Mushroom (forest) glade salad with champignons

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

Classic recipe for “Mushroom Glade” with champignons and chicken

Let's start our selection with the classic recipe for the Mushroom Glade salad, which does not contain carrots and cucumbers, and the meat layer is made from boiled chicken breast.

1. 
   How to prepare mushroom (forest) glade salad with champignons? Boil raw chicken breast in a broth with aromatic herbs and spices until tender, then let it cool in the same broth so that the meat remains juicy.
2. 
   Boil hard-boiled chicken eggs and jacket potatoes.
3. 
   The form for assembling the salad can be covered with cling film or slightly greased with vegetable oil, and then place the champignons there, caps down.
4. 
   Chop the parsley and place it in a small layer on the mushrooms, brush with a little mayonnaise. Next, you need to peel the chicken eggs, let them cool first, grate them and lay them in a layer on top of the parsley, grease them a little with mayonnaise using a spoon.
5. 
   Then grate the potatoes, place them on a layer of eggs, smooth them with a spoon and brush with mayonnaise. You can salt and pepper the potatoes to taste. Finely chop the chicken breast and place it on a layer of potatoes, brush with mayonnaise.
6. 
   The last layer is grated hard cheese, which also needs to be pressed, leveled and coated with a little mayonnaise. Next, let the salad soak so that its layers stick together in the refrigerator.
7. 
   Before serving, cover the dish with the salad and turn it over.
8. 
   Garnish the Mushroom Glade salad with parsley on top and serve.

Bon appetit!

A simple and tasty recipe for “Mushroom Glade” salad with pork

Boiled pork will give the “Mushroom Glade” salad juiciness and satiety; prepare this version of this dish for a large company, because it is very easy 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:

• Marinated 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 impregnation of layers.
• Dill - a bunch.

Cooking process:

1. Prepare all the ingredients for the salad.

2. Boil the vegetables until tender, and boil the eggs and pork in separate containers. Then let the products cool.

3. Grate the cheese, finely chop the dill, cut the cucumbers into beautiful small cubes.

4. Peel the carrots and potatoes, chop them on a coarse grater, and cut the eggs with a knife. Also chop the pork fillet, making sure that all the products are cut more or less equally so that the salad looks beautiful later.

5. Place the mushrooms in a deep container lined with cling film, caps down, sprinkle them with dill and brush with a little mayonnaise.

6. Then assemble the layered salad in this order, each layer, greased with a little mayonnaise on top and compacted: eggs, carrots, pork, cucumbers, grated cheese and potatoes. Each layer can be seasoned with salt or a little pepper to suit your taste.

7. Let the salad brew in a bowl covered with film or covered in the refrigerator, then carefully remove it from the mold and place 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 for the festive table

If you like layered salads, then “Mushroom Glade” with beef and champignons will not leave you indifferent. All the layers seem to consist 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.
• Green 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 - for lubricating the layers.
• Cucumbers (salted, 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 spices and salt. Cool the boiled foods, peel the eggs and vegetables, and chop them on a coarse grater.

2. Rinse the champignons to remove liquid and dry.

3. Line the salad pan with cling film, then lightly grease it with vegetable oil so that the salad can be easily removed. Place the champignons, caps down, on the bottom of the pan.

4. Wash the greens, chop them, place them on the mushrooms. Peel and grate the potatoes, place on the greens, coat with mayonnaise.

5. Eggs must be hard-boiled, peeled and grated, evenly distributed over the salad, coated with a thin layer of mayonnaise.

6. Also peel the carrots, grate them and distribute them over the salad, covering them with mayonnaise.Do the same with cucumbers (use any cucumbers you like for the salad, keeping in mind that raw ones will give the salad a hint of spring freshness).

7. Cool the boiled beef in the broth so that it is juicier, then chop it finely and place it in the next layer in the salad, not forgetting to spread a little mayonnaise on top.

8. The last layer is grated hard cheese, it needs to be well leveled and coated with mayonnaise, and then cover the salad with cling film and put it in the refrigerator for 1-2 hours to soak (if necessary, prepare this salad in the evening - after standing overnight in the refrigerator, it will become only better).

