Salad “Mushroom Glade”: classic recipes. Salad “Mushroom Glade” with champignons

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Ingredients:

• Cheese - 150 g.
• Marinated mushrooms (champignons) - 1 jar (about 500 g)
• Green onions - 1 bunch
• Eggs - 5 pcs.
• Chicken fillet - 250 g.
• Potatoes - 8 pcs.
• Carrots - 2 pcs.
• Salt and mayonnaise.

Despite the fact that cooking loves experiments, there are housewives who are very conservative when preparing dishes. From year to year they prepare only time-tested dishes for all holidays. For those who don’t want to change their habits, we suggest cooking popular salad"Mushrooms in the meadow."

Most likely it has a different name, but thanks to the new design, this name suits the old dish best. As already noted, the taste of the salad and the products will remain unchanged; we will introduce new notes through the design.

Which mushrooms to choose?

Let's focus separately on mushrooms. Champignons in this recipe are used because it is the most popular and safest mushroom that can be bought in any store. But, if you are an avid mushroom picker or simply have the opportunity to buy honey mushrooms, do not miss this opportunity.

Just be careful. These mushrooms are very tasty and healthy, but can be harmful to health if you are not familiar with them. Honey mushrooms can be collected independently in the forest only by those who are well versed in mushrooms and can distinguish real honey mushrooms from false ones.

If picking mushrooms is not your thing, it’s better to buy them at the store. Another precaution is the cooking time. You need to cook fresh honey mushrooms for at least half an hour, otherwise poisoning of the body may occur.

So let's sum it up. The easiest way to prepare the Glade with Mushrooms salad is to buy champignons in the store, and it doesn’t matter whether they are fresh or pickled. As for honey mushrooms, we only buy them in the store and preferably canned ones, then you definitely shouldn’t expect any surprises.

Cooking process

Having decided on the mushrooms (champignons or honey mushrooms), you can start preparing the salad.

Boil chicken fillet in salted water with pepper and bay leaf. You can throw in a couple of your favorite roots.

Boil eggs, carrots and potatoes.

Drain the marinade from the mushrooms.

Finely chop the greens and grate the cheese.

Laying out the layers

• Take a deep bowl, but not too large in diameter, and place cling film on the bottom. Place the champignons on the bottom of the bowl, legs up. If you use honey mushrooms, then the legs must be cut off, leaving only the caps.
• Distribute the chopped onion evenly over the mushrooms.
• There is a layer of cheese on top, which must be greased with mayonnaise.
• Then lay out the chopped eggs and grease with mayonnaise again. The egg layer can be lightly salted.
• Next we lay out the carrots, which we also cut small pieces, and sliced ​​fillet on top.
• Again a layer of mayonnaise and a little salt.
• Next, add the peeled potatoes. We also cut it into cubes.
• The potatoes need to be well leveled and pressed down a little, since this last layer will serve as the base of the salad.

Now is the most crucial moment. The bowl of salad must be turned over quickly, but very carefully. We remove the cling film from the top mushroom layer and can admire the resulting beauty.

The result was not just a salad, but a real forest clearing with mushrooms, which did not affect its taste at all.

Mushroom salad “Polyanka” with ham and cucumber

This recipe for the Mushrooms in the Glade salad was designed for conservative housewives. If you don’t mind experimenting, we offer another version of this salad.

• Pickled mushrooms - 1 jar
• Boiled eggs - 3 pcs.
• Boiled jacket potatoes - 3 pcs.
• Ham - 200 g.
• Fresh cucumber - 1 pc.
• Boiled carrots- 1 pc.
• Onion - 1 pc.
• Mayonnaise and spices - to taste

Preparation

1. Finely chop the onion and pour marinade over it (a little salt, sugar and vinegar) to remove the bitterness.
2. Peel the eggs and boiled vegetables. Wash the greens thoroughly with running water. Drain off the mushroom marinade.
3. We prepare a bowl to form a green meadow for our mushroom salad, as in the first option.
4. Place the mushrooms in the first layer, caps down.
5. Place finely chopped greens and onions on top of the mushrooms.
6. The next layer will be grated carrots. If desired, you can replace it with Korean carrots, then the salad will have more bright taste. Lubricate with mayonnaise.
7. Cut the cucumbers into thin slices and place on the carrots.
8. The next layer is ham, which we also grease with mayonnaise. Place potatoes on it. Salt, pepper and cover with mayonnaise again.
9. The final stage will be eggs, grated on a coarse grater.

