Menu
Is free
Registration
home  /  Main dishes/ Mushroom glade salad without cheese. Delicious salad "Mushroom Glade" - a recipe with a twist

Mushroom glade salad without cheese. Delicious salad "Mushroom Glade" - a recipe with a twist

Salads with meat - simple recipes

To serve tasty dish You don't have to be a super chef at all. You can surprise your loved ones even with a simple recipe - for example, a salad " mushroom meadow"!

40 min

125 kcal

4/5 (2)

Mushrooms are not only a delicious ingredient for cooking numerous dishes, but also a component for culinary experiments. One of the most loved mushroom dishes in our family, the Mushroom Glade salad is considered. I cook it in two ways. If time is short, then I don’t pay much attention to the selection of mushrooms and take those that are in the refrigerator. If we are preparing for a holiday or my little daughter is involved in the cooking process, then I approach the selection of ingredients more carefully.

How to choose the right ingredients for your salad

Mushrooms are the main ingredient in the Mushroom Glade salad. Theoretically, you can choose any of their varieties, but especially beautiful and unusual dish looks like if small mushrooms with caps and short legs are used. Perfect option – small champignons and mushrooms. I prefer buying or using homemade marinated preparations rather than experimenting with fresh mushrooms. If an ingredient for a salad is purchased in a store, then special attention should be paid to the date of manufacture of the product and the appearance of the mushrooms.

I am familiar with several options for salad "Mushroom Glade" - only vegetable, based on mushrooms and ham and with a combination of chicken and mushrooms. The first two varieties are prepared in almost a matter of minutes, and for the third one it will take a little time for the additional preparation of the chicken fillet. To save time, you can buy smoked chicken which will make the salad even tastier and more appetizing.

When choosing ingredients for the Mushroom Glade salad, you need to pay attention to the compatibility of products. Black olives, cheese, mayonnaise, eggs, lettuce, tomatoes- all these components not only favorably harmonize with each other, but also do not spoil the taste of the dish when supplemented with other products.

Salad recipe "Mushroom meadow" with champignons

To prepare a salad, it is better to prepare a deep bowl in advance. Layers are laid out, starting with mushrooms. In the future, thanks to a little trick, the mushrooms will be on top of the dish. I will give an example several combinations of ingredients, only mushrooms will be an invariable component.

Option number 1. Meat:

Option number 2 (diet option):

  • pickled champignons or mushrooms;
  • two boiled potatoes;
  • two medium tomatoes;
  • a jar of green peas;
  • three boiled eggs;
  • mayonnaise;
  • green onion;
  • 200 g of grated cheese;
  • greens.

Option number 3 ("in haste"):

  • marinated mushrooms;
  • 200 g of grated cheese;
  • greens;
  • ham or boiled sausage (you can even use sausages or sausages);
  • three boiled eggs;
  • two small tomatoes
  • salt to taste.

Regardless of the option chosen, layering sequence always follows the same principle:

  • Place the mushrooms on the bottom of the bowl so that they are upside down (legs up).
  • Lay out a layer of greenery (so that the mushrooms are "on the grass").
  • If cheese is used in the recipe, this layer will be next. In the absence of cheese, chopped eggs are laid out.
  • Meat products are the next layer.
  • The next layer is smeared with mayonnaise.
  • Next, lay out layers of vegetables (cucumbers or tomatoes).
  • The workpiece is again smeared with a small amount of mayonnaise.
  • Potatoes are better to grate, this ingredient should be the last layer.
  • Lettuce leaves can be used as an original decoration (final layer).

Cover the bowl with a flat plate and put the salad in the refrigerator for 20-30 minutes. While holding both parts of the plate assembly, turn the bowl upside down and remove it from the salad.


The result will be a clearing with beautiful mushrooms, and the layers will change places.

How and with what to serve salad on the table

The composition of the salad "Mushroom Glade" includes ingredients that themselves create hearty meal. It can be served on the table separately or with fried potatoes, mashed potatoes, potato balls. original decoration there will be green onions. Long feathers are placed along the edges of the mushroom slide, which creates an imitation of a basket.

There are no special rules for serving salad "Mushroom Glade" on the table. The dish is so original and bright that it can turn even an everyday dinner into a holiday.

If there are no mushrooms or they are not suitable for the top layer

I will share one more original idea. If you do not have mushrooms or they are cut (for example, champignons), then the Mushroom Glade salad can be made in another way.

First, put all the layers in a bowl, except for the mushrooms. Cool the workpiece and lay it out in the indicated way on a flat plate. Then cut in half a few small tomatoes or cherry tomatoes. Place the halves on top of the lettuce and make dots with mayonnaise. You will get unusual fly agarics.

Salad "Forest Glade" can be safely called a culinary work of art. On the table, this dish looks fabulous. Guests, looking at it, will never guess that it is being prepared for 20 minutes. I like this salad also because thanks to simple recipe I can interest my daughter and involve her in the cooking process. Cooking turns into entertainment that is enjoyable for all family members.

Salad "Mushroom Glade" on the festive table looks so impressive that it is swept away in a matter of minutes. beautiful, original design, excellent taste of the dish, will provide enthusiastic responses from guests, will delight loved ones. Cooking food for the hostess will not cause much trouble, and will not hit the budget, since all products are available and inexpensive. Polyanka is known for its unusual cooking technology, in which mushrooms laid whole become the “highlight” of the dish.

Thanks to this, the salad resembles a forest clearing on which mushrooms have grown. The appetizer is laid out in layers, then turned over, making the bottom layer the top one. As a result, a beautifully decorated treat appears at the top.

