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Mushroom and corn salad with mayonnaise

Mushroom and corn salad with mayonnaise


It is a light and delicious garnish for meat and fish dishes and for baked potatoes, squid or soybeans.

  • 1 can of mushrooms (300-400 gr)
  • 1 canned corn (400 gr)
  • eggless mayonnaise that we are fasting (3-4 tablespoons)
  • 3 cloves of garlic
  • a pinch of salt (if the mayonnaise is not salty)
  • greens (dill, parsley)

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Mushroom and corn salad with mayonnaise:

Drain the mushrooms, rinse with cold water and drain in a strainer. After they have drained well, cut them into slices and put them in a bowl (to make sure they don't run into impurities, I prefer whole mushrooms but go with sliced ​​ones).

Then drain the corn from its juice, rinse with cold water and let it drain in a strainer and then add it over the mushrooms.

Add mayonnaise, salt powder (if necessary), crushed garlic and chopped greens. Homogenize, let it rest a bit and it is ready to serve!

Tips:

  • the quantities of ingredients are not nailed down, they can be modified according to everyone's preferences.
  • the tastiest mayonnaise is the one with yogurt but for that it is fasting… There are many variants of fasting mayonnaise but I bought it ready made…

  1. Cleanse 500 g mushrooms of the skin on the surface.
  2. Boil the mushrooms in water with salt and then let them drain and cool. Cut them into cubes.
  3. Boil 1 whole chicken breast with bone and skin LaProvincia . Then let it cool and cut it into cubes.
  4. Boil 2 eggs and leave to cool.
  5. Meanwhile, cut into cubes 3 pickles .
  6. Make mayonnaise from two boiled egg yolks, 3 raw egg yolks and 3 tablespoons oil . Squeeze out ¼ lemon and top up with the resulting juice. Stir until the mayonnaise becomes homogeneous.
  7. Mix the chopped mushrooms with the chicken breast in a bowl. Top with pickles.
  8. crush 4 cloves of garlic and add them to the bowl. Top with salt and pepper .
  9. Add mayonnaise, mix and prepare the meal.

Chef's tips for mushroom salad with chicken and mayonnaise

  • If you have already made the recipe and want to experiment, replace the chicken breast with boneless thighs.
  • The secret of the salad is that all the ingredients are well drained of water - do not skip these steps.
  • You can eat the salad with a light garnish of vegetables or simply the delicacy will be the same.
  • Although it seems like an option that requires a (small) effort, we recommend you to use homemade mayonnaise, which you can prepare together with the recipe.
  • The salad can be stored in the refrigerator and will retain its flavor the next day.
  • For extra flavor, you can add dill and parsley, onion or green garlic.
  • Pickled cucumbers should be in brine, so that the dish has an intense taste and optimal texture.

Mushroom salad with chicken and mayonnaise, good for serving

Mushroom salad with chicken and mayonnaise is easy to prepare, but also easy to eat. Because it is a salad, you will quickly notice how "your work" disappears from the table.

You can serve the mushroom salad with chicken and mayonnaise at home, even if you have guests and a party is coming. If you want to impress, put the salad in small bowls and give the diners a colorful delight and just right to eat at any time!


Chicken salad with mayonnaise and mushrooms

Chicken salad with mayonnaise and mushrooms simple recipe. An appetizer salad with pieces of chicken, mushrooms, pickles, homemade mayonnaise, onions or garlic - to choose from. How to make chicken salad with mushrooms and mayonnaise?

Chicken salad with mayonnaise and mushrooms it is very tasty and easy to prepare. It helps us recycle a cold steak or chicken from soup. People do it with chicken breast but I prefer boned thighs and without skin. You can also use duck, goose or turkey meat. We have shown you in the past another salad useful for this purpose, which helps us to use the cold meat left over from the previous day: Caesar salad - recipe here.

The ingredients of this chicken salad with mayonnaise are not fixed and can be varied by taste. In addition to chicken and mushrooms, I chose to chop pickled cucumbers, red peppers and greens. You can also add olives, boiled eggs, pickled donuts, pieces of smoked ham, etc. If you don't like mushrooms… don't put them!

Speaking of mushrooms: they can be fresh or canned. If you use fresh mushrooms (white or brown, yellow mushrooms) they will have to be sliced ​​and scalded for a few minutes before being added to the salad. Don't get me wrong, I'm a big fan of fresh mushrooms (especially forest) but for this chicken salad with mayonnaise I prefer to put the canned ones… I got used to their taste from the '80s, when they weren't found fresh mushrooms.

Also, the taste and aroma of the salad can be easily varied by adding either onion or garlic. This way you get two different salads!

From the quantities below we obtained approx. 6 servings of chicken salad with mayonnaise and mushrooms (as a stand-alone) or 12 smaller portions if there are other appetizers on the table.


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Mushroom salad with fasting mayonnaise

A very simple salad that I prepared on Friday, especially to try fasting mayonnaise. You should know that I liked it a lot, if you are fasting and you have guests you can prepare it, it is quite easy.

  • 1 can of sea mushroom mushrooms
  • 200 ml water
  • 2 tablespoons flour (grated)
  • 2 tablespoons olive oil
  • 1 teaspoon mustard
  • 1 clove of garlic
  • salt

1. Wash the mushrooms well and then boil them. If you are in a hurry you can use a large can of mushrooms.

2. Mix water with flour and put them on low heat, stirring constantly until it thickens like a pudding.

Let it cool and add the mustard and a little salt, then gradually add the oil, stirring like mayonnaise in the same direction.

3. Squeeze the mushrooms well with water and cut them into slices.

4. Mix the mushrooms with mayonnaise and add the crushed garlic.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Mushroom salad with fasting mayonnaise

A very simple salad that I prepared on Friday, especially to try fasting mayonnaise. You should know that I liked it a lot, if you are fasting and you have guests you can prepare it, it is quite easy.

  • 1 can of sea mushroom mushrooms
  • 200 ml water
  • 2 tablespoons flour (grated)
  • 2 tablespoons olive oil
  • 1 teaspoon mustard
  • 1 clove of garlic
  • salt

1. Wash the mushrooms well and then boil them. If you are in a hurry you can use a large can of mushrooms.

2. Mix water with flour and put them on low heat, stirring constantly until it thickens like a pudding.

Let it cool and add the mustard and a little salt, then gradually add the oil, stirring like mayonnaise in the same direction.

3. Squeeze the mushrooms well with water and cut them into slices.

4. Mix the mushrooms with mayonnaise and add the crushed garlic.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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