Mushroom Forest Glade Salad: 9 Homemade Savory Recipes

Mushroom Forest Glade Salad: 9 Homemade Savory Recipes

The dressed up puff salad Mushroom Glade is not only a tasty treat, but also an effective decoration for any celebration. To make the dish look very beautiful, it is better to take marinated champignons of a similar size. Read more...

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How to make a wonderful and delicious Mushroom Glade salad

The traditional set of goods for this dish is as follows: marinated champignons, chicken meat, hard cheese, boiled potatoes and carrots, pickles, green onions, fresh herbs and mayonnaise. The salad is laid out in layers on a medium-sized dish. It is better to take products according to the number of guests, so the dish can be of a huge size. Due to the fact that pickled champignons do not have a stem with which to grab them, and their caps are slippery and slip out of the fingers, a unique method for assembling the salad was invented.

5 most commonly used ingredients in Mushroom Glade salad recipes:

You need to take a saucepan or saucepan of a suitable diameter and place mushrooms on its bottom, caps down. It is not necessary to lay them out tightly to each other. If there are gaps between the mushrooms, they will be filled with the next layer, which will be green onions mixed with parsley or dill. Next - grated potatoes on a large grater, which are smeared with mayonnaise. Its stickiness will hold the layers together, which will help the salad maintain its shape.

Place a layer of diced cucumbers on top of the potatoes. Then - grated carrots and a layer of mayonnaise. Pieces of chicken fillet are placed on it and also held together with mayonnaise. Last comes the grated cheese. You can lightly press the layers without pressing hard. And put the dishes in the refrigerator for an hour and a half.

Place a dish on the pan and turn it over so that the salad is located in the center. There is no need to immediately remove the dishes; it is better to wait 5 minutes - during this period of time the contents will come unstuck from the walls. Then there is less risk of moving something and spoiling the beauty.

5 of the fastest Mushroom Glade salad recipes:

Along the edges, layers of lettuce look good, but if you don’t like something, you can cover them with sprigs of herbs.

There are many recipes for Mushroom Glade salad with a different set of ingredients and decoration - just choose your own.

Mushroom glade salad with champignons recipe in layers

Mushroom glade salad is a wonderful and original dish. It looks great on the table and makes it look the most “dressed up”.

This recipe should be in every housewife’s arsenal. The salad is ordinary and very tasty, so take it into service.

Mushroom glade salad recipe with photos step by step

What we need to make the salad:

• 400 g pickled champignons (jar);
• 350 g boiled chicken fillet;
• 4 canned or pickled cucumbers;
• 4 hard-boiled eggs;
• 2 boiled potatoes in their jackets;
• 2 boiled carrots;
• 150 g cheese;
• 50 g dill;
• 50 g parsley;
• 100 g lettuce leaves;
• mayonnaise.

Manufacturing:

1. It is better to cook the salad in a deep bowl so that you can turn it over later.
In other words, all layers will go backwards. But, it can also be created in a regular spring form , laying the layers in order. It’s even easier this way, and it will turn out just as delicious.

2. Grate the potatoes and carrots on a large grater.

3. There are also three cheeses on a large grater. It is best to take a hard variety to make rubbing easier.

4. Three boiled eggs on a grater.

5. Cut the boiled chicken fillet into small cubes.

6. We also cut pickled or salted cucumbers into cubes.

7. Now you need to finely chop the greens. Dill together with parsley.

8. We will prepare the salad in a spring form , but first we will decorate the dish with lettuce leaves. We spread them around. There will be our salad in the middle.

9. The form is set. Let's start laying out the layers.

10. 1st layer – chopped boiled chicken fillet.

11. The meat needs to be tamped down a little. Lubricate it with mayonnaise on top.

12. The next 2nd layer is grated cheese.

13. Place the third layer of eggs on the cheese and grease with mayonnaise.

14. As a fourth layer , place chopped canned cucumbers on the eggs.

15. In the fifth layer , place carrots on top of the cucumbers. Lubricate with mayonnaise.

16. the sixth layer of potatoes and coat them with mayonnaise.

17. the seventh layer - chopped greens.

18. Now we put pickled mushrooms on this green clearing. They must be laid tightly, next to each other.

19. After this, we put the dish with the salad in the refrigerator for a couple of hours so that it is soaked. Remove the form and serve.

Mushroom glade salad comes out very beautiful and catchy. It is tasty, juicy and very affectionate. For a holiday, such a salad would be perfect. It's sure to please you and your guests.

Layered salad “Mushroom glade”

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• Children's party
• New Year
• Christmas
• Valentine's Day
• February 23
• March 8
• Easter
• Birthday

A very tasty layered salad “Mushroom Glade” (or “Forest Glade”). Your guests will be the first to spread it on the table before you even have time to blink an eye. Making a salad with chicken, vegetables, eggs and cheese is easy. Thanks to its unique appearance, this salad will easily decorate any formal table.