If we are not in a hurry, let the salad sit for 20-30 minutes and turn the bowl over. It didn't turn out easy mushroom salad, and the real mushroom meadow is in the photo from the magazine.

"Mushroom Glade" - very high-calorie salad in any variant of its preparation. Therefore, it is a good idea to include in its composition products that promote the rapid breakdown of fats, speed up and facilitate the digestion process: ginger root, horseradish, mustard, pineapples, grapefruit, cranberries, raspberries, papaya, apples, cinnamon, white cabbage, cucumbers, beans, red wine, almonds, fermented milk products. You take from this list what suits the set of ingredients and create your own version of a “mushroom clearing”.

A few words about mayonnaise. Our layered salads are traditionally dressed with mayonnaise, and, at that, very generously! Mayonnaise, as you know, significantly increases the calorie content of a dish, and “Mushroom Glade” with ham is already too much high-calorie dish. Lighter dressings will help make it less saturated:

• Use mayonnaise with the lowest fat content, diluting it with water or lemon juice; the sauce will become less thick, which means its consumption for coating the layers will be noticeably reduced - the main task of the sauce in a salad is not to increase its mass and calorie content, but to create a certain taste and consistency.
• Depending on the components of the salad, you can prepare an original dressing:

Although mayonnaise is the most versatile and beloved product, a special sauce made from well-chosen ingredients can be a more interesting addition to a salad.

Otherwise, everything is done as usual: preliminary preparation ingredients - they are sorted, cleaned, washed, boiled, baked, sautéed or fried, cut, and then laid in layers, in a strict or arbitrary sequence.

A small nuance that must be taken into account when preparing puff salads: To prevent the salad from turning out too dry, or vice versa - wet, watery, alternate products so that the ingredients with high content juice (cucumbers, mushrooms, pickled onions, fruits) separated layers of drier components (potatoes, meat, boiled eggs). In this case, it is advisable to alternate layers so that the most suitable components are nearby, for example, potatoes - herring, eggs - cheese, and so on.

Products with a pronounced taste are used, as a rule, in smaller quantities so that they do not stand out sharply in the overall mass of the dish, if we are talking about a salad, and not about some kind of meat or fish dish, where the taste of the main ingredient must be emphasized with using a small number of different additives.

Now you can start testing the recipes below, and remember: impromptu in the kitchen is everything to us, so don’t be upset if you don’t have some ingredient on hand. Just replace it with what you have, and it will be a new original recipe!

Option 1. Mushroom Glade salad with ham and beef liver

Compound:

• Fried honey mushrooms 300 g (net)
• Korean carrots 200 g
• Chicken eggs 6 pcs.
• Green onions 150 g
• Gherkins180 g
• Jacket potatoes 250 g
• Fried ham (sausage, boiled and smoked) 400 g
• Liver, beef 300 g
• Quail eggs 6 pcs. (for decoration)

Refueling:

• Sour cream (15%) 150 g
• Garlic 20g
• Chopped dill 70 g
• Ginger, grated 15 g
• Lemon juice 50 ml
• Ground pepper 10 g
• Frying fat
• Flour (for breading)

Operating procedure:

