Mushrooms are a great addition to any dish. They impart rich flavor and have high nutritional value, not inferior to various types of meat, fish and seafood. Try making the “Mushroom Glade” salad with honey mushrooms, the recipes for which we offer. All of them are quite simple and democratic, so they will fit well into the everyday menu, and if you spend a little time on spectacular design and non-standard presentation, they will take their rightful place on the holiday table.

An original salad with two types of mushrooms - honey mushrooms and champignons, meat, cheese, vegetables and canned pineapples will give you a bright and unforgettable taste sensation.

Cooking time: 20 minutes
Number of servings: 10

Ingredients:

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

Preparation:

1. Cut the ham into strips.
2. Remove the champignons from the marinade and cut into pieces.
3. Drain the marinade from honey mushrooms, leave small mushrooms whole, cut large ones.
4. We take the pineapples out of the syrup and cut them into strips.
5. We clean and chop the onion.
6. Peel the eggs and grate them 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 the dill, dry with paper towels and chop.
10. Wash the lettuce leaves and dry them.
11. We form the salad in a deep plate, covering the bottom with cling film, or on a flat dish using a cooking ring. We lay out all the ingredients in layers, greasing each layer with mayonnaise and adding salt and pepper as desired.
    The first layer is honey mushrooms.
    The second is the onion.
    The third layer is champignons.
    The fourth is dill.
    Fifth – eggs with cheese and garlic.
    The sixth layer is ham.
    Seventh – pineapples.
    The eighth layer is potatoes.
12. Place the finished salad in the refrigerator for at least 40 minutes.
13. Before serving, cover the dish with a flat plate and turn it over. Decorate with lettuce leaves.

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

A delicious, incredibly satisfying salad with pickled honey mushrooms and smoked chicken is prepared very quickly and guarantees an impressive result.

Cooking time: 25 minutes
Number of servings: 6

Ingredients:

• pickled/fried honey mushrooms (350 g);
• smoked chicken fillet (350 g);
• boiled potatoes (large, 3 pcs.);
• pickled cucumber (3 pcs.);
• onions/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).

Preparation:

1. Peel the potatoes and put them through a vegetable cutter.
2. Cut the meat into small cubes.
3. Remove the cucumbers from the marinade and cut them into cubes, draining them of excess liquid.
4. Remove the mushrooms from the marinade. We leave a few pieces for decoration, and cut the rest into small pieces.
5. We clean and chop the onion.
6. Wash the cherry tomatoes and cut them into quarters.
7. Wash the lettuce leaves, dry them with paper napkins and cut them into large pieces (you can tear them with your hands).
8. Let's make the sauce. In a deep container, mix olive oil, dried herbs (basil and rosemary), ground pepper and salt.
9. In a deep container, mix meat, cucumbers, potatoes, mushrooms, onions, and mayonnaise.
10. This dish is best served in portions. Place lettuce leaves on a plate and place the salad on them in a heap or using a cooking ring. We decorate the top with tomato slices and pickled mushrooms, and make drops of spicy sauce around it (see photo).

We invite you to watch a video recipe for a similar dish:

Quick to prepare, nutritious and healthy, the salad will be an excellent lunch for the whole family. It can serve not only as an independent snack, but also served as a side dish for main courses.

Cooking time: 20 minutes
Number of servings: 7

Ingredients:

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

Preparation:

1. Wash the carrots, peel them and grate them on a Korean carrot grater or simply on a coarse grater.
2. Remove the cucumbers from the marinade and cut into strips, draining 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. Grate the pulp on a coarse grater and mix with lemon juice.
5. We clean and chop the onion.
6. We take honey mushrooms out of the marinade, cut large mushrooms into pieces.
7. Place the canned beans in a colander.
8. Wash the parsley, dry it with paper towels and divide it into small branches.
9. In a deep container, mix carrots, cucumbers, apples, onions, honey mushrooms and beans (we leave a few for decoration). Season the salad with mayonnaise, salt and pepper to taste.
10. Decorate the finished dish with beans and herbs.
11. It is recommended to cool the salad before serving.

