Salted mushrooms
Cold- or hot-salted mushrooms for an appetizer with sour cream, onion and oil.
Salted mushrooms are cold- or hot-salted mushrooms (milk-caps, saffron milk-caps, woolly milk-caps), firm and aromatic with brine. They are served as an appetizer with sour cream, onion and oil, and added to salads and fillings.
Calories, proteins, fats and carbohydrates per 100 g of product
Salted mushrooms, Raw: Calories 25.0 kcal, Proteins 1.9 grams, Fats 0.3 grams, Carbohydrates 5.1 grams per 100 g of product.
Recipes with this ingredient
Mushroom picking in Penza is a pleasure. The local forests are abundant in porcini, butter and red mushrooms. And pickled mushrooms liven up all the usual salad compositions: from Olivier to vinaigrette. Actually, this salad is the author's version of vinaigrette, one of the innovations is that in addition to beets and potatoes, pumpkin is used in it. And all the vegetables are not boiled, but baked to preserve more flavor. And the dressing is interesting - honey and mustard. The recipe was shared by Timur Lyasnikov , chef of the Zaseka restaurant (Penza).
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Tartlets with meat and pickled mushrooms are an exquisite combination of flavors that harmoniously blends tender veal, piquant mushrooms, and the refreshing tartness of apples. This recipe was born in the search for an elegant appetizer for celebrations where each ingredient complements one another to create a wonderful balance. Potatoes add heartiness while hard cheese contributes a subtle creamy note. The mayonnaise dressing makes the filling juicy, and the fresh salad in the tartlets emphasizes their lightness. These small culinary masterpieces are perfect for a festive table as they are not only delicious but also aesthetic. Each bite is a play of textures and aromas where the juiciness of meat meets the firmness of mushrooms while apple adds a light fruity freshness. These tartlets are a true find for lovers of unconventional gastronomic solutions.
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Recipe taken from the book "Ural cuisine.
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The recipe is taken from the book "Ural cuisine.
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The recipe is taken from the book "Ural cuisine.
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The recipe is taken from the book "Ural cuisine.
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The recipe is taken from the book "Ural cuisine.
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The recipe is taken from the book "Ural cuisine.
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The recipe is taken from the book "Ural cuisine.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
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The 'Komi' salad is a harmonious blend of traditional Russian flavors and rustic simplicity. Potatoes, pickled mushrooms, and sauerkraut create a rich texture and depth of flavor, while hard cheese adds a tangy note. Cranberries provide a light acidity and freshness, balancing the saltiness of the ingredients. This salad perfectly complements meat dishes or can serve as an independent snack. Its origins trace back to the northern regions of Russia, where simple yet hearty dishes are cherished for warming cold evenings. Dressed with fragrant sunflower oil, it fully reveals its taste, offering a sense of coziness and home warmth.
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Koryak meat salad is a hearty and aromatic dish of Russian cuisine, rooted in the northern regions of Russia where meat and salted products held an important place in the diet. Tender boiled beef combined with crunchy pickles and mushrooms gives the salad a rich, spicy flavor. Potatoes add softness and juiciness, while sour cream acts as a classic dressing that binds the components together. The egg adds tenderness, and fresh dill provides a pleasant freshness. This salad is perfect as a standalone dish or as an appetizer for a festive table. Simple to prepare and incredibly tasty, it conveys the atmosphere of a cozy family gathering with its rich flavor.
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The debate about what to season okroshka with - kefir or kvass - will never subside, as well as about what exactly should be on the list of ingredients for this summer soup. Nevertheless, it contains the entire Russian soul, and the charm lies in the fact that it is prepared completely differently from region to region, from family to family. Our version for the "Golden Thousand" is with white kvass and beef.
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