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Mourda salad with mushrooms

Mourda salad with mushrooms


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Because it is the season when we have leurd on all the stalls in the market, we do not hesitate to use it in all kinds of dishes.
And since mushrooms get along very well with garlic, why not reconcile them with leurda?

  • 2 large ties leurdă
  • 500 g mushroom mushrooms
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • olive oil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Mushroom salad with mushrooms:

Wash the leurd leaves well - possibly each leaf separately to remove all impurities, then let it drain.

Not long ago I discovered brown champignon mushrooms and since then I always use them whenever I have the opportunity. The mushrooms are cleaned and cut into slices - each mushroom in 3-4 depending on their size. Place the mushrooms sprinkled with olive oil in a hot non-stick pan. Leave on high heat for about 5 minutes, stirring occasionally. Remove to a plate and leave to cool.

After they have cooled, add the leurd leaves cut in 2-3 diagonally. Season with salt and pepper. Sprinkle with lemon juice and olive oil.

Good appetite!


Everything you need to know about the MUSHROOM POTATO SALAD recipe!

  • Sweet potatoes do NOT contain gluten, so they are perfect for celiacs - people who are intolerant to gluten. They have a lower glycemic index than regular potatoes, so you will always see them in the athletes' menu and in recipes considered "light and healthy". You can use only sweet potatoes in today's recipe, if you want!
  • The combination of sweet potato + white potato is delicious! But potatoes have a different cooking time, so we boil them separately.
  • Boil the white potatoes but also the sweet one whole, with the peel. Both types of potatoes are cooked when the fork enters them very easily. Only then do we let them cool down a bit, so that we can clean them and cut them into cubes.
  • The tricolor pepper: one red, one yellow and one green not only have a chromatic role in the recipe, but also have different flavors! Try this combination too!
  • The potato salad can be served warm as soon as the potatoes are cooked or it can be left in the fridge before serving, depending on your preferences. It is delicious and hot and cold and lasts in the fridge for 2-3 days in a hermetically sealed casserole.


Mushroom salad with mushrooms - Recipes

From the prescriptions of the pharmacist BOBARU

It is no coincidence that it is given to us by nature at the beginning of spring, when we come out of winter weak, with a body burdened with toxins. With its palo-shaped leaves, colored in glossy green, leurda is one of the most powerful remedies in nature's pharmacy. It contains more beneficial substances than its relative, garlic, and is much more effective in treating diseases, therapeutic qualities that have earned it the title of & # 8222th millennium plant & # 8221. We can fully benefit from its healing power, following the advice and following the recipes of pharmacist Ion Bobaru. Although he does not process leurda in the laboratory, he has passionately researched the properties and peculiarities of the plant, whose secrets he is going to share with us.

In the spring months, a walk on the paths of oak or pine forests will surely take us in front of a carpet colored in deep green, from which rises the familiar smell of garlic. It is leurda, the cure that nature offers us at the end of winter, for our body to cleanse itself of toxins and strengthen its immune system.

Leurda is known as a remedy for millennia, being prescribed as a healer and detoxifier by famous doctors of ancient Greece. Its therapeutic properties were also researched by doctors in the Roman Empire, who recommended the plant both for cleansing the blood and for treating an impressive number of diseases, from intestinal worms to lung pain. The miraculous green cure was no stranger to the Dacians, who used leurda to heal sick kidneys and remove poisons from the blood.
Allium ursinum & # 8211 the bear's garlic was named, starting from the finding that the bears, just out of hibernation, are waiting with great interest for the appearance of leurd, in order to regain their strength and agility. And no wonder, given the amazing therapeutic force hidden in the pungent leaves. Leurda is rich in allyl sulfide, the element that imprints the taste and smell characteristic of plants of the genus Allium (the best known being onions and garlic). In addition, it contains many substances with valuable therapeutic potential: vitamins A and C, B-complex vitamins, mineral salts, calcium, iron, magnesium, phosphorus, essential oils, carbohydrates and, of course, proteins. The unprecedented composition with which nature endowed it gives it many therapeutic qualities, leurda being a reliable aid in the fight against diseases and, at the same time, an excellent natural tonic.

