Glade salad with pickled mushrooms. Lesnaya Polyana salad with honey agarics: recipes. What do we need

Among which you will surely find a suitable one according to your own taste.

A dish with a traditional combination of ingredients that many housewives consider to be a win-win option for the holiday. To decorate the table and add variety, decorate the salad in the form of a clearing with mushrooms.

Cooking time: 1 hour 30 minutes
Servings: 8-10

Ingredients:

boiled chicken meat (400 g);
hard cheese (200 g);
boiled potatoes (4-5 pcs.);
pickled / pickled cucumber (4 pcs.);
boiled chicken egg (5 pcs.);
boiled carrots (2-3 pcs.);
onions (1-2 pcs.);
dill / parsley / other fresh herbs (for decoration, 2 bunches);
mayonnaise (300 g / to taste);
salt, black pepper and other spices (to taste).

Preparation:

Peel, wash and chop the onions into thin half rings. In a separate container, mix water, vinegar and sugar. Pour the onion with the resulting marinade and leave for 15-20 minutes.
Separate chicken meat from bones and skins. Cut the fillet into small cubes. Add 1-2 tbsp. l. mayonnaise and mix thoroughly.
Peel the potatoes and grate them on a coarse grater.
Peel and grate the carrots.
Peel the eggs, grate or chop with a knife.
Place a serving ring on a flat dish and lay out the salad in layers, adding spices to taste, compacting each layer tightly and brushing it with mayonnaise.
The first layer is potatoes.
The second layer is eggs.
The third is grated cheese.
The fourth layer is chicken with mayonnaise. Sprinkle with pickled onions.
The fifth layer is cucumbers.
The sixth is carrots.
Cover the salad with cling film and refrigerate for 1 hour to soak.
Drain the marinade from the mushrooms.
Wash the dill, dry with a towel and chop finely.
Remove the serving ring and brush the sides of the salad with mayonnaise. Sprinkle the dish abundantly with dill (including on the sides) and cover the top of the salad with honey agarics - an example of decorating the dish in the photo for the recipe.

If you don't like potato salads, replace it with boiled rice. Instead of pickled cucumbers (which, according to some housewives, interrupt the taste of mushrooms), put a layer of honey agarics. The salad will turn out to be more spicy if you cook it with smoked chicken and carrots in Korean style.

We suggest you watch a step-by-step video recipe for a festive puff salad with mushrooms (the list of ingredients and the cooking process are slightly different from the option described above):

A spicy salad with crispy croutons, fried tofu, pickled mushrooms and beans is an unusual and delicious combination of products that will be appreciated by lovers of original dishes. Festive decoration in the form of a snack cake will surely delight your guests and make the dish a highlight of the festive table.

To add juiciness, some housewives advise adding pickled red bell peppers or fresh tomatoes to the ingredients. Smoked chicken can be replaced with hunting sausages, boiled veal tongue, and baked pork. Without the use of meat products, the dish will turn out to be vegetarian, but tasty and satisfying in its own way.

Cooking time: 20 minutes
Servings: 7-8

Ingredients:

smoked chicken / turkey meat (300-400 g);
pickled mushrooms (300-400 g);
canned / boiled red beans (150 g);
tofu / Adyghe cheese (200 g);
Parmesan cheese / other hard (100 g);
garlic rye crackers (150 g);
cilantro (1 bunch);
dill (1 bunch);
parsley (0.5 bunch);
iceberg lettuce / lettuce / other leafy (for serving, 100 g);
mayonnaise (150 g / to taste);
horseradish root sauce (1 tablespoon / to taste);

Mayonnaise can be replaced with sour cream, but in this case it is better to serve the dish in a salad bowl, cutting the ingredients into cubes and stirring them, since the purchased sour cream does not have enough thickness to keep the shape of a flaky salad.

Preparation:

Cut the chicken fillet into cubes or short strips.
In a separate container, mix mayonnaise with horseradish until smooth.
Drain the marinade from honey agarics. Rinse the mushrooms if desired. Leave a handful to decorate the dish.
Drain the juice from the canned beans.
Wash cilantro, dry with a napkin and chop.
In a bowl, combine smoked chicken, beans, mushrooms, croutons and cilantro. Add sauce and season to taste. To stir thoroughly.
Place a serving dish on a flat plate (you can make it yourself from a thick layer of foil), lay out the salad and tamp it tightly so that it keeps its shape (when serving in portions, do not lay out the salad in large portions). Refrigerate for 1 hour.
Cut the tofu into slices (slightly less than 1 cm thick). Heat a frying pan with olive oil and fry the tofu until golden brown (2-3 minutes on each side).
Grate Parmesan.
Wash the parsley, dry it with a napkin and disassemble it into twigs.
Wash the dill, dry with a napkin and finely chop.
Wash lettuce leaves, blot excess moisture with a towel.
Remove the dish and sprinkle the prepared salad with chopped dill. Line the top of the lettuce with plates of fried tofu and sprinkle with grated Parmesan. Decorate with honey agarics, parsley sprigs and lettuce leaves. (An example of portioned serving in the photo for the recipe.)

The salad is ready, you can serve it to the table!

A tasty and bright dish that fits well into the cozy atmosphere of winter holidays. The perfect combination of sweet beets, boiled and fried potatoes, spicy pickled onions, honey agarics and tender veal tongue. Serving in portions and festive decoration give the dish a special charm.

Cooking time: 40 minutes
Servings: 7-8

Ingredients:

boiled veal tongue (300 g);
pickled mushrooms (300-400 g);
boiled beets (medium, 3-4 pcs.);
boiled potatoes (large, 6-7 pcs.);
red onion (2-3 pcs.);
parsley (for decoration, 1 bunch);
pickled dogwood / cranberry (for decoration, to taste);
ground turmeric (1 tsp);
ground coriander (0.5 tsp);
salsa / pesto / other sauce (for garnish, to taste);
olive oil / other vegetable oil (for frying, 30 ml);
mayonnaise (100 g / to taste);
salt, freshly ground pepper (to taste).

