Salad "Mushroom Glade" - 8 classic puff salad recipes

When I first saw this dish at a party, I took my breath away with delight. Then I thought: “There are no limits to human imagination, because the most ordinary mushrooms make a masterfully beautiful dish for the holiday table.” And it is called very temptingly - “Mushroom Glade”, because its top really resembles the dream of any mushroom picker.

Nowadays you won’t surprise many with such a festive design, and yet, guests never stop showering them with compliments, because this beauty is not for every day. But if you cook it, this salad will certainly become a table decoration, just like the other, no less pretty “Pomegranate Bracelet”. And very soon many different holidays await us - February 23, March 8, and the spring Maslenitsa and Easter. For Women's Day, I have a selection of festive salads for March 8th. And all these recipes will come in handy for a birthday.

Salad "Mushroom Glade"

Of course, “Mushroom Glade” has become very popular, and it is most often prepared from boiled chicken meat. But it turns out very tasty from smoked chicken, tongue and even beef.

This salad is prepared simply and quickly. You just need to prepare it in advance - the layers will need to soak for several hours.

Classic recipe for Mushroom Glade salad with chicken and cheese without eggs

Just the other day I prepared this recipe and I hasten to share with you. In the classic recipe we use chicken breast, pickled champignons, boiled vegetables and always pickled cucumbers.

Classic recipe for Mushroom Glade salad with chicken

We will need:

chicken meat - 300 gr.
marinated champignons - 1 jar
potatoes -3-4 pcs.
carrots - 2-3 pcs.
hard cheese - 100 gr.
pickled cucumbers - 3 pcs.
dill, parsley
mayonnaise

Preparation:

First boil the potatoes and carrots, let them cool and only then start cooking.

On a coarse grater, grate cheese, carrots, and potatoes alternately.

Finely chop fresh herbs.

We cut the pickled cucumbers into small cubes, and tear the boiled chicken breast into fibers either with our hands or cut it into pieces with a knife.

We will grease each layer with a mayonnaise mesh. Now we assemble the salad in layers.

This salad is prepared both with and without turning. I'll show you both ways. In order to get a beautiful shape, you can use a springform for cakes. But you can do without it, simply laying out each layer and giving them the shape of a circle with a spatula.

Place boiled potatoes in the first layer. You can add a little salt on top to taste.

The second layer will be chicken meat. Don't forget to soak the layer with mayonnaise on top.

Sliced pickled cucumbers will add juiciness to the dish; spread them in a third layer.

Next, spread the grated cheese and make a mayonnaise mesh.

We put the boiled carrots on the fifth floor in our building.

Well, we complete our composition with chopped herbs, on which we artistically place pickled champignons.

That's all, the salad is folded and decorated. We put it in the refrigerator for a couple of hours and wait for guests.

Simple Polyanka salad

As a rule, salad meadow is a beautiful dish in the form of a mushroom meadow. This appetizer takes a long time to prepare and is laid out in layers. Of course it turns out very beautiful and, most importantly, delicious. But I want to spend less time in the kitchen. Here's a great time-saving alternative.

Ingredients:

Potatoes – 2 pcs.
Onions – 1 pc.
Boiled meat – 300 g
Fresh mushrooms - 200 g
Cheese – 200g
Eggs – 3 pcs.
Tomatoes and honey mushrooms for decoration.

Preparation:

Finely chop the onion. Finely chop the mushrooms, let it be champignons. Afterwards, fry with onions. Place in a colander to allow the oil to drain. Boiled meat, cut into cubes. It can be either chicken or beef; pork without fat is also suitable. Grate the cheese on a coarse grater. Boil the eggs hard and grate them on a coarse grater. Lay out in layers: meat, mushrooms with onions, eggs, cheese, potatoes Coat each layer with mayonnaise. Decorate with tomatoes as fly agarics and honey mushrooms.

Mushroom glade salad with champignons, 7 layers

You can also improvise in this dish, and if you don’t have any ingredients, then it doesn’t matter, you can do without them. It is important not to forget mushrooms, because the name must justify itself. We also cook this recipe with champignons, but in addition to the usual ingredients, we also add boiled eggs.

Mushroom glade salad with champignons

We will need:

chicken fillet - 300 gr.
marinated champignons - 1 jar (450 gr.)
potatoes - 2-3 pcs.
carrots - 2-3 pcs.
hard cheese - 100 gr.
pickled cucumbers - 3 pcs.
eggs - 4 pcs.
dill, parsley
mayonnaise - 200 gr.
salt, pepper to taste

I describe the preparatory process briefly - boil chicken fillet, vegetables and eggs, grate carrots, potatoes, eggs and cheese on a coarse grater. Cut cucumbers and chicken fillet into small cubes.

We will make the salad in a springform pan and turn it over; this way it turns out most beautifully and is also more convenient.

Cover the bottom of the mold with cling film and carefully place the champignons, caps down. Sprinkle finely chopped herbs on top.

Place the boiled carrots in the next layer and make a grid of mayonnaise along the top.

For the third layer, you can use eggs grated on a coarse grater. Mayonnaise on top is required for juiciness.

Cut the boiled chicken meat into small pieces, place tightly in the next layer and grease with mayonnaise.

Pickled cucumbers after the “dry” meat layer will be very useful. There is no need to coat this layer with mayonnaise; there will be enough juiciness without it.

Now comes the cheese layer. We put cheese, grated on a coarse grater, and make a mayonnaise mesh on top.

And on the final floor, which as a result of turning over will become the foundation, we lay out boiled grated potatoes. Lubricate this layer thickly with mayonnaise and add a little salt.

Now you can cover this entire structure with film or a lid and put it in the refrigerator for a couple of hours or overnight if you are preparing it in advance. After the time has passed, cover the salad with a large plate and turn it over so that the mushroom layer is on top.

Carefully remove the bottom and sides of the springform pan and release the salad from the film.

Probably no one doubts that it turns out beautiful and festive.

What to fill with

Mayonnaise salads, although tasty, are not the healthiest. Store-bought sauce is characterized by a high calorie content (100 g of the popular “Provencal” contains almost 630 kcal). Your figure suffers from mayonnaise. But this is not the worst thing. Manufacturers add thickeners, flavors, and preservatives to the product. They destroy tooth enamel, increase blood sugar levels, and have a negative effect on the gastrointestinal tract. Don't rush to give up your favorite dish. Layered salad can be prepared without mayonnaise. You just need to find an alternative. You can season the Lesnaya Polyana salad with the following products.

Sour cream. If you add a spoonful of mustard or a little soy sauce to it, you get a spicy dressing. Choose low-fat sour cream if you are watching your figure.
Greek yogurt. Thanks to the low calorie content (59 kcal per 100 g) of the dressing, the salad will immediately turn into a dietary salad. Yogurt has a thick consistency, so it is convenient to coat layers. The slightly sour taste is balanced by the sweetish boiled carrots in the dish.

If you have time and desire, then you can “get confused” and prepare homemade mayonnaise or multi-ingredient sour cream and mustard sauce. The taste of a familiar dish will sparkle with new notes.

Homemade mayonnaise

Peculiarities. You can make homemade mayonnaise if you have an immersion blender or mixer in your kitchen. It will not be possible to bring the sauce to the desired consistency by hand whisking. Eggs must be fresh, homemade, with a bright yolk.

Ingredients:

vegetable oil - glass;
fresh chicken egg - one;
lemon juice - tablespoon;
mustard - teaspoon;
sugar, salt, ground pepper - to your taste.

How to cook

Break the egg into a bowl. Set the mixer to medium speed. Beat until the yolk and white are combined.
Pour in vegetable oil in a thin stream and little by little. Increase the mixer speed to high and beat the egg and butter. Add a new portion of oil only after thoroughly beating the previous one.
Whisk the sauce until it reaches the desired thickness. If the dressing seems runny, increase the oil volume. The mixture will change color as you beat it.
Add salt, sugar, lemon juice, ground pepper and mustard at the end. Beat thoroughly again with a mixer.

It is not necessary to add mustard to homemade mayonnaise. But it is this ingredient that makes homemade sauce similar to store-bought Provencal.

Sour cream and mustard sauce

Peculiarities. The salad ingredients include boiled eggs, but only the yolks are needed. Place the whites in the salad. You can use grainy mustard, then the dressing will acquire an interesting consistency.

Ingredients:

sour cream 15% - 150 ml;
mustard - two dessert spoons;
boiled eggs - two pieces;
salt - to taste;
sugar - half a teaspoon;
lemon juice - to taste.

How to cook

Mash the yolks using a fork.
Add sour cream, mustard, sugar. Stir.
Salt the mixture, add juice squeezed from lemon - everything to your taste.
Stir the dressing until smooth.

Add dried basil to the dressing. It will give the salad an amazing aroma.

“Forest Glade” salad can be prepared at home many times faster than classical culinary technology suggests. Just chop all the ingredients, put them in a salad bowl, add sauce and mix. Of course, the puff version looks much more impressive. For a holiday, you should prepare a salad using the classic technique, but with a quick version you can please your household any day, spending a minimum of time on preparation.

Video on the topic Festive salad “Mushroom Glade”

Salad - upside-down with honey mushrooms without cheese and carrots for the festive table

For variety, champignons can be replaced with other mushrooms. In many recipes I have seen that they use pickled honey mushrooms - with their small shiny caps they become a real decoration of the dish. This recipe differs from the classic one in that it does not contain the usual carrots and cheese, but nevertheless this does not make it simpler.

Salad - upside-down with honey mushrooms

We will need:

chicken fillet - 300 gr.
pickled honey mushrooms - 300 gr.
potatoes - 3-4 pcs.
pickled cucumbers - 300 gr.
eggs - 4 pcs.
green onions - a bunch
dill, parsley
mayonnaise - 200 gr.
salt, pepper to taste

We will arrange the layers for our salad in the following sequence:

1st layer - place pickled honey mushrooms on the bottom of the salad bowl. You can pre-cover the bottom with cling film, but you can do without it.

For the second layer, finely chop the green onions and make a mesh of mayonnaise.

Place grated potatoes in a third layer. We make a mayonnaise mesh again.

The fourth layer in this recipe is boiled chicken. Cut it into cubes, you can add a little salt to this layer and be sure to grease it with mayonnaise.

The next fifth layer is grated boiled eggs.

The last thing we will have are pickled cucumbers. If you have small gherkins, you can cut them into slices.

We no longer grease the top layer with mayonnaise, but simply cover it with a lid or plate and put it in the refrigerator for several hours so that all layers of the salad are saturated with mayonnaise and become friends.

Before guests arrive, take the salad out of the refrigerator and turn it over so that the mushrooms are on top.

We free ourselves from the mold or other utensils and decorate the dish with fresh dill on the sides.

Surely your guests will praise the hostess, because the dish is not only beautiful, but also very tasty.

Simple recipe

This is the simplest and fastest recipe for Polyanka salad; in addition to champignons and chicken, it contains only eggs, potatoes and herbs. Therefore, it is easy to prepare when guests unexpectedly arrive. You will definitely like it for its taste and will decorate the table.

Ingredients:

500 g chicken fillet;
half a liter jar of canned champignons (whole);
3 eggs;
3 potatoes;
a bunch of green onions.

This salad is also layered, but you can put it directly on a dish without turning it over. First – grated potatoes, add salt and coat with mayonnaise. Then - grated egg, grease, chicken, cut into cubes, spread thickly with mayonnaise. The last layer is chopped green onions. There must be a lot of it. Deepen the mushrooms into the greens, legs down. Insert sprigs of dill between them. If the salad sits for half an hour, it will taste better as it will be soaked.

How to cook Mushroom clearing with champignons and Korean carrots

A wonderful idea came to one of the housewives to replace regular boiled carrots with spicy Korean ones in this recipe. The dish immediately takes on a different taste and piquancy. I even cook according to this recipe more often, try it too, you won’t regret it.

Mushroom clearing salad with Korean carrots

We will need:

chicken fillet - 300 gr.
marinated champignons - 1 jar
potatoes - 3 pcs.
pickled cucumbers - 3 pcs.
Korean carrots - 200 gr.
green onions - a bunch
hard cheese - 200 gr.
dill
mayonnaise
salt, pepper to taste

We will prepare this salad by turning it over. I found it convenient to use a regular saucepan. We cover it with cling film and leave a little margin around the edges.

