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Salad green glade with mushrooms. Cooking salad "Forest clearing" with mushrooms: cooking variations

With the holidays approaching, all the hostesses worry and think: what to feed and surprise the guests this time. The decoration of the table should be a truly elegant and tasty dish. One of the first contenders for this place is the presented treat in the form of a clearing.

How to cook salad Mushroom glade

Most housewives have their favorite and signature dishes who help them out on all holiday tables. However, not all cooks know how to make a salad. Forest Glade and correctly arrange its top. Recipes for treats are extremely simple and understandable. To make it easier to arrange mushrooms in a clearing, each method has step by step description cooking, as in the photo.

Mushroom glade salad recipe

There are both classic and many other cooking variations. unusual dish. All Lesnaya Polyana salad recipes are described in detail, so even a little kitchen helper can cook them. No matter what ingredients are used, appearance dishes are always made out as a clearing with grass and mushrooms. The attached photos will help you navigate the decoration.

With mushrooms

Mushrooms can be used marinated or fried. Salad Forest glade with mushrooms differs in its external design from a fellow with champignons, but is no less tasty treat, has every right to decorate the tables of ceremonial events. Boiled breast can be replaced with smoked, and cheese can be used not only for decoration, but also as an additional layer. It all depends on taste preferences guests.

Ingredients:

  • pickled mushrooms;
  • eggs - 4 pcs.;
  • carrots - 2 pcs.;
  • potatoes - 4 tubers;
  • pickled cucumbers - 2 pcs.;
  • boiled chicken breast- 1 PC.;
  • mayonnaise;
  • hard cheese (for decoration) - 100 g;
  • greens (optional).

Cooking method:

  1. Boil eggs, chop on a grater or with a fork.
  2. Cucumbers cut into thin circles.
  3. Boil vegetables and chop on a grater (large).
  4. Finely cut the breast.
  5. Grease a salad bowl with oil, cover with cling film so that the edges remain hanging down.
  6. Lay everything in layers. Each ring should fit snugly against each other. Then you need to lay out the greens, carrots, cucumbers, breast, eggs, and at the end - potatoes. Spread mayonnaise between layers.
  7. Remove salad bowl cool place(refrigerator) at night or 6-8 hours.
  8. After this time, take out the container and turn it over onto a wide plate. Carefully release from cling film.
  9. Top with grated cheese and herbs.

With Chiken

This option is considered a classic. Salad Glade with mushrooms and chicken is easy to prepare, does not take much time. The variant is very popular on holiday tables. You can take any mushrooms - from honey agaric, champignon, milk mushrooms to butter, the main thing is to leave a few pieces to decorate the surface. In addition to onions, you can also take dill, it perfectly imitates a green meadow.

Ingredients:

  • chicken fillet- 300 g;
  • pickled mushrooms - 300 g;
  • carrots - 3 pcs.;
  • potatoes - 3 pcs.;
  • chicken eggs - 5 pcs.;
  • light mayonnaise;
  • onion- 1 head;
  • green onion - 50 g;
  • salt.

Cooking method:

  1. Boil chicken, cool.
  2. Cut the meat into oblong slices across the fibers, then chop into pieces.
  3. Peel vegetables, grate on a coarse grater.
  4. Boil eggs, chop.
  5. Finely chop the onion. To remove the pungent odor, you can scald it with boiling water.
  6. Mushrooms cut. Leave a few whole pieces to decorate the dish.
  7. Put the ingredients on a plate in layers: ½ part of grated carrots, ½ eggs, potatoes (half serving), meat, mushrooms, onions. Add remaining potatoes, eggs, carrots. Spread each layer with mayonnaise.
  8. Wash onion feathers, finely chop. Decorate the dish around them. Lay whole mushrooms on top and add grass imitation.
  9. Let soak for about an hour.

With champignons

Mushrooms can be used to prepare this dish. The taste of the dish will change dramatically, but it will remain the same unusual, and in appearance - beautiful. salad recipe mushroom meadow with champignons is simple, the time spent is about 50 minutes. The design is unusual and memorable. This meal is definitely worth making. festive table.

Ingredients:

  • chicken meat - 300 g;
  • marinated champignons - 1 can;
  • eggs - 3-4 pcs.;
  • potatoes - 1 tuber;
  • carrots - 2 pcs.;
  • pickled cucumbers - 2-3 pcs. (depending on size);
  • mayonnaise;
  • fresh herbs- 1 bunch.

Cooking method:

  1. Put in a deep salad bowl whole champignons hats down.
  2. Close them with small sprigs of greenery (grass imitation).
  3. Boil the chicken, chop, put on top of the greens.
  4. Then alternate: carrots, mayonnaise, carrots. Boil vegetables and grate.
  5. Then lay out the grated eggs.
  6. Cover with sauce. Top potatoes. Tubers pre-boil, grate.
  7. Grease, finish with a layer of diced cucumbers. To cover with a lid. Place in refrigerator for 2-3 hours.
  8. Carefully turn the treat onto a wide plate so that the mushrooms are on top.

With smoked chicken and mushrooms

You can use fresh or frozen mushrooms here. How to cook salad Mushroom glade with smoked chicken to make it even tastier? To do this, it is recommended to make a sauce of sour cream and mayonnaise, with which each layer is smeared. The surface is decorated with several mushroom caps. You can experiment and spice up the taste by adding meaty parts of squid to the smoked meats (about 300-400 g).

Ingredient:

  • smoked breast chicken - 300-400g;
  • eggs - 2 pcs.;
  • fresh mushrooms(or frozen) - 200 g;
  • onion - 1 head;
  • potatoes - 3 tubers;
  • sour cream - 100 g;
  • mayonnaise.

Cooking method:

  1. Finely chop the mushrooms and onion, fry in a frying pan in vegetable oil.
  2. Grate eggs and potatoes on a coarse grater.
  3. Free the poultry meat from the skin, separate from the bones, cut into cubes.
  4. Make sauce: mix sour cream with mayonnaise.
  5. Spread in layers: potatoes, chicken meat, mushrooms, eggs, cheese. Spread the sauce on each level.
  6. Level the clearing, decorate with cheese, herbs and whole mushrooms.

