Mushroom (forest) glade salad with champignons - 9 step-by-step recipes

Mushroom glade salad with mushrooms can be prepared in several ways, both by turning and using a serving ring. The ingredients can also be different: here you will find 9 salad recipes with step by step photos. If you wish, you can add chicken or beef to Mushroom Glade, as well as pork, ham, boiled or Korean carrots, pickled or fresh cucumbers, or cook the dish without them at all - the salad will still be very tasty!

The classic recipe for "Mushroom glade" with mushrooms and chicken

Cooking time: 20 minutes.

Servings: 5-6

Let's start our selection with the classic "Mushroom Glade" salad recipe, in which there are no carrots and cucumbers, and the meat layer is made from boiled chicken breast.

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  In a broth with aromatic herbs and spices, boil raw chicken breast until tender, then let it cool in the same broth to keep the meat juicy.
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  Boil hard-boiled chicken eggs and jacket potatoes.
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  The mold for assembling the salad can be covered with cling film or slightly greased with vegetable oil, and then put the mushrooms there with the caps down.
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  Chop the parsley and put in a small layer on the mushrooms, brush a little with mayonnaise. Next, you need to peel the chicken eggs, letting them cool beforehand, grate them and put them in a layer on parsley, grease a little with mayonnaise with a spoon.
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  Then grate the potatoes, lay on a layer of eggs, smooth with a spoon and brush with mayonnaise. Potatoes can be salted and pepper to taste. Finely chop the chicken breast and put on a layer of potatoes, brush with mayonnaise.
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  The last layer is grated hard cheese, which also needs to be squeezed, smoothed and slightly smeared with mayonnaise. Next, let the salad soak so that its layers stick together in the refrigerator.
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  Before serving, cover the salad dish with a large dish and turn over.
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  Garnish the Mushroom Glade salad with parsley on top and serve.

Bon Appetit!

A simple and delicious recipe for Mushroom Glade salad with pork

Boiled pork will add juiciness and satiety to the Mushroom Glade salad, prepare this version of this dish for a large company, because it is very easy for them to feed and please your guests! If you have homemade pickled mushrooms, then they can be used instead of champignons. Cucumbers can be pickled, salted or fresh, and carrots can be boiled or pickled.

Ingredients:

• Pickled champignons - 200 gr.
• Boiled pork - 250 gr.
• Chicken eggs - 3 pcs.
• Potatoes - 3-4 pcs.
• Carrots - 2-3 pcs.
• Cucumbers - 150 gr. or to taste.
• Hard cheese - 150 gr.
• Mayonnaise - for impregnating layers.
• Dill is a bunch.

Cooking process:

1. Prepare all the ingredients for the salad.
2. Boil vegetables until tender, and boil eggs and pork in separate containers. Then let the food cool down.
3. Grate the cheese, finely chop the dill, cut the cucumbers into beautiful small cubes.
4. Peel carrots and potatoes, chop on a coarse grater, and cut the eggs with a knife. Also chop the pork fillet, trying to cut all the products more or less the same, so that the salad will look beautiful afterwards.
5. In a deep container lined with cling film, put the mushrooms caps down, sprinkle them with dill and brush with a little mayonnaise.
6. Then collect the flaky salad in this sequence, each layer, greasing with a little mayonnaise on top and thickening: eggs, carrots, pork, cucumbers, grated cheese and potatoes. Each layer can be salted or slightly pepper to your taste.
7. Let the lettuce in a bowl, under a plastic wrap or under a lid, soak in the refrigerator, then carefully remove it from the mold, placing it on a flat dish. The sides of the salad can also be coated with mayonnaise, and the salad itself can be decorated with any fresh herbs.

Bon Appetit!

Mushroom glade salad with beef on a festive table

If you like flaky salads, then "Mushroom Polyana" with beef and mushrooms will not leave you indifferent. All the layers seem to be made up of simple ingredients, but when put together and soaked in mayonnaise, they turn into a very nutritious homemade dish. Instead of champignons, you can use any other mushrooms.

Ingredients:

• Pickled mushrooms - 1 jar.
• Greens of onions and parsley to taste.
• Chicken eggs - 3-4 pcs.
• Potatoes - 2-3 pcs.
• Carrots - 2 pcs.
• Salt and ground black pepper to taste.
• Mayonnaise - to lubricate the layers.
• Cucumbers (pickled, pickled or fresh) - 150 gr.
• Boiled beef - 200-250 gr.
• Hard cheese - 150 gr.
• Lettuce leaves - for decoration.

