Mushroom glade salad without cucumbers recipe. Mushroom glade salad

The Mushroom Glade salad looks so impressive on the holiday table that it can be swept away in a matter of minutes. Beautiful, original design, excellent taste of the dish will ensure enthusiastic responses from guests and will delight loved ones. For the housewife, preparing food will not cause much trouble and will not put a strain on the budget, since all products are available and inexpensive. Polyanka is known for its unusual cooking technology, in which whole mushrooms become the “highlight” of the dish.

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

In addition to the traditional mushrooms, chicken, eggs and cheese 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 learn the intricacies of cooking.

Mushroom Glade salad with champignons

A classic recipe for the famous upside-down salad with a full set of traditional ingredients - chicken, mushrooms, cheese.

Take:

• Marinated champignons – 400-450 gr.
• Chicken meat – 300-350 gr.
• Eggs – 3 pcs.
• Potatoes – 2 tubers.
• Carrots – 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.
• For decoration - lettuce leaves.

Step-by-step recipe with photos:

Boil carrots, eggs, chicken separately. When cooking chicken, add some spices, don’t forget to add salt, then the meat won’t taste bland. Cool.

Drain the brine from the 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 fairly deep form, with sides at least 5 cm high. Line it with cling film.

Place mushrooms on the bottom in one layer. Since our salad is an upside-down salad, and the bottom of the display will soon become the top of the dish, place the champignons with the cap down.

Chop the green onions. Finely chop the parsley sprigs. Place the next layer on top of the mushrooms.

Place grated potatoes on top.

Press down with a spoon or spatula, slightly compacting the layer. Season with salt, pepper, and grease with mayonnaise sauce.

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

Season with salt and pepper again and make a layer of mayonnaise.

Rub the carrots, place in the next layer, and press a little again. Cover 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 cucumbers with fresh ones, you will get a completely different taste, more spring-like. If you included Polyanka salad in the menu for March 8, then this is the best option.

Slice the chicken and place in the next layer. Salt again, sprinkle with pepper, brush with sauce.

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

Cover the mold with cling film and place it on the refrigerator shelf to soak. It’s better at night, but if time is a problem, then 2-4 hours will be enough.

Remove the film and place lettuce leaves instead, as in the photo. Keep in mind that this layer will lie at the bottom of the clearing. Therefore, arrange it so that the beautiful edges of the salad extend beyond the shape.

Cover with a plate and invert onto a wide platter. The champignons will be on top. Free the salad from the container in which it was formed and remove the film.

Mushroom meadow-upside-down with honey mushrooms

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

Take:

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

Preparation:

1. Boil potato tubers and chicken breast fillets. Cool.
2. Grate the cheese and potatoes coarsely. Chop the onion into cubes. Drain the marinade from the jar of honey mushrooms.
3. The laying out technology is the same as for all “glades”. Only the salad will not be upside down; it is done in regular layers.
4. Start layering with potatoes, then cheese, herbs, breast, onions. Make the top from mushrooms. Add salt to each layer and coat with mayonnaise sauce.

Mushroom clearing salad with Korean carrots

Pay tribute to Korean cuisine by preparing a chic salad with oriental notes. You can make carrots yourself, or take ready-made ones.

Prepare:

• Canned champignons – 300 gr.
• Korean carrots – 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. Cut the chilled chicken fillet into cubes and fry in oil.
2. As in the classic preparation, the “clearing” with carrots is laid out in layers, infused, then turned over. Therefore, start layering with champignons, as in the first recipe.
3. Place film on the bottom of a deep dish and place the champignons, caps down.
4. Sprinkle with chopped herbs. Next comes the Korean carrot.
5. Place the cucumbers cut into strips on top.
6. Next, you need to coat the salad with mayonnaise and make a chicken layer. Grease again and add grated potatoes.
7. Scatter the grated eggs on top and compact the contents a little.
8. Leave to soak for approximately 2 hours.
9. Then turn it out onto a wide plate and decorate it as you wish.

Classic recipe for Mushroom Glade salad

The history of the dish began with this recipe during Soviet times of shortages. Therefore, the salad contains the classic, simplest set of products of those times.

You will need:

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

How to cook:

1. Boil the eggs, cool, and grate finely into crumbs.
2. Crumble the cheese in the same way (you can use large shavings).
3. Drain the brine from the jar of mushrooms. Leave a few mushrooms whole, finely chop the rest.
4. The order of layers is as follows: cheese, then eggs, then mushrooms, peas.
5. Scatter greens and whole champignons on top.

Polyanka salad 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.

Required:

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

How to cook:

1. Lay out the mushrooms (honey mushrooms, champignons) whole - this is the first layer.
2. Grate fresh or pickled cucumber and sprinkle on top.
3. Cut the ham into thin strips, spread it in the next layer, and coat it again with mayonnaise sauce.
4. Grate the raw carrots on a coarse grater, place in a salad bowl, and brush with sauce.
5. Place peas on top. As you proceed, press down the layers a little with a spoon.
6. Place in the refrigerator for a couple of hours. Over time, the salad will become saturated. Cover the top with a plate and invert onto another flat plate.
7. Decorate with sprigs of greenery.

How to prepare Mushroom Glade salad with smoked chicken

A complete holiday dish with the spicy taste of smoked chicken. Walnuts and prunes add sophistication.

You will need:

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

Preparation:

1. Steam the prunes with boiling water, after 15-20 minutes, remove, dry, and cut into strips.
2. Boil the eggs, cool. Grate the whites and yolks into separate bowls.
3. Chop the chicken meat into small cubes.
4. Finely chop the nuts.
5. Finely chop the onion and fry in a frying pan in oil.
6. Remove the marinade from the jars with mushrooms, finely chop half of the quantity, and fry with the onions. After frying, cool. For now, put the second half of the mushrooms in a separate bowl.
7. Grate the cheese on a coarse grater.
8. Crush the garlic cloves with a press, add to the mayonnaise, mix the sauce thoroughly.
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 and herbs.

Recipe for Polyanka with cucumbers

Take:

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

Preparation:

1. Boil potatoes, chicken and eggs. If you have time, cut the chicken into cubes and fry a little.
2. Grate the vegetables on a coarse grater, and similarly crumble the eggs and cheese.
3. Chop the pickled cucumbers into small cubes.
4. The mushrooms are placed whole, so place them caps down on the bottom of a mold lined with cling film.
5. Next, proceed as in previous recipes, lay out layers, coating them with mayonnaise.

Video with a step-by-step story about preparing the upside-down salad “Forest Mushroom Glade”. I’m sure your dish will make a splash on the holiday table! Enjoy your holiday feasts and happy guests!

To decorate the festive table with delicious dishes, housewives always try to prepare something new. Mushroom glade salad is an ideal table decoration. Details below.

This salad is famous for its unique taste and beauty. It is perfect for holiday gatherings and can serve as a table decoration. This dish is also hearty because it contains a fairly large number of ingredients.

It is prepared in a certain order in layers, but the products included in its composition may be different. It all depends on the preferences of the hostess. The meat in its composition can be any, sometimes it is even replaced with all kinds of sausages. You can also add various vegetables, the main thing is not to overdo it. The only thing that is mandatory is that the appetizer must contain mushrooms.

“Mushroom Glade” salad: ingredients and step-by-step classic recipe with chicken in layers in order

The peculiarity of such a dish is that it will have to be assembled upside down; more precisely, the layers are formed in the reverse order, and at the end the entire contents are turned over onto the dish. At the top, it miraculously turns out to be a real meadow of mushrooms.

“Mushroom glade” with honey mushrooms

IMPORTANT: In order for the salad to obediently come out of the container in which you collect layer by layer, you need to grease this container well with sunflower oil, then it will land well on the dish.

Recipe:

Ingredients:

• Mushrooms (honey mushrooms or champignons) - 225 g
• Lean chicken fillet - 225 g
• Pickled cucumbers – 125 g
• Potatoes - 275 g
• Carrots - 275 g (boiled)
• Cheese - 125 g
• Eggs - 175 g.
• Dill, onion, parsley - 3-5 branches
• Salt, mayonnaise - how much will be included

Classic recipe - “Mushroom Glade”

Process:

1. Take a pan of a suitable size and cover it with cling film.
2. Place the first layer of boiled mushrooms and herbs. Place pieces of boiled chicken on top. Spread with mayonnaise.
3. Grate the boiled peeled carrots on top of the second layer, be sure to pour mayonnaise over them as well.
4. Grate the cheese onto the third layer, sparingly, and then spread mayonnaise over everything.
5. Place diced eggs on top, then mayonnaise again.
6. And finally, spread the potatoes in the last layer, saturate them with mayonnaise, and send the dish to sit in the refrigerator. It will cool down there and become juicy.
7. After three hours, carefully turn the salad onto a large festive plate. Correct it, if there are uneven spots somewhere, add greens.

IMPORTANT: To prepare snacks, it is better to use a springform pan, which will be convenient and safe when unloading layers of the dish.

How to deliciously prepare the “Mushroom Glade” salad with marinated champignons: recipe in layers

This salad with aromatic, juicy mushrooms will quickly saturate your body. Because it contains a lot of high-calorie foods.

Components:

• Canned mushrooms – 425 g
• Low-fat cheese – 125 g
• Boiled homemade chicken meat - 325 g
• Potatoes - 65 g
• Eggs - 175 g
• Sauce or mayonnaise - 225 g
• Carrots – 175 g
• Cucumber – 175 g
• Greenery

Salad with champignons

Preparation:

1. In a container greased with vegetable oil, place the mushrooms in the first layer with their caps facing the bottom. Cover them with greens.
2. After laying out the chicken fillet, cover the meat with mayonnaise sauce.
3. Next add carrots and mayonnaise sauce. Make a layer of grated hard cheese on top.
4. Place the eggs with mayonnaise sauce in a fifth layer, then soak the potatoes in the sauce.
5. Then arrange the cucumbers. Cover the dish with a lid and refrigerate the contents.
6. After two hours, turn the contents onto a dish or a beautiful tray and serve to guests as such.

How to deliciously prepare the “Mushroom Glade” salad with fried mushrooms: recipe in layers

Products:

• Honey mushrooms – 225 g
• Potatoes - 125 g
• Medium carrots – 125 g
• Onion - 65 g
• Green onions – 45 g
• Lettuce (leaves) - 4-6 pcs.
• Dill - 35 g
• Mayonnaise sauce - 6 tbsp.

Upside-down dish with fried mushrooms

Preparation:

1. Place peeled and washed mushrooms in a frying pan. Moreover, fry the caps and legs separately, without mixing. The legs should be cut into cubes.
2. Pre-prepare the meat, boil the potatoes, carrots, chop the herbs and dill.
3. Then place the salad in a bowl of the required diameter in layers in this order: honey mushroom caps, greens, potatoes, mushroom stems, onions, carrots, green lettuce.
4. Don't forget to soak each layer with mayonnaise sauce.
5. After the prepared dish is soaked in mayonnaise in the refrigerator, send it to a large holiday platter and then to the table.

IMPORTANT: Onions can taste bitter if they are not pickled. Therefore, it is better to add it to the Mushroom Glade salad after pre-soaking it in a marinade with salt, sugar and vinegar.

How to deliciously prepare the “Mushroom Glade” salad with honey mushrooms, ham and cheese: recipe in layers

All salad preparations always begin with the preparation of ingredients. In particular, for this cold dish you will need to boil potatoes, eggs, and then peel and chop.

Ingredients:

• Canned honey mushrooms – 325 g
• Cheese - 125 g
• Potatoes - 1-2 pcs.
• Carrots - 1-2 pcs.
• Cucumbers - 1-2 pcs.
• Ham – 275 g
• Eggs - 2-3 pcs.
• Greens, salt

Salad with honey mushrooms, cheese, ham. Mushroom glade

Cooking process:

1. Place honey mushrooms at the bottom of the bowl, brush them with sauce or mayonnaise.
2. Place greens and mayonnaise on top. Then grate carrots and a layer of mayonnaise.
3. Next, add potatoes with sauce, ham, and mayonnaise.
4. Afterwards, cover the eggs with mayonnaise and cheese with a layer of mayonnaise sauce.

