Mushroom glade is an amazingly tasty and nutritious salad that is easy to prepare. This is a great decoration for the New Year's table and an excellent appetizer for any feast.
Recipe content:
- How to cook mushroom glade salad - general cooking principles
- Mushroom glade salad - a step-by-step classic recipe
- Mushroom glade salad with champignons
- Mushroom glade salad with honey agarics
- Mushroom glade salad with chicken
- Mushroom glade salad with Korean carrots
- Mushroom glade salad with ham
- Video recipes
Today it is not difficult to find recipes for the simplest and most delicious mushroom salads. Many culinary sites have many types of them. There are lean options, and puff, and dietary, and warm, and classic. Their main distinguishing feature is quick cooking. And the use of additional ingredients only improves the taste. In this review, you will learn several versions of the preparation of a well-known and by many any salad - mushroom meadow.
How to cook mushroom glade salad - general cooking principles
Note that the Mushroom Glade salad is very similar to the Lesnaya Polyana salad. In most cases, the ingredients are laid out in layers, and the latter symbolizes a green lawn with mushrooms. The only difference is that mushrooms are not an obligatory ingredient for Lesnaya Polyana.
A classic set of products for a salad: fresh, boiled and salted vegetables, meat delicacies, various types of cheeses, mushrooms, herbs and other ingredients. Salad is usually seasoned with mayonnaise, less often with flavored oil. All products must undergo preliminary preparation: washing, cleaning, heat treatment, cutting.
Experienced chefs advise to cut all products to the same size. This will make the salad taste more delicate and the ingredients will be evenly saturated. If the recipe provides for processed cheese, then it is advisable to grate it, and to make it easier to do, then the product is slightly frozen in the freezer.
Let us dwell separately on the mushrooms used. Classically, mushrooms are used for salad. It is the safest and most popular mushroom sold in any store. However, avid mushroom pickers may not miss the opportunity and use honey mushrooms. You should be very careful when choosing a mushroom for a dish. Honey mushrooms, of course, are tasty and healthy, but they can be harmful to health. Only those who are well versed in mushrooms can independently collect them in the forest. It is important not to confuse real mushrooms with a false mushroom.
Mushroom glade salad - a step-by-step classic recipe
Mushroom glade salad is a great alternative to boring New Year's salads. This interesting dish will take center stage on the table and decorate it with its presence.
- Caloric content per 100 g - 165 kcal.
- Servings - 1 salad
- Cooking time - 1 hour 50 minutes
Ingredients:
- Champignons - 0.5 kg
- Chicken fillet - 300 g
- Eggs - 5 pcs.
- Carrots - 2 pcs., Potatoes - 3 pcs., Red onion - 1 head
- Mustard - 4 tsp
- Hard cheese - 150 g
- Lemon juice - 2 tsp
- Table vinegar 9% - 1 tsp, 125 ml
- Sugar - 4.5 tsp
- Butter - 30 g, vegetable oil - 100 ml, vegetable oil - 50 g
- Bay leaf - 3 pcs., Cloves - 3 pcs., Black peppercorns - 10 pcs.
- Baking soda - 1/4 tsp
- Soy sauce - 75 ml
- Parsley, dill, lettuce, salt, ground pepper, basil - to taste
- Sour cream 20% - 150-200 g
Step by step cooking:
- To prepare mushrooms, clean the legs and wash well.
- Combine all the ingredients for the marinade and bring this mixture to a boil. Dip the mushrooms in a hot brine, stir and simmer under a lid until boiling. Then remove the foam and continue cooking for another 15 minutes. Cool the mushrooms and transfer to ice water, then return to the marinade and boil again. Turn off heat and leave to cool until completely cooled.
- Wash the chicken fillet, dry it with a paper towel and make punctures with a sharp knife so that the meat is better marinated.
- Combine soy sauce, vegetable oil and pepper in a bowl. Put fillets in it, cover with a lid and leave for an hour. After this time, remove the fillet and fry for 3 minutes on each side. Place it on foil and add butter. Wrap tightly and place in an oven heated to 180 degrees for 10 minutes. Cut the finished fillet into small pieces.