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

Video recipe

Layers of “Mushroom Glade” salad:

1. Marinated mushrooms.
2. Green onions and parsley.
3. Potatoes (salt and pepper).
4. Mayonnaise.
5. Eggs (salt and pepper).
6. Mayonnaise.
7. Carrots.
8. Mayonnaise.
9. Cucumbers (optional) (salted, pickled or fresh).
10. Chicken meat (salt and pepper).
11. Mayonnaise.
12. Hard cheese.
13. Mayonnaise.
14. Lettuce leaves (for decoration).

First, put everything that needs cooking to boil, namely: potatoes, carrots, eggs and chicken fillet. When cooking meat, do not forget to add bay leaf, salt and spices, then the meat will not be bland. When everything is cooked, cool the food completely.

Prepare the champignons, place them in a sieve or colander, wash well and dry.

Next, you need to take a deep container (with a flat bottom) approximately 5-6 cm high. Cover it with cling film to make it easier to remove the salad from the container later. The “Mushroom Glade” salad is laid out in layers.

Carefully distribute the pickled mushrooms, caps down, along the bottom of the bowl. Taking into account that the bottom layer will be the top of the salad, that “clearing with mushrooms”.

Next, you need to finely chop the green onions, chop the parsley and place in a subsequent layer on the pickled mushrooms.

Peel the boiled jacket potatoes and grate them. Then spread the grated potatoes sparingly over the greens.

Add salt and pepper to taste and spread with a layer of mayonnaise.

Grate the hard-boiled eggs and spread in an even layer.

Add salt and pepper to your taste and cover again with a layer of mayonnaise.

Peel the boiled carrots, grate them and place in the next layer. Next, coat the carrots with a small layer of mayonnaise.

(At this step, you can cut the pickled or pickled cucumbers into small slices and place them sparingly on top of the mayonnaise layer. But my household does not like the taste of pickled or pickled cucumbers in this salad.

By the way, you can eat fresh cucumbers instead of salted or pickled ones. But the taste of the salad will change completely; it will become more spring-like and light.)

The next layer is chicken meat. Cut the boiled chicken fillet into small pieces and spread on top of the cucumbers, if, of course, you are using them. Chicken meat can be lightly salted, peppered and again coated with a layer of mayonnaise.

Grate the hard cheese, then spread it in an even layer. This will be the bottommost layer of the salad. Lubricate it liberally with mayonnaise.

Cover the salad with cling film and put it in the refrigerator for several hours or overnight (that is, at night) so that it has time to soak in the mayonnaise.

Remove the salad from the refrigerator, remove the cling film, and instead distribute lettuce leaves or any other salad so that the beautiful edges of the greenish salad extend beyond the boundaries of the container.

Next, turn the bowl of salad onto a flat plate so that the layer of champignons under the film is on top. Release the salad from the container in which it was formed and carefully remove the film from the top layer.

The layered salad “Mushroom Glade” is not only beautiful, but also very tasty.

“Mushroom Glade” salad is ready. We serve it on the festive table and delight our guests! Bon appetit!

You can watch the detailed recipe for making it in my video or follow the link. https://www.youtube.com/watch?v=SG7wR7i7RtE

You can easily find my Channel with Video Recipes on YouTube. Just enter in the YouTube search - MaryanaTastyFood, Maryana Tasty Food or Maryana Recipes.

We also created a Telegram channel. Join and share with friends!

Mushroom glade salad with champignons – 5 recipes with photos step by step

Mushroom glade salad with champignons is often considered a ceremonial dish, despite the fact that it is quite simple to prepare. It is prepared in layers, and then all the purchased contents of the container are turned over. The main difficulty lies in choosing suitable dishes: the plate must have sides and be round. The secret of production and successful turning is that the container for production is lined with cling film beforehand, then the salad can be removed without much effort.

Mushroom glade with chicken fillet and champignons

All the ingredients present in this recipe are completely mixed with each other, so the salad comes out indescribably tasty and unique. If you follow all the assembly tips, it looks great and original on any table. Of the available holiday decoration options, this is the cheapest; all the ingredients can be found in any store.

Production time: 1 hour.

Number of servings: 8 pcs.

Ingredients

Manufacturing process

Mushroom glade with chicken fillet, champignons and Korean carrots

Not many people like the taste of boiled carrots, so it is quite specific. In order not to violate the traditional manufacturing method and not to deviate from the original advice, you can replace it with Korean-style carrots. It will turn out no less tasty, but the dish will be even more satisfying and rich.

Ingredients:

• Canned champignons – 1 b.
• Chicken fillet – 300 gr.
• Chicken eggs – 3 pcs.
• Potatoes – 2 pcs.
• Korean carrots – 100 gr.
• Mayonnaise – 200 ml.
• Hard cheese – 100 gr.
• Greens – 1 bunch.
• Lettuce - a few leaves.