IMPORTANT: When the salad is on a beautiful dish, you can decorate it in an original way with herbs, tomatoes, and cucumbers. For example, make mushroom caps in the form of fly agarics from tomatoes.

How to deliciously prepare the “Mushroom Glade” salad with sausage: recipe in layers

Usually the salad is prepared with meat and chicken or ham. But some housewives prefer to add sausage to the dish instead of these ingredients.

Ingredients:

• Marinated champignons - 1/2 jar
• Smoked sausage – 225 g
• Cheese - 225 g
• Eggs - 3-4 pcs.
• Potatoes - 55-70 g
• Greenery
• Mayonnaise

Preparation:

Boil the potatoes in their skins, place them under running cold water, and when they cool down, peel them. Boil the eggs, let them cool, remove the shells. Grind the cheese with a grater. Cut the sausage, potatoes, eggs into cubes, as in Olivier. Then assemble the dish in this order:

1. Layer -1 potatoes with mayonnaise sauce
2. Layer - 2 eggs, poured with sauce
3. Layer - 3 sausages with mayonnaise
4. Layer - 4 cheese, also with mayonnaise sauce.

IMPORTANT: To make the top of this salad look festive, decorate it with branches of greenery so that the surface looks like a green meadow with grass. Arrange the mushrooms beautifully too - to your taste, then you will get a real clearing.

How to deliciously prepare the “Mushroom Glade” salad with pork: recipe in layers

To prepare “Mushroom Glade” with pork, take meat that can already be eaten without cooking, etc. More precisely, buy boiled boiled smoked meat and cut it into cubes.

Ingredients:

• Ready pork - 125 g
• Mushrooms - 125 g (marinated, fried, boiled)
• Canned cucumbers – 125 g
• Potatoes - 65 g
• Dill
• Sauce, salt

It would be original if you make this dish in small portions and serve it to each guest separately. Only in this case it does not need to be made “upside down”. Assemble the layers immediately in the desired order:

1. Pork meat, sauce
2. Potatoes, mayonnaise sauce
3. Pickled cucumbers, mayonnaise
4. Eggs, mayonnaise
5. Dill, sauce
6. Mushrooms, sauce, herbs, etc.

IMPORTANT: Don't make the Glade layers too high. It’s nice if they are no more than five centimeters in height, spread the sauce in thin layers.

How to deliciously prepare “Mushroom Glade” salad with beef: recipe in layers

Recipe:

• Boiled beef – 275 g
• Eggs - 3 pcs.
• Potatoes - 2-3 pcs.
• Carrots - 1-2 pcs.
• Cheese - 125 g
• Cucumbers - 3 pcs. (pickled)
• Champignons – 425 g
• Greens, salt, mayonnaise

Beef salad?

Preparation:

1. Chop or grate the ingredients. Take convenient dishes where you will collect the salad.
2. Start laying out the layers in the order below:

• first - mushrooms, point the caps down to the bottom of the dish
• second - greens with mayonnaise
• third - potatoes (half) with mayonnaise
• fourth - boiled carrots, be sure to pour mayonnaise on top
• fifth - egg with mayonnaise
• sixth - grated cheese
• seventh - cucumber
• eighth - meat with mayonnaise
• ninth - the second half of the potato.

When you have collected all the layers, let the dish soak, and then just put it on a beautiful plate.

How to deliciously prepare the “Mushroom Glade” salad with liver: recipe in layers

Components:

• Champignon mushrooms – 225 g
• Pork liver, or cod liver - 225 g
• Cheese - 65 g
• Potatoes - 125 g
• Carrots - 2 pcs. (boiled)
• Greens, as needed
• Pomegranate seeds
• Mayonnaise Provencal

Liver salad – Mushroom glade

Recipe:

1. Boil clean vegetables until tender; when cool, peel them.
2. Then grate the vegetables and cheese on a coarse grater. And in a special pan that fits the diameter of your salad bowl, start laying out layers of appetizers.
3. Start with champignons, then greens, potatoes, cheese, liver, carrots, then potatoes again. Don't forget to soak all layers with mayonnaise sauce.