1. Cut the beef liver into slices, bread in a small amount of flour combined with salt and pepper and fry in boiling oil until cooked. Cut the cooled liver into thin strips.
2. Fry the ham slices and also cut them into strips. Connect with liver;
3. Select large mushrooms, boil them first, and then fry them, first separating the stems from the caps. Set the caps aside for a while - they will be needed to decorate the salad, and cut the legs into strips and combine with the meat components of the salad. Fresh mushrooms should be 3 times larger, given that when frying they will noticeably decrease in size and weight;
4. Cut boiled and peeled chicken eggs into slices. Boil and peel the quail eggs. Cut off only part of the protein on one side so that you can easily place them on the surface of the salad, like the stem of a mushroom;
5. Cut the onion into strips and place in boiled water for 15 minutes. cold water, mixed in equal parts with lemon juice;
6. Cut peeled potatoes into slices, pickled or pickled cucumbers into strips.
7. Combine cucumbers with carrots in Korean style.
8. Take a flat round dish. Put it on it round shape(for baking cakes) without a bottom to make it easier to assemble the salad in layers, giving it a beautiful look.
9. Start laying out layers: potato slices, liver with ham and mushrooms, a mixture of Korean carrots and pickles. Pour each layer of salad with the prepared dressing of sour cream, juice, ginger and mustard. Let it sit for half an hour in the refrigerator and then remove metal mold and start decorating. Place sliced ​​slabs in a circle chicken eggs, and sprinkle the rest of the surface with green onion strips. Place it on the green grass quail eggs, and put whole caps of honey mushrooms on them. Enjoy!

Option 2. Mushroom Glade salad with ham, eggs and cheese

Products:

• Boiled potatoes 300 g
• Smoked-boiled ham, chicken 400 g
• Carrots, boiled 1 pc. (large, for decoration)
• Cranberries, frozen 40-50 g
• Cheese, grated 150 g
• Green onions 200 g
• Juice of half a lemon (for onions and dressing)
• Marinated champignons (large) 10 -12 pcs.
• Eggs 7 pcs.
• Fresh cucumber 250 g
• Mayonnaise 30% 200 g
• Pepper

Cooking method:

1. Boil and peel the eggs and potatoes and grate them. To decorate the salad, separate a couple of yolks and one large potato.
2. Cut the ham and cucumbers into small cubes. Half a cucumber can also be left for garnishing the dish.
3. Cut the green onions into strips and pour in lemon juice, leave for a few minutes. Drain the juice and combine it with mayonnaise, adding a pinch of ground pepper.
4. Layer: potatoes, cucumbers, eggs, ham, cheese. Season the layers with mayonnaise, pepper and lemon juice.

Start decorating the dish:

1. Sprinkle the salad with onions.
2. Use a cookie cutter to cut out flowers from the carrots and potatoes. Place them on top of the onion in any order.
3. Cut leaves from half a cucumber and place them around the flowers.
4. Decorate the center of white potato flowers with yolks, and add cranberries to carrot flowers.
5. Place pickled mushrooms between the flowers.

The “glade” is covered with mushrooms, and you’re ready to eat!

Option 3. “Mushroom Glade” salad with ham, tomatoes and olives

I wonder if in Italy they prepare “Mushroom Glade” with ham? Let's try to prepare a salad in style Mediterranean cuisine. This recipe is the fantasy of an Italian cook.

Products:

• Feta cheese 100 g
• Olives, marinated 10 pcs.
• Ham, boiled 150 g
• Tomatoes 200 g
• Cucumbers 100 g
• Basil, green? beam
• Pasta, colored (with spinach and beets)
• Pickled chanterelles 250 g
• Sauce:
• Yolk 2 pcs.
• Garlic 2 cloves
• Freshly ground pepper
• Salt, sea
• Olive oil 100 ml
• Greens (chopped parsley)

Preparation:

Boil the pasta, burgundy and green: it is better to use long tagliatelle pasta egg noodles so that the salad is as bright and colorful as Italy. If you don’t have colored paste at home, add it to the cooking water. vegetable juice, or better yet, make egg noodles with spinach and beet juice: the pleasure is worth fiddling with the dough a little. After cooking hot pasta water olive oil and stir.

1. Place tagliatelle, cut into strips, boiled ham, on flat dish. Around it, place thin slices of chopped cucumbers and tomatoes, alternating them with each other, and in the next row, in the inner circle, place slices of cheese, alternating it with sliced ​​rings or halves of olives. Place pickled chanterelles on top of the pasta with ham, and basil leaves between them.
2. Prepare the sauce. Whisk egg yolks at high speed, adding oil drop by drop. You can use ready-made mayonnaise, but then it must be seasoned with chopped herbs, pepper and chopped garlic. Pour over salad and serve.