- Wash the potatoes with carrots and boil in different saucepans with the addition of salt. Add bay leaves, oil, dill and vinegar to the potatoes, and soda and sugar to the carrots. The potatoes will reach readiness in 20 minutes, the carrots - 15. Remove the cooked vegetables from the saucepan and cool. Then peel and grate on a coarse grater.
- Peel the onion, wash and cut into half rings. Soak it in vinegar and water for 5-7 minutes.
- For dressing, boil hard-boiled eggs. Then peel and remove the yolks. Mash them with mustard, salt, sour cream, sugar, basil and lemon juice.
- Get started picking the salad. To do this, cover the cake pan or any convenient utensils with cling film and put the pickled mushrooms in such a way that the caps are facing down.
- Sprinkle the mushrooms with chopped dill and parsley.
- Make a dressing with a mesh and sprinkle with grated carrots.
- Reapply the dressing and add the coarse grated cheese.
- Next, place the chicken fillet and the onions marinated in vinegar.
- The next layer is dressing, boiled eggs, grated on a fine grater.
- Again dressing and potato layer.
- The dressing completes the salad.
- Cover the salad with parchment paper, grease it with vegetable oil in advance and put a large flat plate on it, placing a 0.5 liter jar filled with water on it.
- Refrigerate the salad for half an hour. Then remove the parchment jar and lay out the lettuce leaves. Place a large serving platter and turn the salad upside down. Carefully remove the mold, holding the cling film, remove the mold and bag.
Mushroom glade salad with champignons
Edible landscape, meadow meadow and bright food - mushroom meadow salad with champignons. It is pleasing to the eye and relieves hunger. It is a harmony between mushrooms, vegetables and meat gastronomy.
Ingredients:
- Pickled champignons - 500 g
- Cheese - 100 g
- Boiled chicken meat - 300 g
- Potato - 1 pc.
- Boiled eggs - 3 pcs.
- Mayonnaise - 200 ml
- Boiled carrots - 2-3 pcs.
- Pickled cucumbers - 3 pcs.
- Fresh parsley or dill - to taste
Step by step cooking:
- Place the marinated mushrooms, caps down, in a deep bowl.
- Sprinkle them with washed branches of greenery.
- Next, spread out the chopped boiled chicken and brush with mayonnaise.
- On top of mayonnaise, place a layer of grated carrots, which also season with sauce.
- Next, add a layer of grated cheese and diced eggs.
- Top with another layer of mayonnaise and coarsely grated boiled potatoes.
- Pour mayonnaise over everything and lay out the chopped pickles.
- Cover the salad with a lid and refrigerate for 1 hour.
- Gently flip the bowl onto a nice salad platter. Thus, the mushrooms will be at the very top of the mushroom clearing.
Mushroom glade salad with honey agarics
A delicious and nutritious salad is one that has the advantage of being affordable and easy to prepare. Any inexperienced housewife can handle mushroom glade salad with honey agarics. It not only diversifies the daily diet, but also decorates the festive menu.
It is advisable to buy mushrooms for the salad ready-made. But if you are a mushroom picker and prefer to collect them in the forest, then be sure to boil the mushrooms for at least half an hour. Otherwise, poisoning of the body may occur.
Ingredients:
- Honey mushrooms - 150 g
- Potatoes - 150 g
- Chicken breast - 250 g
- Pickled cucumbers - 3 pcs.
- Eggs - 3 pcs.
- Mayonnaise - 100 g
- Green onions - 30 g
Step by step cooking:
- Put honey mushrooms in a deep salad bowl, caps down. This will make the finished salad look neater.
- Sprinkle the chopped green onions over the mushrooms and sprinkle with mayonnaise.
- Put boiled potatoes chopped in small cubes on top and sprinkle with mayonnaise.
- Chop the chicken breast across the grain and place in the next layer. Coat with mayonnaise.
- Add a layer of grated boiled eggs and mayonnaise again.
- The last layer is finely chopped pickles, greased with mayonnaise.
