According to the recipe, for a salad with meat and mushrooms, you need to wash and dry the veal tenderloin, clean from connective tissue and films. Cut across the muscle fibers into slices 0.5 cm thick. Season with salt and pepper. Fry the meat in hot olive oil for half a minute on each side.

Wash, dry and peel the mushrooms, cut into slices. Fry in olive oil for 7-10 minutes. Remove the stalk and seeds from the sweet bell pepper, cut into half rings. Dismantle the head of lettuce on the leaves, wash and dry them. Cut cucumber and radish into circles.

Prepare dressing, mix wine vinegar and mustard, pour in a thin stream of olive oil. Mix the mushrooms with vegetables and lettuce, put the tenderloin on top, decorate with capers and olives. Then you need to pour this delicious salad with mushrooms and veal dressing, serve warm.

Mushroom Salad with Ham

Ingredients:

200 g of mushrooms, 200 g of ham, 200 g of boiled potatoes, 1 pickled cucumber, 1 onion, 200-300 g of sour cream, vinegar, salt, sugar, pepper, mustard to taste.

Cooking:

Take salted, pickled or boiled mushrooms, ham, boiled potatoes, pickles and onions, table vinegar, salt, sugar, mustard.

As you can see in the photo, for a salad of mushroom meat, all products need to be cut into even slices and mixed with sour cream:

Pour a portion of the dressing on the salad in the salad bowl.

How to make mushroom salad with chicken: recipes and photos

And in conclusion - a few photos of recipes for mushroom salads with chicken (filet and liver).

Chicken and ham salad with champignons

Ingredients:

2 chicken fillets (about 300 g), 500 g boiled-smoked ham, 2 slices of bacon, 1/2 head of Beijing cabbage, 1 carrot, 1 cup canned green peas, 180 g canned mushrooms, 150 g cheddar, salt to taste, vegetable oil: for frying. Dressing: 200 g mayonnaise, 3 gherkins, 2 tbsp. l capers, a bunch of parsley.

Cooking:

Wash and dry the chicken fillet, cut into large cubes. Fry in warmed vegetable oil for 5-7 minutes, stirring. Boil peeled carrots in salted water for about 20 minutes, cool, cut into large cubes. Cut the bacon into strips, fry in a dry pan until crisp. Cut champignons into 4 parts. Cut the cheese into cubes, the ham into slices and then into strips.

Prepare a dressing: chop parsley and capers, chop the gherkins into small cubes, mix all the ingredients with mayonnaise. Mix chicken, carrots, mushrooms, cheese, ham and peas, put on cabbage leaves. Mushroom salad with chicken prepared according to this recipe needs to be watered with part of the dressing, sprinkled with bacon. Submit the remaining refill separately.

Warm chicken salad with mushrooms and vegetables

Ingredients:

300 g chicken liver, 4 champignons, 1 sweet bell pepper (yellow), 100 g salad mix, 2 tbsp. l soy sauce, a pinch of dried marjoram, freshly ground black pepper - to taste, vegetable oil for frying. Dressing: 4 tbsp. l olive oil, 1 tsp balsamic vinegar, 1 tsp. sweet mustard, 1 tsp. honey, salt and freshly ground pepper - to taste. To serve: 4 cherry tomatoes.

Note: foil is required to make mushroom salad with chicken liver.

Cooking:

Wash the chicken liver, peel off the films, pepper, and pickle in soy sauce. Fry in warmed vegetable oil for 3-5 minutes on each side, cover with foil to keep the liver warm. Wash, dry and peel the mushrooms, cut each into 4 parts. Fry in vegetable oil until golden brown, sprinkle with marjoram.

Remove the peduncle and seeds from the bell pepper, cut into strips. Cut cherry tomatoes in half. Connect all the components of the dressing, beat with a whisk until a homogeneous consistency. Rinse lettuce leaves, dry and pick by hand, add bell pepper, pour 2-3 tbsp. l refueling. Put the mixture on a dish, on top - the liver and mushrooms. Pour the remaining dressing, garnish with cherry halves.

Please note - delicious mushroom salads even in the photo look very appetizing: