How to cook mushroom meadow salad. Salad-shifter "Mushroom meadow"

13.02.2022 Transmission

Salad "Mushroom Glade" is a great way to decorate the festive table and surprise guests. The dish is different in that it has several cooking options, from a light lean to a classic salad.

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Classic recipe

Salad Mushroom glade, prepared step by step, will take its rightful place on the festive table and will pleasantly surprise guests with a combination of products.

Ingredients

pickled champignons - 1 can;
chicken breast - 1 pc.;
chicken eggs - 5 pcs.;
carrot - 1 pc.;
3 potatoes;
onion;
hard cheese - 100 grams;
spices to taste;
soy sauce - 4 tbsp. l.

For sauce:

mustard;
sour cream;
sugar and salt to taste;
juice of half a lemon;
5 tablespoons of vegetable oil;
greenery.

How many calories?

Step-by-step instruction

Carrots, potatoes and chicken eggs must be boiled in salted water.
Drain the brine from the mushrooms.
Chicken breast is washed in cold water and kept for 40 minutes in a sauce made from soy sauce, black pepper and oil. Then fried in a pan and cut into small pieces.
Potatoes and carrots are peeled and grated.
Onions are peeled and cut into rings.
Eggs are shelled. The protein is cut into small cubes, and the yolks are mixed with the ingredients for the sauce.
A cling film is lined at the bottom of a deep round plate, this will make it possible to turn the salad over before serving.

Spread the dish in layers, lubricating each egg dressing:

mushrooms are laid out with caps down and sprinkled with finely chopped herbs;
a layer of grated carrots;
a layer of cheese;
chicken meat and onions;
chopped egg whites;
potatoes and dressing.

The salad is put in the refrigerator for 30 minutes, then carefully turned over onto a flat plate.Before serving, the dish is decorated with lettuce leaves.

Photo gallery

Salad "Mushroom meadow" with cheese and boiled carrots

The salad is very filling and tasty. Cheese adds a special spicy taste to the dish and makes it airy. A step-by-step recipe with a photo of a salad will help a novice hostess to cope with its preparation.

Ingredients

pork - 250 grams;
carrots - 2 pcs.;
2 potatoes;
hard cheese - 180 grams;
whole pickled champignons - 200 grams;
mayonnaise;
greens to taste.

How many calories?

Step-by-step instruction

Pork must be pre-boiled in salted water and cool. Cut into small strips.
Boil carrots, potatoes and eggs. Peel and grate each ingredient separately on a grater.
Grate the cheese on a fine grater, so the salad will turn out more airy.

In a deep bowl with a flat bottom, spread the salad in layers, each of which is smeared with mayonnaise:

the first layer is champignons, caps down;
then greens, chopped finely enough;
a layer of grated potatoes;
pork;
carrots, grated;
The last layer will be the cheese.

The salad is removed for 1 hour in the refrigerator, and then carefully turned over on a flat plate. Lettuce leaves are lined on a dish to make it look beautiful.

Photo gallery

Salad "Mushroom meadow" with champignons

Edible "clearing" is very satisfying. The salad is very easy to prepare and it does not require special skills from the housewives.

Ingredients

marinated champignons - 1 can;
boiled carrots, potatoes - 2 pcs.;
boiled chicken eggs - 2 pcs.;
boiled chicken fillet - 250 grams;
mayonnaise;
greens to taste.

How many calories?

Step-by-step instruction

Salad "Mushroom glade" with champignons is laid out in layers in a deep plate:

Mushrooms are laid out on the bottom with caps down.
Sprinkle with finely chopped herbs.
Finely chopped chicken fillet.
Grated carrots.
Salted cucumbers.
Chopped eggs. To make the salad more tender, you can grate them.
Grated potatoes on a coarse grater.
Each layer must be greased with mayonnaise.
Lettuce is removed in the refrigerator so that it is infused.
After an hour, it is carefully turned over onto a wide flat plate.

Mushrooms are obtained with caps up and the salad resembles a clearing.

Photo gallery

Salad "Mushroom meadow" with ham

Ham adds lightness and piquancy to the salad. "Mushroom Glade" turns out beautiful, and the combination of ingredients makes it incredibly tasty.

Ingredients

marinated champignons - 100 grams;
onion and dill - 1 bunch each;
mayonnaise;
chicken egg - 3 pcs.;
ham - 200 grams;
carrots - 1 pc.;
spices to taste;
potatoes - 3 pcs.