We invite you to watch a video recipe for a dish that differs slightly in preparation method from the described option:

Salad with fried mushrooms will perfectly complement your holiday table. It is very tasty and tender, so guests eat it one of the first.

Cooking time: 20 minutes
Number of servings: 6

Ingredients:

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

Preparation:

1. Peel and grate boiled vegetables (potatoes and carrots) on a coarse grater.
2. Peel the onion and finely chop it.
3. Remove the shells from the eggs, separate the whites from the yolks and grate them separately on a fine grater.
4. Grate the cheese on a medium grater.
5. Wash the dill, dry with a paper towel and chop.
6. We make a spicy dressing - mix mayonnaise with mustard.
7. We form the salad in layers, greasing them with mayonnaise and adding salt to taste.
   The first layer is potatoes.
   The second is the onion.
   The third layer is honey mushrooms.
   The fourth is carrots.
   The fifth is protein.
   The sixth layer is cheese.
   The seventh is the yolk.
   The eighth layer is dill.

Bon appetit!

This winter salad is sure to please anyone who loves pumpkin. The dish turns out to be very satisfying, despite the minimal set of ingredients.

Cooking time: 15 minutes
Number of servings: 6

Ingredients:

Preparation:

1. Peel and chop the onion. Place in a heated frying pan with a small amount of vegetable oil.
2. We wash the honey mushrooms and let them drain in a colander. We cut large mushrooms, small ones can be left whole. Add them to the pan with the onions and fry until golden brown.
3. Peel the potatoes and grate them on a coarse grater.
4. Grate the pumpkin on a coarse grater.
5. Peel the eggs and grate them on a fine grater.
6. Wash the dill and basil and dry on a paper towel.
7. We form the dish in layers, covering each of them with a mayonnaise mesh, adding salt and pepper to taste.
   The first one is potatoes.
   The second is onions and mushrooms.
   The third one is pumpkin.
   The fourth is eggs.
8. Cool the finished dish and garnish 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. Cut the pulp into small pieces and place in a baking dish, salt, pepper and sprinkle with olive oil. Place the pan in the oven, preheated to 180 ℃. Bake for 20-25 minutes.

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

Cooking time: 15 minutes
Number of servings: 7

Ingredients:

• pickled/fried honey mushrooms (400 g);
• Korean carrots (350 g);
• fresh cucumber (4 pcs.);
• onions/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).

Preparation:

1. Place the pickled mushrooms in a colander to get rid of excess liquid.
2. Wash the cucumbers, cut off the tails and cut into strips. You can use a Korean carrot grater.
3. Cut the cheese into short strips.
4. Peel and chop the onion.
5. Wash the tomatoes and cut them in half.
6. Wash the dill, dry it with a paper towel and divide it into small branches.
7. In a deep container, mix honey mushrooms, Korean carrots, cucumbers, onions, and cheese. Season the salad with mayonnaise, salt and pepper to taste.
8. Decorate the finished dish with halved tomatoes and dill.
9. Before serving, place the salad in the refrigerator for at least 30 minutes.

Check out the video recipe for preparing a salad with a different version of the ingredients used:

You can please your loved ones with this treat by serving it for a family dinner, or guests at any holiday banquet.

Cooking time: 40 minutes
Number of servings: 7

Ingredients:

• fresh/pickled honey mushrooms (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).