In the digestive tract, the substances concentrated in leurd act like a vacuum cleaner that removes toxins and bacteria. It contributes to the improvement of digestion, has a diuretic and depurative role, successfully eliminating intestinal parasites. Leurda also has beneficial effects on the respiratory system, in which it has an antiseptic and anti-inflammatory role, preventing respiratory viruses and lung diseases. The preparations of leurd cleanse the blood of toxins and restore its fluidity, reduce the level of bad cholesterol, strengthen the walls of arteries and veins, preventing heart disease. These are only some of the therapeutic effects of the garlic-scented plant, which we must take advantage of especially now, when nature offers it generously.

Harvesting and storage

Faithful to European lands, leurda could not be acclimatized to other parts of the world. In our country, the vivid green of its leaves and the bright white of its flowers adorn the forests of Muntenia, Transylvania and southern Moldova.
It is now harvested in March-April, before the stem with small white flowers appears, at which point the leaves lose much of their active principle. In order to obtain preparations with therapeutic value, we must choose the young, tender leaves, which are detached with a knife, so that the bulb is not affected. Although it has many active principles, the bulb should be harvested moderately, because leurda is a perennial plant and leaves can grow from the same root for years. After harvesting, the leaves must be kept in the refrigerator, as they wither very quickly.
The plant can also be dried, in the shade or in the oven (at a temperature of 40 degrees Celsius), but this process is difficult and often doomed to failure, because it contains a considerable amount of water. If, however, you manage to dry the leurda, the leaves are ground until they turn into a fine, valuable spice-medicine powder, which is kept in hermetically sealed glass containers.

It is the most popular dish from leurd and is obtained very easily, mixing in a bowl 100-200 g finely chopped leaves, 5 ml (a teaspoon) apple cider vinegar, a few drops of oil and 2 g (a knife tip) salt . Consume in the morning, before meals, immediately after cooking. A cure must last at least two weeks and is a real benefit for the whole body, on which it has a tonic, relaxing, antiallergic and disinfectant effect.

Leurd and dandelion salad

It combines the detoxifying qualities of the two plants in a tasty and healthy preparation. One serving per person is obtained by mixing 100 g of finely chopped leurd leaves with an equal amount of freshly chopped dandelion leaves. To taste, add olive oil, ginger powder and lemon juice. A cure of at least 14 days guarantees the cleansing of the body of toxins and the optimization of the physical and mental tone.

Puree from leurd and nettles

Nettles are true natural medicines, used to treat an impressive number of ailments, from diseases that occur against the background of iron deficiency, to diseases of the spleen and liver. Easy to prepare in the kitchen, puree is a delicious natural remedy. To get it, we need leurd and nettles, in equal proportions, for example 100-200 g of leurd and the same amount of nettles. The plants are scalded separately, then mixed and passed until we obtain a soft puree. For taste, but also to increase its therapeutic value, you can add olive oil and horseradish.
Puree is recommended as a supplement in the treatment of anemia and immunodeficiency.

Leurda in the house pharmacy

An elite connoisseur of natural remedies, Mr. Pharmacist Ion Bobaru offers us, with professionalism, rigor and pharmaceutical accuracy, the formulas of the main medicinal preparations from leurdă.

Pour 250 ml (one cup) of boiling water over 10 g of finely chopped leaves. The mixture is left to infuse for 30 minutes, after which it is strained and can be drunk. 3 cups a day are recommended before each meal for 3 weeks.
A cure with leurd tea significantly reduces the discomfort caused by spring asthenia, ensures a peaceful sleep and tones the nervous system. The infusion is also a valuable adjunct in the treatment of heart disease, through its hypotensive action, and in arteriosclerosis, by lowering the concentration of bad cholesterol (LDL) in the body. Consumed regularly, leurd tea helps to cure diseases of the digestive tract and fights intestinal worms (earthworms, pinworms and other parasitic species).
Pharmacist supplement: & # 8222 In the case of pinworms, we must keep in mind that, during the night, the parasites migrate and leave the anus, forming colonies around it, formations whose presence is noticed by the appearance of pruritus in that area. For this reason, for an effective treatment, in addition to regular tea consumption, sitting baths with leurd infusion will be made in the early evening and early morning.