How many calories?

Step-by-step instruction

Potatoes, carrots and eggs are boiled and cooled.
At the bottom of the container spread the champignons, legs up.
Finely chop green onions and dill and sprinkle mushrooms with them. Lubricate the layer with a mesh of mayonnaise.
A layer of chicken eggs, grated, and mayonnaise.
The ham is cut into small cubes and spread in an even layer, pouring mayonnaise on top.
A layer of grated potatoes.
The salad is put in the refrigerator for 50 minutes.
To make a "clearing", the salad is carefully turned over onto a flat plate.

Photo gallery

Salad "Mushroom meadow" with mushrooms and prunes

To get an unusual combination, and pickled mushrooms. The recipe is very easy to prepare, because the hostess does not need to buy expensive products and seasonings.

Ingredients

pickled mushrooms - 1 can;
potatoes - 2 pcs.;
chicken meat - 200 grams;
prunes - 100 grams;
boiled eggs - 3 pcs.;
greens to taste;
mayonnaise for dressing.

How many calories?

Step-by-step instruction

Eggs, potatoes must be boiled and cooled.
Chicken meat is lightly boiled, cut into small pieces and fried until tender.
At the bottom of a deep plate lay pickled mushrooms in an even layer.
The next layer is finely chopped greens.
Eggs are peeled, rubbed on a coarse grater, spread in a thin layer.
Layer of chicken meat.
A layer of finely chopped prunes.
Potato, grated.
The salad is covered with a film or a lid and left for 40 minutes in the refrigerator.
Each layer of lettuce is smeared with mayonnaise mesh.
After the dish has been soaked, it is turned over onto a wide plate.

Photo gallery

Salad "Mushroom meadow" with Korean carrots

To make the salad more piquant and moderately spicy, Korean carrots are added to it. "Mushroom Glade" has an interesting design and an unusual combination of ingredients, and it is very easy to cook it.

Ingredients

marinated champignons - 200 grams;
greens and lettuce;
boiled potatoes - 2 pcs.;
chicken ham - 100 grams;
Korean carrot - 100 grams;
pickled or pickled cucumbers - 2 pcs.;
cheese "Russian" - 50 grams;
mayonnaise.

How many calories?

Step-by-step instruction

Boiled potatoes are peeled and rubbed on a coarse grater.
Ham and pickled cucumbers are cut into cubes.
The greens are finely chopped.
Cheese is rubbed on a grater.

At the bottom of a deep plate begin to spread the salad:

the first layer is mushrooms, hats down;
top mushrooms sprinkled with herbs and smeared with mayonnaise;
spread the potatoes and make a mesh of mayonnaise;
a layer of cucumbers;
a layer of ham;
the next layer is Korean carrots and immediately, without mayonnaise, cheese.

The salad is put in the refrigerator for half an hour. Lay lettuce leaves on the bottom of a deep plate and carefully turn the salad over.

Photo gallery

You can clearly see the preparation of the salad in the video from the Kulinarushka channel.

Snacks with mushrooms always turn out not only tasty, but also satisfying. If you turn on your imagination, you can arrange them very beautifully and serve them to the festive table as its main decoration. So, the Mushroom Glade salad is tasty and spectacular.

Ingredients: 90 g pickled mushrooms (whole), 2 large eggs, 3-4 small potatoes, carrots, 40 g soft cream cheese, 160 g smoked chicken, salt, mayonnaise.

Salad is very hearty and very elegant.

First, the necessary components are boiled - potatoes, eggs, carrots. Then they are peeled and cut into small cubes.
Salted and mayonnaise-greased potatoes are placed in a serving ring mounted on a flat plate.
Next come the chicken cubes and again the sauce.
Then - carrots with soft cheese and eggs with mayonnaise.
Mushrooms are distributed last - caps up.

Ready-made salad with champignons should be well cooled before serving to guests.

How to cook with mushrooms?

Ingredients: large chicken breast, 2-3 pickled cucumbers, pre-cooked products: 2 potatoes, an egg, a carrot, 90 g of pickled mushrooms, as well as salt, onion, a bunch of fresh dill and sauce.

Chicken is boiled until tender and cooled.
First, small cubes of boiled potatoes are poured onto a plate. A grid of salted sauce is distributed on top.
Next, straws of cucumbers and onions crumble.
Then come miniature cubes of boiled carrots with salted sauce.
Then - arbitrary pieces of cooled meat, grated boiled egg, fresh dill.
Pickled mushrooms are randomly laid out on top of the greens.