Preparation:

1. Wash the mushrooms, cut them into pieces and fry in vegetable oil until the liquid has completely evaporated. Before finishing cooking, salt and pepper the mushrooms.
2. Wash the rice and boil in salted water for 20 minutes over low heat.
3. Boil the eggs hard (10-15 minutes after the water boils).
4. Cut the ham into small cubes.
5. We peel the eggs and pass them through a vegetable cutter.
6. Peel the garlic and squeeze it through a press.
7. Wash the parsley, dry it and separate the leaves.
8. Make the dressing - mix mayonnaise with garlic.
9. We form the salad in layers, greasing them with mayonnaise-garlic sauce.
   The first layer is rice.
   The second is honey mushrooms.
   The third one is ham.
   The fourth layer is eggs.
10. Decorate the finished salad with parsley leaves. You can serve it immediately or after cooling for a short time.
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Are you tired of the banal salads “Under a Fur Coat” and “Olivier”? We offer to diversify the culinary menu with a festive, nutritious and colorful snack under the poetic name “Forest Glade”. This is an undoubted favorite of any special event. The “Forest Glade” salad with honey mushrooms and chicken fillet is mainly prepared.

The dish can be supplemented with cheese, herbs, cucumbers - there is no limit to your imagination, it all depends on your taste preferences. Gastronomic products combine harmoniously with each other and give the appetizer tenderness and satiety. To make a pleasant impression on your guests, be sure to decorate the top of the salad in the form of a forest grove strewn with mushrooms. Let's proceed directly to the technological process.

Layered salad "Lesnaya Polyanka" with honey mushrooms: recipe with photo

Ingredients:

Pickled honey mushrooms - half a liter jar;

Instructions

To make the “Forest Glade” salad with honey mushrooms even tastier, use pre-baked breast. You can roll it in aromatic spices. We take out the mushrooms, cut off the long stalks and place the caps on cling film lined on a plate. Sprinkle with chopped herbs mixed with mayonnaise sauce.

Then lay out the carrots - if you wish, you can chop them to make it easier to eat. Layer of chicken breast - tear it with your hands. Rub peeled cucumber, boiled eggs and potatoes on top. Cover each vegetable layer with mayonnaise mesh.

After laying out all the ingredients, put the salad cake in the cold for 2-3 hours so that it is well soaked. Before serving, decorate the delicious “Forest Glade” salad with honey mushrooms with quail eggs and cherry tomatoes. The multi-colored appetizer will delight you with its delicate taste and freshness.

Recipe with ham and cheese

There are a lot of variations in the preparation of this snack. We offer another recipe, which includes three hundred grams of lean ham, five eggs, two carrots (boiled), green onions, dill and parsley (a bunch), two hundred grams of cheese and honey mushrooms (300 grams). For decoration: cherry tomatoes and quail eggs - 7 pcs each. You can't do without mayonnaise.

We lay out in the following sequence, not forgetting to cover each layer with dressing:

Ham, cut into thin strips;

Grated carrots;

Chopped eggs;

Grated cheese;

We make stalks from quail eggs, and caps with drops of mayonnaise from cherry halves. The result will be something like a fly agaric. Salad "Forest Glade" with honey mushrooms and ham is served chilled.

This dish will relieve hunger for a long time and will delight you with its excellent taste. Experiment with design and surprise your loved ones.

Hello! My friends, I invite you to a mushroom meadow! And don't be surprised, please. IN
pre-New Year's time we will not collect mushrooms. The subject of our search is mushroom glade salad. Or rather, his worthy recipe with photos. After all, there are many cooking options, and you really want to choose the best one for yourself.

So arm yourself with a basket – a piggy bank – and put your favorite snacks in it. You can make mushroom glade salad with either ham or chicken. Or maybe you’ll like mushroom glade salad with Korean carrots? No problem. It can be with honey mushrooms, or it can be with champignons! As they say, the best 4 step-by-step recipes with photos come to visit you!

I hope you won’t deny that there is no better snack than pickled mushroom? Exactly. I can assure you that the other ingredients of the salad go with a bang under the steamy pile. And he's handsome, to boot. That is why hospitable hostesses like to set the table with a “mushroom meadow”.

Naturally, I am no exception. I try to cook it whenever possible. I choose a recipe based on what’s in the refrigerator. If there is chicken fillet, then there will be a glade according to the classic recipe.