In addition to mushrooms, chicken, eggs and cheese traditional for salad, the composition of the dish can be varied. In my selection of recipes there are options with smoked chicken, ham, Korean carrots, cucumbers - fresh and pickled. Each is interesting in its own way, you just have to choose and study the intricacies of cooking.

Salad "Mushroom meadow" with champignons

The classic recipe for the famous upside-down salad with a full range of ingredients traditionally included in the composition - chicken, mushrooms, cheese.

Take:

  • Pickled champignons - 400-450 gr.
  • Chicken meat - 300-350 gr.
  • Eggs - 3 pcs.
  • Potato - 2 tubers.
  • Carrot - 1-2 pcs.
  • Mayonnaise - 250 gr.
  • Cheese - 100-150 gr.
  • Cucumbers (pickled, fresh, salted) - 2-3 pcs.
  • A bunch of parsley.
  • Green onions - a few feathers.
  • Ground pepper - a pinch.
  • Salt.
  • Decorate with lettuce leaves.

Step by step recipe with photo:

Boil carrots, eggs, chicken separately. When cooking chicken, add some spices, do not forget to salt, then the meat will not taste bland. Cool down.

Drain the brine from a jar of pickled champignons, throwing it in a colander or putting it in a sieve, as in the photo.

To lay out the salad in layers, you will need a rather deep form, with sides of at least 5 cm in height. Line it up cling film.

Put the mushrooms on the bottom in one layer. Since our salad is a flip-flop, and the bottom of the display will soon become the top of the dish, place the mushrooms with the hat down.

Chop green onions. Finely chop parsley sprigs. Lay the next layer on the mushrooms.

Lay grated potatoes on top.

Take it with a spoon or spatula, tamping the layer a little. Salt, season with pepper, grease with mayonnaise sauce.

Grate eggs with crumbs, sprinkle on mayonnaise, spreading over the surface of the mold.

Salt and pepper again, make a layer of mayonnaise.

Rub the carrot, lay it in the next layer, again slightly crush. Spread with a layer of sauce.

At this stage, if desired, you can add cucumbers cut into small cubes, salted or pickled. Spread them out in an even layer. By the way, if you replace the cucumbers with fresh ones, you get a completely different taste, more spring. If you included a glade salad in the menu for March 8, then this is the best option.

Cut the chicken meat, lay out the next layer. Salt again, sprinkle with pepper, grease with sauce.

The final layer of the clearing is cheese chips. Spread it liberally with mayonnaise, more than other layers.

Cover the form with cling film, put it on the shelf of the refrigerator to soak. Better at night, but if there is a problem with time, then 2-4 hours will be enough.

Remove the film, and instead lay out, as in the photo, lettuce leaves. Keep in mind that this layer will lie down the clearing. Therefore, lay out so that the beautiful edges of the salad go beyond the form.

Cover with a plate, invert onto a wide dish. The mushrooms will be on top. Free the salad from the dishes in which it was formed, remove the film.

Mushroom glade-shifter with honey mushrooms

Pickled mushrooms have a slightly different taste than champignons. And although the other ingredients are practically unchanged, the result will be a completely different salad. There are countless options for dishes with mushrooms, I offer the simplest and fastest.

Take:

  • Honey mushrooms, pickled - a jar.
  • Bulb.
  • Potato - a couple of tubers.
  • Chicken breast - 500 gr.
  • Hard cheese - 400 gr.
  • Any greens, mayonnaise sauce.

Cooking:

  1. Boil potato tubers, chicken breast fillets. Cool down.
  2. Coarsely grate cheese, potatoes. Chop the onion into cubes. Drain the marinade from a jar of mushrooms.
  3. The laying out technology is the same as that of all "clearings". Only the salad will not be a shifter, it is done in ordinary layers.
  4. Start layering with potatoes, then cheese, herbs, breast, onions. Make the top out of mushrooms. Salt each layer, grease with mayonnaise sauce.

Salad Mushroom glade with Korean carrots

Pay tribute Korean cuisine, preparing a chic salad with oriental notes. Carrots can be made by yourself, or take ready-made.

Prepare:

  • Canned champignons - 300 gr.
  • Carrots in Korean - 150 gr.
  • Boiled chicken breast - 200 gr.
  • Boiled potatoes - 1-2 pcs.
  • Boiled eggs - 3 pcs.
  • Fresh cucumber - a couple of pieces.
  • Mayonnaise, sprigs of parsley, dill.

Recipe:

  1. Boil eggs, chicken, potatoes. Chilled chicken fillet cut into cubes, fry in oil.
  2. How in classic cooking, "clearing" with carrots is laid out in layers, infused, then turned over. Therefore, start layering with mushrooms, as in the first recipe.
  3. Lay a film on the bottom of a deep dish, lay the champignons upside down.
  4. Sprinkle with chopped herbs. Next comes the Korean carrot.
  5. Arrange sliced ​​cucumbers on top.
  6. Next, you need to coat the salad with mayonnaise and make a chicken layer. Grease again, pour in the shabby potatoes.
  7. Scatter grated eggs on top, tamp the contents a little.
  8. Infuse for impregnation for approximately 2 hours.
  9. Then turn on a wide dish, decorate as you wish.

Classic Mushroom Meadow Salad Recipe

This recipe started the history of the dish in Soviet times deficit. Therefore, the salad contains the classic, simplest set of products of those times.