For salad "Mushroom glade" with mushrooms, ordinary mayonnaise is well suited as a sauce.

With chicken fillet

Ingredients: 120 g of pickled champignons, 80 g of Korean carrots, 2 large eggs, a bunch of fresh parsley, half a large chicken fillet, 2 barrel pickled cucumbers, 2-3 potatoes, salt, light mayonnaise.

Salad can decorate the table for any occasion.

First you need to do the heat treatment of some products - boil eggs, potatoes, chicken.
Pickled mushrooms are selected whole. They need to be immediately put in a bowl with hats down. A little mayonnaise is added to each leg. The sauce here is necessary to connect the layers.
Next, finely chopped parsley is distributed. Coarsely grated peeled eggs are scattered over the greens.
Then comes a layer of spicy carrots without marinade.
The cooled boiled chicken is cut into small cubes, smeared with salted mayonnaise and laid out on carrots.
Small pieces of pickled cucumbers are distributed. Again, the sauce.
The last layer is grated boiled potatoes. She doesn't smear anything.

Ready salad "Mushroom Glade" with chicken is infused in a cool place for about an hour, after which it is turned over onto a flat plate.

Hearty salad with ham

Ingredients: half a can of pickled champignons, large potatoes, 70 g of semi-hard cheese, a bunch of green onion feathers, 2 large eggs, 140 g of ham, large carrots, salt, mayonnaise.

You only need to boil potatoes, carrots and eggs.
Whole pickled mushrooms are laid out at the bottom of a suitable salad bowl. It is advisable to choose champignons of approximately the same size. They are stacked upside down.
Chopped green onions are sprinkled on top. It will imitate a clearing under mushrooms.
Further, all layers must be smeared with salted mayonnaise. This is necessary so that they do not fall apart. Also, the products are well compacted.
Coarsely grated cheese is poured over green onions.
Then - grated boiled eggs, small cubes of ham, grated boiled carrots and potatoes. The last layer is not smeared with sauce.
The salad is carefully turned over onto a flat dish and sent for an hour to cool.

Before serving the "Mushroom Glade" with ham, you can decorate with long green onion feathers, sticking them between the mushrooms.

With Korean carrots

Ingredients: 170 g marinated champignons, 240 g chicken fillet, 4-5 small boiled potatoes, 170 g Korean-style carrots, 4 large boiled eggs, 90 g hard cheese, salt, mayonnaise, fresh herbs.

Multi-colored layers make the salad especially elegant.

Whole pickled mushrooms are laid out in a deep bowl with a hat down. They are located close to each other.
Chopped greens are sent on top.
Next, grated potatoes are distributed, which are well crushed with salty mayonnaise.
Then comes Korean carrots without marinade, pre-cooked chicken fillet, grated cheese and eggs. The top is also smeared with mayonnaise.

Salad-shifter "Mushroom meadow"

Product composition: 2 pcs. boiled carrots, a can of whole canned champignons, 340 g of smoked chicken meat, 5-6 boiled eggs, salt, 170 g of semi-hard cheese, half a bunch of fresh parsley and onions, mayonnaise.

Whole mushrooms are laid out on a flat bottom of the pan - caps down. Next, finely chopped greens are poured.
Then comes grated carrots, a layer of salted sauce.
Top - cubes of chicken meat, grated eggs, salted mayonnaise, grated cheese. If there are still mushrooms left, they can be chopped and combined with cheese.

The pan is turned over onto a flat dish and removed. If you do this carefully, you will end up with a spectacularly decorated appetizer on your plate.

Layered salad with meat and mushrooms

Ingredients: 340 g of boiled meat, 3 boiled potatoes, any fresh herbs to taste, 160 g of semi-hard cheese, pickled cucumber, 170 g of Korean carrots, salt, mayonnaise.

Salad Mushroom glade is easy to prepare, as well as excellent taste.

Whole mushrooms are stacked caps down. From above - chopped greens are poured.
Next comes grated potatoes with mayonnaise, which must be well compacted tightly.
Small cubes of pickled cucumber, pieces of boiled meat are poured onto potatoes.
A grid of salted mayonnaise is drawn.
Carrots without marinade and grated cheese are laid out on top.

It remains to turn the appetizer and serve.