With Korean carrots

Unlike classic recipe, boiled carrots are replaced with Korean ones in this, and ham is used instead of chicken. This is a flip dish, so all products are laid out in reverse order. How to cook salad Mushroom glade with carrots? It is recommended to take a deep container with straight walls. For a special piquancy, you can add pickled cucumbers.

Ingredients:

  • beef meat (or ham) - 300 g;
  • Korean carrots - 200 g;
  • potatoes - 4 tubers;
  • whole champignons - 1 bank;
  • green onion, dill;
  • light mayonnaise;
  • salt pepper.

Cooking method:

  1. Place the mushrooms, caps down, on the bottom of a salad bowl or container.
  2. Cut the greens, put on top of the mushrooms.
  3. Boil potatoes, chop, put ½ part on top of the greens, tamp (you can salt). Lubricate with mayonnaise.
  4. Meat cut into small cubes, pepper, crush, brush with sauce.
  5. Nest Layer Korean carrots, lubricate.
  6. Finished with the rest of the potatoes.
  7. Turn the treat over and you can serve it on the table.

With ham

In this cooking method, chicken meat is replaced with ham. There is also a layer-by-layer laying of the ingredients in the reverse order, as in the previous dish. Salad recipe Mushroom glade with ham features unique taste. You will be pleased with the original appearance. This is a holiday table favorite with a simple step by step recipe. It will be easier for all novice housewives to arrange a treat, based on clear photos.

Ingredients:

  • ham - 200 g;
  • mushrooms (champignons) - 10-12 whole pieces;
  • green onions, dill - 1 bunch each;
  • eggs - 3 pcs.;
  • carrots - 1 pc.;
  • potatoes - 2-3 pcs.;
  • mayonnaise;
  • salt, black ground pepper.

Cooking method:

  1. Boil vegetables, grate.
  2. Put the mushrooms close to the bottom of the container with their hats down.
  3. Finely chop the greens, fill the surface of the mushrooms, grease with mayonnaise.
  4. Chop the eggs with a fork, lay the next layer, also grease.
  5. Ham cut into small cubes, put a layer, grease, add carrots.
  6. Tamp, grease, season with pepper and salt.
  7. Finish the laying out with potatoes, crush with your hands. Cover with foil or lid. Put in refrigerator.
  8. After soaking, carefully turn the treat over.

With cheese

Another unusual recipe is Polyanka salad with cheese and green peas. This dish does not include ingredients such as carrots and meat, but there are tomatoes to create fly agarics in the clearing. You can choose any cheese, but it will be tastier with cheese. This recipe can be done without a shifter, and immediately lay the products in layers on big dish or a plate.

Ingredients:

  • cheese - 200 g;
  • green pea- 1 bank;
  • potatoes - 2 pcs.;
  • tomato - 2 pcs.;
  • pickled mushrooms - 300 g;
  • eggs - 4 pcs.;
  • greenery;
  • mayonnaise.

Cooking method:

  1. Boil potatoes, chop on a grater, lay out the first layer. Spread each level with mayonnaise.
  2. Then we lay out the peas, finely chopped eggs and greens.
  3. Finish with a layer of grated cheese. Put in the refrigerator for impregnation for 3-4 hours.
  4. Decorate with herbs. In the middle of the onion feathers, make a palm tree, plant pickled mushrooms in the clearing. We make fly agarics from eggs and tomatoes, decorate the hats with drops of mayonnaise.

Salad Polyanka with mushrooms - cooking secrets

Each dish has its own secrets. Preparation of Lesnaya Polyana salad could not do without them. To make the treat beautiful and tasty, stick to the following rules:

  • There is not much greenery. For this dish, this is especially true, because. you need to lay out the whole surface in the form of a clearing, and in some recipes - around.
  • The layers should be well compacted if a shifter is being made.
  • Grate all products or finely chop for better contact of the tiers.
  • Use a deep container with right angles so that the shape of the dish is not disturbed when turning.
  • Always let the food soak for several hours in the refrigerator.
  • Use light mayonnaise, because. it is thinner in consistency, so it will be more convenient to lubricate.
  • Be sure to decorate the surface according to the name of the dish. Mushrooms must be whole.

Learn how to cook other recipes.

Video

Mushrooms are great addition to any meal. They give rich flavors and have a high nutritional value, not inferior various types meat, fish and seafood. Try to cook mushroom meadow salad with mushrooms, the recipes of which we offer. All of them are quite simple and democratic, so they will fit well into daily menu, and if you spend a little time on spectacular design and non-standard presentation, they will take their rightful place on the festive table.

Original salad with two types of mushrooms - mushrooms and champignons, meat, cheese, vegetables and canned pineapple will give bright and unforgettable taste sensations.

Cooking time: 20 minutes
Servings: 10

Ingredients:

  • pickled mushrooms (300 g);
  • marinated champignons (300 g);
  • ham/chicken fillet boiled/smoked/ (400 g);
  • boiled potatoes (medium, 3-4 pieces);
  • canned pineapple (200-300 g);
  • boiled chicken egg (5 pcs.);
  • soft cream cheese / melted cheese (200 g);
  • dill / parsley (1 bunch);
  • garlic (4-5 cloves);
  • iceberg lettuce / romaine / lettuce (for decoration, 100 g);
  • salt (to taste).

