Recipe salad basket with honey mushrooms recipe with photo

A variety of puff salads are a godsend for those housewives who love to experiment and surprise family and guests with more and more culinary masterpieces.
To prepare puff salads, you can use a variety of products to suit your taste. The main thing is that these products combine well with each other! Today I want to share with you a recipe for a wonderful mushroom basket salad with pickled honey mushrooms. The original design, rich taste and unique aroma of this dish will delight everyone! To prepare the mushroom basket salad with pickled honey mushrooms, you will need:
pickled honey mushrooms - 1 jar ham - 250 g hard cheese - 150 g potatoes - 2 pcs. eggs – 2 pcs. mayonnaise – 150 g green onions – 1 bunch salt

How to prepare mushroom basket salad with pickled honey mushrooms:

1. Boil potatoes and eggs until tender, cool, peel and cut into small cubes. 2. Grate hard cheese on a coarse grater. 3. Drain the liquid from the jar of pickled honey mushrooms. Place the mushrooms in a colander, rinse a little under running water and leave for a while to drain excess liquid. 4. Wash the green onions, dry them, and finely chop them with a knife. 5. Cut the ham into small cubes. 6. Place a layer of mushrooms in a salad bowl and brush with a small amount of mayonnaise. If the mushrooms are small, they should be left whole; if they are large, cut into smaller pieces. 7. Second layer – chopped green onions. And again a little mayonnaise. 8. The third layer is ham and a little mayonnaise. 9. Place boiled potatoes in the fourth layer, add a little salt and grease with mayonnaise. 10. Next - grated hard cheese, mayonnaise, a layer of boiled eggs, mayonnaise again. 11. Place the salad in the refrigerator and leave to infuse for at least 1 hour. The ideal option is to prepare the salad the night before. Overnight, all layers will be well saturated with mayonnaise and the salad will be even tastier. 12. Remove the salad from the refrigerator and carefully turn it over onto a large platter. This way, the mushroom layer will be on top, and the food will look simply delicious!

To prepare a mushroom basket salad with pickled honey mushrooms, you can use not only mayonnaise, but also sour cream. In this case, you should focus on the taste preferences of those who will enjoy your culinary masterpiece. When buying ham, choose a high quality product and be sure to pay attention to the expiration date. If desired, ham can be replaced with boiled sausage or boiled lean meat (chicken, beef, pork). If you don’t have green onions on hand, feel free to add fresh dill or parsley to the salad!

Salad with honey mushrooms

Like any recipe, this salad is in demand among many women. Its peculiarity is that it does not require much time, and the list of ingredients for it is not so large. In addition, they are available to everyone and are freely sold in grocery stores.

To make the Mushroom Basket salad, you will need:

250 g of canned or pickled honey mushrooms;
300 g lean ham or boiled sausage;
3 pcs. boiled potatoes;
a small bunch of fresh onions;
3 boiled eggs;
mayonnaise (for dressing).

However, it is not enough to have all the ingredients; it is also important to know the recipe for using them. The “Mushroom Basket” salad with honey mushrooms is prepared in layers, but first you need to prepare the ingredients:

Remove the peel from the potatoes and cut the root vegetable into medium-sized cubes.
Peel the eggs and then grate them on a coarse grater.
Cut the onion into rings.
Cut the ham or sausage into small cubes.

After preparing the products, you should take a deep and wide saucer, because the salad is laid out in layers:

honey mushrooms with caps up - the first layer, which is smeared with a small amount of mayonnaise;
the onion is also coated with mayonnaise sauce;
ham or sausage, mayonnaise;
The potatoes must be salted and then spread with mayonnaise. To prevent the dish from becoming dry, you need to add more product;
eggs and mayonnaise.

After the salad is ready, it should be placed in the refrigerator for a while. Preferably overnight, but if you’re short on time, you can do it for an hour. Immediately before serving the salad, you need to cover the plate with similar dishes and turn the contents over so that the honey mushrooms are on top.

It is also possible to use crab meat as part of the ingredients. When eating it, it should follow the potatoes. An additional element can give the salad the greatest juiciness and expressive taste.

Selection and preparation of ingredients

The beauty of the salad in question is that it can be prepared from almost any ingredients - it all depends on the tastes and preferences of the particular housewife, as well as her imagination. The main idea of the appetizer is its design. “Lukoshko” is a layered vegetable or meat salad with the obligatory presence of whole mushrooms, which is first placed in a deep form and, before serving, turned over onto a flat dish - the so-called upside-down salad.

Did you know? In most European countries, in particular in Belgium, Germany, France, Italy and Sweden, honey mushrooms are considered inedible, but the Slavic peoples (Ukrainians, Poles, Belarusians, Bulgarians, Russians) consider these mushrooms to be perhaps the most delicious.

In this case, there should always be a mushroom layer on top. Thus, the appetizer in appearance should resemble mushrooms placed in a round basket or growing in a clearing (if the second layer is chopped greens). It is advisable to select a container for storing ingredients in such a way that after putting all the ingredients in it, it is filled to the top, otherwise the culinary masterpiece may crumble before serving.

An alternative option for assembling the “Mushroom Basket” is to use special rings for side dishes and salads. But such a device is not available in every home, and its use requires certain experience and skills. To prevent the complex structure from falling apart, mayonnaise is usually used as a binding sauce . It’s better, of course, to cook it yourself - then both the taste and nutritional value of the snack will benefit significantly.

As for mushrooms, pickled honey mushrooms are usually used as an appetizer, since they look very bright and appetizing, and in addition, they are small in size and convenient to use whole. But the noble forest mushroom can be replaced with ordinary champignon. In this case, it is important to simply choose smaller specimens. Otherwise, the hostess has a large selection of ingredients.

Learn how to make a salad with fresh mushrooms.

In fact, any product that is used in Olivier salad is suitable for “lukoshka”: boiled vegetables, pickles, and various types of meat - boiled, smoked or fried - go well with pickled mushrooms. You can put chicken, beef, tongue, ham or even milk sausage in the salad. The only exception, perhaps, is seafood: shrimp or crayfish tails have nothing to do in a basket with mushrooms, although lovers of the fusion style in cooking can try to combine incompatible things.

Salad with champignons

Unlike a similar recipe with the addition of honey mushrooms, this option involves the use of champignons. It will require significantly more time and effort, but the resulting result will meet all expectations. It requires much more ingredients, unlike the previous recipe:

250 g of canned or forest pickled mushrooms;
300 g lean pork meat;
lightly salted cucumbers – 3 pcs.;
boiled potatoes – 2 pcs.;
hard cheese – 150 g;
Korean carrot salad 200 g;
green dill - a small bunch;
onion – 3 heads;
apple cider vinegar – 3 tbsp. l.;
sugar and salt (to taste);
olive oil – 1 tbsp. l.;
mayonnaise.

The recipe assumes a certain algorithm of actions with which it is possible to prepare a salad:

Pickle the onion. To do this, mix apple cider vinegar, sugar and salt in a shallow bowl. Add finely chopped onion to them. Marinating time is 40 minutes or an hour.
Pour a little olive oil into a flat plate and grease the dishes with it, then sprinkle finely chopped dill over the entire surface.
The champignons are divided into two parts: one is laid out with the caps facing up, and the other in a chaotic manner.
A small layer of pickled onions is placed on top.
Potatoes must be peeled and grated on a coarse grater. Then it is laid out on top of the mushrooms. In addition, this layer should be seasoned with spices and greased with mayonnaise sauce.
The pork is chopped into small cubes and then placed on top of the potatoes.
Cucumbers need to be finely chopped and a small layer placed on top of the meat.
With potatoes you need to do the same steps as before. However, the second half of them is laid out on cucumbers. The layer should be salted and peppered, and also greased with mayonnaise.
Korean-style carrots are placed in the next layer, with grated sulfur on top. All this is smeared with mayonnaise sauce.

Lukoshko salad with mushrooms and champignons should be refrigerated, preferably overnight. As in the first case, the food must be turned over so that the mushrooms are on top. This makes the dish look much more beautiful and appetizing. You can experiment and add new ingredients to the salad, but this depends on the person’s preferences, since everyone’s tastes are different.

Basket with pumpkin and sour cream

Especially for those who don't eat meat. This mushroom basket recipe can safely be considered vegetarian. The queen of the vegetable garden, pumpkin, makes the salad very unusual, and fresh mushrooms will remind you of summer.