Ease of preparation, attractive layering, a standard and win-win combination of ingredients - this is how you can briefly describe the popular Mushroom Glade salad with champignons. Anyone who has cooked this dish at least once knows that the “highlight” and the main difference between the recipe and many other similar salads is the cooking method. The fact is that the “mushroom meadow” is the most famous salad-shifter.

The ingredients are alternately collected in a deep mold. At the bottom, first of all, whole pickled mushrooms are always laid out, and then the order of the layers can be arbitrary. Before serving, the dish is turned over, and the bottom layer becomes the top one. Thus, a nice multi-layered snack is obtained, the surface of which is “strewn” with champignons. Consider a detailed recipe for salad "Mushroom Glade" with step by step photos.

Ingredients for 4 servings:

marinated champignons (whole) - 200 g;
chicken fillet - 200 g;
pickled cucumbers - 100-150 g;
medium-sized potatoes - 2-3 pcs.;
carrots - 1 large or 2 small;
cheese - 100 g;
eggs - 3 pcs.;
parsley or other greens - 3-4 sprigs;
mayonnaise, salt, pepper - to taste.

Salad "Mushroom Glade" recipe with photo step by step

How to cook salad "Mushroom glade"

We take a deep salad bowl or a suitable size shape. For convenience, we lay the bottom and sides with cling film, so that it is easier to remove the ready-made upside-down salad from the container. In our example, a 16 cm diameter dish is used, the dish is designed for 4 medium servings. If the salad is being prepared for a large company, the number of products can be increased and layered in a larger container. At the bottom of the prepared dish, lay the mushrooms with their hats down.
We fill the gaps between the mushrooms with parsley leaves or other herbs.
In advance (preferably the night before), boil potatoes, eggs, carrots, chicken fillet until cooked. Finely chop the chicken meat and tamp it with the next layer. Drizzle with mayonnaise.
Rub the peeled carrots coarsely, distribute over the chicken. We apply a thin mayonnaise mesh.
The next layer is grated cheese.
Pour the cheese layer with mayonnaise, and then, ramming, distribute finely chopped eggs.
We apply mayonnaise grease to the egg mass, and then spread the cucumbers cut into small cubes. This layer mayonnaise can not be lubricated.
After peeling, rub the potatoes on a coarse grater. Separately, mix with mayonnaise, salt / pepper to taste. We distribute the potato mass with the last layer. Be sure to put the form with the salad in the refrigerator for about 3 hours.
Then cover the container with a plate and turn over. Carefully remove the form, remove the film.

Now the Mushroom Glade salad can be brought to the table! It turns out elegant and original!

Salad Mushroom glade will never go unnoticed. Bright presentation and unusual taste that's what he liked a lot of housewives. It always looks festive and unusual and is one of the main table decorations. Salad has many varieties, which may include various components: boiled and smoked meat, ham, seafood, various vegetables and much more, but the main ones, of course, are mushrooms.

Preparing your favorite salad is very simple: boil well-known ingredients and chop them. How about posting? After all, there are several ways to do this. This is a simple way of mixing all the ingredients together, and the classic puff serving, and serving in portions. Of course, the championship in originality is occupied by "Mushroom Glade" in the form of a "shifter". Like this? ‒ Yes, it's very simple! All ingredients are laid out from the bottom up, and then the salad bowl with the finished dish is turned over.

And in order for the salad to keep its shape better, immediately after cooking it is placed for a short time under a small press.

In order for the mushroom meadow salad to be juicy and all the components to “marry”, it is necessary to let it soak in the refrigerator for at least 1 ÷ 2 hours. But if the salad stays there for more, then it will only benefit him. Mayonnaise will saturate all layers and connect the flavor range.

If you haven't made this salad yet, you should definitely try it. You will be pleasantly surprised by its ease of preparation, economy and satiety. Your family and friends will certainly appreciate your efforts. And "Mushroom Glade" will take pride of place among your favorite dishes.

How to cook mushroom glade salad - 16 varieties

"Mushroom meadow" with boiled chicken has a neutral taste that your loved ones will definitely like.