Preparation:

Peel boiled potatoes. Leave 1-2 tubers for frying, grate the rest of the potatoes on a coarse grater. Heat the olive oil in a skillet. Cut the whole tubers into halves, quarters or large slices. Fry in oil until golden brown. Add salt, turmeric, coriander, freshly ground black pepper and stir.
Cut the beef tongue into thin strips. Add 1-2 tbsp. l. mayonnaise, mix.
Peel the beets and grate them on a coarse grater. Add 1 tbsp. l. mayonnaise and mix thoroughly.
Peel, wash and divide the red onion into 2 parts. Chop one part into thin rings, chop the other finely. If desired, onions can be scalded with boiling water or pickled for 15 minutes (200 ml of water, 2 tablespoons of vinegar and 1 tsp of sugar) to get rid of excess bitterness.
Drain the marinade from honey agarics and divide the mushrooms into 2 parts. Leave one part (whole mushrooms) to decorate the dish, chop the other finely.
Wash the parsley, blot excess moisture with a napkin and divide into twigs.
Place the serving ring on a flat plate. Spread the salad in layers, tamping the ingredients with a spoon.
The first layer is beets.
The second is beef tongue. Sprinkle with chopped onion.
The third is finely chopped mushrooms. Cover with mayonnaise mesh.
The fourth is grated potatoes. Apply a fine mayonnaise mesh.
Fifth - whole mushrooms.
Sprinkle with onion rings on top and garnish with parsley sprigs. Put fried potato wedges, dogwood and whole mushrooms around the salad, pour over the sauce to taste (you can see an example of a portioned dish serving in the recipe photo).

The festive salad is ready, you can serve it to the table!

Pay attention to the original inverted salad with pickled mushrooms. The process of preparing and decorating a dish is quite simple, and the result exceeds all expectations. The salad turns out to be beautiful, elegant, hearty and very tasty! For cooking, you can use a mix of any mushrooms to taste.

Cooking time: 30 minutes (subsequent impregnation from 2 to 8 hours)
Servings: 8-9

Ingredients:

smoked ham / brisket (400 g);
pickled champignons (200-300 g);
hard cheese (200 g);
pickled / fresh Bulgarian red pepper (1-2 pcs.);
boiled potatoes (medium, 4-5 pcs.);
onions (1-2 pcs.);
dill (1 bunch);
parsley (1 bunch);
drinking water (for marinade, 200 ml);
table vinegar, 9% (for the marinade, 2 tbsp. l.);
sugar (for the marinade, 1 tsp);
mayonnaise (250 g / to taste);

If you like the dish, in the future you can experiment with the ingredients and diversify the recipe. Use boiled veal tongue or boiled pork instead of ham. Try a salad with fried mushrooms and tender chicken livers. Add boiled carrots or beets to the ingredients.

Preparation:

Peel, wash and dice the onions. Pour marinade (mix water, vinegar and sugar) and leave for 15-20 minutes.
Cut the ham into thin strips.
Peel the boiled potatoes and grate them on a coarse grater.
Peel the eggs and grate them on a coarse grater.
Grate cheese on a coarse grater.
Remove the bell pepper from the marinade and chop into cubes or short strips.
Drain the marinade from honey agarics.
Wash the dill and parsley, blot excess moisture with a napkin and chop finely.
Drain the mushroom marinade and cut into small pieces.
Drain the marinade from the onion and squeeze out excess liquid. Mix with mushrooms in a separate bowl.
Cover the bottom of a round bowl or salad bowl with cling film in several layers. Grease the film with vegetable oil. Lay out the salad in layers.
The first layer is honey mushrooms. Spread them all over the bottom of the bowl. The mushrooms should lie tightly to each other (no gaps).
The second layer is bell pepper. Tamp gently.
The third is champignons with onions (be sure to drain all the excess liquid). Lubricate with mayonnaise.
The fourth is dill and parsley. Tamp the herbs tightly with a tablespoon. Make a mayonnaise mesh.
The fifth is eggs. Season with salt and pepper, brush with mayonnaise.
The sixth is ham. Cover with mayonnaise.
The seventh is cheese. Apply a mayonnaise mesh.
The eighth is potatoes. Tamp and smooth the salad surface with a spoon.
Cover the bowl with cling film and refrigerate for 2-3 hours, or better overnight.
Before serving, remove the cling film, cover the salad with a flat plate (larger than a bowl in diameter) and turn over. Carefully remove the bowl and carefully remove the cling film.

We suggest you familiarize yourself with the video recipe for another delicious puff salad with pickled honey mushrooms and boiled beef:

The perfect treat for a friendly party or a festive buffet table. Small shortcrust pastry tartlets look not only appetizing, but also very elegant.

The savory filling prepares quite quickly and is easy to diversify by replacing the ingredients. The salad can be prepared with raw smoked sausage or chicken, melted cheese, boiled potatoes, pickled cucumbers and your favorite herbs.

Cooking time: 1 hour 10 minutes
Servings: 7-14

Ingredients:

ham / chop (200-300 g);
pickled mushrooms (200-300 g);
canned corn (200-300 g);
Korean carrots (200 g);
hard cheese (200 g);
boiled chicken egg (4-5 pcs.);
dill / parsley / other fresh herbs (for decoration, to taste);
mayonnaise (200 g / to taste);
salt, freshly ground pepper and other spices (to taste).

For tartlets:

butter, softened (150 g);
raw chicken egg (1 pc.);
wheat flour, premium grade (350 g);
sugar (1.5 tsp);
salt (1 tsp);
vegetable oil (30 ml).

Such an appetizer can be made in a matter of minutes if you buy ready-made waffle baskets or serve salad on bruschetta or toast. It is recommended to put the finished salad in tartlets just before serving, so that the dough does not have time to get wet and lose its shape.