Ingredients:

Fresh mushrooms 0.5 kg.
6 medium potatoes,
2 medium-sized onions,
200 grams of sour cream,
60 gr. mayonnaise,
Greenery,
Salt pepper,
A little garlic, a couple of cloves will be enough,
Pumpkin 200 gr.,
50 grams of butter,
3 eggs,
3 tbsp. spoons of starch,
Processed cheese slices 10 pcs.

Preparation:

Prepare mashed potatoes. Fry onions and mushrooms in butter. After 5 minutes, pour sour cream into the pan and simmer for 25 minutes.

Separately, stew the pumpkin. Make a puree and cool it. Prepare pancake batter from cooled pumpkin puree by adding eggs and starch. Fry pancakes from pumpkin dough, cut them and mix with mushrooms. Season the resulting mass with sour cream

We form a basket from mashed potatoes. Place mushroom filling in the middle, sliced cheese on top, decorate with mushrooms, preferably small ones. We draw cells along the edges of the resulting basket using mayonnaise. The salad is good both as an appetizer and as a main dish.

Salad with honey mushrooms

To make the Mushroom Basket salad, you will need:

250 g of canned or pickled honey mushrooms;
300 g lean ham or boiled sausage;
3 pcs. boiled potatoes;
a small bunch of fresh onions;
3 boiled eggs;
mayonnaise (for dressing).

Remove the peel from the potatoes and cut the root vegetable into medium-sized cubes.
Peel the eggs and then grate them on a coarse grater.
Cut the onion into rings.
Cut the ham or sausage into small cubes.

After preparing the products, you should take a deep and wide saucer, because the salad is laid out in layers:

honey mushrooms with caps up - the first layer, which is smeared with a small amount of mayonnaise;
the onion is also coated with mayonnaise sauce;
ham or sausage, mayonnaise;
The potatoes must be salted and then spread with mayonnaise. To prevent the dish from becoming dry, you need to add more product;
eggs and mayonnaise.

It is also possible to use crab meat as part of the ingredients. When eating it, it should follow the potatoes. An additional element can give the salad the greatest juiciness and expressive taste.

Salad “Male Tears”

The self-explanatory name of this salad shows very eloquently that men will definitely not remain indifferent to this appetizer.
Still would! Hearty, slightly spicy, thanks to the Korean carrots, and very beautiful. Made in layers, it resembles a cake. And if you cut it off with a cake knife to serve, then you will definitely have no equal in originality. The main secret of taste is high-quality cheese and mayonnaise. As for carrots, you can cook them yourself using ready-made seasonings. Cooking time: 45 minutes. Number of servings: 2.

Ingredients:

Chicken – 100 g.
Korean carrots – 100 g.
Three chicken eggs.
One processed cheese “Druzhba”.
Champignons – 100 g.
Mayonnaise sauce - for dressing.

Preparation:

1. Boiled chicken eggs need to be turned into chips using a grater. You can take farm ones, this option is more preferable. The cheese also needs to be grated. To make it grate better, you should put the cheese in the freezer for a while.

2. This salad is prepared in layers, so you need to take a serving ring or, as it is also called, a forming ring for preparation. Boiled and shredded chicken should be placed first.

3. Mushrooms fried with chopped onions should be placed on the meat layer and a generous amount of sauce should be applied.

4. If you have homemade Korean carrots, use them. Store bought is also suitable, but not too spicy and without additives.

5. Place grated cheese and grated eggs alternately on the carrot layer, greased with sauce. After this, apply mayonnaise again.

6. Before serving, remove the ring and garnish with herbs. You can also use olives or frozen berries.

Salad with champignons

250 g of canned or forest pickled mushrooms;
300 g lean pork meat;
lightly salted cucumbers – 3 pcs.;
boiled potatoes – 2 pcs.;
hard cheese – 150 g;
Korean carrot salad 200 g;
green dill - a small bunch;
onion – 3 heads;
apple cider vinegar – 3 tbsp. l.;
sugar and salt (to taste);
olive oil – 1 tbsp. l.;
mayonnaise.