Ingredients:

Chicken breast 1pc
Potato 2pcs
Carrot 3pcs
Eggs 3pcs
Canned champignons 300÷350g
Young onion 1 bunch
Mayonnaise 200g

Cooking:

Boil carrots, eggs, chicken breast and potatoes until tender. After complete cooling, peel and grate. Chop the breast and young onion. For the salad, take a deep bowl, which we cover with cling film inside. Let's start laying out our salad. We take the mushrooms, drain the marinade from them and put them on the bottom of the salad bowl with the legs up. Sprinkle mushrooms with onions. Put the potatoes in the second layer. Lubricate it and all subsequent layers with mayonnaise. The third layer of boiled carrots, then eggs. The final layer of chicken breast. Having formed the salad, we send it to the refrigerator for 2-3 hours. After the salad has soaked, we take it out and cover it with a dish in which we will serve, turn it upside down and carefully remove the bowl and cling film. Now you can serve.

This salad will be indispensable for any holiday. This interpretation of the salad will appeal to both adults and children.

Ingredients:

Pickled mushrooms 1 can
Potatoes 4pcs
Carrot 2 pcs
Onion 1÷2pcs
Eggs 3pcs
Mayonnaise 300g
Parsley and dill greens
Salt pepper

Cooking:

The recipe is quite simple and unpretentious. For a salad, boil potatoes, carrots, eggs, peel and grate on a coarse grater. Peel the onion, cut into half rings and scald with boiling water. Chop parsley and dill. We form the salad in layers, lubricating with mayonnaise. The first layer is potatoes, so that it is not fresh, it must be salted and peppered. Put onions in the second layer. Then carrots and eggs. Sprinkle the salad on top with herbs and spread the mushrooms. Let the salad soak for at least an hour.

Ingredients:

Canned champignons 1 can
Beef meat 300g
Potato 3pcs
Hard cheese 100g
Eggs 3pcs
Mayonnaise 300g
Dill

Cooking:

First of all, the beef should be washed well under running water and boiled in salted water for about an hour. Readiness to check with a toothpick. After cooking, finely chop or disassemble into fibers. Boil potatoes and eggs, cool, peel and cut into small cubes. Cheese grate on a fine grater. Line a salad bowl with cling film. Lay out all the ingredients in layers. Put the mushrooms on the bottom with caps down, sprinkle them with chopped dill. Put the potatoes in the second layer, grease it with mayonnaise. The third layer is beef, which we also grease with mayonnaise. The fourth layer is boiled eggs with mayonnaise. And finally, we put the cheese. Cover with cling film and leave to soak in the refrigerator for about an hour. After we remove the top film, cover with a plate and turn over. Remove the rest of the cling film and you're done.

The usual salad, but with an unusual dressing is sure to attract attention. Once you try it, you will definitely want more.

Ingredients:

Canned mushrooms 350g
Chicken fillet 300g
Potato 3pcs
Hard cheese 150g
Eggs 5pcs
Carrot 2pcs
Red onion 1pc
Parsley, dill, lettuce
Sunflower oil 50ml
Soy sauce
Salt pepper
Sour cream 200g
Mustard 4 tbsp.
Lemon juice 2 tsp
dried basil

Cooking:

Take a chicken fillet, wash and dry.

Be sure to make punctures with a toothpick along the entire length of the breast. This is necessary for better penetration of the marinade deep into the meat.

And put it in the marinade for 25-30 minutes. We prepare the marinade from a mixture of soy sauce, sunflower oil, salt and pepper. After marinating, wrap the fillet in foil and bake for 15 minutes at 180°C. At the end of baking, pull out the fillet, unwind the foil and leave to cool. Boil and peel potatoes, carrots and eggs. Peel the onion and cut into half rings and scald with boiling water.

To prepare the dressing, take 2 boiled yolks and grind them with a fork, add sour cream, mustard, salt, lemon juice and dried basil. Mix all components well.

To form a salad, we take a detachable form. Lay the mushrooms on the bottom with the caps down. Top with chopped dill and parsley. Pour dressing over. Then lay out the carrots grated on a fine grater. Grease again with dressing and sprinkle with grated cheese. Next, the mode is finely baked fillet and put on top of the cheese. Put the onion on top of the fillet. Drizzle generously with dressing and sprinkle with chopped eggs. We draw a mesh from the dressing and cover with a layer of grated potatoes. Cover with cling film and put in the refrigerator to soak for 2 hours. After taking it out of the refrigerator, remove the film, put lettuce leaves on top, cover with a dish and turn over and remove the form. Now you can enjoy amazing taste.

The salad has fairly simple and familiar ingredients. To diversify their taste, you can use smoked meats. Smoked turkey would be ideal.