You will need:

  • Canned champignons - a jar.
  • Green peas - a jar.
  • Eggs - 3 pcs.
  • Dutch cheese - 100 gr.
  • Mayonnaise, greens.

How to cook:

  1. Boil eggs, cool, rub finely into crumbs.
  2. Crumble the cheese in the same way (you can use large chips).
  3. Drain the brine from the mushroom jar. Leave a few mushrooms whole, finely chop the rest.
  4. The order of the layers is as follows: cheese, followed by eggs, then mushrooms, peas.
  5. Scatter greens and whole mushrooms on top.
In the piggy bank of salad recipes:

Salad Polyanka with mushrooms, ham and cucumbers

Thanks to the ease and speed of preparation, the recipe is both everyday and festive. From the “guest on the doorstep” series, or a quick dinner.

Would need:

  • Mushrooms salted or pickled - jar.
  • Ham - 200 gr.
  • Boiled potatoes - 3 pcs.
  • Peas - a jar.
  • Fresh cucumbers - 3 pcs.
  • Carrot.
  • Mayonnaise, greens.

How to cook:

  1. Spread the mushrooms (honey mushrooms, champignons) whole - this is the first layer.
  2. Grate fresh or pickled cucumber, sprinkle on top.
  3. Cut the ham into thin strips, scatter with the next layer, again spread with mayonnaise sauce.
  4. Grate on a coarse grater raw carrot, put in a salad bowl, brush with sauce.
  5. Lay peas on top. In the course of action, crush the layers a little with a spoon.
  6. Place in the refrigerator for a couple of hours. Over time, the salad will soak. Cover the top with a plate and invert onto another flat dish.
  7. Decorate with green sprigs.

How to cook salad "Mushroom glade" with smoked chicken

Complete holiday dish with a spicy taste of smoked chicken meat. Refinement is given by walnuts and prunes.

You will need:

  • Pickled mushrooms - a jar (200 gr.).
  • Smoked chicken fillet - 200 gr.
  • Eggs - 3 pcs.
  • Prunes - 100 gr.
  • Kernels of nuts - 100 gr.
  • Bulb.
  • Cheese - 200 gr.
  • Mayonnaise, butter, herbs, a couple of cloves of garlic.

Cooking:

  1. Steam prunes with boiling water, after 15-20 minutes, remove, dry, cut into strips.
  2. Boil eggs, cool. Grate the whites and yolks into separate bowls.
  3. Chop the chicken into small cubes.
  4. Finely chop the nuts.
  5. Finely chop the onion, fry in a pan in oil.
  6. Remove the marinade from the jars of mushrooms, finely chop half of the amount, send to the onion to fry. Cool after frying. Set aside the other half of the mushrooms in a separate bowl.
  7. Grate the cheese on a coarse grater.
  8. Crush garlic cloves with a press, add to mayonnaise, mix the sauce well.
  9. The salad is laid out in layers, each of which is smeared with mayonnaise-garlic sauce. The order of posting is arbitrary. It looks something like this: chicken, nuts, a layer of fried onions with mushrooms, prunes, yolks, cheese, the second half of the whole mushrooms. Decorate the top with squirrels, greens.

Cucumber Glade Recipe

Take:

  • Pickled cucumbers - 3 pcs. (or fresh, then the dish will acquire a completely different taste).
  • Potatoes - 3 pcs.
  • Chicken breast - 1 pc.
  • Carrot.
  • Eggs - a couple of pieces.
  • Cheese - 150 gr.
  • Pickled mushrooms - a jar.

Cooking:

  1. Boil potatoes, chicken with eggs. Chicken meat, if there is time, cut into cubes and fry a little.
  2. Grate vegetables on a coarse grater, crumble eggs and cheese in the same way.
  3. Chop pickled cucumbers into small cubes.
  4. Mushrooms are placed whole, so lay them hat down on the bottom of a dish lined with cling film.
  5. Next, proceed as in the previous recipes, lay out the layers, spreading them with mayonnaise.

Video with a step-by-step story about the preparation of the Forest Mushroom Glade salad-shifter. I am sure that your dish will make a splash on the festive table! Have a nice day festive feasts and happy guests!

Salad Mushroom glade is surprisingly beautiful and fantasy. Once on the table, it will become the subject of discussion and admiration. Each housewife will find her own version of a snack that differs from the classic one, and its decoration will require inspiration and help from the younger generation of the family. It will be a real pleasure for them to participate in the creation of this salad.

The taste qualities of the Mushroom Glade are also beyond praise, since mushrooms are a favorite delicacy for many people. Salad with mushrooms is one of the dishes that are first looked at at the festive table. And it's completely deserved.

Lettuce Polyanka actually resembles a piece of forest with grass and mushrooms growing in it. Multi-colored layers make it especially elegant, although the main "highlight" is the top with mushroom caps and chopped greens depicting plants. It is a pity to share the food, but delicious ingredients, of which it consists, will force guests to break the ideally laid out proportions.

The salad is hearty, so you should not pounce only on it to the detriment of the rest of the appetizers. Chicken meat, cheese, potatoes, mushrooms and eggs with mayonnaise dressing are very high in calories, and holiday menu usually extensive.

And yet, hardly anyone will be able to deny themselves the pleasure of trying the fabulous "Polyanka". The salad is tender and not spicy, although some recipes suggest fixing this by adding Korean carrot and other equally expressive ingredients.

The most delicious recipes

The basic products in the salad remain unchanged, as does the memorable mushroom decoration. Salad variations are based on the choice of similar ingredients included in the classic salad recipe.