For this preparation, Mr. Pharmacist Bobaru recommends the use of the stem and root of leurd, the leaves losing their qualities by boiling for a long time. In a cup of water (250 ml) put two tablespoons of coarsely chopped stem and root. Boil the mixture over low heat for 30 minutes, gradually filling the evaporating water. It can be stored in the refrigerator for up to three days. The recommended dose is one tablespoon, three times a day, before each meal for two weeks.
The potion acts as an adjunct in case of hypertension, cardiovascular disease, convalescence after a stroke or myocardial infarction. An exceptional natural vermicide, leurd decoction effectively fights intestinal parasites. In addition, due to its antibiotic properties, it annihilates bacteria in the oral mucosa.
Pharmacist supplement: & # 8222For oral hygiene, we can use gargle decoction & # 8221.

Tea against fungal infections

It can be an invaluable help in fighting fungal infections, especially when the first signs of the disease appear, being a true antifungal of plant origin. The tea is made from: two teaspoons of finely chopped leurd, a teaspoon of dried mint and a pinch of thyme. Pour a cup of boiling water over the herbal mixture and let it infuse for 15 minutes. For prophylaxis, one cup a day is recommended in the morning on an empty stomach. As an adjunct in the treatment of infections, it is necessary to consume three cups a day before each meal.

It is a drug that should not be missing from the home pharmacy, because it preserves the therapeutic qualities of leurde for a longer period of time, and we can enjoy them throughout the year. It is prepared as follows: put in a threaded jar 20 g of leurd leaves, finely chopped, and add 100 ml of food alcohol of 70 degrees. The container is sealed and the preparation is left to soak for 10 days, during which time it must be shaken 3-4 times a day. After this period, it is filtered and decanted in the refrigerator for another 6 days. Finally, it is filtered again and the resulting tincture is poured into dark bottles.
The recommended dose is 20-30 drops, dissolved in water, 2-3 times a day, before each meal. The treatment lasts for two or three weeks and, if necessary, resumes after a break of 7 days.
What diseases it cures: it prevents hypertension, the formation of blood clots and their migration on the arteries. A cure of at least three weeks can increase the level of good cholesterol (HDL), reduce the level of triglycerides in the body and strengthen the immune system, especially against the aggression of bacterial agents. Moreover, administered regularly, the tincture contributes significantly to the optimal functioning of the digestive system and is a good adjunct in the treatment of diseases affecting the respiratory system & # 8211 flu, bronchitis or tracheitis.

Tincture of leurd and dandelion

To obtain it, we need 20 g of finely chopped leurd leaves, 20 g of dried and coarsely ground dandelion leaves and 100 ml of 70-degree food alcohol. It is prepared following the process of obtaining the simple leurd tincture, presented above.

We need 50 g of fresh, finely chopped leaves and 100 ml of olive oil. Place the plants in an enamel bowl, then add the oil. The vessel is boiled in a water bath for 3 hours, during which time we must permanently fill the water that evaporates from the vessel directly on the stove flame. After this interval, leave to cool and strain through a piece of gauze, which is squeezed well, to extract as much of the essence of the plant. The preparation should be stored in small, dark bottles in cool places.
Pharmacist supplement: & # 8222Due to the active principles, with antibiotic and antifungal properties, leurd oil is mainly used for topical (external) use, in the treatment of various chronic skin diseases & # 8221.

It is obtained from the fresh plant, in a blender or kitchen mixer. In the absence of these utensils, it can be prepared in a glass jar, in which, over 20 g of finely chopped plant, pour 250 ml (one glass) of lukewarm water. Leave to soak for about 6 hours, then strain through gauze and squeeze. The optimal dose is a cup of juice, in the morning, on an empty stomach. A three-week cure with a one-week break is recommended.
The potion has diuretic and depurative effects, is a powerful disinfectant of the digestive tract, cures intestinal diseases and annihilates intestinal worms. Consumed daily, leurd juice restores the intestinal flora, especially after infectious diseases.