Preparation:

Beat butter and sugar with a mixer until fluffy. Add salt, raw egg and beat again. Pour in the sifted flour and mix the ingredients thoroughly until a homogeneous plastic dough is obtained. Roll the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180 ℃.
Roll out the cooled dough (the layer should be about 3 mm). Grease the tartlet molds with vegetable oil and lay out the dough, distributing it with your hands so that it covers the sides of the mold to the brim. Lightly prick the bottom of the tartlets with a fork (so that the dough does not rise when baking). Place the tins in the oven and bake the tartlets until tender (about 15 minutes). Cool down.
Cut the ham into small cubes (about the size of a grain of corn).
Grate the cheese on a fine grater.
Peel boiled eggs. Grate or chop with a knife.
Drain the marinade from honey agarics. Rinse the mushrooms (optional) and chop finely.
Strain the excess liquid from the Korean carrots and chop them finely.
Drain the corn.
In a bowl, combine ham, cheese, eggs, mushrooms, carrots and corn. Season with mayonnaise and mix thoroughly.
Wash the dill, blot excess moisture with a napkin and chop finely.
Arrange the prepared salad on tartlets and sprinkle with chopped dill.

The tartlets are ready, bon appetit!

Simple, but at the same time original, tasty and healthy salad with peas, mushrooms, onions and herbs. The dish is prepared in a matter of minutes, which is very valuable when preparing for a festive feast. Such a light salad will diversify the winter menu and will appeal to those who follow a low-calorie diet.

Cooking time: 20 minutes
Servings: 4-5

Ingredients:

pickled mushrooms (200-300 g);
canned peas (200-300 g);
bulgarian pepper (1-2 pcs.);
onions (0.5 pcs.);
parsley, cilantro, dill (0.5 bunch each);
green onions (0.5 bunch);
olive oil / other vegetable oil (for dressing, 50-70 ml);
garlic (for dressing, 2-3 cloves);
dried dill (for dressing, to taste);
dried rosemary (for dressing, to taste);
ground allspice (for dressing, to taste);
lemon juice (for dressing, 2-3 tbsp. l.);
salt, freshly ground black pepper (to taste).

The salad can be supplemented with olives, chili peppers (or other hot ones) and pickled cabbage.

Preparation:

Peel, wash and chop the onions into thin half rings. Pour a glass of boiling water over and leave for 5 minutes to release excess bitterness.
Drain the marinade with honey mushrooms and rinse the mushrooms with water.
Wash the bell peppers, core them and cut into half rings.
Wash the dill, parsley, cilantro and green onions, blot excess moisture with a napkin and finely chop all the greens.
Drain the liquid from the peas.
Remove excess water from the onion.
Peel, wash and chop the garlic.
In a separate container, combine olive oil, garlic, dried herbs, pepper and lemon juice. Add salt to taste and mix thoroughly.
Put all the ingredients in a salad bowl, add the dressing and mix.

We invite you to watch a video that demonstrates step by step the whole process of preparing a delicious salad with honey agarics and herbs:

After a festive feast, there are always many products left from which you can make an excellent snack. Pickled mushrooms and cucumbers, boiled potatoes, onions and herbs are a delicious and safe option for a quick salad. If desired, you can add cold meat to the dish - boiled pork, boiled veal tongue, smoked chicken.

The salad will only benefit if you supplement it with salted herring or lightly salted salmon.

Cooking time: 20 minutes
Servings: 3-4

Ingredients:

pickled mushrooms (200-300 g);
boiled potatoes (medium, 3-4 pcs.);
pickled / pickled cucumber (2-3 pcs.);
red onion (medium, 1 pc.);
rucola / cilantro (100-150 g);
olive oil / other vegetable oil (for dressing, 30 ml);
mustard (for dressing, 0.5 tsp / to taste);
drinking water (for marinade, 200 ml);
table vinegar, 9% (for the marinade, 2 tbsp. l.);
sugar (for the marinade, 1 tsp);
salt, freshly ground black pepper and other spices (to taste).

Preparation:

Peel, wash and chop the red onion into thin rings. Pour marinade (mix water, vinegar, sugar and a pinch of salt) for 15 minutes.
Peel the potatoes and cut into wedges.
Drain the pickle from the cucumbers and remove the tails. Cut into circles.
Wash arugula, dry with a towel and divide into twigs.
In a separate container, mix olive oil with mustard until smooth.
Drain the marinade from the mushrooms.
Drain the marinade from the onion and squeeze out excess liquid.
In a salad bowl, mix all the ingredients, season with sauce, add salt, pepper and spices to taste. Mix gently.

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A festive feast for the hostess is an occasion to once again surprise your family and guests with culinary talents. And the most excellent option to decorate the table is to prepare the "Mushroom Glade" salad with honey agarics.

This dish has several cooking options, which will impress the guests. We offer 3 recipes for mushroom glade salad with step-by-step description. Boiled vegetables, herbs, eggs, different types of meat, mayonnaise or yogurt will add an interesting flavor to the dish.

In this option, ham and salted mushrooms are considered an ideal combination of products. Mushroom glade salad with mushrooms and ham can really please and surprise the invited guests.

500 g of salted honey agarics;
300-350 g ham;
5 eggs;
4 potatoes (medium size);
2 carrots;
300 g of hard salted cheese;
1 bunch of green onions and dill;
Mayonnaise (can be substituted with unsweetened yogurt).

A step-by-step recipe with a photo of the preparation of the Mushroom Glade salad with honey agarics will help everyone who wants to make this amazingly tasty dish.

Cook carrots, potatoes and eggs until tender (hard-boiled eggs).

Let cool, peel and chop: three potatoes and carrots on a coarse grater, cut the eggs into small cubes.

We wash the salted mushrooms in a large amount of water and put them on a kitchen towel to drain.

In a deep salad bowl, lay out all the ingredients in layers in the following sequence: salted honey mushrooms, chopped greens, potatoes, ham cut into strips, eggs, grated cheese and carrots, smearing each layer with mayonnaise or yogurt.

Decorate with dill sprigs and a few salted mushrooms.

Mushroom glade transforming salad with mushrooms and chicken fillet: a step-by-step recipe

Juicy, nourishing and beautiful in appearance, upside-down salad with mushrooms "Mushroom Polyana" is the easiest way to prepare a delicious dish for a family dinner or for the arrival of guests.