Cooking:

  1. Cut the ham into strips.
  2. We take out the mushrooms from the marinade and cut into pieces.
  3. Drain the marinade from mushrooms, small mushrooms leave whole, cut large ones.
  4. We take out the pineapples from the syrup, cut them into strips.
  5. We clean and chop the onion.
  6. We clean the eggs and rub on a medium grater.
  7. We clean the garlic and pass it through a press.
  8. In a separate container, mix cheese, eggs, garlic, 1 tbsp. l. mayonnaise and ground pepper.
  9. Wash dill, pat dry with paper towels and chop.
  10. Lettuce leaves wash and dry.
  11. We form the salad in a deep plate, covering the bottom with cling film, or on a flat dish using a culinary ring. We lay out all the ingredients in layers, lubricating each layer with mayonnaise and adding salt and pepper as desired.
    The first layer is mushrooms.
    The second is an onion.
    The third layer is mushrooms.
    The fourth is dill.
    Fifth - eggs with cheese and garlic.
    The sixth layer is ham.
    Seventh - pineapples.
    The eighth layer is potatoes.
  12. Ready salad put in the refrigerator for at least 40 minutes.
  13. Before serving, cover the dish with a flat plate and turn over. Decorate with lettuce leaves.

We invite you to watch a video recipe for a dish that uses a slightly different set of ingredients:

Delicious, amazing hearty salad with marinated mushrooms and smoked chicken, it cooks very quickly and guarantees an impressive result.

Cooking time: 25 minutes
Servings: 6

Ingredients:

  • mushrooms marinated / fried (350 g);
  • smoked chicken fillet (350 g);
  • boiled potatoes (large, 3 pcs.);
  • pickled cucumber (3 pcs.);
  • onion / green (2 pcs / 1 bunch);
  • lettuce / romaine / iceberg salad (for decoration, 120 g);
  • cherry tomato (for decoration, 2 pcs.);
  • olive oil (100 ml);
  • mayonnaise (100 g);
  • dried basil (1 tsp);
  • dried rosemary (0.5 tsp);
  • ground black pepper (to taste);
  • salt (to taste).

Cooking:

  1. We clean the potatoes and pass through a vegetable cutter.
  2. Meat cut into small cubes.
  3. We take out the cucumbers from the marinade and cut them into cubes, drain the excess liquid from them.
  4. We take the mushrooms out of the marinade. We leave a few pieces for decoration, cut the rest into small pieces.
  5. We clean and chop the onion.
  6. Wash cherry tomatoes and cut into quarters.
  7. Wash lettuce leaves, pat dry with paper towels and chop large pieces(can be torn by hand).
  8. We make sauce. Mix in a deep bowl olive oil, dried herbs(basil and rosemary), ground pepper and salt.
  9. In a deep container, mix meat, cucumbers, potatoes, mushrooms, onions, mayonnaise.
  10. This dish is best served in batches. Lay out on a plate lettuce leaves, we place the salad on them in a slide or with the help of a culinary ring. From above we decorate with tomato slices and pickled mushrooms, and around we make drops from spicy sauce(see photo).

We suggest you familiarize yourself with the video recipe of a similar dish:

Quick to prepare, nutritious and healthy salad will become great lunch for the whole family. It can serve not only self-snack but also served as a side dish to main dishes.

Cooking time: 20 minutes
Servings: 7

Ingredients:

  • canned red/white beans (200-300 g);
  • fresh carrots (3-4 pieces);
  • pickled cucumber (3-4 pieces);
  • sour apple (large, 2-3 pieces);
  • lemon (1 pc.);
  • onion / green (2 pcs / 1 bunch);
  • parsley / dill / basil (for decoration, 1 bunch);
  • mayonnaise (200 g);
  • ground black pepper (to taste);
  • salt (to taste).

Cooking:

  1. My carrots, peel and grate on a grater for carrots in Korean or just on a coarse grater.
  2. We take out the cucumbers from the marinade and cut into strips, decant the excess liquid.
  3. Wash the lemon, cut it in half and squeeze out the juice (if the lemon is large, then one half is enough).
  4. Wash the apple, remove the core and cut off the peel. We rub the pulp on a coarse grater and mix with lemon juice.
  5. We clean and chop the onion.
  6. We get mushrooms from the marinade, cut large mushrooms into pieces.
  7. Drain the canned beans in a colander.
  8. Wash parsley, pat dry with paper towels and cut into small pieces.
  9. In a deep container, mix carrots, cucumbers, apples, onions, mushrooms and beans (leave a few pieces for decoration). Dress the salad with mayonnaise, salt and pepper to taste.
  10. We decorate the finished dish with beans and herbs.
  11. Refrigerate the salad before serving.

We invite you to watch the video recipe of the dish, which is slightly different in the method of preparation from the described option:

Salad with fried mushrooms Perfect addition to your holiday table. It is very tasty and tender, so guests eat it one of the first.

Cooking time: 20 minutes
Servings: 6

Ingredients:

  • mushrooms fried / pickled (350 g);
  • boiled potatoes (3-4 pieces);
  • boiled carrots (3 pcs.);
  • onion / green (2 pcs / 1 bunch);
  • processed cheese (200 g);
  • boiled chicken egg (5 pcs.);
  • dill / parsley (1 bunch);
  • mayonnaise (200 g);
  • mustard (1 tablespoon);
  • salt (to taste).

Cooking:

  1. Boiled vegetables (potatoes and carrots) are cleaned and rubbed on a coarse grater.
  2. We clean the onion and finely chop.
  3. We remove the shell from the eggs, separate the whites from the yolks and rub them on a fine grater separately.
  4. We rub the cheese on a medium grater.
  5. Wash dill, dry paper towel and grind.
  6. Doing spicy dressing- mix mayonnaise with mustard.
  7. We form the salad in layers, lubricating them with mayonnaise and adding salt to taste.
    The first layer is potatoes.
    The second is an onion.
    The third layer is mushrooms.
    The fourth is carrots.
    The fifth is protein.
    The sixth layer is cheese.
    Seventh - yolk.
    The eighth layer is dill.

Bon appetit!

This winter salad A must have for anyone who loves pumpkin. The dish turns out to be very satisfying, despite minimum set products.