Before the cooking process I wanted to note important points

• The appetizer belongs to the salad-changers. This means we will place the ingredients upside down and then turn the dish over. So you need to prepare a convenient deep bowl or salad bowl, as well as a flat dish or plate.
• You also need to stock up on cling film. It will help you easily and accurately turn the finished product over. And then our salad will appear in all its layered glory.

So, let's prepare products for the classics of the genre

• Pickled mushrooms – 500 gr. (take champignons, you won’t go wrong)
• Boiled chicken fillet – 300 gr.
• Hard cheese – 100 gr.
• Hard-boiled eggs – 3 pcs.
• Boiled large potatoes in their jackets (if the root vegetables are small, then take a couple)
• Pickled cucumbers – 3 pcs.
• Boiled carrots – 2-3 pcs.
• Mayonnaise – 200 gr.
• Parsley and dill to taste.

I wanted to briefly talk about cucumbers. I prefer to use pickled ones rather than salted ones. The first ones will look more tender in the salad; they will only complement the flavor range. Whereas salty ones can overshadow the other ingredients.

Preparing the dish

Miracles, and that’s all! The mushrooms look great against the green background, all the layers are visible and look great. My mouth is already watering! Well, what about the first one?

By the way, the mushroom glade salad with champignons and chicken will be especially tasty if the meat is not boiled, but marinated and baked. The simplest marinade: a tablespoon of soy sauce and vegetable oil, with the addition of ground black pepper.

How to prepare mushroom glade salad with ham. Step-by-step recipe with photos

An excellent alternative to meat is ham. It makes the appetizer even more tender and delicious. After all, a high-quality meat product will also have a smoked flavor. So I recommend trying the mushroom clearing with ham.

For two servings you need to prepare

• Marinated champignons gr. 200
• One boiled potato
• Hard cheese 50 gr.
• Boiled eggs 2 pcs. (hard-boiled)
• A small bunch of green onions
• Ham 100 gr.
• Boiled medium carrots
• Mayonnaise gr. 100.

Step-by-step preparation of upside-down salad

The masterpiece is ready to amaze not only with its design, but also with its excellent taste! Bon appetit and intimate conversations in the mushroom meadow!

Mushroom glade salad recipe with Korean carrots

Amazing salad, I want to tell you. The taste is extraordinary. You can verify this by looking at the grocery set. So let's move on to the cooking process without further ado.

List of ingredients

• Jar of pickled champignons
• Three bunches of greens (parsley, lettuce, dill)
• Two hundred fifty gr. Korean carrots
• Two hundred gr. hard cheese
• Three medium potatoes (boiled in their jackets)
• Three hundred gr. ham
• Two hundred gr. mayonnaise
• Three eggs (hard-boiled).

How to cook delicious food

So how is it? Are there not enough words? There will be more when you try the mushroom glade salad with Korean carrots!

All that remains is to give a little advice: to make it easier to turn the salad over, you need to walk along the edge of a deep plate with a knife.

Mushroom glade salad with honey mushrooms. Step-by-step recipe with photos!

Now we will dream up a little and deviate from the general rules. The basis of the appetizer will be miniature honey mushrooms, and we will serve it differently. So, for your attention - mushroom glade salad with honey mushrooms in portioned salad bowls.

List of necessary products for 3 servings

• Honey mushrooms pickled 80 gr.
• Boiled potatoes 100 gr.
• Boiled chicken fillet 100 gr.
• Pickled cucumber 1 pc.
• Hard-boiled egg 1 pc.
• Mayonnaise 80 gr.
• 5 gr. parsley and green onions.

How to prepare portioned mushroom glade salad

1. Finely chop all products (except mushrooms). You can even divide them into three parts visually.
2. Place cucumbers at the bottom of the serving socket.