Classic mushroom salad

Mushroom glade will become not only the central dish among snacks, but also a delicacy loved by many. Complicated and more interesting in appearance, the Olivier salad acquires new shades of taste due to the presence of mushrooms.

The composition of "Polyanka" is similar to the famous "Olivier", it lacks only a couple of its ingredients. The advantage over it is the contrasting layered structure, but the cooking method remains simple.

Ingredients:

  • 4 eggs;
  • 100 g of hard cheese;
  • 4 potatoes;
  • 1 carrot;
  • 2 pickles;
  • a small bunch of dill;
  • 150 ml mayonnaise.

This is the order of preparation.

  1. In a round saucepan, equal in size to the desired diameter of the salad, put a large piece of cling film that extends beyond its walls.
  2. Put the mushrooms with hats to the bottom, sprinkle them with chopped dill.
  3. Boil the chicken breast in lightly salted water.
  4. Boil carrots, potatoes and eggs and let them cool.
  5. Cheese, carrots, potatoes, eggs and grate separately on a fine grater, and cut the chicken breast into small pieces.
  6. The next layer on the mushrooms with dill, put the chicken breast and draw on it a mesh of mayonnaise.
  7. Next, distribute the carrots and also draw a mayonnaise net on it.
  8. Put grated cheese, chopped eggs on it, and the final layer - potatoes and pickles mixed with mayonnaise.
  9. After covering the salad with a dish or a flat plate, turn the pan over and remove the film.

With chicken fillet

Boiled chicken breast - dietary product, but it does not have a pronounced taste. Chicken can be cooked to stay healthy, but its layer added juiciness to the salad.

Ingredients:

  • 500 g pickled champignons;
  • 1/2 chicken carcass;
  • 3 eggs;
  • 100 g of hard cheese;
  • 4 small potatoes;
  • 1 carrot;
  • 2 pickles;
  • 2 cloves of garlic;
  • 2 tbsp lemon juice;
  • 1 tsp black ground pepper;
  • a small bunch of dill;
  • 150 ml mayonnaise.

This is the order of preparation.

  1. Marinate half of the chicken lemon juice, garlic and ground black pepper for 1 hour.
  2. Put it in foil and bake in the oven for 35-40 minutes, then remove, cool, peel the meat from the skin and bones and chop finely.
  3. Put the champignons in a saucepan on cling film, sprinkle them with dill, then put the chicken, and squeeze 5-6 drops of dressing from the mayonnaise package on top.
  4. The next layer is grated boiled carrots. Squeeze mayonnaise on it too.
  5. Next: mashed cheese - chopped eggs - 5-6 drops of mayonnaise - finely chopped pickles - potatoes mashed with mayonnaise residue.
  6. Put the salad in the refrigerator for 1 hour, take it out, turn the contents on a flat plate and serve.

With ham

All layers of lettuce are smeared with mayonnaise for better gluing. The ham should be chosen dry, as the meat from the jar will not hold its layer.

Ingredients:

  • 250 g pickled champignons;
  • 100 g of ham;
  • 2 eggs;
  • 50 g of hard cheese;
  • 1 potato;
  • 1 carrot;
  • a small bunch of green onions;
  • 150 ml mayonnaise.
  1. Eggs, carrots and potatoes boil and chop separately.
  2. Finely chop the ham.
  3. Put the mushrooms on the bottom of the pan, sprinkle them with chopped onions, leaving a few arrows for decoration.
  4. Next, alternately lay out a layer of grated cheese, eggs, ham, carrots and potatoes. Do not coat the last layer with mayonnaise.
  5. After cooling in the refrigerator, invert the salad onto a plate and garnish the top with onion arrows for a tall grass effect.

A tender and fatty tongue will make the salad more nutritious, but it will be very tasty to eat. The tongue is usually not combined with cheese, so there is no such layer in the Mushroom Glade.

Ingredients:

  • 400 g boiled tongue;
  • 4 eggs;
  • 4 potatoes;
  • 2 carrots;
  • 3 pickled cucumbers;
  • a small bunch of dill;
  • 350 ml mayonnaise.

This is the order of preparation.

  1. Boil the tongue with bay leaf, peppercorns in salted water, peel it from the skin, cool and finely chop.
  2. Boil potatoes, carrots and eggs, chop separately.
  3. Put mushrooms on the bottom of the pan, sprinkle them with chopped herbs, then put a layer of carrots and grease it with mayonnaise.
  4. Further - beef tongue, the next layer is eggs mixed with mayonnaise, chopped pickles and potatoes mashed with mayonnaise.
  5. Invert the salad onto a plate and serve.

With Korean carrots

The recipe for the most famous dish in any country takes on a local flavor. A mushroom meadow can also be adapted to oriental dishes if you replace the usual boiled Korean carrots.

Ingredients:

  • 500 g pickled champignons;
  • 300 g of boiled chicken breast;
  • 4 eggs;
  • 100 g of hard cheese;
  • 4 potatoes;
  • 100 g of Korean carrots;
  • 2 pickles;
  • a small bunch of dill and parsley;
  • 150 ml mayonnaise.

The order of preparation is as follows.

  1. Put the mushrooms in a saucepan on cling film with caps up and sprinkle them with dill.
  2. Put Korean carrots in the next layer so that its marinade soaks the next layers when turning the salad.
  3. Then comes a finely chopped boiled chicken breast with a mayonnaise net painted on top, then a layer of finely chopped hard-boiled eggs, also with a mayonnaise net.
  4. The penultimate layer is chopped pickles, the final one is boiled potatoes, grated with mayonnaise.
  5. Turn the salad over onto a serving platter and garnish the top with parsley leaves.

