Classic salad with mushrooms

Cookinero 20 Apr 2025

The combination of fried mushrooms and vegetables is not only very tasty, but also healthy. All the ingredients contained in this dish saturate the human body with selenium, which has many useful properties. This salad will fit perfectly on the festive table. It will appeal to both those who like to eat hearty food and those who watch their figure. If you want to reduce the calorie content of this dish, then fry the mushrooms in olive oil or simply stew without adding oil.

How to cook Classic salad with mushrooms

Step 1

Classic salad with mushrooms

Cut the onion into 5 mm half rings.

Step 2

Classic salad with mushrooms

Cut the champignons in half and then cut into 5 mm slices.

Step 3

Classic salad with mushrooms

Drain the water from the cooked potatoes, cool slightly. Then cut the potatoes into large pieces 1.5–2 cm in size.

Step 4

Classic salad with mushrooms

Chop the garlic finely.

Step 5

Classic salad with mushrooms

Heat a frying pan with vegetable oil and fry the potatoes for 5 minutes until golden brown, stirring occasionally.

Step 6

Classic salad with mushrooms

Add onion to the frying pan with potatoes and stir.

Step 7

Classic salad with mushrooms

Add the mushrooms, salt and pepper, stir and cook for 10 minutes.

Step 8

Classic salad with mushrooms

Sprinkle the vegetables with paprika, pour wine vinegar into the pan. Mix everything thoroughly. Cover with a lid and fry for 5 minutes.

Step 9

Classic salad with mushrooms

At the end of cooking, add 1 tbsp of mustard to the potatoes with mushrooms and mix. Serve the salad warm, garnished with finely chopped fresh herbs.

Classic salad with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes! Cremini, shiitake, or oyster mushrooms work well as substitutes. Adjust cooking time slightly if they release more moisture.
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave before serving.
To reduce carbs, replace potatoes with cauliflower or radishes. Adjust frying time as needed for tender results.
Prep ingredients ahead, but cook just before serving for the best texture. The mushrooms and potatoes soften if stored cooked.
Apple cider vinegar or lemon juice are great substitutes for a similar tangy flavor.
Skip the mustard or use a vegan-friendly brand. All other ingredients are already plant-based.
Freezing isn’t recommended—the texture of potatoes and mushrooms becomes mushy when thawed.
Fresh parsley, dill, or chives add bright flavor. Thinly slice or chop for a delicate finish.

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