Ingredients:

Pickled mushrooms 350g
Potatoes 6pcs
Eggs 6pcs
Smoked turkey 550g
Pickled cucumbers 7pcs
Mayonnaise 250-300ml
Dill 1 bunch
Salt pepper

Cooking:

Hard boil eggs.

It is better to choose potatoes for salad from white varieties, as they contain less starch and will not break apart when cooked.

It should be boiled in uniforms for about 20÷25 minutes. Grind dill, smoked turkey and pickled cucumbers, cut into small cubes, pre-peeled eggs and three potatoes on a coarse grater. Then we take a wide, flat dish, put a detachable form on it and begin to form a salad. We put the pickled mushrooms on the bottom with the legs up, then generously sprinkle with chopped dill and pour over a small amount of mayonnaise. Place the potatoes tightly on top of the dill, sprinkle with salt and pepper to taste, grease generously with mayonnaise.

We spread the turkey, on top of it make a mesh of mayonnaise. Sprinkle the layer with eggs. They should also be smeared with mayonnaise and sprinkled with pickled cucumbers. Having formed the salad, put the dish on top and turn it over together with the form and the bottom dish. It turned out that the mushrooms are now on top. Carefully remove the form and you can enjoy its pleasant taste of salad.

If you are tired of carrots and potatoes in salads and want something unusual, then this salad will be a great option. Avocado, spicy Parmesan and mushrooms give a simple salad some sophistication and sophistication.

Ingredients:

Eggs 4pcs
Pickled mushrooms 350g
Parmesan 150g
Avocado 1pc
Chicken breast 350g
Mayonnaise 300g
Salt pepper

Cooking:

To prepare a salad, take chicken breast and eggs, wash thoroughly and boil. Finely chop the cooked meat and eggs. Cut the avocado in half, remove the pit, remove the pulp with a spoon and cut into small cubes.

Important: when buying avocados, choose slightly soft fruits, they are easily separated from the stone and cut well.

Grate Parmesan on a coarse grater. Lay out the salad in layers.

1 layer: chicken breast;
2 layer: avocado;
3 layer: eggs;
4th layer: parmesan.

Sprinkle all layers with mayonnaise. Decorate the salad with pickled mushrooms. Leave in the refrigerator for impregnation. After two hours, the salad is ready to eat.

This recipe is distinguished by its simple preparation.

Ingredients:

Carrot 150g
Potato 2pcs
Chicken breast 1pc
Cheese 100g
Eggs 3pcs
dill greens

Cooking:

For salad, take a deep container, cover it with cling film and begin to form a salad. Mushrooms are laid out first (caps down). Sprinkle them generously with chopped dill, thus making a green lawn. On it we put the chopped chicken breast, pre-greased in mayonnaise. Then diced carrots and an egg, also smeared with mayonnaise. We tightly tamp the diced potatoes onto the egg, and pour over with mayonnaise. The final layer is made from grated cheese, which is three on a grater. We send the salad to the refrigerator. Before serving, cover with a plate, turn over and remove the container with cling film.

Such a delicacy as beef tongue will be an excellent highlight of this salad and will give it a refined taste.

Ingredients:

Beef tongue 1pc
Potatoes 4÷5pcs
Carrots 2÷3pcs
Eggs 4pcs
Pickled cucumbers 3pcs
Marinated champignons 300g
Mayonnaise 400g

Cooking:

The main task in the preparation of this type of salad is the correct preparation of such offal as beef tongue. First of all, it must be soaked in cold water for at least one hour. After that, diligently scrape off mucus, fat and food debris, rinse intensively under running water and cut in half. Then comes the cooking stage. First you need to boil the tongue for 20 minutes. Then drain the water, rinse the tongue and pan well. Fill with clean, cold water and cook for another 3 ÷ 3.5 hours. Check readiness with a fork.

In the process of cooking, the tongue increases in size, so you need to take this into account and take a larger saucepan.

It is also necessary to boil potatoes, carrots and eggs. After preparing all the listed ingredients, cut them into small cubes. We form the salad from top to bottom. To do this, we take a salad bowl covered with cling film and put the mushrooms with their legs to the top, put the carrots on them, grease it with mayonnaise. Then the turn of the chopped beef tongue. Next, lay out the pickled cucumbers and pour them with mayonnaise. We put potatoes on them. Salad formed. It remains to let it soak in the refrigerator for about two hours and put it in a dish for serving. To do this, simply cover the salad bowl with it and turn it over.