Option 4. “Mushroom Glade” salad with ham and pineapples

Compound:

• Smoked meat 400 g
• Boiled corn 180 g
• Potatoes, boiled 250 g
• Onion, 100 g
• Pineapples, canned 300 g
• Marinated mushrooms 150 g
• Lettuce, leaf 50 g
• Lemon juice 70 ml
• Boiled eggs, quail 6 pcs.
• Cherry 3 pcs.
• Parsley (leaves)
• Mayonnaise

Preparation procedure:

Cut the meat, potatoes, pineapples and onions into cubes, very finely. Place the onion in a separate bowl for half an hour, pour in lemon juice to remove the bitterness and pungent odor. Peel the eggs and cut the tomatoes in half.

The salad can be served either in a serving dish or in portions using glasses (tumblers or old-fried). Lay out the ingredients, seasoning each layer with mayonnaise sauce: pickled onions, meat, pineapples, potatoes, corn. Garnish with chopped herbs, place mushrooms, alternating natural, commercial champignons with “fly agarics” made from boiled eggs and halves of tomatoes (paint the red caps with spots using mayonnaise).

Option 5. “Mushroom Glade” salad with ham – an interesting way to decorate

Products:

• Mushrooms (pickled honey mushrooms) – 2-3 pcs. per serving
• Olives 10-15 pcs.
• Roasted ham (or pork chop) 900 g
• Greens, chopped 200 g
• Potatoes, boiled 1.0 kg
• Beijing cabbage 300 g
• Cucumbers, fresh 250 g
• Cranberry 100 g
• Garlic 20 g
• Spices
• Mayonnaise, low fat

Preparation procedure:

1. On the work surface, spread a sheet of food foil or a silicone napkin (10x17 cm).
2. Place the grated potatoes on the prepared sheet, greased with oil, in a layer of 1.0-1.5 cm.
3. Finely chop the fried ham or chops, place on top of the potatoes, leaving 1 cm from the edges (along the length).
4. Shred the cabbage, cut fresh cucumber straws, combine the vegetables, add cranberries to them and season lightly with mayonnaise and garlic. Cooked vegetable mass Place on the meat layer, also moving away from the edges of the pan.
5. Roll the sheet into a log, giving it the shape of a log. Place on a rectangular platter lined with chopped herbs (optional), seam side down. On top of the “log”, place strips cut from olives, imitating birch bark. Arrange the pickled mushrooms in random order, on the “log” and on the grass.

Option 6. Cocktail salad “Mushroom Glade” with ham

Products:

• Onion, green 250 g
• Ham 750 g
• Eggs 8 pcs.
• Cheese 300 g
• Fresh cucumbers 300 g
• Marinated honey mushrooms or chanterelles 250 g
• Mayonnaise 200 g
• Mustard to taste

Operating procedure:

Option 7. Salad with champignons and ham Lesnaya Polyana

Ingredients of salad with champignons:

• Eggs – 4 pcs.
• Carrots – 2 pcs.
• pickled mushrooms – 1 jar
• Red onion – 1 piece (large)
• Cheese – 200 gr
• Ham 250 gr
• Potatoes – 3 pcs (medium)
• Lettuce leaves – 8-9 pcs.
• Pickled cucumber – 1-2 pcs.
• Mayonnaise
• Dill, parsley, basil
• Any seasoning

Boil eggs, potatoes, carrots in salted water. Grate all the vegetables on a coarse grater.
Then pickled cucumber and cut the ham into cubes. Chop the onion finely. Grate the cheese on a coarse grater. Chop the greens and set aside for decoration.