This salad is not laid out in layers, all the ingredients are mixed and seasoned with mayonnaise. Mushrooms are stuck into it from above, after which they are sprinkled with chopped dill.

Ingredients:

  • 300 g pickled champignons;
  • 150 g of boiled champignons;
  • 500 g boiled squid;
  • 100 g of boiled chicken;
  • 50 g of hard cheese;
  • 1 onion;
  • a small bunch of dill;
  • 1 tbsp vegetable oil;
  • 150 ml mayonnaise.

This is the order of preparation.

  1. Cut the squid into strips, chop the chicken and boiled mushrooms, chop the onion.
  2. On to pour vegetable oil and fry the onion and chopped mushrooms in it.
  3. Mix all the chopped ingredients, season the salad with mayonnaise and garnish with pickled champignons and chopped dill.

With mushrooms and prunes

Mushrooms can be replaced with other pickled mushrooms, for example, mushrooms. Their brown hats look pretty on top of the salad, because they are real Forest mushrooms. Each layer of lettuce should be smeared with mayonnaise.

Ingredients:

  • 300 g pickled mushrooms;
  • 300 g smoked chicken;
  • 5 pieces. prunes;
  • 2 onions;
  • 1 pickle;
  • a small bunch of parsley;
  • 1 tbsp sunflower oil;
  • 150 ml mayonnaise.

The order of preparation is as follows.

  1. Fry the chopped onion in a pan.
  2. Cut smoked chicken, prunes, pickled cucumber and 1/3 honey mushrooms into strips separately.
  3. Put 2/3 of the mushrooms in a saucepan, sprinkle them with chopped parsley, the following layers: chicken - onion - prunes - half of the chopped mushrooms - cheese - cucumber - the remaining mushrooms.
  4. Place the pan in the refrigerator for 1 hour, then invert onto a plate and serve.

With boiled beef

Beef isn't as tender as chicken or tongue, but it goes great with mushrooms. lovers interesting dishes it is recommended to replace boiled meat with smoked meat, then the aroma of the salad will become irresistibly appetizing.

Boiled beef is more useful and, if cooked correctly, will also make the taste of the salad expressive.

Ingredients:

  • 450 g pickled champignons;
  • 300 g of boiled beef;
  • 3 eggs;
  • 100 g of hard cheese;
  • 3 potatoes;
  • a bunch of dill;
  • 300 ml mayonnaise.

This is the order of preparation.

  1. Boil the beef in a small amount of water with carrots, onions and peppers so that its taste is rich.
  2. Cool the cooked meat and chop finely.
  3. Chop the boiled potatoes and eggs separately, grate the cheese on a fine grater, chop the dill.
  4. Put champignons in a saucepan on cling film, sprinkle them with half the dill, then put a layer of potatoes and coat it with mayonnaise.
  5. The next layer is meat, then eggs mixed with mayonnaise, at the end sprinkle the salad with cheese.
  6. After holding the pot with salad for 1-2 hours in the refrigerator, take it out and turn it over onto a flat plate.
  7. Spread the sides with the rest of the mayonnaise and sprinkle with the second half of the dill.

Having spread the mushrooms on the bottom of the pan, you need to drip mayonnaise on each leg. So the greens and the next layer of meat will stick to them better.

Korean carrots are usually cut into long, thin pieces. Before laying a layer in a salad, it should be chopped so that the division of the "Mushroom Glade" into portions does not become problematic.

Immediately after cooking, the salad should stand in the refrigerator for at least an hour, and preferably 2-3 hours. Then the mayonnaise will soak all the layers, and the dish will be more uniform.

Conclusion

Preparing an elegant salad is almost effortless. If all the components are ready, it will not take much time to cut them and lay them out in layers. The result will be amazing. Guests and hosts will immediately want to go to the forest for mushrooms, of course, after a festive dinner.

It's nice to cook the next salad with your own picked and pickled mushrooms. In addition, there will be a reason to remember a pleasant trip and a quiet hunt for mushrooms, chanterelles and mushrooms.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Almost no festive table is complete without a very tasty and tender salad Mushroom field. This salad can be prepared with any edible mushrooms, but, of course, champignons are the most affordable - after all, pickled champignons are sold in any supermarket. Mushroom glade with champignons and chicken is distinguished by its ease of preparation, the comparative cheapness of products, as well as its beauty and refined taste. Try it really delicious salad, it is always eaten first.

Ingredients that make up the Mushroom Glade salad:

Chicken breast - 2 pcs.
Pickled champignons - 300-350 g, or fresh - 600 g
Potato - 2 large tubers
Carrots - 2 large
Chicken egg - 3 pcs.
Pickled cucumbers - 200 g
Onion - 1 bulb
Hard cheese - 200 g
Mayonnaise - 250 ml
Greens (parsley leaves, spinach)

How to cook salad Mushroom glade with chicken, champignons and cheese, step by step recipe:

1. The main ingredient of a mushroom meadow is champignons, so we buy either uncut pickled champignons, or fresh champignons marinate ourselves.

2. Boil potatoes and carrots in their uniforms. We cook hard-boiled eggs. Three on a coarse grater carrots, potatoes and eggs.

3. Pour boiling water over the chicken breasts, a little, only so that the water covers the meat, salt, put the bay leaf, cook until tender. Cut the cooled chicken meat into cubes.