   

3. Place eggs on top and add a little mayonnaise. Level the layers, tamping lightly.

   

4. Next, lay out the meat layer, grease it with mayonnaise.

   

5. Complete the assembly with honey mushrooms.

   

This is how we got the mushroom beauty – solemn and elegant. I can’t describe how delicious it is! Admire and enjoy!

I hope that you enjoyed your walk through the mushroom meadow and that your basket or piggy bank did not remain empty. If you send me photos of your culinary masterpieces, I will be very grateful. Or maybe you can share your recipes? Thanks in advance and see you again!

Salad with honey mushrooms “Lesnaya Polyanka” is always a welcome guest on the table because of its fresh taste, which never gets boring. A bunch of onions and parsley, a jar of pickled honey mushrooms - and the dish turns into a real pride of the hostess. However, you need to keep in mind that mushrooms are a heavy product, and chefs do not recommend adding them to your daily diet. They are best combined with neutral-tasting ingredients - boiled potatoes, chicken breast, cheese and onions.

If you are already accustomed to one brand that produces this product, then you probably know the basic rules that housewives follow when purchasing salad ingredients. Besides the obvious recommendations regarding an undeformed, intact can and a legible label, you need to pay attention to the following points:

The honey mushrooms in the “Mushroom Glade” salad recipe should be small, no more than 4 cm. After purchasing, you need to remove them from the marinade and place them in a colander. The mushrooms are then rinsed under water to remove excess debris and pepper.

Salad with honey mushrooms looks most impressive if you prepare it according to the recipe - in layers. In the case when the appetizer is not intended for a festive table, then all the ingredients can be mixed in any order. In addition to a jar of pickled mushrooms, you will need:

Cut the beef into thin strips so that the salad looks uniform. Chop the potatoes into cubes, coarsely grate the eggs - try not to “break” the chips, and grate the cheese on a fine grater. Finely chop the cucumbers, drain the excess juice from both them and the Korean carrots.

Now you can start assembling the dish, but keep in mind that this can be difficult if you are inexperienced.

Place the first layer of honey mushrooms in the salad bowl - the upside-down salad will look especially tasty if you don’t skimp on the mushrooms and pack them tightly. Sprinkle thickly with chopped green onions, then place half of the potatoes, brush with mayonnaise, add an egg and cheese layer, followed by cucumbers. On these “floors” there is no need to add sauce, since the juice of the vegetables itself compensates for everything, but when laying out the meat and the second half of the potatoes, you need to add dressing.

Place the appetizer in the refrigerator to soak for 3 hours. Before serving, cover the “Forest” salad with a plate and turn it over.

Layered salad with chicken, herbs and pickled mushrooms.

Ingredients of the Mushroom Glade salad:

Mushroom clearing salad recipe

1. Boil potatoes and carrots in their skins, cool, peel and grate.
2. Separately, boil the chicken in salted water and finely chop the fillet.
3. Boil the eggs and grate them.
4. Grate fresh cucumbers or cut into thin cubes.
5. Chop the dill.
6. Layer the salad in layers:

Unlike its brother - the mushroom meadow with champignons, this salad is not a changeover and we will lay it out in the usual way - from the bottom up. The layers can be laid out in any order, but the main thing is that the dill and mushrooms are on top.
1 - bottom layer: grated boiled potatoes, salt and grease with mayonnaise. It is not necessary to coat all layers with mayonnaise, but potatoes and chicken are required, the rest are optional.
2 - boiled chicken breast, mayonnaise.
3 - boiled eggs.
4 - boiled carrots.
5 - fresh cucumber.
6 - dill.
7 - pickled honey mushrooms.
You can also decorate the clearing in portions. We cut out a cylinder from a liter plastic bottle, put it on a plate, lay down layers of salad, lift the form up and voila - smooth edges and a neat portion of salad. And from a round five-liter container you can make a mold for a large salad. The lucky owners of golden hands with carving skills can afford to release a lizard made from a fresh cucumber or a butterfly made from carrots into this mushroom meadow :)
Bon appetit!