Medicinal wine of leurdă

The remedy is obtained from 200 g of leurd leaves and a liter of wine. Finely chop the plants and place them in a dark bottle, in which we then add the wine. The potion is left to soak for 10 days, during which time it is shaken 3 times a day. Then the wine will be strained and stored in dark places. 2 tablespoons a day (morning and evening) are recommended for 6 weeks, especially in the cold season. The cure with leurd wine essentially contributes to the prevention of viral diseases.

The leurd leaves are finely chopped and then crushed in a mortar. The paste thus obtained is spread on a piece of gauze and the affected area is bandaged. Removes pain caused by gout and relieves chest pain, easing breathing.

To relieve pain caused by varicose ulcers, rheumatism or inflamed joints, it is necessary to first prepare the fluid extract of leurd and then mix it with clay. The fluid leurd extract involves boiling in a steam bath 100 ml of tincture (prepared according to the procedure described above), until the liquid evaporates, reaching one third of the initial amount (25-30 ml). The essence thus obtained is mixed with clay until it turns into a thin paste. Spread the paste on a piece of gauze and apply the bandage on the affected area, without tying it tightly. For an effective effect, the poultice lasts 30 minutes.
Pharmacist specification: & # 8222Whether we use the leurda bought from the market, or we pick it from the forest, we must be careful not to be confused with the weevils, because the two plants have very similar leaves. Certainly, the distinction is made by the smell & # 8211 leurda gives off a smell of garlic & # 8211 and by the flowers. The lilies have bell-shaped flowers, arranged on an arched stem, while the leurda has flowers at the top of the globe-shaped, flower-shaped stem & # 8221.

Other diseases cured with leurd

* Amnesia & # 8211 The active ingredients in leurd leaves act on the blood vessels in the brain and stimulate neural activity, resulting in slowing or even stopping the progression of the disease, depending on its severity. In the spring, a cure with fresh plant juice, 30 ml (a glass) three times a day, 30 minutes before a meal, is recommended. In the rest of the year the juice can be replaced with tincture, 20 drops, diluted in 100 ml (half a glass) of water, three times a day.
* Iron deficiency anemia & # 8211 In the case of this disease, which occurs due to iron deficiency, leurda proves to be a miraculous natural medicine, able to restore the body's balance. A spring cure with fresh leaf salad is recommended. The required dose is 200 g of leurd, twice a day for three weeks. This amount provides twice the need for iron and magnesium, the effect being to remineralize the whole body. During the year, the treatment can be continued with tincture or leurd oil.
* Painful joints, rheumatoid arthritis & # 8211 A compress with fresh leurd leaves, crushed on a wooden board with a kitchen hammer, is applied to the affected area. The compress is covered with an occlusive dressing (a polyethylene foil over which is wrapped a thick material, such as a belt, scarf, elastic band or a woolen fabric). For optimal effects, the compress lasts for at least an hour. In parallel, a cure with leurd salad, 150 g per day, is recommended. This treatment is based on the anti-inflammatory and analgesic properties of the plant. Followed regularly, soothes pain and restores mobility of affected joints.
* Harmful effects of antibiotics & # 8211 A three-week cure with leurd salad, at least 200 g per day, is indicated. The beneficial effect of the plant is due to adenosine, a substance secreted by the leaves, which acts on the central nervous system, causing muscle relaxation.
* Hematuria (blood in the urine) & # 8211 Cure with leurd juice is recommended as an adjunct treatment, but the infusion is also effective. The daily dose is three glasses of juice or three cups of tea, 15 minutes before each meal.
* Mastitis (infections of the breast tissue) & # 8211 A poultice protected by a nylon foil can be applied to relieve pain. The poultice should be kept for about 10 hours. In parallel, a cure with leurd infusion is recommended, three cups a day for two weeks.
* Insomnia, anxiety & # 8211 Bulbs are included in the treatment, which can be eaten as such or as a salad. The recommended dose is 10 g of leurd bulbs per day for three weeks, with a one-week break. In the absence of bulbs is also effective oil, 5 ml (a teaspoon) in the evening before bed.
* Candida infections & # 8211 Tincture of leurd effectively contributes to the destruction of candida, regardless of location. The optimal dose is 20 ml (3 teaspoons) a day, after a meal, for a month. If the infection is in the oral mucosa, the tincture is applied by swabbing.
* Recurrent pneumonia, allergic asthma & # 8211 We recommend the cure with leurd salad, 100 g per day, for as long as possible. The beneficial action of the plant is due to the volatile substances it contains. They reach the lungs, from where they are gradually eliminated, thus exercising their bronchodilator and antiseptic capacity. The same substances have a pronounced expectorant effect, removing mucus from the bronchial tree.