It has practically replaced the traditional salad “Olivier” and “Mimosa”, becoming a signature treat for many housewives.

All salad ingredients are placed in a high-sided dish, then covered with a flat dish and turned over. The form is removed, and the salad remains on the platter, which will be served.

600 g honey mushrooms;
1 chicken fillet;
1 head of onion;
5 pieces. potatoes;
2 pcs. carrots;
5 eggs;
150 ml sour cream and mayonnaise;
6 sprigs of dill and parsley;
Salt to taste;
Vegetable oil - for frying;
4 cloves of garlic.

Use a step-by-step recipe with a photo of the preparation of the Mushroom Glade salad with honey agarics for a delicious treat.

Boil meat, eggs and potatoes until tender.
Peel and chop: cut the meat into small pieces, coarsely grate the carrots and potatoes, chop the eggs with a knife.
Peel honey mushrooms, wash, cut off the ends of the legs and boil in salted water for 15 minutes.
Put on a wire rack to drain and cool, fry in oil until golden brown.
Add chopped onions, salt and fry everything together for 10 minutes. over medium heat.
Spread all the chopped food in layers and coat with a mixture of sour cream and mayonnaise mixed with crushed garlic. Layers: fried mushrooms with onions, chopped greens, chicken meat, grated carrots, chopped eggs, again fried mushrooms with onions and grated potatoes.
Decorate the top with green sprigs of dill and parsley.

Mushroom glade salad with pickled mushrooms and cucumbers

Salad "Mushroom glade" with pickled mushrooms will perfectly fit into the still life of any festive feast. The available ingredients and ease of preparation are the main advantages of this culinary creation.

500 g of pickled honey mushrooms;
3 pcs. boiled potato and carrot tubers;
3 pcs. canned cucumbers;
200 g of hard cheese;
300 ml mayonnaise;
Green onions, dill and parsley;
5 boiled chicken eggs;
1 chicken leg (boiled).

Salad "Polyanka with honey agarics" received such a romantic name not from scratch. In each of its variants, mushrooms are necessarily present, sometimes they are mushrooms, and sometimes they are replaced by more accessible species. Only the taste remains unchanged, which will pleasantly surprise everyone who tries this dish.

The classic way of cooking

The first version of the Lesnaya Polyanka salad with honey agarics is the simplest and does not require any special cooking skills.

It will include chicken meat, it is best to take fillet for this appetizer. Honey mushrooms, especially in winter, are difficult to find, so in our case we use canned ones. They will need about 350 grams. Next, you need to cook two medium potatoes, two small fresh cucumbers, five chicken eggs, mayonnaise and herbs for decoration.

The first step is to boil chicken meat. Boiled potatoes and eggs are also included in the salad, the latter must be hard-boiled.

And then everything is simple. The salad is stacked on the dish in layers. The first layer is finely chopped chicken meat, which is soaked in mayonnaise. This is followed by chopped mushrooms. In our case, canned mushrooms. The third layer consists of boiled potatoes grated on a coarse grater, also covered with a layer of mayonnaise. The next layer of potatoes is fresh cucumbers. They can either be finely chopped or grated (as it is more convenient for anyone). This is followed by the last layer, consisting of finely grated eggs, which are also soaked in mayonnaise. The amount of mayonnaise should not be excessive, as otherwise the salad will float, and this can ruin the whole beauty of the dish.

It is suggested to decorate the top of the salad with honey mushrooms and leaves of greenery to justify the romantic name of the prepared masterpiece.

Korean carrots and honey mushrooms

Mushroom glade salad with honey agarics can be served together with Korean carrots, which add new nuances to it with their pungent taste. To prepare it, you need to take:

chicken meat, preferably breast - 500 g;
pickled mushrooms - 400 grams will be enough;
hard cheese will be needed in the amount of 250 grams;
three medium potatoes;
200 grams of Korean carrots.

For salad dressing, it is best to use not pure mayonnaise or sour cream, but a mixture of them. Both sour cream and mayonnaise are taken in a one-to-one ratio. It is recommended to use any greens for decoration. For these purposes, parsley leaves or dill sprigs are well suited.

Cooking process

The first layer of lettuce is formed by pickled mushrooms, which must be cut into small pieces. They are covered with a sour cream-mayonnaise mixture on top. The second layer is greens, finely chopped and sprinkled with mushrooms. This is followed by a layer of Korean carrots, then boiled potatoes grated on a coarse grater.

It is best to cut the chicken into small cubes against the fibers, put the resulting pieces on a layer of potatoes and soak with a mixture of sour cream and mayonnaise. Regular boiled breast can be replaced with lightly smoked chicken, then the salad will get a more pleasant taste and aroma. The next two layers consist of: one - of grated hard-boiled eggs, and the second - of grated cheese. From above, everything is again covered with mayonnaise mixed with sour cream. All that remains is to decorate the salad. This is a great occasion for the hostess to show her imagination. Mushroom caps or small whole specimens can be used as decoration.

"Mushroom glade" with fish taste

But the most original is the recipe for the Mushroom Glade salad with the addition of fish, not chicken. For this salad, low-fat varieties of fish are taken, preferably one in which there are no small bones. In total, you need about a kilogram. Onions in the amount of 200 grams (this is about two medium onions), 300 grams of carrots, 150 grams of cheese and one can of canned honey mushrooms. Mayonnaise, salt and black pepper. To decorate the dish, you can use lettuce leaves, parsley and dill sprigs. 16 medium-sized potatoes.

The potatoes must be peeled and the mushrooms cut out, which must be gently fried in sunflower oil. The onions are peeled and chopped. It is also fried in sunflower oil and laid in a layer on a baking sheet; a little oil must be added to its bottom. The next layer is canned mushrooms, cut into plates. Next, the fish is placed in a layer, which was previously dipped in boiling water with black pepper and bay leaves for five minutes. For those who do not like fish, it can be replaced with chicken meat, which is already traditional for such salads. The layer of fish must be hidden under the chopped carrot strips. Who does not like to mess around with slicing, you can just grate the carrots on a coarse grater. Carrots, according to the idea, should be associated with the foliage of the autumn forest. Mushrooms cut from potatoes are placed in a carrot field. Each hat is coated with mayonnaise. A mixture of grated cheese and mayonnaise is placed between the mushrooms on a carrot layer. All this is sent to the oven. This concludes the preparation. The Lesnaya Polyanka appetizer must be served immediately on a baking sheet. It is recommended to put greens on top to add beauty to the dish.