Cooking time: 15 minutes
Servings: 6

Ingredients:

Cooking:

  1. We clean and chop the onion. Pour into hot skillet a small amount vegetable oil.
  2. Wash mushrooms, let drain in a colander. large mushrooms cut, small ones can be left whole. Add them to the pan with the onion and fry until golden color.
  3. We clean the potatoes and rub on a coarse grater.
  4. We rub the pumpkin on a coarse grater.
  5. We clean the eggs and rub on a fine grater.
  6. Dill and basil wash, dry on a paper towel.
  7. We form the dish in layers, covering each of them with a mayonnaise net, adding salt and pepper to taste.
    The first is potatoes.
    The second is onions, mushrooms.
    The third is a pumpkin.
    The fourth is eggs.
  8. We cool the finished dish and decorate with sprigs of basil and dill before serving.

Salad ready!

How to bake pumpkin for salad

First, wash the pumpkin thoroughly, remove the seeds and cut off the peel. We cut the pulp in small pieces and spread in a baking dish, salt, pepper and sprinkle with olive oil. We put the form in the oven, heated to 180 ℃. Bake for 20-25 minutes.

A bright colorful salad with mushrooms, Korean-style carrots and cheese will bring great pleasure to fans of spicy, moderately spicy dishes.

Cooking time: 15 minutes
Servings: 7

Ingredients:

  • mushrooms marinated / fried (400 g);
  • carrots in Korean (350 g);
  • fresh cucumber (4 pcs.);
  • onion / green (1 bunch / 2 pcs.);
  • soft cream cheese (200 g);
  • cherry tomato (for decoration, 3 pcs.);
  • dill / parsley (for decoration, 1 bunch);
  • mayonnaise (150 g);
  • ground black pepper (to taste);
  • salt (to taste).

Cooking:

  1. We throw the pickled mushrooms into a colander to get rid of excess liquid.
  2. My cucumbers, cut off the tails and cut into strips. You can use a Korean carrot grater.
  3. Cheese cut into short strips.
  4. We clean and chop the onion.
  5. My tomatoes, cut in half.
  6. Wash the dill, pat dry with paper towels and cut into small pieces.
  7. In a deep container, mix mushrooms, Korean carrots, cucumbers, onions, cheese. Dress the salad with mayonnaise, salt and pepper to taste.
  8. We decorate the finished dish with halves of tomatoes and dill.
  9. Refrigerate the salad for at least 30 minutes before serving.

Check out the video recipe for making a salad in another version of the ingredients used:

You can please your loved ones with such a treat by serving it to family dinner, or guests at any festive banquet.

Cooking time: 40 minutes
Servings: 7

Ingredients:

  • mushrooms fresh / pickled (400 g);
  • ham / salami sausage / smoked chicken fillet (350 g);
  • rice (150 g);
  • chicken egg (5 pcs.);
  • garlic (2-4 cloves);
  • parsley / dill / basil / rosemary / mint (for decoration, 3-4 sprigs);
  • mayonnaise (150 g);
  • vegetable oil (for frying, 60 ml);
  • ground black pepper (to taste);
  • salt (to taste).

Cooking:

  1. My mushrooms, cut into pieces and fry in vegetable oil until the liquid has completely evaporated. Before the end of cooking, salt and pepper the mushrooms.
  2. Rice is washed and boiled in salted water for 20 minutes over low heat.
  3. Boil the eggs hard boiled (10-15 minutes after boiling water).
  4. Cut the ham into small cubes.
  5. We clean the eggs from the shell and pass them through a vegetable cutter.
  6. We clean the garlic and squeeze it through a press.
  7. Wash the parsley, dry it and separate the leaves.
  8. Make dressing - mix mayonnaise with garlic.
  9. We form the salad in layers, lubricating them with mayonnaise-garlic sauce.
    The first layer is Fig.
    The second is again.
    The third is ham.
    The fourth layer is eggs.
  10. We decorate the finished salad with parsley leaves. You can serve it to the table immediately or after a short cooling.
    11. Share:

Under this collective name, salads are hidden, which are prepared, firstly, with mushrooms, and secondly, they are assembled (if I may say so) in a certain way, and the composition of the remaining ingredients in them can be very different. For serving, they use either a deep bowl and then it’s a flip salad, or culinary rings, which can still be replaced with a ring from a split baking dish of small diameter. The components are stacked in layers, and the topmost is necessarily mushrooms. The most common are champignons or mushrooms. Definitely marinated, not fried. The champignons are stacked in such a way that only their hats then look out and it resembles a forest mushroom meadow. Honey mushrooms, since they are smaller, they have long and uneven legs, are placed in a picturesque mess, so that outwardly it looks like a mushroom basket.

Today we have prepared several versions of this salad for you: with chicken, ham, Korean carrots, mushrooms and mushrooms. See step by step photos, read the recipes, choose your favorite and cook! And we tried to tell you in as much detail as possible and show you how to make a mushroom clearing so that it looks appetizing and festively elegant.

Salad "Mushroom Glade" with champignons and chicken: recipe with photo

There are many variations of this salad, this one, in my opinion, is the most interesting. Its composition includes smoked chicken And Adyghe cheese. The rich taste of smoked meat is offset by the tenderness of the cheese. Can be cooked with boiled chicken, but then I would advise you to take cheese of more aged varieties. I collected the dish in a detachable baking dish with a diameter of 16 cm.

Ingredients:

  • smoked leg 1 pc.;
  • potatoes boiled in their skins 2 pcs.;
  • boiled carrots 1 pc.;
  • hard-boiled eggs 2 pcs.;
  • Adyghe cheese 100g;
  • marinated champignons 120g;
  • mayonnaise to taste;
  • dill greens.

How to cook Mushroom meadow with chicken and champignons

Attention! Coat all layers of lettuce with mayonnaise.

Salad "Mushroom Glade" with mushrooms: recipe with photo


I like how the components are harmoniously matched here. The dish turns out delicious, and most importantly budget! For fast food salad, it is better to boil some products in advance. Then the “assembly” itself will take only 30 minutes of time, and this greatly simplifies the work of the hostess, who is preparing to receive guests!