Precautions and contraindications

Leurda is contraindicated in breastfeeding mothers because it can affect the quality of the milk and cause colic in the baby. People suffering from hypoacid gastritis, indigestion or colitis should consume leurd with caution, being recommended for the beginning small doses, which will be increased later, depending on the reaction of the body.


Sour corn salad with leurd

Leurda is washed with cold water, the stalks are removed and finely chopped.


Boil the eggs, clean them and cut them into cubes. Mix leurda, eggs and corn with mayonnaise. It matches the salt.


When I first entered Ramona's blog, I said "small, small, but pick up" with each recipe I analyzed, the harder it was for me to choose which one to make, because they are all enticing. This month was a bit crowded and I could only stop at one, this simple leurd salad. Thanks to Ama for introducing me to Ramona's blog.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Recipes with leurd

Leurda, also called Wild Garlic, is a wonderful spice in the kitchen. In popular culture, the appearance of leurd leaves was eagerly awaited by bears, to be consumed as a purifying drug, after a long period of hibernation. It is a plant rich in vitamins A and C, calcium, iron, phosphorus, sodium, etc., and in Romanian cuisine, leurd leaves are used for salads, soups and pies, purees
and many other preparations.

Ingredients: 3 eggs, red pepper, cheese, leurd leaves, salt, pepper, 30g butter.

Preparation: Peel a squash, grate it and cut it into small cubes. The leurda is washed and the thin strips are cut, then the cheese is passed through the small grater. Break the eggs and beat with a fork.
Put the melted butter in a pan, add the peppers and fry a little, add the leurda, mix and pour immediately over the beaten eggs. Season, fry, turn the omelette on one side and on the other, add the cheese. We stop the fire and roll the omelet.
(source www.gustos.ro)

For this recipe, you need: half a kg of mushrooms, 2 bunches of leurd, 3 white onions, a bunch of parsley, olive oil, 2 cloves of garlic, salt and pepper.

Preparation: Peel the mushrooms and break them, then wash the mushrooms well and boil them for 5 minutes in a little salted water. Chop the onion and fry, preferably in olive oil, and when it becomes transparent add the chopped garlic, then the mushrooms and cover. Finely chop the leurda and parsley and add over the mushrooms. It can be quenched with half a glass of semi-dry white wine and seasoned to taste.

It is a delicious salad for which you need the following ingredients: a lettuce, a sprig of leurd, a sprig of radish (3-4), two sprigs of green onions, two tablespoons of olive oil, count from half lemon and salt.

Preparation: First wash all the greens well. Lettuce and leurda are cut. Cut the radishes and onions into thin slices, then mix all with salt, oil and lemon juice. You can also add nigella seeds.