The recipe assumes a certain algorithm of actions with which it is possible to prepare a salad:

Pickle the onion. To do this, mix apple cider vinegar, sugar and salt in a shallow bowl. Add finely chopped onion to them. Marinating time is 40 minutes or an hour.
Pour a little olive oil into a flat plate and grease the dishes with it, then sprinkle finely chopped dill over the entire surface.
The champignons are divided into two parts: one is laid out with the caps facing up, and the other in a chaotic manner.
A small layer of pickled onions is placed on top.
Potatoes must be peeled and grated on a coarse grater. Then it is laid out on top of the mushrooms. In addition, this layer should be seasoned with spices and greased with mayonnaise sauce.
The pork is chopped into small cubes and then placed on top of the potatoes.
Cucumbers need to be finely chopped and a small layer placed on top of the meat.
With potatoes you need to do the same steps as before. However, the second half of them is laid out on cucumbers. The layer should be salted and peppered, and also greased with mayonnaise.
Korean-style carrots are placed in the next layer, with grated sulfur on top. All this is smeared with mayonnaise sauce.

The “Mushroom Basket” salad with honey mushrooms is already like Olivier or Herring under a fur coat - a salad that has become traditional on any holiday table. Each housewife includes her own ingredients - the simplest and most loved by the family. I will now show you my favorite composition of this salad. The appearance of the “Mushroom Basket” is very festive, and some secrets allow you to prepare it in advance without fear that it will spoil.

To prepare the “Mushroom Basket” salad with honey mushrooms, prepare the ingredients according to the list. Potatoes, carrots and eggs need to be boiled until tender, cooled, and peeled.

Place a serving ring in the serving dish. Rub the boiled potatoes into the first layer. Lightly grease with mayonnaise.

The next layer is finely chopped pickled cucumber.

The next layer is a grated boiled egg. Lightly grease with mayonnaise.

The next layer is grated carrots.

Place a layer of finely chopped chicken breast on the carrots and lightly coat with mayonnaise.

The last layer is grated processed cheese, lightly grease it with mayonnaise.

Sprinkle with finely chopped dill. Place in the refrigerator for a while.

Carefully remove the serving ring. Slightly tilting the dish, sprinkle dill on the sides of the salad.

I always prepare honey mushrooms in advance. Personally, they are too vinegary for me, regardless of the manufacturer. Therefore, to begin with, I rinse them well under running water to remove the slimy marinade and soak them in cold water for 30 minutes. Then I salt and pepper them to taste, season with vegetable oil and also leave for a few minutes. The result is colossal - I assure you.

“Mushroom Basket” salad with honey mushrooms is ready! Enjoy!

Here is a recipe for a wonderful Mushroom Basket salad. This dish is distinguished by its rich taste, original design and unique aroma. In general, puff salads are a godsend for housewives who love to experiment and surprise their guests. Instead of mayonnaise dressing, you can use sour cream. Choose what you like best.

Step-by-step preparation of “Mushroom Basket” salad

So, let's begin. First, boil the potatoes until tender. After cooling it, cut it into cubes.

Let the eggs boil. Afterwards we cool them and cut them into cubes.

Drain the liquid from the pickled mushrooms, place them in a colander, rinse with fresh water, and let drain.

Grate hard cheese on a coarse grater.

Wash green onions under running water and chop.

Cut the ham into small cubes.

We take a salad bowl and begin to lay out the ingredients in layers. The first layer is mushroom, smeared with mayonnaise or sour cream. This is followed by green onions and mayonnaise. The third layer is ham, mayonnaise.

The fourth layer is potato. Afterwards we salt it and grease it with mayonnaise.

After that comes hard cheese, mayonnaise, eggs and mayonnaise. The finished salad must be allowed to brew so that the dressing completely saturates all the layers.

Therefore, we put the basket in the refrigerator for at least an hour. After we take out the salad, turn it over onto a plate. This way the mushroom layer will be at the top. Bon appetit!

Lukoshko with pork and pickled champignons

Ingredients:

lean pork – 300 g
pickled cucumbers – 3 pcs.
potatoes – 2 pcs.
marinated champignons – 250 g
hard cheese – 150 g
Korean spicy carrots – 200 g
dill – 50-70 g
onions – 3 pcs.
olive mayonnaise – 300-500 g
apple cider vinegar – 3 tbsp. spoons
salt and sugar - 1 teaspoon
vegetable oil – 1 tbsp. spoon

Cooking steps:

Prepare the onion in advance. It should be finely chopped and marinated in apple cider vinegar with salt and sugar. After the onions are well marinated, you can start preparing the salad.
Grease a flat round dish with vegetable oil and sprinkle with chopped dill. Next, lay out about half of the mushrooms, caps down. The next layer is pickled onions, then grated potatoes on a coarse grater.
But there is only 1 potato for the three of us. Carefully grease the potato layer with mayonnaise, otherwise it may be a little dry. If desired, you can lightly salt and pepper. Next, add cubes of boiled pork and sprinkle with slices of pickled cucumbers.
Rub the remaining boiled potatoes and grease them with mayonnaise again. The next layer will be Korean carrots and grated cheese, mayonnaise. Place the salad in this form in the refrigerator for several hours, preferably overnight.
Before serving, turn the salad over. This must be done very carefully so as not to break it. The result is extraordinary beauty.

Mushroom Basket Salad. — edimka.ru

composition quantity
product with the highest content
Proteins, g 11.54 ham (46%) Fats, g 19.78 mayonnaise (48%) Carbohydrates, g 3.79 potatoes (82%) Calories, kcal 239.78 mayonnaise (37%) Water, g 55.37 honey mushrooms (31%) Vanadium, mcg 28.54 potatoes (100%) Vitamin A, mg 0.09 hard cheese (63%) Vitamin B1, mg 0.03 potatoes (54%) Vitamin B12, mcg 0.24 hard cheese ( 81%) Vitamin B2, mg 0.17 honey mushrooms (43%) Vitamin B5, mg - - Vitamin B6, mg 0.08 potatoes (69%) Vitamin B9, mcg 4.89 hard cheese (55%) Vitamin C, mg 6.34 potatoes (60%)Vitamin D, mcg0.19 chicken egg (100%)Vitamin E, mg4.84 mayonnaise (94%)Vitamin H, mcg1.83 chicken egg (98%)Vitamin PP, mg2.27 honey mushrooms (86%) Aluminum, μg 164.75 potatoes (100%) Boron, μg 22.03 potatoes (100%) Iron, mg 1.44 ham (43%) Ash, g 1.41 ham (50%) Iodine, μg 4.43 chicken egg (40% ) Potassium, mg 315.09 potatoes (34%) Calcium, mg 159.11 hard cheese (90%) Cobalt, μg 1.85 potatoes (51%) Starch, g 2.87 potatoes (100%) Silicon, mg - - Lithium, μg 14 .75 potatoes (100%) Magnesium, mg 26.46 ham (31%) Manganese, mcg 49.54 potatoes (65%) Copper, mcg 44.35 potatoes (60%) Molybdenum, mcg 2.07 potatoes (73%) Mono- and disaccharides, g0.40 potatoes (61%) Sodium, mg 426.76 ham (50%) Unsaturated fatty acids, g0.32 chicken egg (82%) Nickel, mcg0.95 potatoes (100%) Tin, mcg- -Organic acids , g0.12 mayonnaise (69%) Dietary fiber, g1.24 honey mushrooms (78%) Rubidium, mcg95.78 potatoes (100%) Selenium, mcg- -Sulfur, mg21.97 chicken egg (72%) Strontium, mcg- -Titanium, µg- -Phosphorus, mg 185.96 hard cheese (41%) Fluorine, µg 10.69 potatoes (53%) Chlorine, mg 25.15 chicken egg (55%) Cholesterol, mg 51.32 chicken egg (100%) Choline , mg 24.65 chicken egg (91%) Chromium, mcg 2.27 potatoes (84%) Zinc, mcg 743.62 hard cheese (77%) Glycemic index, 13.40 potatoes (100%)

Salad "Alex" with chicken and wild mushrooms

Salad "Alex" is a dish that will brighten both everyday life and holidays.
After all, it prepares quickly and does not require much effort. Most often, chicken is chosen for it, but turkey will also look quite decent. As for garlic, you can adjust its quantity at your discretion. If your guests do not use mayonnaise, then make the sauce yourself. To do this, simply mix sour cream and a small amount of mustard. Cooking time: 35 minutes. Number of servings: 2.

Ingredients:

Chicken – 100 g.
One fresh tomato.
Marinated mushrooms – 50 g.
Russian cheese – 30 g.
One clove of garlic.
Mayonnaise sauce – 1 tbsp. l.

Preparation:

1. Cook the chicken for about twenty-five minutes. At the end of cooking, add a bay leaf to make the meat more flavorful. Cut the finished meat into small pieces as desired.