4. Finely chop the onions and cucumbers. It is better to take blue onions, it is also called Crimean, it is sweet and goes well in salads. If only ordinary onions are available, then to get rid of bitterness, pour chopped onions with boiling water for 10 minutes.

5. We cut the greens. Instead of traditional parsley, other types of greens can be used. Specially prepared preparations are very convenient, which include spinach, arugula, mizuna, etc. Due to the different colors, the salad turns out to be special, not the same as everyone else.

6. Now that everything is ready, let's start assembling the Mushroom Glade salad. So, we take the form for our salad. It can be a bowl, a saucepan, a metal or glass baking dish, a plastic food taper is also suitable. It is important that the shape is high enough and the volume corresponds to the number of products. I used a regular pot.

7. We cover the bottom and walls of the mold with food plastic. Put the mushrooms with their caps down. If the champignons have too long legs, we shorten them.

8. Put a green pillow on top of the mushrooms. Greens can be either finely chopped or individual leaves.

9. Put a layer of potatoes on top of the greens. We tamp well with a spoon. This is necessary so that the mushrooms do not fall out when we turn the salad over, and that the salad itself is whole and cut well.

10. Grease a layer of potatoes with mayonnaise.

11. Put finely chopped onions and cucumbers on top of the potatoes (onions and cucumbers complement each other very well). If the legs of the mushrooms were shortened, then finely cut the legs and also put them in the salad along with onions and cucumbers.

12. Press the layer with a spoon, spread with mayonnaise. In general, mayonnaise does not need to be saved in this salad. The more mayonnaise, the tastier the mushroom meadow.

13. Next, distribute the chicken layer.

14. We tamp, grease with mayonnaise.

15. Put a layer on top of the chicken hard cheese, cheese and chicken meat are perfectly combined. We tamp the cheese, be sure to grease with mayonnaise.

16. Put a layer of carrots, tamp, grease with mayonnaise.

17. And the last layer - put the egg. Do not forget, as always, lightly tamp and grease with mayonnaise.

18. So, with the layers finished, now we will turn the salad over. To do this, cover the salad with a dish or a large plate. Then, holding the dish, turn the dish along with the pan. You can wait a minute for the salad to fall under the force of gravity and sit on a plate.

20. We remove the pan, remove the food plastic. This is what a beautiful mushroom meadow we have, completely strewn with champignons. As you can see, the recipe for a mushroom meadow with champignons is quite simple.

21. Put the salad in the refrigerator for several hours, so that it brews so that the layers are well saturated with mayonnaise.

Very tasty and beautiful salad Mushroom meadow with champignons and chicken served slightly chilled. Bon appetit everyone!

Lettuce Polyanka is known for its beauty and incredible taste. This salad is the best suited for feasts and holidays, because it appearance you can't help but admire. However, it is very satisfying, thanks to a large number ingredients.

Such a salad will be the center of the table. However, it is worth noting that this salad can be prepared in different ways. Add more vegetables or vice versa at once 2 meat ingredients. Someone cooks with boiled chicken breast, and someone with boiled sausage. With regards to vegetables, there are also no restrictions. The main thing in this salad is the laying out in layers and the presence of mushrooms.

It should also be noted that often the salad "Polyanka" is a puff salad shifter. That is, its preparation occurs from the bottom up. So, as a rule, it is with the turning of the salad that problems occur. The salad falls apart and the work is done in vain. To prevent this from happening, you should remember one simple secret, you can simply grease the dish sunflower oil, and then post it. Another option is cling film, just wrap it with a dish in which the salad will be laid out, and only then proceed.

How to cook a glade salad - 15 varieties

An incredibly beautiful salad that can be prepared for any feast.

Ingredients:

  • Pickled mushrooms - 1 bank
  • Potato - 2 pcs.
  • Carrots - 2 pcs.
  • Chicken - 300 g
  • Eggs - 3 pcs.
  • Pickled cucumbers - 2 pcs.
  • Greens

Cooking:

This salad is going from top to bottom. That is, initially we lay out the top layer, a kind of salad - a shifter.

Since the salad is to be turned over, it is necessary to grease the form in which the salad will be collected with sunflower oil. It is best to collect the salad in a saucepan.

We chop the Greens and put the dish on the bottom. Then lay the mushrooms upside down. Boil all vegetables, eggs and chicken fillet.

Three vegetables on a coarse grater. We will disassemble the chicken fillet into fibers. Grate the eggs on a fine grater. Cucumbers cut into small cubes. Let's start laying out the salad in layers. Put the protein on the mushrooms, then the yolk. We coat the layer with mayonnaise. It should be immediately noted that each layer, except for the layer of cucumbers, is smeared with mayonnaise. Potatoes are next, followed by carrots. Now put the cucumbers on the chicken breast. Turn the salad onto a flat dish. Let's leave it to rest.

Enjoy your meal.

To prepare the Polyanka salad, no special culinary skills are required. Enough to collect all necessary ingredients, prepare them and lay out the salad in layers, but first things first.

Ingredients:

  • Boiled chicken breast - 200 g
  • Boiled potatoes - 2 pcs.
  • Boiled carrots - 2 pcs.
  • Hard boiled eggs - 2 pcs
  • Cucumber - 1 pc.
  • Greens
  • A jar of pickled champignons (whole) - 1 pc.

Cooking:

To make it easy to turn the salad, it is necessary to cover the dish in which we will spread the salad with cling film. By the way, it is better that this dish is deep.