Mushroom glade salad can be a decoration of a festive table. It is easy to prepare, requires a minimum of food, and looks quite original.

Recipe for "Polyanka" salad with honey agarics
Recipes for cooking "Mushroom meadow" salad with honey agarics: classic with chicken fillet; spicy version with carrots in Korean; original with fish.

Source: moygrib.ru

Lesnaya Polyanka salad with honey agarics - three delicious recipes for any holiday

Mushrooms give salads an amazing aroma and sophisticated taste.

There are a great many variations of salads with mushrooms.

Today we will consider the options for preparing such a salad with insanely delicious mushrooms - honey agarics.

Option number 1 "Forest glade" with chicken

chicken fillet - 1 pc .;
pickled mushrooms - 350 g;
medium-sized potatoes - 2 pcs.;
fresh cucumber - 2 pcs.;
chicken egg - 4 - 5 pcs.;
salt pepper;
for decoration - greenery;
mayonnaise.

Boil, cool the necessary ingredients: chicken, potatoes, eggs.

You can read about the mushroom growing technology here.

1 layer: put the boiled, finely chopped chicken on the bottom of the salad bowl (it is advisable to take the dishes large in diameter); grease the layer with mayonnaise;
2nd layer: cut the pickled mushrooms (we leave some whole for decoration), put on top of the chicken;
Layer 3: after the honey agarics comes potatoes, chopped or grated on a coarse grater, greased with mayonnaise;
4th layer: rub the cucumbers on a coarse grater, you can salt, pepper;
5th layer: eggs, grated on a fine grater, are laid on top of all layers, greased with mayonnaise.

Top the salad with pickled honey mushrooms and herbs. Cooking takes less than an hour. Bon Appetit.

Option number 2 "Forest glade" with honey agarics and Korean carrots

chicken breast - 300 g;
pickled mushrooms - 400 g;
egg - 3-4 pcs.;
hard cheese - 250 g;
potatoes (small) - 3 pcs.;
Korean carrots - 200 g;
mayonnaise + sour cream (1: 1 mixture);
fresh herbs - several bunches.

1 layer: chopped pickled mushrooms are laid out on the bottom of the salad bowl ( part of the whole we leave for decoration), are lubricated with a mixture;
2nd layer: greens are chopped and laid on top of the mushrooms, smeared with mayonnaise;
3rd layer: on top of the greens - Korean carrots;
4th layer: then put the grated boiled potatoes, fix everything with mayonnaise;
5th layer: cut the boiled chicken into small cubes (very tasty with smoked chicken breast), spread, grease with mayonnaise mixture;
6 layer: cook hard-boiled eggs, grate (coarse);
7 layer: rub hard cheese on a coarse grater, grease with sour cream-mayonnaise mixture.

Cooking time: 50 minutes. Bon Appetit!

Option number 3 "Mushroom glade" with ham

pickled mushrooms - 350-400 g ( you need to choose large mushrooms);
cheese (hard, for example, Dutch, Russian) - 100 g;
potatoes (large) - 1 pc .;
cucumber (fresh) - 1 pc.;
ham - 300 g;
chicken egg - 3 pcs.;
mayonnaise-sour cream mixture.
greens (parsley, green onions, dill) - 2 bunches.

Boil and then cool potatoes and eggs.

Layer 1: lay the mushrooms on the bottom of the salad bowl ( it is better to lay out pickled mushrooms with their hats down);
2nd layer: spread grated hard cheese on top of honey agarics and season with mayonnaise-sour cream mixture;
3rd layer: cucumber, cut into strips;
4th layer: lay out the diced ham, pre-greased with mayonnaise;
5th layer: put grated eggs on top of the ham;
6th layer: grated potatoes, greased with mayonnaise-sour cream mixture.

After an hour, turn the salad over so that the mushrooms are on top. We decorate the space between the mushrooms with parsley. The salad is ready to eat. Bon appetit to you and your loved ones!

Salad - Lesnaya glade - with honey agarics - three delicious recipes for any holiday
Mushrooms give salads an amazing aroma and sophisticated taste. There are a lot of cooking options. Today we will consider a recipe for a mushroom glade salad with honey agarics.

Source: 6sotok-dom.com

Recipes for Lesnaya Polyanka salad with honey agarics and other mushrooms

There are a lot of upside-down salads, the main difference between these multi-layered appetizers is that the ingredients are laid out in reverse order and turned upside down as the main ingredient just before the guests arrive. They are all smart and festive. Their advantage is that, due to the specifics of cooking, salads have time to brew well and become even tastier from this. A forest glade is one of these snacks, where the main ingredient is mushrooms.

The principle of cooking upside-down salad Lesnaya Polyanka

Shifting Lettuce A mushroom clearing is formed from the top - the mushroom layer, which is the bottom first. Moreover, the mushrooms are laid out with their caps down in order to take the correct position when turning over. The ingredients are arranged in layers, smearing each of them with mayonnaise or sour cream sauce.

There are many varieties of this salad. though it would seem that you can come up with mushrooms. But the secret of this ingredient is that it goes well with many vegetables, meat and other foods. The intrigue, as provided by the technology for creating shape-shifters, is revealed at the last moment, before serving food on the table. Then they decorate it with herbs, olives or other delicious decorations. By this time, the salad, saturated with the sauce, becomes juicy and appetizing. Examples of some of the recipes for this salad are discussed below.

