Mushroom Glade Salad - 7 recipes

Mushroom snacks always turn out to be not only tasty, but also hearty. If you include the fantasy, you can very beautifully design them and serve them to the festive table as its main decoration. So, delicious and spectacular salad is obtained "Mushroom Glade."

Classical salad "Mushroom Glade" with champignons

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

1. First, the necessary components are boiled - potatoes, eggs, carrots. Then they are cleaned and cut into small cubes.
2. Salted and greased with mayonnaise potatoes are placed in a serving ring, mounted on a flat plate.
3. Next are the chicken cubes and again - the sauce.
4. Then - carrots with soft cheese and eggs with mayonnaise.
5. Mushrooms are the last to be distributed - with their heads up.

Ready-made salad with champignons before serving should be thoroughly insisted in coolness.

How to cook with honey mushrooms?

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

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

For salad "Mushroom Glade" with honey mushrooms as a sauce, ordinary mayonnaise is good.

With chicken

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

1. First you need to do the heat treatment of some products - boil eggs, potatoes, chicken.
2. Pickled mushrooms are selected whole. They need to immediately put in a bowl with the caps down. A little mayonnaise is added to each leg. Sauce is needed to connect the layers.
3. Next, finely chopped parsley is distributed. Coarsely grated peeled eggs scatter over the greens.
4. Then comes a layer of spicy carrots without marinade.
5. The cooled boiled chicken is cut into small cubes, smeared with salted mayonnaise and laid out on carrots.
6. Small pieces of pickles are distributed. Sauce again.
7. The last layer is grated boiled potatoes. She is not lubricated by anything.

Ready salad “Mushroom Glade” with chicken is infused in coolness for about an hour, after which it is turned on a flat plate.

Hearty Ham Salad

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

1. You only need to boil potatoes, carrots and eggs.
2. Whole pickled mushrooms are laid out at the bottom of a salad bowl of a suitable size. It is advisable to choose mushrooms of approximately the same size. They are stacked hats down.
3. Topped chopped green onions. He will imitate a clearing under the mushrooms.
4. Further, all layers are necessarily smeared with salted mayonnaise. This is necessary so that they do not break up. Also, the products are well tamped.
5. Coarsely grated cheese is poured onto green onions.
6. Then - grated boiled eggs, small cubes of ham, grated boiled carrots and potatoes. The last layer is not smeared with sauce.
7. The salad is carefully flipped onto a flat dish and set off for an hour in cool.

Before serving “Mushroom Glade” with ham, you can decorate with long feathers of green onions by sticking them between the mushrooms.

With Korean carrots

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

1. Whole pickled mushrooms are laid out in a deep bowl with the hat down. They are located close to each other.
2. Shredded greens are sent from above.
3. Next, grated potatoes are distributed, which is well crushed with salted mayonnaise.
4. Then comes Korean carrot without marinade, pre-cooked chicken, grated cheese and eggs. The top is also greased with mayonnaise.

Next, the salad with Korean carrots is turned over so that the mushroom caps are upstairs and served to the table.

Salad Changeling "Mushroom Glade"

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

1. Whole mushrooms are laid out on a flat bottom of the pan - with their hats down. Then finely chopped greens spills out.
2. Then comes the grated carrots, a layer of salted sauce.
3. Upstairs are chicken cubes, grated eggs, salted mayonnaise, grated cheese. If there are still mushrooms, they can be chopped and combined with cheese.

The pan is flipped onto a flat dish and removed. If done carefully, the plate will have a spectacularly decorated snack.

Puff 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, barrel pickles, 170 g of Korean carrots, salt, mayonnaise.

1. Whole mushrooms are stacked hats down.From above - crushed greens are poured.
2. Next comes the shredded potatoes with mayonnaise, which you need to pack well.
3. Small cubes of pickled cucumber, pieces of boiled meat are sprinkled on the potato.
4. A grid of salted mayonnaise is drawn.
5. Carrot without marinade and grated cheese are laid out on top.

It remains to turn the appetizer over and serve.