What do we need:

  • smoked chicken leg- 200 g;
  • processed cheese - 1 pc.;
  • egg - 2 pcs.;
  • pickled cucumber (or salted) - 2-3 pcs.;
  • pickled mushrooms - 300 g;
  • carrots - 2 pcs.;
  • potatoes - 2 pcs.;
  • mayonnaise - 150 g;
  • salt - to taste;
  • fresh dill - 1 bunch;
  • vegetable oil - 1 tbsp. l.

Method of preparation "Mushroom meadow" with mushrooms


Looks nice and appetizing. The dish will be a real decoration on any holiday table!


Salad "Polyanka" classic recipe with ham and champignons


Another variation on our theme today's recipe, but without chicken, but with ham. From the amount of ingredients I suggested, a rather large portion of salad is obtained, which is enough for about 5 people. I will serve it on a flat dish, but for assembly I will use a deep round plate resembling a bowl in shape. In order for the salad to be guaranteed to come out of it undamaged, it is better not to take risks and pre-line the bottom and sides with cling film.

Grocery list:

  • pickled champignons: 7-10 pieces;
  • green onions - 1 bunch;
  • cheese - 100g;
  • boiled carrots - 1pc (large);
  • eggs - 3pcs;
  • ham - 120g;
  • boiled potatoes - 1pc (large);
  • salt;
  • mayonnaise.

How to make a clearing of ham with champignons


Ready! Can be served at the table.

Salad - shifter "Mushroom Glade" with Korean carrots: recipe with photo


This salad not only has very spectacular presentation that will surprise your guests, but also a spicy combination Korean carrot with marinated champignons gives it a sharp, not bland taste.

What we need:

  • boiled chicken fillet 100g;
  • marinated champignons 100g;
  • potatoes boiled in their skins 2 pcs.;
  • hard-boiled eggs 2 pcs.;
  • pickled cucumber 1 pc.;
  • Korean-style spicy carrots 100g;
  • mayonnaise to taste;
  • parsley and dill.

How to cook and collect such a salad


As you can see, similar design mushroom salad in the form of a clearing, and the composition is different, due to which each time the dish turns out a little different, besides, it is very easy to adjust it to your preferences.

Among which you will surely find one that suits your taste.

Dish with traditional combination ingredients, which many housewives consider a win-win option for a holiday. To decorate the table and add variety, decorate the salad in the form of a meadow with mushrooms.

Cooking time: 1 hour 30 minutes
Servings: 8-10

Ingredients:

  • boiled chicken meat (400 g);
  • hard cheese (200 g);
  • boiled potatoes (4-5 pieces);
  • pickled / salted cucumber (4 pcs.);
  • boiled chicken egg (5 pcs.);
  • boiled carrots (2-3 pieces);
  • onion (1-2 pcs.);
  • dill / parsley / other fresh herbs (for decoration, 2 bunches);
  • mayonnaise (300 g / to taste);
  • salt, black pepper and other spices (to taste).

Cooking:

  1. Peel the onion, wash and chop into thin half rings. In a separate bowl, mix water, vinegar and sugar. Pour the onion with the resulting marinade and leave for 15-20 minutes.
  2. Separate chicken meat from bones and skins. Cut the fillet into small cubes. Add 1-2 tbsp. l. mayonnaise and mix well.
  3. Peel potatoes and grate on a coarse grater.
  4. Peel the carrots and grate on a coarse grater.
  5. Peel eggs, grate on a coarse grater or chop with a knife.
  6. On flat dish set the serving ring and lay out the salad in layers, adding spices to taste, tamping each layer tightly and smearing it with mayonnaise.
    The first layer is potatoes.
    The second layer is eggs.
    The third is grated cheese.
    The fourth layer is chicken meat with mayonnaise. Sprinkle with pickled onions.
    The fifth layer is cucumbers.
    Sixth - carrots.
  7. Cover the salad with cling film and refrigerate for 1 hour to firm up.
  8. Drain the marinade from the mushrooms.
  9. Wash the dill, pat dry with a towel and chop finely.
  10. Remove the serving ring and brush the sides of the salad with mayonnaise. Sprinkle the dish generously with dill (including on the sides) and cover the top of the salad with mushrooms - an example of decorating a dish in the photo for the recipe.
If you don't like salads with potatoes, replace it boiled rice. Instead of pickled cucumbers (which, according to some housewives, interrupt the taste of mushrooms), put a layer of mushrooms. The salad will turn out more spicy if you cook it with smoked chicken meat and carrots in Korean.

We invite you to look step by step video recipe festive puff salad with mushrooms (the list of ingredients and the cooking process differ slightly from the option described above):

Spicy salad with crispy croutons, fried tofu, pickled mushrooms and beans - unusual and very delicious combination products that lovers will appreciate original dishes. Festive decoration in the form snack cake will surely delight your guests and make the dish a highlight of the festive table.

To add juiciness, some housewives advise adding pickled red to the ingredients. Bell pepper or fresh tomatoes. Smoked chicken can be substituted hunting sausages, boiled veal tongue, baked pork. Without use meat products the dish will turn out to be vegetarian, but in its own way tasty and satisfying.

Cooking time: 20 minutes
Servings: 7-8

Ingredients:

  • smoked chicken / turkey meat (300-400 g);
  • pickled mushrooms (300-400 g);
  • canned red beans / boiled (150 g);
  • tofu / Adyghe cheese (200 g);
  • parmesan / other hard cheese (100 g);
  • rye garlic crackers (150 g);
  • cilantro (1 bunch);
  • dill (1 bunch);
  • parsley (0.5 bunch);
  • iceberg lettuce / lettuce / other leaf lettuce (for serving, 100 g);
  • mayonnaise (150 g / to taste);
  • horseradish root sauce (1 tablespoon / to taste);
Mayonnaise can be replaced with sour cream, but in this case it is better to serve the dish in a salad bowl, cutting the ingredients into cubes and mixing, as purchased sour cream does not have sufficient thickness to hold the shape of a puff salad.