Classic recipe for Lesnaya Polyana salad with honey agarics and chicken

To create the simplest version of Lesnaya Polyana, you need such a grocery set: a small jar of pickled golden mushrooms, a piece of chicken fillet, a couple of medium potatoes, half a glass of grated hard cheese, the same amount of mayonnaise and salt. For decoration, you still need a bunch of fresh herbs. A step-by-step recipe looks like this:

A variation of the same dish based on fried honey agaric looks like this: frozen mushrooms in a volume of one and a half hundred grams, the same amount of chicken fillet, a couple of potatoes, carrots, pickled cucumber or four gherkins, two eggs, mayonnaise, butter for frying mushrooms, salt. The sequence of cooking food:

Boil vegetables and chicken.
Fry the mushrooms and let them cool.
Put them in a mold.
Then lay out the chopped potatoes.
Then - a layer of meat cut into pieces.
Behind it comes the turn of a layer of boiled carrots. Each ingredient is smeared with mayonnaise.
They are sprinkled with a layer of gherkins.
Sliced boiled eggs, mayonnaise are placed on them.
Turn the structure over and decorate with greenery.

Such a variant of the Mushroom Glade is also allowed, in which the mushrooms are laid out on top already on an inverted salad. The decoration with green onions in the form of a herb will look elegant, you can put “flowers” from curly slices of carrots, beets, tomatoes or other vegetables on the greens.

A step-by-step recipe for making Lesnaya Polyana salad with mushrooms and ham

The appetizing design of Lesnaya Polyana with ham and forest mushrooms is made from the following ingredients: take a couple of processed cheese curds, carrots, potatoes and pickled cucumbers, two hundred grams of ham, half a can of pickled mushrooms, an onion, three eggs, mayonnaise and herbs. You can prepare a snack in the following sequence:

Put mushrooms in a deep container, greased with sunflower oil, then chopped greens.
Pre-pickled and sliced onions.
On it - mayonnaise, then grated boiled carrots.
Small slices of cucumbers, mayonnaise.
Chopped ham, mayonnaise.
Grated processed cheese, mayonnaise.
Boiled potatoes, chopped into wedges, mayonnaise and chopped boiled eggs.

The finished dish needs to stand in the refrigerator for several hours, then you can turn the surprise salad onto the dish.

How to make Lesnaya Polyana salad with mushrooms

For this variation of a mushroom snack, you must have: half a jar of pickled mushrooms, a small package of crab sticks, four potatoes, carrots, processed cheese, three eggs, a pack of salted crackers, a jar of mayonnaise, fresh dill. To make this salad, you need:

Boil potatoes, eggs and carrots.
Put the inverted mushrooms in a deep square-shaped container.
On top of them, place crackers greased with mayonnaise.
The next layer is grated boiled potatoes soaked in sauce.
Then - grated boiled carrots.
This is followed by a layer of crushed crab sticks, and the mayonnaise layer is laid out in the form of a mesh.
Grated processed curds are placed above it.
And behind them - grated boiled egg whites. The yolks are left to decorate the snack.
After laying out these ingredients, grease the puff salad with mayonnaise. Let it soak in the refrigerator for several hours.
Turn the salad over, garnish one part with chopped dill, and the other with grated yolks.

Option two. List of products: a couple of hundred grams of champignons, a couple of potatoes, carrots, an onion, a bunch of green onions, a little dill, salt, a few tablespoons of mayonnaise, a few lettuce leaves.

Technological stages:

Cut off the legs from the mushrooms and cut into slices.
Fry mushroom caps in vegetable oil for ten minutes until golden brown. Also fry the mushroom legs. Place the inverted caps on the bottom of the mold.
Put chopped green onions and fresh dill on them.
Boil potatoes, peel and chop, put them in a mold.
Place grated boiled carrots on it.
They can be separated with toasted chopped onions. Also smear each layer with sauce.
Complete the structure with lettuce leaves, pressing them tightly.
Let the food steep for several hours in the cold.
Then place it on a wide plate, turning it over.
Decorate the salad on the sides with chopped herbs or pickled straws in the form of a fence.

An excellent and satisfying meal is a mushroom salad Mushroom (forest) glade. In addition to mushrooms, the rolling salad contains various ingredients - meat, vegetables. Such a dish will diversify the dining room or decorate the festive table, especially if you use a little imagination to decorate it.

Recipes for Lesnaya Polyanka salad with honey agarics and other mushrooms
Salad recipes Lesnaya glade with honey agarics. How to make a flip salad Mushroom meadow with honey agarics and ham, option with chicken.

Source: 5gribov.ru

Lesnaya Polyana salad with honey agarics: recipes

The Lesnaya Polyana salad with honey agarics has an advantage, because even a small amount of fruiting bodies causes a feeling of satiety. For its preparation, you can use both pickled mushrooms and salted ones. Honey mushrooms can be perfectly combined with potatoes, cheese, ham and chicken. And as a dressing, it is better to use sour cream, although many prefer mayonnaise.

The proposed recipes for Lesnaya Polyana salad with honey agarics will decorate not only festive feasts, but also ordinary daily dinners with the whole family.

Lesnaya Polyana salad with mushrooms and ham: a step-by-step recipe

Would you like to surprise guests and delight family members with a delicious meal? Prepare the Lesnaya Polyana salad with mushrooms and ham.

Honey mushrooms (small) - 200 g;
Ham - 100 g;
Cheese - 150 g;
Eggs - 3 pcs.;
Pickled cucumber (medium) - 2 pcs.;
Potatoes - 2 pcs.;
Green onions - 6-8 branches;
Carrots - 1 pc.;
Sour cream (mayonnaise) - to taste;
Dill greens - 1 bunch.

If you are going to cook for a large number of people, then increase the proportions.

To cook deliciously a recipe for Lesnaya Polyana salad with honey agarics, see the photo with a step-by-step description of all the stages.

Boil potatoes, carrots and eggs until tender, let cool and peel.

Clean the peeled mushrooms from dirt residues, rinse in water and boil for 20-25 minutes, drain the water and put on a kitchen towel to dry out.

Put in a frying pan with butter and fry for 10-15 minutes over medium heat, let cool.

Line a deep bowl of any shape with cling film. Lay the mushrooms in the first layer tightly pressing the caps.

Spread the chopped green onions evenly in a second layer, which will serve as a "pillow" for honey agarics.