  1. 1 layer - Mushrooms lay out with a hat down.
  2. 2 layer - finely chopped greens. Mayonnaise
  3. 3 layer - Finely chopped carrots. Mayonnaise.
  4. Layer 4 - Small cubes of chicken breast. Mayonnaise
  5. 5 layer - Small cubes of cucumber. Mayonnaise.
  6. Layer 6 - Small cubes of eggs. Mayonnaise.
  7. Layer 7 - Small cubes of potatoes.

Polanka salad has many cooking variations, mainly - this puff salad with champignons, boil vegetables and chicken fillet. This recipe also includes pickled cucumbers, so keep in mind that the salad may turn out to be salty.

Ingredients:

  • Chicken fillet - 400 g
  • Eggs - 3 pcs.
  • Potatoes - 4 pcs.
  • Carrots - 2 pcs.
  • Pickled cucumbers - 3 pcs.
  • Pickled mushrooms - 1 bank

Cooking:

Of course, the preparation of the salad should begin with the preparation of the ingredients. To do this, boil the chicken in salted water for 30 minutes. Boil the vegetables until cooked in their skins, and hard-boiled eggs. After complete cooling, you can start laying out the salad in layers in the following sequence.

Let's start with mushrooms. Since we spread the salad from top to bottom, it is necessary to put the mushrooms on the bottom of the dish with a hat down.

Then, if desired, finely chop the greens.

Now let's start cleaning the eggs and grate them on a coarse grater. You can separate the yolks and whites and put them in turn as a layer. Moreover, first the protein, then the yolk, the last we smear with mayonnaise.

Now peel the carrots and grate on a coarse grater. Let's coat with mayonnaise.

We cut cucumbers into small cubes.

Peel the potatoes and grate on a coarse grater. Let's coat with mayonnaise.

We will disassemble the chicken into fibers and lay it out as the last layer.

Let's flip the salad. Enjoy your meal.

Salad "Polyanka" is hearty and tasty snack which everyone loves without exception. Prepare it on the table, and it will immediately turn into a festive one.

Ingredients:

  • Beef - 300 g
  • Pickled cucumber - 3 pcs.
  • Onion - 1 pc.
  • Hard cheese - 100 g.
  • Apple - 1 pc.
  • Eggs - 3 pcs.

Cooking:

Boil the beef and cut into small cubes, lay out as the first layer. Lubricate with mayonnaise. Marinate the onion in boiling water and sugar for 20 minutes. Post as next layer. Next, spread the grated cheese, again smear with mayonnaise. Hard boil the eggs and separate them into yolks and whites. We cut the latter into cubes and put them on the cheese, again we coat with mayonnaise. Next, the cucumbers are finely chopped. Here is a layer of mayonnaise at will, because the apple comes next. Both the apple and cucumbers are juicy products, so we put mayonnaise at will. But it is necessary to grease the apples with mayonnaise. Finally, three yolks and urkasha salad.

Traditionally, the glade salad is made with chicken meat. However, there is always a reason to experiment, so prepare an old salad in a new way. Add boiled pork tenderloin to it.

Ingredients:

  • Pork tenderloin - 200 g
  • Carrots - 2 pcs.
  • Potatoes - 2 pcs.
  • Processed cheese - 1 pc.
  • Pickled champignons - 1 bank.
  • Onion - 1 pc.
  • Eggs - 3 pcs.
  • Greens

Cooking:

To make the salad look like a mushroom clearing, lay the mushrooms upside down, then fall asleep with greens. Potrem processed cheese on a large grater. Let's coat with mayonnaise. Then grate boiled carrots on a coarse grater, which also needs to be smeared with mayonnaise. Three boiled potatoes on a coarse grater and lay out the next layer. Coat with mayonnaise. The next layer is pickled onions.

So that the onion is not bitter and does not spoil the salad, it is necessary to marinate it. To do this, chop the onion into small cubes and set it in boiling water, where we also add vinegar and sugar in a teaspoon. Leave it like this for half an hour.

Lay the pieces of boiled pork tenderloin on the onion. Now let's leave the salad for 2 hours in the refrigerator so that it brews and turn it over onto a flat dish with mushrooms up.

Enjoy your meal.

To prepare the Polyanka salad, you do not need to wait for some reason, cook it just like that, and the whole family will have a holiday.

Ingredients:

  • Boiled potatoes - 2 pcs.
  • Pickled mushrooms (champignons) - 1 bank
  • Greens
  • Sausage cheese - 100 g
  • Boiled carrots - 2 pcs.
  • boiled chicken- 200 g

Cooking:

We cover the salad bowl with cling film so that it is easy to turn the salad. Boil potatoes and carrots and peel, grate on a coarse grater. Lay out the mushrooms with the cap up. Now we will cover the hats with greenery. chicken breast boil, cool, cut into cubes and mix with 2 tablespoons of mayonnaise. Now spread the chicken with mayonnaise on top of the greens. Mix carrots with mayonnaise and spread the mixture on top of the chicken. Then sprinkle with cheese. Boil the egg hard, peel, cut into cubes and mix with mayonnaise, put on top of the cheese. The last layer is potatoes mixed with mayonnaise. Leave the salad for a couple of hours, then turn it over onto a flat dish.

This name of the salad cannot but be intriguing, which means a clearing in Korean is known only to the cook. However, after reading the ingredients included in this salad, everything becomes clear.