2. Carefully place the champignons on the bottom of the pan, caps down.

3. Sprinkle fresh dill and green onions on top - they will beautifully fill the resulting voids.

4. Grate the boiled potatoes on a coarse grater or finely chop them with a knife, as you wish. Using a spoon, lightly compact the entire contents of the pan so that the ingredients adhere more tightly to each other. Spread mayonnaise on top and add a little salt if desired.

5. Pickled cucumbers will come in very handy with potatoes; cut them into small pieces, place them on top, and if desired, grease them with mayonnaise again, although you can do without it on this layer.

6. Cut the boiled chicken fillet into small cubes, distribute evenly over the entire surface, and here a layer of mayonnaise is required. You can also add a little salt and pepper on top.

7. Finally, it’s the turn of the spicy Korean carrots; we level them over the entire surface. Mayonnaise is again desirable here, but if you want to use less of it, you can do without it in this layer.

8. The cheese layer will be the final one, like a foundation, because as a result it will end up at the bottom. Use mayonnaise here as desired, I didn’t grease it.

9. Cover the top of the salad with cling film and place it in the refrigerator for several hours. Then cover the pan with a large plate, turn it over, and carefully release this beauty.

All my guests love this recipe, please yours too.

Cooking features

To make the “Forest Glade” salad tasty and really look like a “glade”, you need to know some tricks. Master them and you won’t have any problems with cooking.

Cook the ingredients separately. Vegetable ingredients for the “Forest Glade” salad should be cooked separately. If you ignore this rule, the vegetables will “exchange” flavors, and the layers in the salad will not be bright.
Prepare components correctly. The ingredients need to be grated or finely chopped. This way the tiers will touch more closely. If you cut it large, the “glade” will disintegrate.
Add greens. Greens add fresh notes to the salad and add color to the dish. Don’t feel sorry for the greenfinch: it should cover the space between the mushrooms. If there is a lot of greenery, then after the “revolution” you will get an imitation of a real forest clearing.
Choose the right cookware. To prepare a “turnover” salad, you need to choose the right salad bowl. You need a deep vessel with a flat bottom and walls located at right angles. This is the key to maintaining shape after the “revolution”.
Use cling film. Cover the bottom and sides of the salad bowl with cling film before laying out the ingredients. Otherwise, the salad may stick to the container, which will lead to disruption of its shape during the turning process.
Compact the layers. Do not forget to compact the layers after smearing with mayonnaise. This is necessary so that the puff salad becomes solid and does not fall apart after turning over.
Let it soak. The salad should sit in the refrigerator for at least an hour. Better - a couple of hours. During this time, the dressing will saturate the layers, and they will “stick together”: you won’t have to worry about the shape of the “upside-down”.

Do you want to prepare a salad, but there is no cling film in the kitchen? Grease the salad bowl with vegetable oil: the “Glade” will easily “jump out” onto a flat dish.

“Mushroom Glade” with smoked chicken, champignons and corn

And again, let’s slightly diversify the usual recipe, using smoked chicken instead of boiled chicken, and adding corn to the usual ingredients. Smoked chicken will add piquancy and a special aroma to the dish. You can use any marinated mushrooms.

Mushroom glade salad with smoked chicken

We will need:

smoked chicken fillet - 200 gr.
pickled mushrooms - 1 jar
pickled cucumbers - 4 pcs.
canned corn - 150 - 200 gr.
potatoes - 4 pcs.
green onions - a bunch
eggs - 4 pcs.
hard cheese - 120 gr.
dill
mayonnaise
salt, pepper to taste

We are preparing the upside-down salad again, so we place the champignon caps on the bottom.

Cut the green onions into rings, sprinkle thickly and distribute over the entire surface. Salt a little and grease with mayonnaise

Cut the boiled potatoes into small cubes, you can also grate them. This layer can also be salted. We make a mayonnaise mesh.

The fourth layer will be pickled cucumbers.

We cut up the smoked chicken, or rather the leg or leg, remove the bones and cut into small cubes. Lubricate the top with a layer of mayonnaise.

Distribute the canned corn over the dish. This is the sixth layer.

Next come boiled grated eggs.

A layer of grated cheese will be the final one. Cover the dish with film, put it in the refrigerator for a couple of hours and wait impatiently.