At the end, press the salad ingredients firmly with a spoon and place in a cool place. After an hour or three, place, or rather turn, the salad onto a plate, garnish with vegetables, herbs, pomegranate seeds and serve to your guests.

How to deliciously prepare the “Mushroom Glade” salad with carrots in Korean: recipe in layers

If you like Korean carrots, then you will also like a salad with these ingredients.

Products:

• Pickled mushrooms - 1 jar
• Korean carrots – 225 g
• Chicken breast (smoked) – 275 g
• Potatoes - 225 g
• Green onions, dill, parsley - to taste
• Mayonnaise
• Mustard (French)

Preparation:

1. Make the sauce for the Mushroom Glade. To do this, mix three parts mayonnaise and one part mustard.
2. Cool the prepared vegetables, peel them, and grate them on a coarse grater.
3. Cut the meat with a knife, chop the greens, but not all - leave a few sprigs to decorate the salad.
4. Form salad layers in a separate bowl. The first layer is mushrooms (place the caps on the bottom of the pan).
5. Then, soaking each layer with sauce, lay out the food in the following order: onions, potatoes, chicken, carrots, cheese.
6. Lightly compact the resulting dish and place it in a cool place.

Cover the finished masterpiece with a beautiful salad bowl or plate and turn it over, decorate with what you have in the refrigerator.

How to deliciously prepare the “Mushroom Glade” salad with fresh cucumber: recipe in layers

This dish is especially good to prepare in the spring, when the first cucumbers already appear. Its recipe is similar to the other salads listed above, but there are differences in taste.

Products:

• Potatoes - 275 g
• Chicken – 375 g
• Eggs – 125 g
• Carrots – 135 g
• Fresh cucumber – 145 g
• Dill, salt, sauce

Mushroom meadow with fresh cucumbers - spring salad

Preparation:

1. Boil eggs, carrots, potatoes, cool, peel. Grind on a coarse grater.
2. Cut the finished chicken fillet into small pieces.
3. Cut the cucumbers beautifully into thin bars.
4. Finely chop the dill with a knife.
5. Form layers of salad in this order: potatoes, chicken, eggs, carrots, cucumbers, dill, honey mushrooms.
6. Lubricate all layers with mayonnaise sauce.

IMPORTANT: The difference between this cold dish and others is that it does not need to be turned over. You can immediately lay out layers in beautiful dishes.

How to deliciously prepare the lean “Mushroom Glade” salad: recipe in layers

For those who lead a healthy lifestyle, it is important to follow a diet and eat as little fatty foods as possible. A mushroom meadow prepared as follows is ideal for those who are watching their weight.

Products:

• Vegetable oil)— 65 ml
• Champignons (canned)— 225 g
• Green onion – 65 g
• Dill, parsley— 130 g
• Carrots (large sizes) - 175-225 g
• Onion - 125 g
• Potatoes - 225 g
• Mayonnaise (not fatty) - how much will be included
• Lettuce leaves - 5-8 pcs.
• Butter)— 25 g
• Salt

Lenten salad Mushroom glade

Preparation:

1. Fry the champignons in a frying pan, keeping the caps separate and the diced legs separately.
2. Fry half the onion in a frying pan until transparent. Do not overcook it, otherwise the salad will have a bitter aftertaste.
3. Mix onions with mushroom stems.
4. Fry the second part of the onion with carrots and butter.
5. Now chop the remaining components of the salad (potatoes, greens) with a knife.
6. Salt these ingredients, mix green onions with mayonnaise sauce.
7. Now you can make the salad (lay layers in a container). The first layer is mushrooms, herbs sauce, salt.
8. Then add green onions soaked in mayonnaise sauce.
9. The next layer is carrots fried with onions and mushroom legs with onions.
10. Next, spread out the potatoes, mayonnaise and place the dish in the cold. After a while, turn the dish onto a plate, decorate as your imagination dictates, and serve for lunch.

Guests cannot help but like the Mushroom Glade salad, even though it is prepared with mayonnaise. After all, it tastes great and looks solemn on the dining table. In addition, if you don’t like mayonnaise, you can replace it with sauce prepared according to Dukan’s recipe.