Ingredients:

  • Carrots in Korean - 300 g
  • Chicken fillet - 200 g
  • Potatoes - 3 pcs.
  • Pickled cucumbers - 3 pcs.
  • Hard cheese - 100g
  • Pickled champignons - 1 bank

Cooking:

We start preparing the salad by preparing the ingredients. Boil potatoes, eggs and chicken meat. After complete cooling, we disassemble the chicken meat into fibers, eggs into protein and yolk, and grate the potatoes on a coarse grater. You can start laying out the salad in layers.

First of all, you need to lay out the mushrooms with a hat down. Chop greens on top. Next is the protein grated on a coarse grater, then the yolk on a fine grater. Let's coat with mayonnaise. We spread the potatoes, slightly pressing the layer. Let's coat with mayonnaise. Korean-style carrots are best chopped a little so that they are not so long. We spread the carrots as the next layer. Let's coat with mayonnaise. Grate the cheese on a fine grater and spread with mayonnaise. Then lay out the cubes of cucumbers. And, finally, chicken fillet. It should also be slightly smeared with mayonnaise.

Leave the salad for a couple of hours, then turn it over onto a flat dish.

The simple composition of the salad allows you to use it both at a festive and at a weekday feast.

Ingredients:

  • Carrots - 2 pcs.
  • Potatoes - 2 pcs.
  • Onion -1 pc.
  • Boiled sausage- 150 g.
  • Honey mushrooms - 100 g
  • Peas - 1 bank
  • Pickled cucumbers - 2 pcs.

Cooking:

Boil vegetables, peel and grate on a coarse grater. Onion cut into small cubes. Hard-boil the eggs and grate on a coarse grater. Kolas and cucumbers are also grated on a coarse grater. You can start laying out the salad. Let's start with mushrooms, we simply lay them out on the bottom of a deep salad bowl. After a good fall asleep with herbs. If desired, grease the greens with mayonnaise. Now lay out the carrots, salt and grease with mayonnaise. We also grease their eggs with mayonnaise. Followed by onions, cucumbers and sausage. Lubricate the last layer with mayonnaise. The last layer is potatoes, we will also grease it with mayonnaise. Let's send the salad to the refrigerator for half an hour, then turn it over.

As a rule, a glade salad is beautiful dish as mushroom clearing. Such an appetizer is cooked for a long time and laid out in layers. Of course it turns out very beautifully and, most importantly, delicious. But I want to spend less time in the kitchen. Here is a great Alternative option to save time.

Ingredients:

  • Potatoes - 2 pcs.
  • Onion - 1 pc.
  • Boiled meat - 300 g
  • Fresh mushrooms - 200 g
  • Cheese - 200g
  • Eggs - 3 pcs.
  • Tomatoes and mushrooms for decoration.

Cooking:

Finely chop the onion. Mushrooms, let it be champignons, also finely chop. After, fry with onions. Drain in a colander to drain the oil. Boiled meat, cut into cubes. It can be both chicken and beef, pork without fat is also suitable. Grate the cheese on a coarse grater. Hard-boil the eggs and grate on a coarse grater. Lay out in layers: meat, mushrooms with onions, eggs, cheese, potatoes We coat each layer with mayonnaise. We decorate with tomatoes as fly agarics and mushrooms.

Such a variation also takes place, and the taste is completely different from the traditional meadow, the only thing that unites them is that both salads are very tasty.

Ingredients:

  • Ham - 200 g
  • Potatoes - 3 pcs.
  • Eggs - 3 pcs.
  • Cheese - 150 g

Cooking:

Boil potatoes and eggs. Grate the eggs on a coarse grater. Cut potatoes and ham into strips. Cheese grate on a fine grater. Lay the salad in layers, smearing with mayonnaise. Put mushrooms on top and decorate with green onions.

Enjoy your meal.

Traditionally, Polyanka salad is prepared with pickled champignons or pickled mushrooms, but Polyanka salad can also be prepared without mushrooms.

Ingredients:

  • Chicken fillet - 200 g
  • Walnut- 100 g
  • Garlic - 3 cloves
  • Potatoes - 3 pcs.
  • Eggs - 3 pcs.
  • green onion
  • Prunes - 100 g
  • Carrot - 1 pc.

Cooking:

Boil chicken fillet, vegetables and eggs. Cut the fillet into strips. Grate eggs on a fine grater. Finely chop the walnut. Chop prunes. Coarsely grate potatoes and carrots. We spread the salad in layers, spread each with mayonnaise.

  1. 1 - eggs
  2. 2 - chicken fillet
  3. 3 - nuts + garlic
  4. 4 - potatoes
  5. 5 - green onions
  6. 6 - prunes + nuts
  7. 7 - carrot

We coat the top with mayonnaise, decorate the salad with herbs and mushrooms.

An interesting combination of smoked turkey and marinated champignons makes this dish incredibly tasty.

Ingredients:

  • Potatoes - 4-6 pcs.
  • Eggs - 6 pcs.
  • Pickled champignons - 550 g
  • Smoked turkey - 300g
  • Pickled cucumbers - 7 pcs.
  • Greens

Cooking:

In the form, put the mushrooms with a hat down. Finely chop the greens and sprinkle the mushrooms well. Lubricate with mayonnaise. Boil potatoes in uniforms and rub on a coarse grater. Cucumbers cut into cubes. Put the potatoes in the salad from the beginning, pepper and salt it, and then coat with mayonnaise. Next lay out the pieces of smoked turkey. And again smear with mayonnaise. Boil the eggs hard-boiled, rub on a coarse grater and lay out the next layer. Now mayonnaise and cucumbers. Leave the salad for half an hour, then turn it over on a flat plate.