Cooking process:

1. Boil potatoes and carrots in one container, and eggs and beef in separate containers. Cook the beef by placing it in boiling water along with the spices and salt. Cool the boiled foods, peel the eggs and vegetables, chop on a coarse grater.
2. Wash the champignons from the liquid and dry.
3. Line the salad dish with cling film, then you can grease it with a little vegetable oil so that the salad can be easily removed. Put the champignons, caps down, on the bottom of the mold.
4. Rinse the greens, chop, put on the mushrooms. Peel the potatoes and grate, put on greens, coat with mayonnaise.
5. The eggs should be hard-boiled, peeled and grated, spread evenly over the salad, smeared with a thin layer of mayonnaise.
6. Peel the carrots, grate and distribute over the salad, smearing with mayonnaise. Do the same with cucumbers (use any cucumbers of your choice for the salad, taking into account that raw ones will give the salad notes of spring freshness).
7. Chill the boiled beef in the broth so that it is juicier, then chop finely and put the next layer in the salad, not forgetting to grease a little with mayonnaise on top.
8. The last layer is grated hard cheese, it must be well leveled and smeared with mayonnaise, and then tighten the salad with cling film and put in the refrigerator for 1-2 hours for soaking (if necessary, prepare such a salad in the evening - after standing overnight in the refrigerator, it will only get better ).
9. Put green leaves on a flat dish, then turn the salad from a bowl on them, remove the film. Decorate the mushrooms with parsley or dill.

Bon Appetit!

How to cook deliciously Mushroom Glade salad with ham?

Mushroom glade salad with ham, mushrooms, cheese and green onions is a wonderful dish, both for a holiday and for an ordinary family dinner, it will certainly improve any table and give it a beautiful and very appetizing look. And its taste will definitely not disappoint you and your guests!

Ingredients:

• Pickled champignons - 1 jar.
• Chicken or pork ham - 200 gr.
• Green onions - 1 bunch.
• Hard cheese - 100-150 gr.
• Potatoes - 2-3 pcs.
• Mayonnaise to taste.
• Salt and pepper to taste.
• Carrots - 1-2 pcs.
• Eggs - 2-3 pcs.

Cooking process:

1. If you do not have a deep detachable form for assembling a salad, then coat any round bowl with vegetable oil (and you can also line it with cling film). The first layer is to lay out the pickled mushrooms, caps down. Sprinkle the mushroom layer with chopped green onions, on top of the onion you can coat a little with mayonnaise so that the salad holds well.
2. Put hard-boiled chicken eggs grated on a large grater on top of the onion, brush them with mayonnaise and compact; then there is a layer of grated hard cheese, which must also not be forgotten to be coated with mayonnaise.
3. Next - finely chopped ham + mayonnaise.
4. Boiled grated carrots + mayonnaise.
5. The last layer is boiled, grated potatoes, you do not need to grease it, but you can add salt and pepper to taste. You can also salt and pepper each layer to taste, if necessary. Cover the finished salad with cling film and place in the cold for 30-60 minutes so that the layers stick together and soak.
6. The salad is flipped from the bowl onto a flat plate and garnished with finely chopped green onions before serving.

Bon Appetit!

Lesnaya Polyana salad with mushrooms and Korean carrots

Korean carrots will give the Mushroom Glade salad a very unusual taste, spicy, piquant and fresh. And for the dish to acquire even more Korean flavor, raw chicken breast can be marinated in soy sauce and fried. If you are a fan of Korean cuisine, then be sure to cook this version of the "clearing" as quickly as possible.

Ingredients:

• Chicken fillet - 250-300 gr.
• Pickled champignons - 1-2 small jars.
• Korean carrots - 150 gr.
• Potatoes - 3-4 pcs.
• Parsley is a bunch.
• Mayonnaise - 200 gr.
• Eggs - 3-4 pcs.
• Ground salt and pepper - to taste.
• Vegetable oil - 1 tbsp. l.