Video: How to beautifully decorate the festive salad “Mushroom Glade” for New Year’s, birthday, March 8, February 14, 23, wedding, anniversary: ​​ideas, photos

Video: Mushroom Glade salad for any celebration

“Mushroom Glade” salad is one of the most elegant holiday salads that will definitely attract the attention of guests. The salad got its name for a reason - it looks like a toy clearing in a fairy-tale forest, dotted with dense mushrooms. To get the most aesthetic result, prepare the “Mushroom Glade” salad with champignons; the recipe with photos here is simply necessary to clearly understand for yourself how such beauty is obtained. “Mushroom Glade” belongs to the category of so-called “inverted salads”, that is, the layers are laid out not on a dish, but in a deep bowl, not in direct but in reverse order. That is, champignons come first, then all other products. The salad is prepared in advance, no less than eight hours before serving, and then sent to the refrigerator for soaking, as is usually done with cakes. And before serving, turn the bowl of salad onto a plate. The salad no longer requires additional decoration. Unless you can sprinkle a little more green onions.

List of ingredients:

• 70 g hard cheese,
• 100 g smoked chicken,
• 2 chicken eggs,
• 4-5 sprigs of greenery,
• 3 potatoes,
• 15-20 pickled champignons,
• 70 ml mayonnaise.

How to prepare the Mushroom Glade salad

In order not to overload you with visual information, we have provided step-by-step photos only of the process of assembling the salad in layers. And the preparation of ingredients was given with the usual list, which you can refer to if anything needs clarification.

Preparation of ingredients:

1. It is better to use hard cheese with a salty taste rather than a bland one - this way the taste of the cheese in the salad will be more pronounced. Grate it on a fine or coarse grater.
2. You will also need smoked chicken for the salad. You can take a fillet (breast) or a ham or thigh and simply cut the meat with a knife. Chop the salad meat into small cubes.
3. Hard-boil chicken eggs, remove the shells and grate them on a coarse or fine grater.
4. For the salad, you can use any greens, for example, dill, parsley, green onions. Be careful with basil and celery, as not everyone likes their specific taste. Wash the greens, dry and finely chop.
5. Boil and peel the potatoes, grate them on a coarse grater.

How to make the “Mushroom Glade” salad (photo step by step)

Take a deep bowl with a smooth surface (to be sure, you can line it with cling film) and place the marinated champignons on the bottom, legs up. Try to select mushrooms of the same size, small and even. Then the salad will look neat.

Sprinkle chopped herbs on top of the mushrooms, reserving a pinch for the final garnish.

Place the grated eggs in the next layer, pressing them down lightly so that they fill the gaps between the mushroom stems - this will allow the mushrooms to hold on when you turn the salad over. Don't forget to coat the eggs with mayonnaise.

The next layer is hard grated cheese coated with mayonnaise. By the way, the fat content of mayonnaise is not important.

The next layer is pieces of smoked chicken, smeared with mayonnaise.

The final layer is grated potatoes. Lay it out and level it, lightly tamp it down so that the salad takes its final shape. Lubricate the potatoes with mayonnaise.

Place the Mushroom Glade salad in the refrigerator for an hour and a half. Then take out the bowl and cover the top with a dish. Quickly but carefully turn the plate structure over. If the salad does not “land” on the plate, place everything on the table and lightly pat the top of the bowl. The salad will turn over safely. Garnish it with additional herbs and serve.

“Mushroom Glade” is a hearty and elegant mushroom salad for the holiday table. It can be prepared for any feast, be it New Year, Christmas or March 8th. The “Mushroom Glade” salad owes its name to its original appearance, reminiscent of a forest edge where mushrooms grow.

There is no strict list of ingredients and order of layers for preparing the dish. Layered salad turns out equally tasty with champignons or honey mushrooms, with boiled sausage, ham or chicken. If desired, you can add pickled cucumber to it, and use sour cream instead of mayonnaise.

Today I prepared the “Mushroom Glade” salad with champignons, I posted the recipe with a photo of the layer-by-layer assembly on this page, and I have only one regret - that I cannot convey the taste in words. Just try it!