2. If desired, you can peel the tomatoes; to do this, simply scald the fruits with boiling water. If the tomatoes are farm tomatoes, then their skin is not so rough and this procedure may not be necessary. Cut the fruits into small cubes.

3. It will be very good if you have homemade pickled mushrooms, but if not, then choose store-bought mushrooms. These mushrooms look very interesting in a salad; they are small and neat.

4. Combine all products in a salad bowl. Also add finely chopped cheese into the bowl. It is better that the type of cheese is Cream or Dutch.

5. Use sour cream or natural yogurt as a sauce. An excellent option is high-fat mayonnaise sauce. You can decorate with chopped herbs, or serve simply.

Salad “mushroom basket”

Very tasty “Mushroom Basket” salad! It will look beautiful and appetizing on your holiday table.

This salad is akin to the equally original and tasty Mushroom Glade salad (here) and will undoubtedly delight guests with its unusual bright appearance and exquisite taste.

Products:

4-5 potatoes

400 g chicken fillet

Onions 3 pcs

Parsley dill

Salt and pepper to taste

Cooking:

Boil the potatoes and grate them on a coarse grater. Boil the carrots until fully cooked and grate on a coarse grater.

Boil the chicken breast and cut into small cubes.

Finely chop the onion. Also boil the eggs and grate them on a coarse grater.

The salad is laid out on a dish in layers, like this:

1 layer. potato

2nd layer. Boiled chicken breast.

3 layer. Finely chopped onion.

4 layer. Boiled eggs.

5 layer. Boiled carrots.

Coat all layers with mayonnaise, decorate the sides with carrots, and the top with herbs and mushrooms. Mushroom basket salad is very interesting and will decorate your table.

Mushroom salad

Housewives often choose a salad not only based on taste, but also based on the appearance of the snack.
This salad fully meets all requirements, because it is both tasty and beautiful. Chicken meat, mushrooms and eggs add nutritional value, which is important for a holiday recipe. After all, it absolutely does not require any main dish and is very self-sufficient. This salad is also incredibly beautiful, because it is made in the shape of a bright aspen boletus. Take this amazing recipe to heart if you want to truly impress your guests with your culinary skills. Cooking time: 1 hour 40 minutes. Number of servings: 6.

Ingredients:

Chicken – 400 g.
Fresh champignons – 500 g.
Russian cheese – 150-200 g.
Mayonnaise sauce – 2-3 tbsp. l.
A couple of eggs.
Three onions.
Four carrots.
Sunflower oil for frying.
Bay leaf – 2 pcs.

Preparation:

1. Peel the onions and finely chop. Then fry until golden brown.

2. Chop the champignons into strips and fry. Then, when the mushrooms are soft, pour them into a bowl.

3. Chicken or turkey needs to be cooked for half an hour. At the end of cooking, you need to add peppercorns and bay leaves, this will allow you to get a more pronounced aroma and emphasize the taste.

4. You need to grate the cheese and put the shavings in a bowl with the rest of the products. Add half of the total amount of chopped carrots here.

5. Season with sauce; for this you can choose mayonnaise or natural farm sour cream. After this, place the salad mixture on a flat dish and give it the appearance of a mushroom.

6. Grate the eggs, and it is important to separate the yolks and whites from each other. To decorate the salad, sprinkle the mushroom stem with grated egg white and the cap with carrots and yolk. Also place sprigs of greenery on the dish, so you will give the salad a complete similarity to natural boletus.

“Mushroom glade” salad with honey mushrooms

print version

Ingredients for the recipe – “Mushroom Glade” salad with honey mushrooms:

1 can of pickled or salted mushrooms

2 cucumbers (fresh or pickled)

a couple of bunches of parsley

Recipe – “Mushroom Glade” salad with honey mushrooms:

Layer the salad in layers:

Place mushrooms at the bottom of a deep bowl or saucepan with straight walls, caps down (I actually had honey mushrooms, they are extremely slippery, in the end some end up, some go down)
finely chopped greens
finely chopped chicken fillet mixed with mayonnaise
cheese, grated
finely chopped cucumbers
egg with mayonnaise
potatoes with mayonnaise

All layers are compacted tightly and placed in the refrigerator for 2 hours. Then turn the salad onto a flat plate.