For lovers of spicy and spicy, this version of the salad will be just a godsend, and tender chicken breast and cucumber will give it lightness.

Ingredients:

Marinated champignons 300÷350g
Korean style carrot 150g
Fresh cucumber 1÷2pcs
Potato 1pc
Chicken breast 1pc
Eggs 3pcs
Parsley and dill greens

Cooking:

Prepare the raw ingredients: hard boil the eggs, boil the potatoes in their uniforms, marinate the chicken breast in Provence herbs and fry. Peel the finished products, grate the potatoes and eggs, cut the fried chicken breast into cubes, cut the cucumber into thin strips. Prepare a container for forming a salad: take a salad bowl, cover it with cling film. At the bottom, place the mushrooms with legs to the top, sprinkle with pre-chopped parsley and dill. Lay carrots in the next layer, then fresh cucumber, draw a mesh of mayonnaise. Place the chopped chicken breast on the cucumber and grease it with plenty of mayonnaise. On top of the cucumber - potatoes, coat with mayonnaise and sprinkle with egg. Cover the salad with cling film and refrigerate for at least 1 hour. After taking it out and turning it over, put it on a wide dish.

In this version of the salad, dried apricots have become an excellent substitute for potatoes and carrots.

Ingredients:

Marinated mushrooms
Chicken meat 300÷400g
Eggs 3pcs
Dried apricots 150g
Onion 1 large
Cheese "Russian"
Mayonnaise 300g
Greenery

Cooking:

To prepare the salad, you need to boil chicken meat and eggs. Rinse the dried apricots and steam them. Peel the onion, cut into half rings and lightly fry in vegetable oil. "Russian" cheese is required to be grated on a fine grater. Drain water from mushrooms.

We form the salad in a classic way - in layers, smearing them with mayonnaise. We lay out the ingredients in the following order: meat, dried apricots, eggs, onions and cheese. Sprinkle the salad with finely chopped greens on top and stick mushrooms into it. Serve chilled.

This salad option will be a great replacement for the usual canned fish salads.

Ingredients:

Canned champignons 200 g
Potatoes 4 pcs
Hard cheese50g
Cod liver 200 g
Carrot 2 pcs
Canned cucumbers 2pcs
Parsley, green onion
Mayonnaise

Cooking:

We form the salad in the culinary ring. We spread all the ingredients in layers and smear with mayonnaise. The order of the layers looks like this:

Mushrooms, lined with hats down;
Chopped parsley and green onions;
Cod liver, previously mashed with a fork;
diced cucumbers;
Grated cheese;
Boiled potatoes, grated on a coarse grater;

We leave the finished salad in the refrigerator for 1-2 hours. To get the final look of the salad, you need to cover it with a serving dish, turn it over and carefully remove the ring.

This recipe is different in that it is formed in the usual way for us, like any other multi-layered salad. The taste of ham gives it an unusual piquancy. It sets off the taste of the rest of the ingredients, while not interrupting them.

Ingredients:

Ham 300g
Canned champignons 350g
Potatoes 5pcs
Eggs 3pcs
Mayonnaise 200g
green onion

Cooking:

Pre-boil eggs and potatoes in uniforms.

So that the potatoes are not watery and do not violate the structure of the salad, after cooking, put it on a paper towel until it cools completely.

Eggs, ham, potatoes and onions finely cut into cubes. We take the chopped eggs, mix them with mayonnaise and put them on the bottom of the salad bowl. Put boiled potatoes on top, salt and grease well with mayonnaise. We place the ham on top of the potatoes and pour over it with mayonnaise. Then sprinkle the formed salad with young onions, thus making the “grass” of our clearing and plant canned champignons on it. Salad ready! Bon Appetit!

For seafood lovers, this salad will be just a godsend. The combination of squid with the rest of the ingredients gives an amazing ensemble of flavors.

Ingredients:

Canned mushrooms
Calamari 500g
Potato 3pcs
Eggs 3pcs
Hard cheese 100g
Garlic 2 cloves
Apples 1 pc
Mayonnaise 250g
Greens, lettuce

Cooking:

This type of salad requires squid. This is a very delicate product and therefore they need careful preparation. Mostly in stores they are sold fresh-frozen, so you need to defrost them before cooking. To do this, take warm water (37 ÷ 40 ° C) and lower them until they are completely thawed. After that, it is necessary to lightly pour boiling water over and remove the dark skin. Calamari are ready for cooking.