Using a plate, we turn the entire structure over, free it from the film and see the beauty. Decorate the sides with chopped dill.

I think that this salad will take its rightful place on the holiday table.

Rice clearing with corn

Rice Polyanka with corn, pineapples and chili peppers is an exotic version of the salad that will appeal to even sophisticated gourmets. To prepare, take the following ingredients:

champignons - 200 g;
egg - 3 pcs;.
onion - 1 pc.;
canned corn - 300 g;
boiled rice - 300 g;
chili pepper - 1 pc.;
canned pineapple - 150 g;
parsley and dill - 1/2 bunch;
mayonnaise - 200 ml;
salt, red and black pepper - to taste.

The peculiarity of Rice Polyanka is that there is no need to lay out the salad in layers. All ingredients are mixed and then shaped. Cooking process:

Wash the chili peppers and chop finely.
Cut the champignons with pineapples into medium cubes.
Peel the boiled eggs and onions, chop finely.
Wash the greens, dry and chop.
Mix all prepared ingredients in a large bowl, add corn, season with mayonnaise.
Pour the resulting mixture into the mold and leave it in the refrigerator for 1-2 hours.
Remove the form and serve the chilled salad to the table.

It is better to use short-grain rice when preparing salad. It cooks faster and does not allow the dish to lose its shape. Bulgur can be used as an additional ingredient. This cereal is prepared in the same way as rice, has a special aroma, and has good binding properties.

Some housewives complement the rice field with crab sticks. They are pre-defrosted and then cut into small cubes.

How to cook clearing with tomatoes and champignons.

Delicious holiday salad with chicken breast, tongue and mushrooms without potatoes (for men)

This recipe can safely be called festive, because we often prepare dishes with tongue for special events. The combination of fried chicken, boiled tongue, pickled mushrooms and cucumbers will surely appeal to men. Pamper your loved ones on February 23 and more!

We will need:

boiled beef tongue - 400 gr.
chicken breast - 300 gr.
pickled mushrooms - 150 gr.
pickled cucumbers - 2 pcs.
carrots - 2 pcs.
onions - 1 pc.
eggs - 4 pcs.
hard cheese - 100 gr.
mayonnaise

Recipe for layered salad with champignons and ham without cucumbers

And in conclusion, another version of this wonderful dish, in which we will use ham instead of the usual chicken meat. Otherwise, the recipe differs little from the classic one.

We will need:

ham - 250 gr.
pickled mushrooms - 300 gr.
Korean carrots - 150 gr.
potatoes - 3 pcs.
eggs - 3 pcs.
hard cheese - 150 gr.
green onions
dill
mayonnaise

You have already learned the principle of preparing this wonderful salad - boil the vegetables and eggs. Grate vegetables and cheese on a coarse grater. Finely chop the remaining ingredients. Place in layers, greasing each layer with mayonnaise.

Layers of salad alternately:

1st layer - place the marinated champignons tightly on the bottom of the mold;

2nd layer - green onions;

3rd layer - boiled eggs;

4th layer - grated cheese:

5 layer - ham;

6th layer - boiled carrots;

7th layer - boiled potatoes;

We also grease the last potato layer with mayonnaise and leave the finished dish in the refrigerator for several hours, or if you don’t have time, then at least half an hour.

Cover the dish with a lid and turn it over so that the mushrooms are on top. Beauty!

I think you are convinced that with its simplicity, this salad can delight your guests. It’s not at all difficult to prepare, and the result is truly a decoration for any feast.

Bon appetit!

Lesnaya Polyana salads can contain not only meat, poultry or ham. Crab sticks, as well as boiled or fried fish, are perfect ingredients. There are options that even use canned fish. And people who fast will like the option with beans. So imagination when preparing the Forest Glade snack is quite appropriate. The main thing is that the products are combined with each other, and everything else is allowed.

New ideas for decorating Mushroom Glade salad

And to really make a splash, decorate it in a particularly beautiful way. I found options for decorating the “Mushroom Glade” on the Internet and I hasten to share with you.

I wish you more holidays in life, welcome guests and delicious dishes on your hospitable table. Surprise, inspire and delight with beautiful culinary masterpieces.

See you soon!