How to serve salted and pickled mushrooms to the table

Often, the perception of taste sensations depends on the table setting options used. This is a scientifically established fact. Therefore, even the most delicious and skillfully prepared food should be served correctly.

In this article we will talk about how to serve mushrooms as a snack and an ordinary dish. We will remove special attention to how to serve salty breasts in such a way as to emphasize their delicate and refined taste. All options are tested by experts, tested in restaurants and suitable for use at home. See how to serve the breasts to the table, choose for yourself several options for serving and design and apply this knowledge in everyday life.

How to serve breasts to the table

It is impossible to imagine the taste of many favorite dishes, including salads, without a delicate mushroom aroma. Mushrooms are a seasonal product, and it is very important to seize the moment, not to miss this gift of nature, rich in rare bioactive components. Try to cook mushroom salads more often, because they contain a very rare substance - trehalose (mushroom sugar). The “king" of hot snacks can be considered mushroom julienne - an exquisite and amazingly tasty dish. It can be prepared and served in cocotte makers or in small portioned pots. They are placed on a snack plate covered with a paper napkin. On the same plate they put, with the handle, to the right, a snack fork. With this setting, the handles of the cocotte mantles, covered with paper papillots, should be turned to the left. Hot mushroom appetizer can be filled with croutons and tartlets. Before serving the mushrooms to the table, choose a recipe for their preparation.

Mushroom salad with chicken fillet and cheese

Ingredients:

• 200 g loaves
• 100 g chicken fillet
• ⅓ celery root
• 50 g Dutch cheese
• 1 pickle
• 1 tomato
• 150 g mayonnaise
• salt.

Cooking:boil chicken meat, fresh mushrooms, boil celery root and cut into strips. Grate the cheese. Cut the cucumber into slices, tomato into slices. Stir the prepared foods and half the slices of tomato, salt and add mayonnaise.

Garnish the dish with the remaining slices of tomato.

How to serve salted mushrooms

Ingredients:

• 300 g salty breasts
• 1 onion
• 2 tsp mustard
• 2 tbsp. l vegetable oil
• pepper.

Before serving salted mushrooms: peel, wash and cut the onion into rings. To prepare the sauce, mix vegetable oil with pepper and mustard. Rinse salted mushrooms with cold water, cut into slices, put on a dish, lay onion rings on top, pour sauce and serve.

How to serve salted breasts to the table

Ingredients:

• 400 g salty breasts
• 2 carrots
• 1 onion
• 3 tbsp. l vegetable oil
• salt and pepper.

Before serving salted mushrooms to the table: peel and wash carrots and onions. Grate carrots on a coarse grater, cut the onion into half rings, the breasts into strips. Then mix everything, salt, pepper and season with vegetable oil.

How to serve pickled mushrooms

Ingredients:

• 200 g pickled mushrooms
• 1 radish
• 4 tbsp. l vegetable oil
• 1 onion
• 2 tsp 3% vinegar
• 1 tsp Sahara
• 1 bunch of lettuce
• salt.

Before serving pickled mushrooms: peel the radish, wash, grate and sprinkle with sugar. Peel the onion, wash, cut into rings, sprinkle with vinegar and salt. Cut marinated mushrooms into slices, mix with radish, put on a plate a lettuce, then mushrooms and radish, pour everything with vegetable oil, garnish with onion rings and serve.

Other serving and serving options

There are other ways of serving the table and options for serving dishes with buns - we suggest learning about them later on the page.

Appetizer of mushrooms and white cabbage

Ingredients:

• 400 g loaves
• 300 g cabbage
• 3 potato tubers
• 1-2 bulbs
• 2-3 cloves of garlic
• 100 ml of vegetable oil
• salt.

Cooking method:

1. Wash, peel and cut the potatoes into strips.
2. Wash and chop cabbage.
3. Peel, wash and chop onions.
4. Peel, wash and chop the garlic.
5. Rinse the mushrooms, peel and cut into slices.
6. Put the mushrooms in a pan with warmed vegetable oil, add cabbage, potatoes, onions, salt, add a little water and simmer until cooked.
7. Put the prepared appetizer on a dish, sprinkle with chopped garlic and serve.

Mushrooms stewed with tomatoes

Ingredients:

• 800 g loaves
• 8 tomatoes
• 2 onions
• 100 g butter
• 1 tbsp. l flour
• 200 g sour cream
• 1 bunch of dill
• salt.

Cooking method:

Mushroom salad with crab sticks

Ingredients:

• 300 g of fresh bread
• 100 g crab sticks
• 3 potatoes
• 50 g radish
• 30 ml of vegetable oil
• 100 g sour cream
• greenery
• pepper
• salt.

Cooking method: peel the mushrooms, boil in salted water with spices and cut into small cubes. Boil potatoes “in their uniforms”, peel and cut into cubes. Grind crab sticks. Mix the prepared foods, add salt, pepper, vegetable oil and sour cream.

Garnish the salad with herbs, radish slices and small boiled mushrooms.

Mushroom Salad with Ham and Cheese

Ingredients:

• 250 g of fresh bread
• 100 g ham
• 100 g cheese
• 100 g apples
• 100 g tomatoes
• 100 ml kefir
• greenery
• sugar
• lemon juice
• mustard.

Cooking method: Kefir mixed with sugar and lemon juice. Add mustard and mix thoroughly. Rinse mushrooms, boil in salted water and cut into small pieces. Grind the ham in small cubes. Grate the cheese on a coarse grater. Cut apples and tomatoes into slices. Mix the prepared foods and season with the sauce. Sprinkle the finished dish with chopped herbs.

Salad with salted mushrooms and ham

Ingredients:

• 200 g of salty (or pickled) mushrooms
• 100 g lean ham
• 4 boiled potatoes
• 1 cucumber
• 1 tomato
• 1 onion
• 200 g sour cream
• 1 boiled egg
• table vinegar
• mustard
• green salad
• dill and parsley
• sugar
• salt to taste.

Cooking: mushrooms, ham, potatoes and cucumbers cut into even strips, mix. Add vinegar, mustard, salt and sugar to sour cream. Pour prepared foods into the resulting dressing. Garnish with slices of egg and tomato, lettuce and herbs.

Salad with salted breasts and vegetables

Ingredients:

• 150 g salty breasts
• 50 g pickles
• 50 g of potatoes
• 50 g beets
• 50 g carrots
• 50 g white cabbage
• 30 g onions
• 50 ml of vegetable oil
• greenery
• sugar
• salt to taste.

Cooking method: chopped salted mushrooms and cucumbers. Boil potatoes and carrots, peel and chop into cubes. Boil beets and grate on a coarse grater. Chop cabbage and onions. Mix prepared foods.Add salt, sugar and vegetable oil. Decorate the finished dish with herbs.

Roast with breasts

Ingredients:

• 180 g beef tenderloin
• 15 g dried white breasts
• 140 g of potatoes
• 50 g onions
• 25 g butter
• 10 g cheese
• 2 tbsp. spoons of sour cream
• 3 g parsley
• 20 g fresh tomatoes
• salt
• pepper

Cooking method: peel meat, cut into slices, salt, pepper and fry in a hot pan on both sides. Separately, fry chopped cooked mushrooms, onions and tomatoes. Boil and fry the potatoes, then put meat in a pan, put mushrooms, onions and tomatoes on it, and next - fried potatoes, pour sour cream and sprinkle with grated cheese. Put in the oven for baking. Before serving, sprinkle with parsley. Be sure to serve on the table in a pan.