9. Place the green leaves on a flat dish, then turn the salad out of the bowl onto them, remove the film. Garnish the mushrooms with parsley or dill.

Bon appetit!

How to deliciously prepare the “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 a regular 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:

• Marinated champignons – 1 jar.
• Chicken or pork ham – 200 gr.
• Green onion – 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 don’t have a deep springform pan to assemble the salad, then coat any round bowl with vegetable oil (you can also line it with cling film). The first layer should be marinated champignons, caps down.Sprinkle the mushroom layer with chopped green onions; you can coat the onion with a little mayonnaise so that the salad holds well.

2. Place hard-boiled chicken eggs, grated on a large grater, on top of the onion, coat them with mayonnaise and seal; then comes a layer of grated hard cheese, which you also need to remember to coat with mayonnaise.

3. Next – finely chopped ham + mayonnaise.

4. Boiled grated carrots + mayonnaise.

5. The last layer is boiled, grated potatoes; there is no need to grease them, 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 turned out of the bowl onto a flat plate and garnished with finely chopped green onions before serving.

Bon appetit!

Salad “Forest Glade” with champignons and Korean carrots

Korean carrots will give the Mushroom Glade salad a very unusual taste, spicy, piquant and fresh. To add even more Korean flavor to the dish, raw chicken breast can be marinated in soy sauce and fried. If you are a fan of Korean cuisine, then be sure to prepare this version of “polyanka” as quickly as possible.

Ingredients:

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

Cooking process:

1. First, cover a large round bowl with cling film, and then grease the film with a small amount of vegetable oil to make it easier to remove the salad from it.Place the champignons in a bowl with the caps facing down, and coat the mushroom stems with mayonnaise, on which place chopped parsley and press it all down a little with a spoon.

2. Cut boiled or fried (pre-marinated in soy sauce) chicken fillet into small pieces, place in salad and coat with mayonnaise.

3. Korean carrots, if they are very long, need to be cut, then placed 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, spread a little mayonnaise; then lay out the eggs, compact the salad and brush with mayonnaise again. At the end, compact the entire salad well and cool it in the refrigerator so that the layers stick well to each other.

5. Turn the bowl of salad over onto a large flat dish, tap the bowl a little, and it will easily come out on the dish thanks to the film. If the salad still does not come out, pull the edge of the film a little. On top of the mushrooms you can decorate with sprigs of parsley or dill.

Bon appetit!

Step-by-step recipe for preparing “Mushroom Glade” with pickled champignons

With pickled champignons, the “Mushroom Glade” salad turns out not only excellent, but also very beautiful! The smooth caps of these small round mushrooms, decorated with greenery, give it a unique, sweet, homely charm. This salad is ideal for serving for a holiday or evening table with the family.

Ingredients:

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

Cooking process:

1.Boil the chicken breast until cooked, let it cool in the broth, which will need to be salted, peppered and herbs and spices added for flavor during cooking. Boil vegetables and eggs, cool, then chop separately on a coarse grater. If you do not have a springform pan, then the salad can be assembled in a round bowl, greased on the sides with a little vegetable oil, so that it can later be better separated from it.

2. If your marinated champignons have too long legs, cut them off so that they are no more than 1 cm - this is necessary for the mushrooms to look beautiful. Place the mushrooms evenly on the bottom of the pan, and then sprinkle with clean, chopped fresh dill.

3. Place potatoes and carrots on top of the mushrooms, covering each layer 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. Let the salad brew in the refrigerator, covering it on top so that the layers stick together well and are soaked.

6. Carefully turn the form with the salad onto a beautiful dish, tapping it a little on the bottom and sides so that it comes off easily. Sprinkle the “Mushroom Glade” with dill, garnish with green onions or fresh parsley, and serve.

Bon appetit!

How to make “Forest Glade” 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 together well if it sits in it in the refrigerator. Then you just need to remove the ring, and there is no 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 - 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 a ring, as it can be taken apart.

2. It is best to place boiled and grated potatoes on the bottom of the mold as the first layer, since they are the heaviest and densest ingredient. It is recommended to add salt and pepper to taste and coat lightly with mayonnaise.