Regardless of the components of the plate, the noodles must be cooked before working. Professionals advise to do this just before you start mixing the ingredients, otherwise it is more likely that the noodles will stick and form an unattractive chilled lining. Most salads where there are mushrooms are considered to be fast food, because it only takes a few minutes to prepare the noodles. Some secrets:

  • How to cook mushroom for salad? Its very thin options (less than 0.5 mm in diameter) you just need to pour boiling water, just as quickly. Such a funchose is marked by the abbreviation & # 8222NTV & # 8221. Cut the thicker noodles into boiling water. Add salt as desired, cooking time & # 8211 up to 3 minutes.
  • Particular attention should be paid to the twisted mushroom with & bdquocuiburi & rdquo: it is recommended to wrap it with a thread before going down in the water & # 8211 then it will keep its shape. The noodles are sliced ​​after cooking, although you can break them dry if you want.
  • Funchoza & # 8211 is a product that binds instantly, it is worth taking it out of the water. To prevent this problem, a little vegetable oil is poured into the water during cooking.

With vegetables

This noodle salad is a great option for a hearty and light dinner or lunch for women who are worried about body shape. The caloric content of 1 serving (the number of ingredients below is 3 servings) is 224 kcal. When you refuse champagne and ham, the energy value drops to 181 kcal, after which a salad with vegetables and mushrooms will not harm your waist. Taste lovers can add arugula leaves.

  • mushrooms & # 8211 90 g
  • mushrooms & # 8211 180 g
  • Cabbage pepper & # 8211 110 g
  • large fresh cucumber & # 8211 1 pc.
  • tomatoes & # 8211 2 pcs
  • ham & # 8211 30 g
  • onion feathers & # 8211 2-3 pcs.
  • soy sauce & # 8211 2 teaspoons. IT.
  1. Wash the cabbage, disassemble into layers, chop. Chop the cucumbers with a vegetable peel, white tomatoes, mashed in mashed potatoes.
  2. Grind the ham with a short straw, tear off the onion feathers with your hands, fry the mushrooms.
  3. Crush the mushroom before cooking. Mix all the ingredients, sprinkle with sauce.

With chicken

For an unusual warm salad, in which the sweet fruity taste, the spicy satiety of the meat and the notes of walnuts blend harmoniously:

  • mushrooms & # 8211 140 g
  • canned pineapple & # 8211 150 g
  • sesame seeds & # 8211 1 tbsp
  • thick feta cheese & # 8211 20 g
  • ginger root & # 8211 10 g
  • tomatoes & # 8211 2 pcs
  • chicken fillet & # 8211 150 g.
  1. Grind the peeled ginger root, pour 50 ml of liquid from a jar of pineapple, leave for a while & # 8211 it will be a dressing.
  2. Cut the feta cheese, tomatoes and pineapple, boil the mushroom.
  3. Rinse the fillet, chop into equal cubes, fill with water in a pan. Cover, simmer over medium heat. You need to cook the chicken until the meat begins to separate through the fibers.
  4. Finally, the ingredients should be lightly mixed together with the sesame sauce and seeds.

In Korean

Spicy, spicy salad with mushrooms and carrots, which can decorate any meal, consists of only 8 components:

  • mushrooms & # 8211 140 g
  • carrots & # 8211 2 pcs.
  • onion & # 8211 1 pc.
  • garlic cloves & # 8211 3 pcs.
  • red pepper (powder) & # 8211 2 tsp
  • granulated sugar & # 8211 1 tbsp
  • salt & # 8211 1 tbsp
  • boiling water & # 8211 15 ml.
  1. First you need to take care of the Korean dressing: mix salt with pepper and sugar, pour water. Mix the mass, add the squeezed garlic under the press in it. Salad sauce ready.
  2. Chop the carrots on a grater, cut the onion into very thin rings. Boil the mushroom, combine with all the listed ingredients.

With shrimp

Surprisingly, a salad with glass noodles does not always belong to Chinese or Korean cuisine & # 8211 in Italian, there are also some of its delicious variations. The main role is given to seafood: you can add mussels, crab meat, squid or a sea cocktail. The only condition is that the mushroom be rice, not beans. Olive oil recommended as a sauce.