Grate the cheese on a fine grater and spread over the sour cream, then grease again.

Cut the eggs into small cubes and sprinkle with sour cream. Grate the boiled carrots with a layer on sour cream and smear a little again.

Cut the pickled cucumbers into cubes, squeeze out the salted juice and put in the next layer. Grate the potatoes on a coarse grater, spread over the cucumbers and apply the filling.

Put the salad bowl in the refrigerator for several hours.

After that, remove the dish with salad from the refrigerator and gently turn it into another plate so that the mushrooms are the top layer.

Remove the cling film, touch up the salad and serve.

Lesnaya Polyana salad with pickled mushrooms and chicken fillet

Pickled or salted mushrooms can be considered an independent dish. However, try making Lesnaya Polyana salad with pickled mushrooms and chicken and get a completely new dish with amazing taste. This salad will look beautiful on the table. Therefore, it is usually made for a festive feast.

We suggest using a recipe with a photo of Lesnaya Polyana salad with honey mushrooms and meat.

Pickled mushrooms - 300 g;
Chicken fillet - 1 pc .;
Potatoes - 2 pcs.;
Fresh cucumber - 2 pcs.;
Eggs - 3 pcs.;
Bulgarian pepper red and yellow 1 pc .;
Salt;
Butter;
Dill and parsley greens - 1 bunch;
Mayonnaise (sour cream) - to taste.

The meat is boiled in salted water with the addition of pieces of celery, carrots and onions (for a pleasant smell), cut into cubes.

Potatoes and eggs are boiled until tender, peeled.

The pepper is dipped in boiling water for 5-7 seconds, so that you can easily remove the skin from it. Cut into thin noodles and fried in butter for 7-10 minutes.

Lay out the layers as follows:

1st layer- diced chicken fillet;
2nd layer- pickled mushrooms;
3rd layer- fried bell peppers;
4th layer- potatoes grated on a coarse grater;
5th layer- cucumbers chopped with a knife, which need to be salted;
6th layer- diced eggs, salt to taste;
7th layer- chopped herbs to decorate the dish.

Each layer, except for the last of the greens, is smeared with mayonnaise.

The top of the green cap is decorated with small pickled mushrooms, and the salad is served.

Lesnaya Polyana salad with honey agarics: recipes
Lesnaya Polyana salad with honey agarics: popular recipes for cooking a festive dish

Lesnaya Polyana salad is a versatile dish that fits perfectly into an appetizing still life of any festive feast. Ease of preparation, affordable ingredients and richness are the main strengths of this culinary masterpiece. Why is Lesnaya Polyana salad so popular? The fact is that this vegetable salad can be made “in a new way” every time, simply by changing some of its components. And how pleasing to the eye is the design of the Forest Glade! Mushroom caps in a clearing of green onions, parsley and dill “reliably” hide the multi-layered culinary splendor of the salad.

How to prepare Lesnaya Polyana salad? Detailed recipes with photos will help you master this simple science and soon you will be able to please guests with the creation of your own hands.

What do you need:
Pickled mushrooms (honey agarics) = 1 jar
Carrots (boiled) = 2 pcs.
Pickled cucumbers = 3 pcs.
Chicken brisket (boiled) 1 pc.
Cheese = 200 g
Boiled eggs = 4 pcs.
Boiled potatoes = 4 pcs.
Greens (onion, parsley, dill)

Cooking:
Boil the carrots and then grate them on a coarse grater, cut the pickled cucumbers into thin slices, chop the boiled brisket finely, grate cheese, and grate the boiled eggs on a coarse grater. Chop the greens finely.
Grease a salad bowl or a saucepan with vegetable oil, cover with cling film so that the edges hang over the salad bowl. Then, lay tightly in layers in the following sequence:
mushrooms - greens - carrots - cucumbers - chicken breast - cheese - eggs - potatoes.
Do not grease layers 1 and 2 with mayonnaise, then grease the subsequent layers. Let's put the salad in the refrigerator overnight. And in the morning, we take out a salad bowl or a saucepan, turn it over and carefully lay it out on a dish, pulling on the edges of the film. Sprinkle with herbs or grated cheese on the side of the edge of the salad.

Lesnaya Polyana salad with honey agarics.

Who said that only mushrooms are needed for Lesnaya Polyana? Salted honey mushrooms combined with boiled vegetables and fresh herbs will add an interesting taste to the dish. And as a layer instead of mayonnaise, yogurt is ideal - both tasty and healthy for the figure!

salted mushrooms - 150 g
boiled potatoes - 150 g
boiled chicken breast - 250 g
pickled cucumbers - 3 pieces of medium size
hard-boiled eggs - 3 pcs.
green onions - 30 - 50 g
mayonnaise or natural yogurt (no additives) - 100 g

For the salad, it is better to choose a deep glass salad bowl, since it will be more convenient to monitor the location of the multi-colored layers of the "meadow". At the very bottom, lay the mushrooms with their hats down and sprinkle with finely chopped green onions.

Spread a layer of onion with mayonnaise or yogurt, and then lay out the finely chopped potatoes. We make a layer of mayonnaise again.

The next layer of Lesnaya Polyana salad will be pre-cooked and chopped chicken breast. Then - mayonnaise, a layer of finely chopped boiled eggs and mayonnaise again.

Put chopped cucumbers on top of the chicken meat, which we cover with a final layer of mayonnaise. We give the salad a beautiful shape and send it to the refrigerator for about an hour.

It remains to decorate the finished salad beautifully. Take a wide dish, cover the bowl with chilled salad and turn it upside down. Carefully remove the container and that's it - our "Lesnaya Polyanka" with honey agarics is ready!

Lesnaya Polyana salad with mushrooms

The main "traditional" component of this salad is champignons. A fabulous "forest glade" can be created from a variety of products, the unusual flavor combination of which will become a real revelation for your guests. So, we add another wonderful recipe to the "piggy bank" - a great alternative to the Olivier salad and the herring "Under a fur coat".

pickled champignons - 400 g
boiled chicken fillet - 300 g
Korean carrots - 200 g
hard cheese - 150 g
potatoes - 2 - 3 pcs.
mayonnaise
green onions, parsley, dill

At the bottom of the deep form, lay out the champignons with their hats down.