1. Champignons caps down
   2. Green onions. Basil, dill, parsley.
   3. Potatoes, grease with mayonnaise
   4. Ham
   5. Eggs, brush with mayonnaise
   6. Pickled cucumber
   7. Red onion. You can add any seasoning
   8. Carrots. Lubricate with mayonnaise
   9. Cheese. Place lettuce leaves on top

Place in the refrigerator for 5 hours. Then put more lettuce leaves on a large flat plate and cover the pan with it. Quickly turn the pan over and remove the cling film. Beauty!

“Mushroom Glade” salad with ham – useful tips and tricks

Making a salad largely depends on how well the knives are sharpened, no matter how trivial this reminder may seem. Dull knives not only slow down the cooking process, but also affect the quality of cutting: juicy products They release juice ahead of time, and hard ones tear and wrinkle unsightly. Before preparing any salad, take 5 minutes to prepare your tools.

If the salad needs to be served, for example, in the evening, and you have free time to prepare it only in the morning, then, having prepared all the ingredients - washing, peeling and cutting them - place the products separately in closed containers and put them in the refrigerator. In the evening, all you have to do is combine them and season with sauce. The salad will not drain, will not spoil, and will look as if it was cut just before serving. But at the same time, products containing large number juice, still try to cut it just before adding it to the dish.

Bon appetit!

This mushroom salad is one of those that can always surprise guests. And not only with its external presentable appearance, but also with a variety of tastes. I often prepare it, but I try to change the ingredients. So far, all my options have been successful, I will gladly share some with you.

1 - “Mushroom Glade” salad with champignons, chicken and Korean carrots- step by step recipe with photo

Ingredients:

• Champignons (marinated)
• Green onion
• Dill
• Chicken breast - 2 pcs.
• Korean carrots – 250 grams
• Cheese durum varieties— 250 grams
• Potatoes - 2 pcs. (large)
• Pickled cucumbers - 2 pcs.
• Mayonnaise

Preparation:

We choose the dishes in which we will lay our layers. When choosing, make sure that the bottom and edges of the pan are straight, that is, a cone-shaped “container” will not work. Determine the size of the pan yourself, based on how many ingredients you will take into account.

First, place the pickled mushrooms on the bottom of the pan, caps down.
Now we need to chop the onion and dill. Mix the greens and sprinkle on top of the mushrooms.

Peel the boiled potatoes in their jackets and cut them into medium equal cubes. They will be our next layer.

Using a spoon, compact the layers with a little force. After the potatoes, we will coat all subsequent layers with mayonnaise. Finely chop the cucumbers and place them in a saucepan.

Cut the chicken breast into even cubes and place in the next layer.

Now it's the turn of Korean carrots.

The final layer will be cheese, grated on a fine grater. Place in the refrigerator for 2 hours so that the layers are saturated and “set.”

And now the most important point— carefully turn the pan onto a plate and lift it.

That's it. The Mushroom Glade salad is ready. Bon appetit!

This salad looks great on any festive table, regardless of the time of year. It's very tasty and hearty snack, which many will probably like, and besides, he is very beautiful. Perhaps this is one of the few beautiful salads, which can be prepared at home.

2 ▬ Recipe for salad with boiled chicken and fresh cucumbers

Ingredients:

• - mushrooms - 1 jar
• - green onions, parsley and dill
• - boiled meat 2 chicken legs
• - Korean carrots - 200 g
• - boiled potatoes - 3 pcs.
• - fresh cucumbers - 3 pcs.
• - mayonnaise

Preparation:

I won’t stop thinking about the preparation itself. Probably everyone already knows that this is an upside-down salad. Preparing the layers:

1. Place mushrooms caps down
2. Finely chopped greens on top of mushrooms
3. Then Korean carrots
4. Meat, mayonnaise
5. Fresh cucumbers, mayonnaise,
6. Eggs, mayonnaise
7. Then boiled potatoes finely chopped.Compact and grease with mayonnaise
8. Then turn the mold over onto a plate when it has soaked overnight.