  • rice mushrooms & # 8211 80 g
  • shrimp with hot water & # 8211 10 pcs.
  • Bulgarian pepper & # 8211 1 pc.
  • salt & # 8211 a tip
  • fresh basil (leaves) & # 8211 5 pcs.
  • olive oil & # 8211 30 ml
  • lemon (slices) & # 8211 2 pcs ..
  1. Shrimp should be boiled with a slice of lemon, mushroom & # 8211 with olive oil (half). Each product & # 8211 2-3 minutes. since it boils.
  2. Drain the water from the pan with the noodles, cool the shrimp and lack the esophagus (the vein along the & bdquospatelui & rdquo).
  3. Chop the pepper into thin slices, mix with the mushroom and shrimp, make a dressing with lemon juice and oil. Use chopped basil leaves for decoration.

With meat

If the noodle salad with mushrooms includes beef or pork, it can be considered a complete lunch or dinner: there are proteins, healthy plant foods, complex carbohydrates. In a time of shortage, professionals recommend replacing meat with chard or ham or taking homemade sausages & # 8211 will prove even better. The perfect sauce is tomato paste.

  • beef & # 8211 200 g
  • mushrooms & # 8211 130 g
  • cilantro & # 8211 10 g
  • large green pepper & # 8211 1 pc.
  • tomato paste & # 8211 35 g
  • olive oil & # 8211 30 ml
  • curry & # 8211 1/4 tbsp.
  1. Chop the beef, boil, mix with curry, butter, tomato paste (half volume).
  2. Boil the mushroom, chop. Cut the pepper rings with a knife.
  3. Mix all the components of the salad, season with olive oil, tomato paste, add cilantro.

După ce ați vizionat videoclipurile de mai jos, nu vă va fi dificil să pregătiți tăițele în mod corespunzător pentru lucrările ulterioare și să faceți atât un aperitiv, cât și un fel de mâncare fierbinte pe baza acestuia. Alegeți o rețetă care vă place, încercați să o realizați și asigurați-vă că fiecare salată cu ciuperci este întotdeauna ceva nou, pentru că atunci când schimbați componentele, acest tăiț se deschide dintr-o parte necunoscută anterior.


Ingrediente salata de ciuperci cu castraveti:

  • 9-10 castraveciori acri (in otet)
  • un borcan ciuperci
  • 250 g smantana grasa (min 20% grasime)
  • 3-4 fire de patrunjel
  • salt
  • pepper
  • 2-3 catei de usturoi


Salată de leurdă cu ciuperci - Rețete

O salata pe care am servi-o oricand, chiar daca, ce-i drept, pica greu de la maioneza. Garantat, este delicioasa.

Ce iti trebuie (poza 1)
& # 8211 1 chicken breast
– 500 gr ciuperci
– o jumatate borcan de castraveti murati
– maioneza
– condimente (sare, piper)

Plan de lucru:
– taiem pieptul de pui, apoi il punem la fiert. In maxim 30 minute este fiert. Curatam ciupercile si le punem la fiert, aproximativ 10 minute. Intre timp pregatim maioneza. Taiem marunt puiul si ciupercile, fierte si racite. Taiem si castravetii (poza 2)
– le amestecam pe toate, apoi servim (poza 3)
– Am servit salata pe felii de paine toast prajite. Merg de minune.
Great appetite!

Preparation time: 60 minutes
Pret: 17 lei (poate varia in functie de locul de unde luati ingredientele si de inflatie)


Salata festiva de cartofi cu ciuperci si ou

  • 3 cartofi mari fierti si raciti
  • 1 conserva mica ciuperci
  • 3-4 castraveti murati
  • 3-4 fire ceapa verde
  • 2 oua fierte tari
  • 1 iaurt grecesc mic (150 grame)
  • 1 lingura mustar (eu l-am preparat in casa)
  • 1 lingurita pasta de masline verzi (sau 50 grame masline maruntite bine)
  • 1 lingurita ulei masline extravirgin
  • sare (piper dupa gust)
  • masline negre/kalamata pentru decor (eu am folosit pasta de masline Kalamata)
  • marar verde pentru decor

Video: Russian Salad. Olivier Salad Recipe. Салат Оливье