Cooking:

  1. Chicken fillet cut into cubes or short strips.
  2. In a separate container, mix mayonnaise with horseradish until smooth.
  3. Drain the marinade from mushrooms. Wash the mushrooms if desired. Leave a handful to decorate the dish.
  4. Drain juice from canned beans.
  5. Wash the cilantro, pat dry with a paper towel and chop.
  6. In a bowl, mix smoked chicken meat, beans, mushrooms, croutons and cilantro. Add sauce and season to taste. To stir thoroughly.
  7. Set a serving form on a flat plate (you can make it yourself from a thick layer of foil), lay out the salad and tamp it tightly so that it keeps its shape (when serving in portions, you should not spread the salad in large portions). Place in refrigerator for 1 hour.
  8. Cut the tofu into slices (a little less than 1 cm thick). Heat a frying pan with olive oil and fry the tofu until golden brown(2-3 minutes on each side).
  9. Grate Parmesan.
  10. Wash the parsley, pat dry with a paper towel and separate into stalks.
  11. Wash the dill, pat dry with a paper towel and chop finely.
  12. Wash lettuce leaves, blot excess moisture with a towel.
  13. Take off culinary form and sprinkle the finished salad with chopped dill. Top the salad with slices of fried tofu and sprinkle with grated parmesan. Decorate with mushrooms, parsley sprigs and lettuce. (Example of portion serving in the photo to the recipe.)

Salad is ready to serve!

Tasty and bright dish, which fits well into a cozy atmosphere winter holidays. The perfect combination sweet beets, boiled and fried potatoes, spicy pickled onions, mushrooms and tender veal tongue. Portion serving and holiday decoration give the dish a special charm.

Cooking time: 40 minutes
Servings: 7-8

Ingredients:

  • boiled veal tongue (300 g);
  • pickled mushrooms (300-400 g);
  • boiled beets (medium, 3-4 pieces);
  • boiled potatoes (large, 6-7 pieces);
  • red onion (2-3 pcs.);
  • parsley (for decoration, 1 bunch);
  • pickled dogwood / cranberry (for decoration, to taste);
  • ground turmeric (1 tsp);
  • ground coriander (0.5 tsp);
  • salsa / pesto / other sauce (for decoration, to taste);
  • olive oil / other vegetable oil (for frying, 30 ml);
  • mayonnaise (100 g / to taste);
  • salt, freshly ground pepper (to taste).

Cooking:

  1. Peel boiled potatoes. Leave 1-2 tubers for frying, grate the rest of the potatoes on a coarse grater. Heat olive oil in a frying pan. Cut whole tubers into halves, quarters or large slices. Fry in oil until golden brown. Add salt, turmeric, coriander, freshly ground black pepper and stir.
  2. Cut the beef tongue into thin strips. Add 1-2 tbsp. l. mayonnaise, mix.
  3. Peel the beets and grate on a coarse grater. Add 1 tbsp. l. mayonnaise and mix well.
  4. Peel the red onion, wash and divide into 2 parts. Chop one part into thin rings, the second - finely crumble. If desired, onions can be scalded with boiling water or marinated for 15 minutes (200 ml of water, 2 tablespoons of vinegar and 1 teaspoon of sugar) to get rid of excess bitterness.
  5. Drain the marinade from the mushrooms and divide the mushrooms into 2 parts. Leave one part (whole mushrooms) to decorate the dish, finely chop the second.
  6. Wash the parsley, blot excess moisture with a napkin and divide into sprigs.
  7. Place a serving ring on a flat plate. Lay out the salad in layers, tamping the ingredients with a spoon.
    The first layer is beets.
    Second - beef tongue. Sprinkle with chopped onions.
    The third is finely chopped mushrooms. Cover with mayonnaise.
    Fourth - grated potatoes. Apply a thin mayonnaise net.
    Fifth - whole mushrooms.
  8. Sprinkle onion rings on top and garnish with parsley sprigs. Put the fried potato wedges, dogwood and whole mushrooms around the salad, pour over the sauce to taste (you can see an example of portioned serving of the dish in the photo for the recipe).

The festive salad is ready, you can serve it to the table!

Pay attention to the original upside-down salad with pickled mushrooms. The process of preparing and decorating the dish is quite simple, and the result exceeds all expectations. The salad turns out beautiful, elegant, hearty and very tasty! For cooking, you can use a mix of any mushrooms to taste.

Cooking time: 30 minutes (subsequent impregnation from 2 to 8 hours)
Servings: 8-9

Ingredients:

  • smoked ham / brisket (400 g);
  • marinated champignons (200-300 g);
  • hard cheese (200 g);
  • red bell pepper marinated / fresh (1-2 pcs.);
  • boiled potatoes (medium, 4-5 pieces);
  • onion (1-2 pcs.);
  • dill (1 bunch);
  • parsley (1 bunch);
  • drinking water (for marinade, 200 ml);
  • table vinegar, 9% (for marinade, 2 tablespoons);
  • sugar (for marinade, 1 tsp);
  • mayonnaise (250 g / to taste);
If you like the dish, in the future you can experiment with the ingredients and diversify the recipe. Use boiled veal tongue or boiled pork instead of ham. Try to prepare a salad with fried mushrooms and tender chicken liver. Add to Ingredients boiled carrots or beets.