Sprinkle the mushrooms generously with finely chopped herbs - green onions, parsley, dill.

Cover the beautiful green "lawn" with a layer of chopped boiled potatoes (you can cut into cubes or grate on a coarse grater). We make a mayonnaise layer.

Boiled chicken meat must first be chopped with a knife, and then "torn" into fibrous pieces. We make the meat layer and again mayonnaise.

The next layer of Lesnaya Polyana is Korean carrots, abundantly covered with the same mayonnaise.

The final salad will be grated cheese.

The finished culinary art should be slightly chilled in the refrigerator. After a few hours, all layers of the salad will be well saturated and you can turn the container over to a large festive dish. Green lettuce leaves appetizing to the finished dish.

Lesnaya Polyana salad with ham and sweet pepper.

A wide variety of additional ingredients may be included in Lesnaya Polyana. Each housewife always has her own “signature” recipe with a unique taste. And if there were no mushrooms at hand, and guests were on the way? After all, the Lesnaya Polyana salad can be prepared without mushrooms - let there be cute and tasty "hedgehogs" instead of mushrooms in the meadow.

Cooking products:

boiled potatoes - 2 pcs.
ham - 100 g
onions - 2 pcs.
boiled carrots - 2 pcs.
boiled eggs - 2 pcs.
bulgarian pepper (yellow) - 1 pc.
processed cheese - 1 pc.
olives - a few pieces for decoration
mayonnaise
parsley

Preparation:
Lay the grated boiled potatoes on a round dish. Lubricate with mayonnaise, and sprinkle ham cut into small pieces on top.

Dice the onion and sprinkle over the ham. A layer of mayonnaise again.

Then evenly sprinkle the dish with boiled carrots, grated on a fine grater. Cut the bell peppers into pieces and sprinkle on the carrots. Don't forget to leave some pepper for decoration.

We coat the surface of the dish with mayonnaise and sprinkle with grated yolk.

Now we give free rein to imagination and begin to decorate our fabulous "meadow". Sprinkle with green "grass" from chopped parsley, and make small "hedgehogs" from boiled egg whites. We cut out the eyes, noses and needles of these cute animals from olives. Pieces of bright yellow pepper will be used to create autumn leaves in the grass. The Lesnaya Polyana salad is ready!

Lesnaya Polyana salad

This bright, incredibly beautiful salad will look great on a festive table. It is very tasty, healthy, it is quite simple to prepare it. This appetizer looks like a cake, but in its appearance it will really resemble a forest glade.

Ingredients:
half a kilo of chicken breast,
two potatoes,
one onion,
can of pickled honey mushrooms,
hard cheese
a bunch of parsley
vegetable oil,
mayonnaise.

Preparation:
Cook potatoes "in their uniforms", peel and cut into small cubes. Boil the chicken breast, cool and cut into small pieces.
We take an enamel bowl, carefully grease its walls and bottom with vegetable oil.
Now put the parsley branches in a bowl.
Next, open the jar with mushrooms and lay out the next layer half.
Next, lay out a layer of potatoes on top, and then a layer of mayonnaise.
The next layer will be finely chopped onions.
This is followed by a layer of boiled chicken. A layer of mayonnaise again.
Rub the cheese on a fine grater and put the next layer on it.
Now we repeat all layers: parsley, mushrooms, potatoes, chicken. Do not forget to alternate each layer with mayonnaise.

Now we cover our salad with a lid and send it to the refrigerator for half an hour.
After this time, remove the bowl from the refrigerator, take a knife and carefully separate the salad from the sides of the bowl. Then turn the bowl over onto a dish and carefully remove it.
Ideally, you should get a dish that looks like a green meadow with mushrooms peeping out of the greenery.

Lesnaya Polyana salad

Ingredients:
Medium potatoes - 12-16 pieces
Fish without bones - 1 kg
Onions - 200 gr
Carrots - 300 gr
Hard cheese - 150 gr
Pickled mushrooms - 1 can
Mayonnaise, salt, bay leaf and black pepper
For decorating lettuce, parsley or dill.

Recipe:
Peel the potatoes and cut out the "fungi". Gently, so as not to break, fry the "fungi" in a frying pan in oil and set aside for now. Salt a little. Chop the onion coarsely, fry a little and put in a thin layer in a deep baking sheet, slightly drizzled with oil.
The next layer will be fish, which must be blanched for 5 minutes in boiling water with black pepper and bay leaves in advance. Instead of fish fillets, you can use meat, chicken fillets or mushrooms. Who loves what.
Close the layer of fish with carrots, which are cut into strips or rubbed on a coarse grater and lightly stewed in oil. It turns out a "yellow field", like in the fall in the forest.
Now it's time for our "fungi". They need to be placed with their caps facing up on the "meadow", secured with vegetables and fish. Coat each "fungus" with mayonnaise on top. Grate the cheese on a coarse grater, mix it with a little mayonnaise and put it on the carrot field between the mushrooms.
Bake in the oven until the caps of the "fungi" are golden brown. On the bottom of the baking sheet, you can add a little liquid (fish broth, if we prepare "Forest Glade" from fish or meat, if you put meat).
The finished dish is served on the table, right on the baking sheet. Looks awesome! Moreover, it is juicy and melts in your mouth!

The Mushroom Glade salad has become incredibly popular, and in various variations. We have presented several proven and delicious recipes on our website. I suggest you prepare a festive version of a snack meadow with honey agarics. The salad contains only available ingredients. Mushrooms can be used both from homemade preparations and purchased.

You have probably already familiarized yourself with the complete list of products at the "start" of the recipe. Chicken and vegetable ingredients are pre-cooked in salted water until tender.

The "Mushroom glade" salad with mushrooms is prepared in layers, but unlike its counterparts, "Polyana with mushrooms" will be arranged in the classical way. Each layer is one after another. The first is potato. The potatoes are cut into cubes. My country potato was born too crumbly. So the cubes are not quite cubic.