- Smooth out the salad and refrigerate for 1 hour.
- Then turn it over onto a wide platter. You should have a beautiful mushroom meadow with honey agarics.
Mushroom glade salad with chicken
An excellent recipe for Lesnaya Polyana salad with a twist, smoked chicken is the crust. Thanks to this ingredient, the salad becomes more satisfying and spicy.
Ingredients:
- Smoked chicken breast - 300 g
- Boiled potatoes in uniforms - 3 pcs.
- Hard boiled eggs - 3 pcs.
- Boiled carrots - 1 pc.
- Hard cheese - 150 g
- Pickled cucumbers - 3 pcs.
- Pickled champignons - 500 g
- Green onions - bunch
- Mayonnaise to taste
Step by step cooking:
- Cut the smoked chicken into strips.
- Peel and chop the eggs.
- Cut the cucumbers into cubes.
- Peel the potatoes with carrots and grate with the cheese.
- Pick up a deep saucepan covered with cling film and lay the salad in layers. First, place the mushrooms tightly to each other, with their caps facing up.
- Then lay out the food in the following order: green onions, carrots, eggs, cheese, cucumbers, meat and potatoes.
- Grease each layer with mayonnaise.
- Send the lettuce to soak in the refrigerator.
- After an hour, turn the bowl over onto the prepared plate so that the mushrooms come out on top.
Mushroom glade salad with Korean carrots
Rainbow on a plate: bright orange, yellow, green - mushroom glade salad. And the abundance of shades complements the taste of spicy Korean carrots. Not a single gourmet will definitely refuse such a treat.
Ingredients:
- Champignons marinated - 400 g
- Eggs - 3 pcs.
- Chicken breast - 300 g
- Potatoes - 2 pcs.
- Korean carrots - 150 g
- Cucumber - 1 pc.
- Dill - 1 bunch
- Mayonnaise - as a dressing
- Parsley - 1 bunch
Step by step cooking:
- Wrap the chicken breast in foil and bake in the oven. Then cool and disassemble into fibers.
- Chop parsley with dill, add a little salt and mix.
- Peel the cucumbers and chop finely.
- Boil the potatoes, and when they cool, peel and chop.
- Cut hard-boiled eggs in the same way.
- Put all the food in a prepared bowl in dense layers. First, champignons (head down) and dill with parsley.
- Spread out Korean carrots and chicken. Pour mayonnaise mesh over everything.
- Add cucumbers and eggs. Make a mayonnaise mesh between them.
- The last layer is potato.
- Leave the salad to soak in a cold place for 1 hour.
- Cover the bowl with a plate and turn over before serving.
Mushroom glade salad with ham
This salad is the complete opposite of the above. In addition to the main ingredients, it includes ham, and instead of mayonnaise, vegetable oil with aromatic additives is used. From this, the salad becomes lighter and will appeal to adherents of healthy food.
Ingredients:
- Pickled champignons - 300 g
- Ham - 200 g
- Potatoes - 3-4 pcs.
- Eggs - 3 pcs.
- Vegetable oil - 200 ml
- Salt to taste
- Dill - small bunch
- Parsley - a few twigs
Step by step cooking:
- Boil potatoes in their uniforms, and hard-boiled eggs. Cool and clean. Grate potatoes on a coarse grater, eggs - cut into cubes.
- Cut the ham into slices.
- Beat the vegetable oil with a mixer until a white, airy foam forms.
- Cover the saucepan with food wrap and lay out the first layer - the champignons, head down, tightly to each other.
- The second layer is finely chopped dill. Fill in all the gaps between the mushrooms with it.
- Make a mayonnaise mesh.
- The third layer is grated potatoes. Press it down slightly with your hands, tamping the salad. Apply a mayonnaise mesh.
- Then a layer of ham, which, too, coat with mayonnaise.
- The fifth layer is eggs with mayonnaise.
- The salad is completed with potatoes again. It "holds" the salad and provides stability.
- Leave the food to soak in the refrigerator for 2 hours.
- Then turn the salad over onto a platter and remove the plastic wrap.
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