Cooking:

  1. Peel the onion, wash and cut into cubes. Pour marinade (mix water, vinegar and sugar) and leave for 15-20 minutes.
  2. Cut the ham into thin strips.
  3. Peel boiled potatoes and grate on a coarse grater.
  4. Peel the eggs from the shell and grate on a coarse grater.
  5. Cheese grate on a coarse grater.
  6. Remove the bell pepper from the marinade and chop into cubes or short straws.
  7. Drain the marinade from mushrooms.
  8. Wash the dill and parsley, blot excess moisture with a napkin and chop finely.
  9. Drain the marinade from the mushrooms and cut them into small pieces.
  10. Drain the marinade from the onion and squeeze out excess liquid. Mix with mushrooms in a separate bowl.
  11. Cover the bottom of a round bowl or salad bowl with cling film in several layers. Lubricate the film vegetable oil. Lay out the lettuce in layers.
    The first layer is mushrooms. Spread them all over the bottom of the bowl. Mushrooms should lie tightly to each other (without gaps).
    Second layer - bell pepper. Tamp carefully.
    The third is champignons with onions (be sure to decant all excess liquid). Lubricate with mayonnaise.
    Fourth - dill and parsley. Tamp the greens tightly with a tablespoon. Make a mayonnaise net.
    Fifth - eggs. Season with salt and pepper, grease with mayonnaise.
    The sixth is ham. Cover with mayonnaise.
    Seventh - cheese. Apply mayonnaise.
    Eighth - potatoes. Firmly pack and level the surface of the lettuce with a spoon.
  12. Cover the bowl with cling film and refrigerate for 2-3 hours, preferably overnight.
  13. Remove before serving cling film, cover the salad with a flat plate (larger in diameter than the bowl) and turn over. Carefully remove the bowl and carefully remove the cling film.

We invite you to familiarize yourself with the video recipe for another delicious puff salad with pickled mushrooms and boiled beef:

The perfect treat for a friendly party or festive buffet. Small tartlets from shortcrust pastry they look not only appetizing, but also very elegant.

The savory filling is prepared quite quickly and is easy to diversify by replacing the ingredients. Salad can be made with raw smoked sausage or chicken meat, melted cheese, boiled potatoes, pickled cucumbers and your favorite herbs.

Cooking time: 1 hour 10 minutes
Servings: 7-14

Ingredients:

  • ham / carbonade (200-300 g);
  • pickled mushrooms (200-300 g);
  • canned corn (200-300 g);
  • carrots in Korean (200 g);
  • hard cheese (200 g);
  • boiled chicken egg (4-5 pcs.);
  • dill / parsley / other fresh herbs (for decoration, to taste);
  • mayonnaise (200 g / to taste);
  • salt, freshly ground pepper and other spices (to taste).

For tartlets:

  • butter, softened (150 g);
  • raw chicken egg (1 pc.);
  • wheat flour, top grade(350 g);
  • sugar (1.5 tsp);
  • salt (1 tsp);
  • vegetable oil (30 ml).
Such an appetizer can be made in a matter of minutes if you buy ready-made waffle baskets or serve salad on bruschetta or toast. It is recommended to lay out the finished salad in tartlets immediately before serving, so that the dough does not have time to get wet and lose its shape.

Cooking:

  1. Beat butter and sugar with a mixer lush mass. Add salt, a raw egg and beat again. Pour the sifted flour and mix the ingredients thoroughly until a homogeneous mixture is obtained. plastic dough. Roll the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
  2. Preheat oven to 180℃.
  3. Roll out the chilled dough (the layer should be about 3 mm). Lubricate the tartlet molds with vegetable oil and lay out the dough, spreading it with your hands so that it covers the sides of the mold to the brim. Lightly pierce the bottom of the tartlets with a fork (so that the dough does not rise during baking). Put the molds in the oven and bake the tartlets until tender (about 15 minutes). Cool down.
  4. Cut the ham into small cubes (the size of a corn kernel).
  5. Cheese grate on a fine grater.
  6. Peel boiled eggs. Grate on a fine grater or crumble with a knife.
  7. Drain the marinade from mushrooms. Rinse mushrooms (optional) and finely chop.
  8. Drain the excess liquid from the Korean carrots and chop it finely.
  9. Drain liquid from corn.
  10. In a bowl, mix ham, cheese, eggs, mushrooms, carrots and corn. Season with mayonnaise and mix thoroughly.
  11. Wash the dill, blot excess moisture with a napkin and chop finely.
  12. Arrange the finished salad on tartlets and sprinkle with chopped dill.

Tartlets are ready, bon appetit!

A simple, but at the same time original, tasty and healthy salad with peas, mushrooms, onions and herbs. The dish is prepared in a matter of minutes, which is very valuable when preparing for a festive feast. Such light salad diversifies winter menu and will appeal to those who follow a low-calorie diet.

Cooking time: 20 minutes
Servings: 4-5

Ingredients:

  • pickled mushrooms (200-300 g);
  • canned peas (200-300 g);
  • Bulgarian pepper (1-2 pieces);
  • onion (0.5 pcs.);
  • parsley, cilantro, dill (0.5 bunch each);
  • green onion (0.5 bunch);
  • olive oil / other vegetable oil (for dressing, 50-70 ml);
  • garlic (for dressing, 2-3 cloves);
  • dried dill (for dressing, to taste);
  • dried rosemary (for dressing, to taste);
  • ground allspice (for dressing, to taste);
  • lemon juice (for dressing, 2-3 tablespoons);
  • salt, freshly ground black pepper (to taste).
Salad can be supplemented with olives, chili peppers (or other hot ones) and pickled cabbage.

Cooking:

  1. Peel the onion, wash and chop into thin half rings. Pour a glass of boiling water and leave for 5 minutes to remove excess bitterness.
  2. Drain the marinade from the mushrooms and rinse the mushrooms with water.
  3. Wash the bell pepper, remove the core and cut into half rings.
  4. Wash dill, parsley, cilantro and green onions, blot excess moisture with a napkin and finely chop all the greens.
  5. Drain liquid from peas.
  6. Give the onion away from excess water.
  7. Peel the garlic, wash and finely chop.
  8. In a separate bowl, mix olive oil, garlic, dry herbs, pepper and lemon juice. Add salt to taste and mix thoroughly.
  9. Put all the ingredients in a salad bowl, add dressing and mix.

We invite you to watch a video that demonstrates step by step the entire process of preparing a delicious salad with mushrooms and herbs:

After festive feast there is always a lot of products from which you can make great snack. Pickled mushrooms and cucumbers, boiled potatoes, onions and herbs - delicious and a win-win lettuce on hastily. If desired, cold meat can be added to the dish - boiled pork, boiled veal tongue, smoked chicken.