Manufacturing process:

1. Chicken fillet, eggs and potatoes must be boiled in advance until cooked. Peel potatoes and eggs.
2. Drain the liquid from the canned champignons and place them in a prepared bowl, caps down, so that the salad will turn over.
3. Place chopped herbs on top of the champignons, pour mayonnaise over the layer for the best adhesion.
4. Place grated potatoes on top, then add chicken eggs and chopped chicken fillet.
5. A layer of chicken fillet is sprinkled with a generous portion of grated cheese, and finely chopped Korean carrots are placed on top.
6. Place lettuce leaves on the bottom of the serving plate. Place the container with the mushroom meadow in the center of the dish and turn it over. In order for the salad to come out of the mold without effort, you need to knock on its bottom.
7. The decor on the salad is adjusted and served to the table.

Mushroom meadow with fresh cucumber

The distinctive feature of this manufacturing option is that the dish is prepared with the freshest cucumber instead of canned, this significantly changes the taste, it becomes the freshest and most tender. To find out how successful this substitution is, you need to try cooking the dish in your kitchen. The development is quite ordinary.

Ingredients:

• Canned champignons – 200 gr.
• Chicken fillet – 200 gr.
• Chicken eggs – 2 pcs.
• Potatoes – 2 pcs.
• Fresh cucumber – 1 pc.
• Mayonnaise – 200 ml.
• Cheese – 100 gr.
• Greens – 1 bunch.
• Salt and pepper - to taste.

Manufacturing process:

1. First you need to prepare a container; it must be deep and wide with fairly high sides.
2. The bottom is lined with cling film and marinated champignons are placed on it, caps down.
3. Top the layer with fresh herbs.
4. Grated cheese is placed on top of this layer and poured with mayonnaise.
5. Sliced ​​chicken eggs are placed on top of the cheese, and the layer is covered with a mayonnaise network.
6. Chicken fillet is placed on top of the chopped chicken eggs, poured with mayonnaise, and potatoes are placed on top.
7. Place the freshest cucumber, chopped into strips, as the outermost layer; excess juice must be removed from it.
8. The purchased dish is turned over onto a serving plate. The edges of the mushroom meadow are coated with mayonnaise and decorated with the freshest herbs.

A wonderful and tasty salad - ready to taste.

Mushroom glade without meat, with champignons and canned beans

Beans contain vegetable protein, so in terms of energy and nutritional value they can completely replace meat. This production option will definitely appeal to vegetarians and people who observe fasting. The dish turns out to be no less rich. Nourishing and tasty. It’s worth trying to cook it once, maybe the recipe will go down in the cook’s home book as the most beloved.

Ingredients:

• Marinated champignons (small) – 1 jar.
• Canned beans – 1 b.
• Pickled cucumbers – 150 gr.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Green onions – 4 sprigs.

Manufacturing process:

1. The process of making a dish according to this recipe begins with preparing the champignons. The mushroom heads must be carefully distributed over the surface of the dish, placing them at a distance of approximately 2 cm from each other.
2. Green onions are cut into small circles and dumped on top of the mushrooms. The dish is poured with a mayonnaise network.
3. Grate the boiled potatoes on a small grater and place them on top of the onions.
4. Pour mayonnaise over the layer and place canned beans on top, trying to distribute them moderately over the entire surface.
5. Cucumbers are cut into small cubes and placed on a layer of mayonnaise mesh on top of the beans.
6. The final layer will be grated carrots.
7. Place the salad on a fine serving platter, turning it upside down.

Mushroom meadow with champignons and ham without turning over

Not all housewives have a suitable dish for creating a mushroom clearing. But what to create and how to prepare a salad without a form? Very simple, all you need is a serving dish and all the traditional ingredients.

Ingredients:

• Canned champignons – 1 b.
• Meat ham – 300 gr.
• Chicken eggs – 3 pcs.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Mayonnaise – 200 ml.
• Hard cheese – 100 gr.
• Greens – 1 bunch.

Manufacturing process:

1. Potatoes, chicken eggs and carrots must be boiled until tender and peeled.
2. Vegetables should be grated and placed in various containers. Cut the eggs into cubes using a knife or pass through a special press.
3. You need to prepare a form for serving the salad. Its surface must be poured with mayonnaise network. So that when you take the required portion, the salad does not crumble.
4. Place grated potatoes on the bottom of the dish and decorate the layer with a mayonnaise net.
5. Place diced ham on top, crush it with grated cheese and sprinkle it quite generously with mayonnaise.
6. Carrots are placed on top of the ham and covered with a mayonnaise network.
7. Place diced chicken eggs.
8. The layer is decorated with mayonnaise and mushrooms are placed on top, sparingly distributed over the entire surface.
9. Top the salad and its sides with fresh herbs or green onions to taste.