Simple recipe "Classic"

To prepare this recipe you need a minimum of ingredients. Even when you don’t have time at all, preparing a salad will not be difficult.

Ingredients:

Marinated mushrooms - 200 gr.
Potatoes - 4 pcs.
Chicken meat - 300g.
Fresh herbs - 20g.
Mayonnaise - 100g.

Preparation:

The first thing you need to do is wash and cook the chicken (or any other meat) and potatoes in different pans. While the meat and potatoes are cooking, rinse the pickled cucumbers and mushrooms and drain any excess water.

Place cling film in a deep bowl and place mushrooms on the bottom. If the mushrooms are quite large, then they can be cut, but it is better to take small mushrooms, the salad will look much more aesthetically pleasing

Wash the greens, whatever you like, finely chop them and place them in a thin layer on top of the mushrooms.

Grate the potatoes. The finished fillet should be finely chopped and placed on top of the potato layer. Next, grease with mayonnaise.

Wrap the top with cling film and leave for 40 minutes. During this time, all the products will be soaked, and the salad will become tender and juicy. You can place it on a large flat plate and garnish with dill sprigs.

Mushroom Basket Salad Recipe

Today we once again prepared a salad that has recently become a favorite, “Mushroom Basket”. Another variant of the name is “Mushroom clearing”. So I decided to write a recipe. The salad is easy to prepare and does not require special expenses. To prepare it you will need: boiled potatoes, boiled chicken breast, herbs, mayonnaise and pickled mushrooms. I use these:

We take a small bowl with a relatively high side, line the bottom and edges with cling film and place mushrooms on the bottom, caps down, sprinkle with herbs on top.

Grate a layer of boiled potatoes on top using a coarse grater.

Spread a layer of potatoes generously with mayonnaise.

Place a layer of finely chopped chicken breast on top.

Mayonnaise again on top.

You can change the layers to suit your taste and add something. Due to the fact that the mushrooms are salted and each layer is soaked in mayonnaise, the salad does not need to be salted.

After all the layers are ready, wrap cling film on top of the dish and lightly press it onto the salad. This way it will be better saturated with mayonnaise.

The salad should stand in the refrigerator for two to three hours. And then you can serve it on the table, after turning the dish over onto a plate.

Pandora salad with mushrooms

This intriguing salad fascinates not only with its name, but also with its composition.
It seems like nothing unusual, but the appetizer really turns out very tasty. Juicy corn adds sweetness and goes well with cheese and mushrooms. It is very important to allow the mushrooms to cool after frying, otherwise the cheese may melt and this will ruin the structure of the salad. You can add greens if desired, such as cilantro or tarragon. Cooking time: 40 minutes. Number of servings: 3.

Ingredients:

Fresh champignons – 200 g.
Half an onion.
Canned corn – 200 g.
Russian hard cheese – 70 g.
Vegetable oil – 30 g.
Mayonnaise sauce – 2 tbsp. l.
Salt, black pepper - to taste.

Preparation:

1. Cut the onion into small pieces and fry in a frying pan. Chop the mushrooms into large pieces and add to the onion as soon as it is fried.

2. Any cheese is suitable for this recipe, the main condition is that the cheese be of a hard variety. A very interesting combination of flavors will be obtained if you choose Maasdam cheese, but most often housewives choose the usual Russian one.

3. When the mushrooms are ready, they need to be allowed to cool a little. Then you can pour the grated cheese into a bowl.

4. After the jar of corn is opened, the brine should be drained from it, and the grains themselves should be poured into the food.

5. As a dressing, you should choose high-quality mayonnaise, best made at home. As a last resort, you can mix sour cream and a small amount of mustard.

6. The appetizer can be served in portions or in one large salad bowl. Use basil as a garnish.

Mushroom basket salad with photo

1 jar of pickled mushrooms (honey mushrooms),

150g hard cheese,

150g mayonnaise, salt

How to prepare the dish:

Boil potatoes and eggs, peel.

Cut the ham, eggs and potatoes into cubes. Grate the cheese on a coarse grater. Peel the onion and chop finely.

Lay out the salad in layers, greasing each one with mayonnaise: mushrooms - green onions - ham - potatoes (salt) - cheese - eggs.

Place the salad in the refrigerator for 1 hour until it is well soaked, then carefully turn the salad bowl onto a plate. .