The salad will only benefit if it is supplemented with salted herring or lightly salted salmon.

Cooking time: 20 minutes
Servings: 3-4

Ingredients:

  • pickled mushrooms (200-300 g);
  • boiled potatoes (medium, 3-4 pieces);
  • pickled / pickled cucumber (2-3 pcs.);
  • red onion (medium, 1 pc.);
  • arugula / cilantro (100-150 g);
  • olive oil / other vegetable oil (for dressing, 30 ml);
  • mustard (for dressing, 0.5 tsp / to taste);
  • drinking water (for marinade, 200 ml);
  • table vinegar, 9% (for marinade, 2 tablespoons);
  • sugar (for marinade, 1 tsp);
  • salt, freshly ground black pepper and other spices (to taste).

Cooking:

  1. Peel, wash and chop the red onion into thin rings. Pour marinade (mix water, vinegar, sugar and a pinch of salt) for 15 minutes.
  2. Peel potatoes and cut into slices.
  3. Drain the brine from the cucumbers and remove the ponytails. Cut into circles.
  4. Wash the arugula, pat dry with a towel and divide into sprigs.
  5. In a separate bowl, mix olive oil with mustard until smooth.
  6. Drain the marinade from the mushrooms.
  7. Drain the marinade from the onion and squeeze out excess liquid.
  8. In a salad bowl, mix all the ingredients, season with sauce, add salt, pepper and spices to taste. Mix gently.

    9. Found a mistake in the text? Select it and press Ctrl + Enter.

Salad "Polyanka with mushrooms" received such a romantic name not from scratch. In each of its variants, mushrooms are necessarily present, sometimes they are mushrooms, and sometimes they are replaced by more accessible species. Only the taste remains unchanged, which will pleasantly surprise everyone who tries this dish.

The first version of the Forest Clearing salad with mushrooms is the simplest and does not require special culinary skills.

It will include chicken meat, it is best to take fillet for this snack. Honey mushrooms, especially in winter, are difficult to find, so in our case we use canned ones. They will need about 350 grams. Next, you need to cook two medium potatoes, two small fresh cucumbers, five chicken eggs, mayonnaise and herbs for decoration.

The chicken meat is boiled first. Also go to salad boiled potatoes and eggs, the latter must be hard-boiled.

And then everything is simple. Lettuce is layered on a plate. The first layer is finely chopped chicken meat, which is soaked in mayonnaise. Then the chopped mushrooms follow. In our case, canned mushrooms. The third layer consists of grated on a coarse grater boiled potatoes, also covered with a layer of mayonnaise. The next layer after the potato - fresh cucumbers. They can either be finely chopped or grated (as you prefer). Followed by last layer, consisting of rubbed on fine grater eggs, which are also soaked in mayonnaise. The amount of mayonnaise should not be excessive, otherwise the salad will float, and this can ruin the whole beauty of the dish.

On top of the salad, it is proposed to decorate with mushroom caps and green leaves to justify the romantic name of the cooked masterpiece.

Korean carrots and mushrooms

Salad "Mushroom Glade" with mushrooms can be served together with Korean carrots, which spicy taste adds new nuances to it. To prepare it, you need to take:

  • chicken meat, preferably breast - 500 g;
  • pickled mushrooms - 400 grams will be enough;
  • cheese hard varieties will need in the amount of 250 grams;
  • three medium potatoes;
  • 200 grams of Korean carrots.

For salad dressing, it is best to use not pure mayonnaise or sour cream, but a mixture of them. Both sour cream and mayonnaise are taken in a ratio of one to one. For decoration, it is recommended to use any greenery. For these purposes, parsley leaves or dill sprigs are well suited.

Cooking process

The first layer of lettuce is formed by pickled mushrooms, which must be cut into small pieces. They are topped with a sour cream-mayonnaise mixture. The second layer is greens, finely chopped and sprinkled with mushrooms. This is followed by a layer of Korean carrots, then grated on coarse grater boiled potatoes.

It is best to cut the chicken into small cubes against the fibers, put the resulting pieces on a layer of potatoes and soak in a mixture of sour cream and mayonnaise. Usual boiled breast can be replaced with lightly smoked chicken, then the salad will get more pleasant taste and aroma. The next two layers consist: one - of grated hard boiled eggs, and the second - from to grated cheese. From above, everything is again covered with mayonnaise mixed with sour cream. It remains only to decorate the salad. This is a great opportunity for the hostess to show their imagination. Can be used as decoration mushroom caps or small whole instances.

"Mushroom glade" with fish flavor

But the most original is the salad recipe “ mushroom clearing” with the addition of not chicken meat, but fish. For this salad are taken lean varieties fish, preferably one in which there are no small bones. All you need is about a kilogram. Onions in the amount of 200 grams (about two medium onions), 300 grams of carrots, 150 grams of cheese and one can of canned mushrooms. Mayonnaise, salt and black pepper. To decorate the dish, you can use lettuce, parsley and dill sprigs. 16 medium sized potatoes.

Potatoes must be peeled and mushrooms cut out of it, which must be carefully fried in sunflower oil. The onion is peeled and minced. It is also fried in sunflower oil and laid in a layer on a baking sheet, a little oil must be added to its bottom. The next layer is canned mushrooms, cut into plates. Next, a layer of fish is laid, which before that was dipped in boiling water with black pepper and bay leaf for five minutes. For those who do not like fish, it can be replaced with chicken meat, which is already traditional for such salads. The layer of fish must be hidden under the cut carrot strips. Who does not like to mess with cutting, can simply grate the carrots on a coarse grater. Carrots, as planned, should be associated with the foliage of the autumn forest. Mushrooms cut from potatoes are placed on a carrot field. Each hat is coated with mayonnaise. Between the mushrooms carrot layer a mixture consisting of grated cheese and mayonnaise is laid. All this goes into the oven. This completes the preparation. Snack "Forest clearing" must be served immediately on a baking sheet. It is recommended to put greens on top to add beauty to the dish.



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