3. Also chop the boiled carrots, place them on the potatoes, compact them with a spoon and spread a little mayonnaise on top.

4. Finely chop the pickled cucumbers, spoon onto the carrots and coat.

5. Do the same with chicken meat.

6. Grate hard or processed cheese and place on 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). Coat the eggs with mayonnaise, decorate the salad with mushrooms on top, very tightly “populating” your “clearing” with them. Cover the salad with cling film, let it sit for two hours in the refrigerator, then remove the form, sprinkle the mushrooms with dill on top and serve this culinary miracle to the table!

Bon appetit!

Advice: If you think the salad requires too much mayonnaise, you can dilute it by half with sour cream or use low-fat mayonnaise to reduce the number of calories.

Delicious “Mushroom Glade” salad with champignons and melted cheese

The “Mushroom Glade” salad with processed cheese can be served in the classic version - with champignons, or with any other mushrooms with which it is decorated on top. We offer a version of this dish with honey mushrooms, but you can use not only pickled mushrooms, but also fried ones, for example, chanterelles. The amount 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 honey 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. First, do all the prep work by boiling, cooling and peeling the carrots, potatoes and eggs. Grated potatoes are placed on the bottom of the serving ring, then it is compacted and greased with a little mayonnaise (or covered with a mayonnaise mesh). Each layer can be seasoned with salt and pepper to taste.

2. Finely chop the pickled cucumbers and place them in a second layer, compacting them a little (a mayonnaise mesh over the layer is optional).

3. The eggs need to be divided into whites and yolks, then crumbled separately and placed on the 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, place on top of the carrots, lightly spread with mayonnaise.

5.Place melted cheese, grated on a coarse grater, on the salad last, compact the salad and spread a little mayonnaise on top.

6. In order for the salad to soak well, it needs to be placed in the cold for a couple of hours, but first sprinkled with finely chopped dill on top. To prevent the dill from wilting, cover the salad ring with cling film or cover with a tight lid.

7. Shortly before serving, remove the serving ring from the salad, lightly grease the sides with mayonnaise and sprinkle with chopped dill (mayonnaise is needed so that the dill does not fall off). If you feel that the mushrooms are too soaked in the marinade and have become sour, you need to rinse them well, pour boiled cold water over them for half an hour, and then dry them in a colander. Next, salt the mushrooms, pepper to taste and season with vegetable oil, and then place on top of the salad, forming a beautiful mushroom “clearing.”

Bon appetit!

Advice: If you have a large serving ring or springform cake pan, then it is best to use these culinary tools to ensure that the salad ends up in a nice, even shape.

A simple step-by-step recipe for “Lesnaya Polyana” 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 the classic version, and all thanks to the aromatic smoked chicken meat!

Ingredients:

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

Cooking process:

1.Boil the carrots and eggs, cool and peel. Peel the raw onion. Place the mushrooms on the bottom of the mold, caps down.

2. Finely chop the dill and sprinkle it over the mushrooms so that the legs are not visible. Lubricate this layer with mayonnaise.

3. Separate the yolks from the whites of hard-boiled chicken eggs. Mash the yolks with a fork and grate the whites on a coarse grater. First, place the yolks in a container with the salad; they can be lightly greased with mayonnaise, and then lay out the whites and add mayonnaise again. If necessary, the eggs can be sprinkled with salt and ground 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. Place the diced chicken flesh on the salad, and then coat this layer with mayonnaise.

5. The next layer is green peas and diced onions. If the onion is spicy, you can chop it, pour boiling water over it and strain it so that it loses its bitterness. Lubricate this layer with mayonnaise to taste.

6. The last layer is grated carrots. Then press the salad well on top to compact it.

7. Decorate the flat large plate on which your “Mushroom Glade” will be served with curly green lettuce leaves to create an imitation of green moss. Then turn the salad out of the mold onto the lettuce leaves, doing this carefully so that it does not fall apart. Let your salad sit for a while so that the layers are saturated with mayonnaise (you can do it in the cold), and then serve it to the table.

Bon appetit!