September 30, 2011

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Tiger cub salad with photo (for children)

Pomegranate Heart Salad with Chicken and Mushrooms

Salads with pomegranates always attract attention and, as a rule, are the first to disappear from the table.
It's all about the appetizing appearance. Although internal abstinence is no worse. The ingredients fit together perfectly and create a wonderful bouquet of flavors. Garlic gives a piquant pungency, but if you don’t like such tastes, you can get rid of it completely. Both wild and store-bought mushrooms are suitable. The simplest thing you can think of is to take ordinary champignons. Cooking time: 60 minutes. Number of servings: 1-2.

Ingredients:

Boiled chicken – 200 g.
Fresh mushrooms - 150 g.
Potatoes – 150 g.
Beetroot – 150 g.
A clove of garlic.
Vegetable oil for frying.
Chopped walnuts – 100 g.
Mayonnaise sauce – 150 g.
Pomegranate seeds - to taste.

Preparation:

1. Champignons can easily be replaced with any other mushrooms. If you choose wild mushrooms, it is important to soak them before cooking - so that all forest debris comes off. Mushrooms need to be chopped and fried with chopped onions.

2. It doesn’t matter what meat you choose - chicken or turkey. If you have pork, take it. The meat should be chopped randomly.

3. This salad is prepared in layers, so you need to take time to prepare the form. It can be made from a bottle or foil. Place grated boiled potatoes on the bottom, coat with mayonnaise, and then place the mushrooms.

4. Place the chopped meat on the mushrooms and pour plenty of sauce over it so that the salad is not dry.

5. Chop boiled or oven-baked beets and combine with garlic and mayonnaise. This will be the fourth layer of your salad. When laying out, try to lightly compact the ingredient so that the salad retains its shape.

6. Place chopped walnuts on the beets - they can also be dried in a frying pan. Then apply the sauce. Carefully place the pomegranate seeds in the last layer.

7. After cooking, leave the dish to sit for ten minutes, then remove the mold.

Zodiac salad with meat and mushrooms

This salad, amazing in its composition and taste, will appeal to the signs of the zodiac, without exception.
Behind the relatively simple appearance lies an amazing and delicate taste; the cooking time will perfectly please the zealous housewife. The meat component is chicken or pork tenderloin, but the mushrooms should be champignons or oyster mushrooms - to your taste. Pickles will add juiciness and prevent the salad from being dry. And frying the ingredients in butter will add zest and a delicious aroma. Cooking time: 40 minutes. Number of servings: 2.

Ingredients:

Meat tenderloin – 100-150 g.
Two chicken eggs.
One pickled cucumber.
Canned corn – 2 tbsp. l.
Three pieces any mushroom.
Butter for frying.
Mayonnaise for dressing

Preparation:

1. Mushrooms can be taken both from the forest and from the store. They need to be finely chopped and fried for a few minutes in butter. If desired, you can also chop the onion.

2. Chop the meat and fry in a nearby frying pan. If you have pork rather than chicken, the cooking time will take longer. Don't forget to add a pinch of salt.

3. When choosing a pickled cucumber, it is important that it is not too sour. No need to take pickled ones - this option is not suitable for this salad.

4. To the products combined in the salad bowl, you should also add a chopped boiled egg and a small amount of sauce.

5. You can serve the salad immediately, without waiting for the ingredients to soak through. As a decoration, take a sprig of parsley or basil.

Salad “Miniature Baskets”

chicken fillet – 100 g
beef tenderloin – 100 g
chanterelles – 20 g
champignons – 50 g
green beans – 20 g
canned corn – 20 g
head lettuce – 20 g
dill and green onions – 20 g
bechamel sauce – 5 tbsp. spoons
vegetable oil – 1 tbsp. spoon
spices – 1 teaspoon

This salad is made in portions for each guest. It turns out to be very unusual and attracts the attention of every guest. Although it is more difficult to prepare and requires more effort. But it's worth it!
Cut the beef and chicken into thin strips along the grain. We take the molds, grease them with oil and braid them with meat sprinkled with spices. We alternate chicken and beef, this way we get small “wicker” baskets. Bake them in the oven until done, then carefully remove them from the molds.
Boil chanterelle mushrooms and beans, chop them. Place lettuce leaves, champignons with chanterelles, beans, corn, dill and green onions in baskets. Place 1-2 teaspoons of bechamel sauce on top.