3 ▬ Ham salad recipe

Ingredients:

• -1 can of pickled small champignons
• -300g ham
• - 3 eggs
• - 2-3 boiled potatoes
• -1 carrot
• - green onions,dill
• - 300 grams of salted hard cheese
• - homemade mayonnaise

Preparation:

Place the salad in a bowl in the following order:
1. pickled mushrooms (cap down);
2. finely chopped green onions, dill, grease with mayonnaise;
3. grated potatoes, coat with mayonnaise;
4. ham cut into strips, coat with mayonnaise;
5. grated, hard-boiled eggs, coat with mayonnaise;
6. grated hard cheese.
7. grated carrots, grease with mayonnaise.

4 ▬ Salad with fried mushrooms and pickled

I love this salad the most. Fried mushrooms. And I always take what I have. If it’s summer, then I fry fresh ones; if it’s winter, then I soak the dry ones, boil them, then fry them. Or I buy champignons. The taste of the salad is naturally different, but still delicious. But I use the same marinated champignons on top.

Ingredients:

• Marinated champignons
• Fresh champignons - 200-300 g.
• Chicken - 1 breast fillet
• Potatoes - 4-5 pcs. small size
• Carrot-1 piece
• Eggs - 4 pieces
• Onions - 1 pc. (small size)
• Greens (parsley and dill) - 8-10 sprigs each
• Green onions - 5-6 feathers
• Salt - to taste
• Pepper - to taste
• Vegetable oil (for frying mushrooms)
• Mayonnaise mixed with 4 -6 cloves of garlic
• Sour cream

Preparation:

Boil chicken, carrots, potatoes and eggs. Fresh champignons finely chop and fry along with onions, 5 minutes before removing from heat, add a little sour cream.

Lettuce layers:

1 marinated champignons

2-greens with onions

3-cut chicken fillet, coat with mayonnaise

4-grated carrots, grease with mayonnaise

5 eggs, grated, coated with mayonnaise

After seeing and trying this, your guests will be pleasantly surprised! It's not easy - it's an edible meadow with real mushrooms, juicy and incredibly tasty. The salad is laid out in layers, and this can be done from top to bottom, as if vice versa, but in appearance, it rather resembles a cake, it looks so impressive and elegant. This dish can become a real “highlight” of the program, attracting everyone’s attention, and after the guests have tasted a little of your culinary masterpiece, your authority as a skilled chef will increase significantly. There is nothing complicated in creating such a salad; you can even select the ingredients to suit your taste. The most important thing is to place small mushrooms, for example, pickled champignons, against a background of greenery. Sure, step by step preparation“Mushroom Glade” salad with ham and cheese with photo will help you prepare this dish quickly and without hassle.

Ingredients for preparing the Mushroom Glade salad

Step-by-step preparation of the “Mushroom Glade” salad with ham and cheese with photos

1. First, boil the potatoes, carrots and eggs, then cool and peel.
   
2. Finely chop the vegetables and eggs or grate them on a coarse grater.
3. Cut the red onion into small cubes. If you don't have red onions, chop regular ones and pour boiling water over them so that they don't taste bitter in the salad.
   
4. Cut the ham or sausage into small cubes.
   
5. Grate the cheese and finely chop the greens.
6. The salad can be formed from the bottom up, or vice versa. To do this, you need to choose a saucepan of a suitable size and cover it with cling film. Place the first layer of marinated mushrooms, caps down.
   
7. Cover the mushrooms with chopped herbs.
8. The next layer is boiled potatoes. Spread it evenly and brush it with mayonnaise.
   
9. Next, lay out the ham, eggs, red onion, carrots and cheese, brushing each layer with mayonnaise. If desired, you can add salt and pepper to each layer to taste.
   
10. Cover the top layer of lettuce, which will eventually become the bottom layer, fresh leaves lettuce, cover with a plate or lid and place in the refrigerator for 3-5 hours to soak and compact.
    
11. When the salad is soaked, remove it from the refrigerator, cover it with a nice wide plate, and carefully and quickly turn it over. On top you will have a layer of mushrooms. Carefully remove cling film, decorate the salad with sprigs of herbs and the sides with mayonnaise.
    

A holiday where such a salad is present will be remembered by guests for a long time. Bon appetit!