Cooking process:

1. To begin with, cover a round large bowl with cling film, and then grease the film with a small amount of vegetable oil to make it easier to get the salad out of it. Put the champignons in a bowl with their caps down, and coat the mushroom legs with mayonnaise, on which put chopped parsley and rub it all down a little with a spoon.
2. Boiled or fried (pre-marinated in soy sauce) chicken fillet, cut into small pieces, put in a salad and coat with mayonnaise.
3. Korean carrots, if they are very long, need to be cut, then put in a salad bowl in the next layer and also greased with mayonnaise.
4. Boil potatoes and chicken eggs, cool, peel and grate. Lay out the potatoes, brush a little with mayonnaise; then put the eggs, tighten the salad and brush again with mayonnaise. Finally, compact the entire salad well and refrigerate it so that the layers stick well together.
5. On a large flat dish, turn the salad bowl over, tap the bowl a little, and it will easily sit on the dish thanks to the film. If the salad still won't come out, pull a little on the edge of the film. Top mushrooms can be decorated with sprigs of parsley or dill.

Bon Appetit!

A step-by-step recipe for making "Mushroom Glade" with pickled champignons

With pickled champignons, the Mushroom Glade salad turns out to be not only excellent, but also very beautiful! Smooth caps of these small round mushrooms, decorated with greenery, give it a unique, cute, homely charm. This salad is ideal for serving to a festive or evening table with a family.

Ingredients:

• Chicken fillet - 250-300 gr.
• Pickled champignons - 1-2 small jars.
• Potatoes - 3-4 pcs.
• Carrots - 2-3 pcs.
• Mayonnaise - 250 gr.
• Eggs - 4 pcs.
• Dill and other herbs to taste.
• Vegetable oil - 1 tbsp. l.

Cooking process:

1. Boil the chicken breast until tender, let it cool in the broth, which will need to be salted, pepper and add herbs and spices there for taste during cooking. Boil vegetables and eggs, cool, then grind on a coarse grater separately.If you do not have a detachable form, then the salad can be collected in a round bowl, greased on the sides with a little vegetable oil, so that it later separates better from it.
2. If your pickled champignons have too long legs, cut them off so that they become no more than 1 cm - this is necessary for the mushrooms to look beautiful. Place the mushrooms evenly on the bottom of the tin, then sprinkle with clean, chopped fresh dill.
3. Put the potatoes and carrots on the mushrooms, each layer, smearing with mayonnaise.
4. The next layer is grated eggs, which also need to be coated with mayonnaise.
5. Next comes a layer of chopped chicken meat + mayonnaise spread. Let the salad sit in the refrigerator, covering it on top so that the layers stick together well and soak.
6. On a beautiful dish, gently turn the salad dish over, knocking a little on its bottom and sides so that it comes off easily. Sprinkle the Mushroom Glade with dill, garnish with chives or fresh parsley and serve.

Bon Appetit!

How to make Lesnaya Polyana salad with pickled cucumbers?

This recipe makes it easier for housewives to prepare the Mushroom Glade salad with pickled cucumbers, because it involves the use of a large and deep serving ring, which holds the salad well if it stands in the refrigerator. Then you just need to remove the ring, and you do not need to turn the salad over.

Ingredients:

• Canned mushrooms - 200 gr.
• Pickled cucumbers - 200 gr.
• Boiled chicken fillet - 300 gr.
• Chicken eggs - 3-4 pcs.
• Potatoes - 300 gr.
• Carrots - 200 gr.
• Mayonnaise - 200 gr.
• Cheese - 170 gr.
• Greens are a bunch.
• Salt to taste.
• Pepper to taste.

Cooking process:

1. Prepare a baking dish or large serving ring for the salad. The shape is even better than the ring, since it can be separated.
2. On the bottom of the mold, it is best to spread the first layer of boiled and grated potatoes, since they are the heaviest and densest ingredient. It is recommended to salt the potatoes, season to taste and coat slightly with mayonnaise.
3. Chop the boiled carrots on a grater, put on the potatoes, compact with a spoon and spread a little mayonnaise on top.
4. Finely chop the pickled cucumbers, spoon over the carrots and spread.
5. Do the same with chicken meat.
6. Grate hard or processed cheese, put on a salad. At the end, sprinkle the salad with chopped chicken eggs (if you wish, you can make two layers, separating the whites from the yolks). Spread eggs with mayonnaise, decorate the salad with mushrooms on top, very densely "populating" your "meadow" with them. Tighten the salad with cling film, let it brew for two hours in the refrigerator, then remove the mold, sprinkle the mushrooms with dill on top and serve this culinary miracle to the table!

Bon Appetit!

Advice: If you think your salad requires too much mayonnaise, you can dilute it halfway with sour cream or use a low fat mayonnaise to reduce calories.