To make them soft, they should be boiled in lightly salted water for no more than 3 minutes.

We cut the boiled and cooled squids into thin strips.

Boil potatoes and eggs separately. Cool down and clean up. Next comes the grinding stage. Three eggs, potatoes, cheese and apples on a coarse grater. Prepare dressing: take 2 cloves of garlic and mix with mayonnaise. This dressing will lubricate all layers.

To decorate the salad, we take a wide dish on the bottom, which we lay the lettuce leaves on. Then alternately lay out potatoes, apples, cheese, squid and eggs. Sprinkle on top, chopped herbs and decorate with pickled mushrooms. The salad is ready to serve.

Very original salad. The absence of potatoes gives the salad lightness, and prunes give a pleasant aftertaste.

Ingredients:

Honey mushrooms canned 1 jar
Prunes 5 pcs
Onion 2pcs
Smoked chicken 300g
Cucumber 1pc
Mayonnaise
Sunflower oil 20g

Cooking:

We prepare the ingredients. Peel the onion, cut into cubes and sauté it in vegetable oil. Cut prunes and cucumber into thin strips, chicken into small cubes. We spread the salad in layers, lubricating them with mayonnaise. The sequence is as follows: chicken‒onions‒prunes‒honey mushrooms‒cheese‒cucumber‒honey mushrooms. Let the salad soak in the refrigerator for about an hour before serving.

Unlike the already familiar variants of the "Mushroom Glade", this type differs in that the ingredients are mixed, thus serving your favorite salad in portions.

Ingredients:

Raw champignons 300g
Processed cheese 200g
Hard cheese 100g
Eggs 4pcs
Chicken meat 300g
Canned corn 1 can
mayonnaise to taste
Sunflower oil
Dill

Cooking:

The first step is to prepare the chicken meat. To do this, we wash it under running water and cook it with the addition of bay leaves, allspice and salt. Eggs should also be boiled and peeled. Rinse the mushrooms, peel the caps and cut into slices. Fry them in vegetable oil until golden brown. Cut all products into small cubes, mix, add corn and mayonnaise. Form the salad using a culinary ring, sprinkle generously with dill and fried mushrooms on top.

Ingredients:

Potatoes 3÷4pcs
Carrots 2÷3pcs
Onion 3pcs
Canned mushrooms 300g
Chicken 350g
Eggs 3pcs
Fresh cucumber 1÷2pcs
Mayonnaise
Vinegar 1st.l
Sugar 1st.l
Salt pepper

Cooking:

Wash potatoes, eggs and carrots and boil separately. After the food has cooled, peel and cut into small cubes. Peel the onion, cut into half rings and mix with vinegar, salt and sugar. Let stand 30 minutes.

We form a salad according to the "changeling" method. To do this, line a deep salad bowl with cling film. Put the mushrooms on the bottom and grease them with mayonnaise. Then we put half the potatoes and also smear with mayonnaise. Put the carrots on the potatoes, then the chicken. Put the pickled onions on the chicken greased with mayonnaise. The next layer is diced cucumbers. The final layer of the second half of the potato. Spread well with mayonnaise and send to the refrigerator. Before serving, cover the salad bowl with the dish in which you plan to serve the salad and turn the salad bowl upside down onto the dish.

The classic set of products for this dish is as follows: marinated mushrooms, chicken, durum cheese, boiled potatoes and carrots, pickles, green onions, fresh herbs and mayonnaise. Salad on a medium-sized dish is laid out in layers. It is better to buy products according to the number of guests, respectively, the dish can be large. Due to the fact that pickled champignons do not have a leg for which they can be grabbed, and their caps are slippery and slip out of your fingers, an original way of assembling the salad was invented.

The five most commonly used ingredients in Mushroom Glade salad recipes are:

You need to take a pot or stewpan of the desired diameter and put the mushrooms on its bottom with their hats down. It is not necessary to lay 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 coarse grater, which is smeared with mayonnaise. Its stickiness will hold the layers together, which will help keep the salad in shape.

On potatoes - a layer of cucumbers, diced. Then - grated carrots and a layer of mayonnaise. Pieces of chicken fillet lie on it and are also fastened with mayonnaise. Grated cheese comes last. You can slightly flatten the layers without strong pressure. 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. You do not need to immediately remove the dishes, it is better to wait five minutes - during this time the contents will peel off the walls by themselves. Then there is less risk of shifting something and spoiling the beauty.