Ingredients

• potatoes 3 pcs.
• carrots 0.5 pcs.
• chicken eggs 2 pcs.
• boiled sausage 100 g
• champignons 200 g
• hard cheese 100 g
• mayonnaise 3 tbsp. l.
• parsley 10 g
• dill 10 g
• green onions 10 g
• salt 1 chip.

How to prepare the Mushroom Glade salad

1. Place whole marinated champignons on the bottom of the salad bowl, caps down.
2. 
   Sprinkle the mushrooms with finely chopped herbs on top, which will give the salad a beautiful color and a spring-like fresh aroma.
3. 
   Potatoes, previously boiled “in their jackets” and peeled, are chopped on a coarse grater and laid out in an even layer on top of the greens. Generously grease with mayonnaise, distributing it evenly with a tablespoon.
4. 
   The next layer is hard-boiled eggs, chopped on a coarse grater. Add a pinch of salt and coat with sauce.
5. 
   We spread the boiled and grated carrots, grease the top with a small amount of mayonnaise.
6. 
   Cut the ham or boiled sausage into small cubes (if desired, you can also grate it by placing it in the freezer for 15 minutes), coat it with mayonnaise. If chicken is used, the meat should be boiled in salted water until tender, then disassembled into small fibers.
7. 
   The last layer is shredded cheese. We do not lubricate with mayonnaise!
8. 
   Let the salad sit in the refrigerator for at least 1 hour, then turn the salad bowl upside down, covering it with a flat plate.
9. 
   Remove the top dish, thus freeing the dish from the salad bowl.
10. We decorate the “Mushroom Glade” salad with champignons along the contour with a thin line of mayonnaise to give it a more elegant look, and immediately serve the dish to the table!

On a note

To prepare the salad, it is better to use a glass salad bowl. If you don’t have such dishes, line the bowl with cling film - this will help you easily remove the finished salad while maintaining its shape.

Before you prepare the mushroom glade salad, you need to prepare the vegetables and meat. Pour cold water over the chicken breast, add a little salt and cook until tender over medium heat. Cool the cooked meat and leave the broth for making soups.

Wash the potatoes and carrots and, without peeling the skins, cook until tender. Hard boil the eggs, cool and peel.

Place the marinated champignons in a deep bowl, caps down. This is done so that when turning over, the mushrooms end up on top of the salad. Look at the photo of the mushroom glade salad - it will help you in preparation.

Wash fresh herbs and chop not very finely. Sprinkle the herbs on top of the mushrooms and press lightly with a spoon.

Peel the cooled potatoes and grate them on a medium grater. You can cut it into small cubes, but then the salad will be less airy.

The mushroom glade salad turns out to be very juicy and satisfying, since almost every layer must be coated with mayonnaise. To slightly reduce the fat content of this dish, mayonnaise can be diluted with a small amount of water or low-fat yogurt.

Place mayonnaise on the potato layer; you can spread it with a spoon.

A step-by-step recipe for mushroom glade salad will help even novice housewives prepare this amazingly beautiful dish. You can change the ingredients according to your own taste - replace a layer of one product with another, but the cooking principle will always remain the same.

Cut the chilled chicken meat into small pieces and lay out in a thin layer.

Mushroom glade salad with champignons does not need to be salted, since almost all the ingredients are already quite salty. The sweetness of carrots will give the salad a special piquant taste.

Peel the boiled carrots and grate them on a coarse grater - you can cut them into small cubes.

Place mayonnaise on top of the eggs and carrots.

Grate the remaining potatoes and add to the salad.

The layer of cucumbers will be the bottom one, so it needs to be compacted a little with a spoon. Place a flat plate or salad bowl on top of the bowl and turn it over very carefully. As a result, the mushrooms will end up on top. Look at the photo of the mushroom glade salad recipe - this is what the finished treat should look like before serving. To make turning easier, let the salad sit in the refrigerator for a while.

You can also watch a video of mushroom glade salad - it will be much easier for you to make this holiday treat, especially if you are going to cook it for the first time.

For decoration, you can use any greens - sprigs of dill or parsley, fresh lettuce leaves. Bon appetit!