Delicious Mushroom Glade salad with mushrooms and melted cheese

The Mushroom Glade salad with melted cheese can be served both in the classic version - with champignons, and with any other mushrooms with which it is decorated on top. We offer a variant of this dish with honey agarics, but you can use not only pickled mushrooms, but also fried, for example, chanterelles. The number of ingredients can be reduced or increased depending on the number of eaters. This version of the Mushroom Glade salad does not turn over due to the use of a serving culinary ring.

Ingredients:

• Processed cheese - 2 pcs.
• Chicken breast - 200 gr.
• Pickled mushrooms - 1-2 jars.
• Pickled cucumber - 3 pcs.
• Potatoes - 3-4 pcs.
• Carrots - 2-3 pcs.
• Chicken eggs - 4 pcs.
• Mayonnaise - 250 gr.
• Dill - 1 bunch.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 2 tbsp. l.

Cooking process:

1. To get started, do all the preparatory work by boiling, cooling and peeling carrots, potatoes and eggs. On the bottom of the serving ring, grated potatoes are laid out, then they are compacted and smeared with a little mayonnaise (or covered with a mayonnaise mesh). Each layer can be seasoned with salt and pepper.
2. Chop the pickled cucumbers finely and lay out in a second layer, slightly condensing them (a net of mayonnaise on top of the layer - optional).
3. The eggs need to be divided into whites and yolks, then crumbled separately and put on cucumbers, covering them with a mayonnaise mesh. Next comes a layer of grated carrots. Mayonnaise - optional.
4. Chicken breast, boiled or smoked, cut into small cubes, lay on top of the carrots, lightly brush with mayonnaise.
5. Put the processed cheese, grated on a coarse grater, on the salad last, thicken the salad and brush a little with mayonnaise on top.
6. In order for the salad to be well saturated, it must be placed in the cold for a couple of hours, but first sprinkle with finely chopped dill on top. To prevent the dill from wilting, tighten the salad ring with cling film or cover with a tight lid.
7. Shortly before serving, remove the serving ring from the salad, brush the sides a little with mayonnaise and sprinkle with chopped dill (mayonnaise is needed so that the dill does not fall off). If it tastes to you that the mushrooms are too saturated with marinade and become sour, they need to be rinsed well, poured with boiled cold water for half an hour, and then dried by throwing in a colander. Then salt the mushrooms, pepper to taste and season with vegetable oil, and then put on top of the salad, forming a beautiful mushroom "clearing".

Bon Appetit!

Advice: if you have a large serving ring or a split baking pan, then these are the best cooking tools to use for a nice, even salad.

A simple step-by-step recipe for "Forest Glade" with smoked chicken

The Mushroom Glade salad with smoked chicken is very tasty, we can say that this is a festive version of the dish, as it turns out to be more piquant and rich than in the classic version, and all thanks to the aromatic smoked chicken meat!

Ingredients:

• Smoked chicken meat - 150 gr.
• Pickled champignons - 1 jar.
• Canned peas - 3-4 tbsp l.
• Chicken eggs - 2-3 pcs.
• Boiled carrots - 1 pc.
• Bulb onions - 1 pc.
• Dill is a bunch.
• Mayonnaise to taste.
• Salt to taste.
• Ground black pepper to taste.
• Lettuce leaves - for serving.

Cooking process:

1. Boil carrots and eggs, refrigerate and peel. Peel raw onions. At the bottom of the mold, you need to put the mushrooms with their caps down.
2. Finely chop the dill and sprinkle the mushrooms with it so that the legs are not visible. Brush this layer with mayonnaise.
3. For hard-boiled chicken eggs, separate the yolks from the whites. Mash the yolks with a fork, and grate the whites on a coarse grater. First, put the yolks in a container with salad, you can lightly grease them with mayonnaise, and then put the proteins and add mayonnaise again. If necessary, you can sprinkle the eggs with salt and black pepper (salt and pepper are added to taste, in principle, you can do without these ingredients, since mayonnaise already contains salt and has a piquant taste).
4. Put the diced chicken flesh on the salad, and then coat this layer with mayonnaise.
5. The next layer is diced green peas and onions. If the onion is spicy, you can chop it, pour boiling water over it and drain it so that it loses its bitterness. Brush this layer with mayonnaise to taste.
6. The last layer is grated carrots. Then press the salad well on top so that it thickens.
7. Garnish with curly green lettuce leaves on the flat, large plate on which your Mushroom Glade will be served to simulate green moss. Then turn the salad from the mold onto the lettuce leaves, doing it carefully so that it does not fall apart. Let your salad stand for a while so that the layers are soaked in mayonnaise (you can in the cold), and then serve it to the table.

Bon Appetit!