Salad “Mushroom clearing. Recipe for “Mushroom Glade” from Alla Kovalchuk

The “Mushroom Glade” salad looks so impressive on the holiday table that it can be swept away in a matter of minutes. Beautiful, original design, excellent taste of the dish will ensure enthusiastic responses from guests and will delight loved ones. For the housewife, preparing food will not cause much trouble and will not hit the budget, since all products are available and inexpensive. Polyanka is known for its unusual cooking technology, in which whole mushrooms become the “highlight” of the dish.

Thanks to this, the salad resembles a forest clearing in which mushrooms have grown. The snack is laid out in layers, then turned over, making the bottom layer the top. The result is a beautifully decorated treat at the top.

In addition to the traditional mushrooms, chicken, eggs and cheese for salad, the composition of the dish can be varied. In my selection of recipes there are options with smoked chicken, ham, Korean carrots, cucumbers - fresh and pickled. Each is interesting in its own way, you just have to choose and learn the intricacies of cooking.

Salad “Mushroom Glade” with champignons

A classic recipe for the famous upside-down salad with a full set of ingredients traditionally included in the composition - chicken, mushrooms, cheese.

Take:

Marinated champignons – 400-450 gr.
Chicken meat – 300-350 gr.
Eggs – 3 pcs.
Potatoes – 2 tubers.
Carrots – 1-2 pcs.
Mayonnaise – 250 gr.
Cheese – 100-150 gr.
Cucumbers (pickled, fresh, salted) – 2-3 pcs.
A bunch of parsley.
Green onions - a few feathers.
Ground pepper - a pinch.
Salt.
For decoration - lettuce leaves.

Step-by-step recipe with photos:

Boil carrots, eggs, chicken separately. When cooking chicken, add some spices, don’t forget to add salt, then the meat won’t taste bland. Cool.

Drain the brine from the jar of pickled champignons, throwing it in a colander or putting it in a sieve, as in the photo.

To lay out the salad in layers you will need a fairly deep form, with sides at least 5 cm high. Line it with cling film.

Place mushrooms on the bottom in one layer. Since our salad is an upside-down salad, and the bottom of the display will soon become the top of the dish, place the champignons with the cap down.

Chop the green onions. Finely chop the parsley sprigs. Place the next layer on top of the mushrooms.

Place grated potatoes on top.

Press down with a spoon or spatula, slightly compacting the layer. Season with salt, pepper, and grease with mayonnaise sauce.

Grate the eggs with crumbs, sprinkle on the mayonnaise, spreading over the surface of the mold.

Season with salt and pepper again and make a layer of mayonnaise.

Rub the carrots, place them in the next layer, and press them down a little again. Cover with a layer of sauce.

At this stage, if desired, you can add cucumbers cut into small cubes, salted or pickled. Spread them out in an even layer. By the way, if you replace cucumbers with fresh ones, you will get a completely different taste, more spring-like. If you included Polyanka salad in the menu for March 8, then this is the best option.

Slice the chicken and place in the next layer. Salt again, sprinkle with pepper, brush with sauce.

The final layer of the clearing is cheese shavings. Spread it generously with mayonnaise, more than the other layers.

Cover the mold with cling film and place it on the refrigerator shelf to soak. It’s better at night, but if time is a problem, then 2-4 hours will be enough.

Remove the film and place lettuce leaves instead, as in the photo. Keep in mind that this layer will lie at the bottom of the clearing. Therefore, arrange it so that the beautiful edges of the salad extend beyond the shape.

Cover with a plate and invert onto a wide platter. The champignons will be on top. Free the salad from the container in which it was formed and remove the film.

Upside-down mushroom clearing with honey mushrooms

Pickled honey mushrooms have a slightly different taste than champignons. And although the other ingredients are practically unchanged, the result will be a completely different salad. There are countless options for dishes with honey mushrooms; I suggest the simplest and fastest one.

Take:

Honey mushrooms, pickled - a jar.
Bulb.
Potatoes - a couple of tubers.
Chicken breast – 500 gr.
Hard cheese – 400 gr.
Any greens, mayonnaise sauce.

Preparation:

Boil potato tubers and chicken breast fillets. Cool.
Grate the cheese and potatoes coarsely. Chop the onion into cubes. Drain the marinade from the jar of honey mushrooms.
The laying out technology is the same as for all “glades”. Only the salad will not be upside down; it is done in regular layers.
Start layering with potatoes, then cheese, herbs, breast, onions. Make the top from mushrooms. Add salt to each layer and coat with mayonnaise sauce.

Mushroom clearing salad with Korean carrots

Pay tribute to Korean cuisine by preparing a chic salad with oriental notes. You can make carrots yourself, or take ready-made ones.

Prepare:

Canned champignons – 300 gr.
Korean carrots – 150 gr.
Boiled chicken breast – 200 gr.
Boiled potatoes – 1-2 pcs.
Boiled eggs – 3 pcs.
Fresh cucumber - a couple of pieces.
Mayonnaise, sprigs of parsley, dill.

Recipe:

Boil eggs, chicken, potatoes. Cut the chilled chicken fillet into cubes and fry in oil.
As in the classic preparation, the “clearing” with carrots is laid out in layers, infused, then turned over. Therefore, start layering with champignons, as in the first recipe.
Place film on the bottom of a deep dish and place the champignons with their caps down.
Sprinkle with chopped herbs. Next comes the Korean carrot.
Place the cucumbers cut into strips on top.
Next, you need to coat the salad with mayonnaise and make a chicken layer. Grease again and add grated potatoes.
Scatter the grated eggs on top and compact the contents a little.
Leave to soak for approximately 2 hours.
Then turn it out onto a wide plate and decorate it as you wish.

Classic recipe for Mushroom Glade salad

The history of the dish began with this recipe during Soviet times of shortages. Therefore, the salad contains the classic, simplest set of products of those times.

You will need:

Canned champignons - jar.
Green peas - a jar.
Eggs – 3 pcs.
Dutch cheese – 100 gr.
Mayonnaise, greens.

How to cook:

Boil the eggs, cool, and grate finely into crumbs.
Crumble the cheese in the same way (you can use large shavings).
Drain the brine from the jar of mushrooms. Leave a few mushrooms whole, chop the rest finely.
The order of layers is as follows: cheese, then eggs, then mushrooms, peas.
Scatter greens and whole mushrooms on top.

Polyanka salad with mushrooms, ham and cucumbers

Thanks to the ease and speed of preparation, the recipe is both everyday and festive. From the “guest on the doorstep” series, or a quick dinner.

Required:

Salted or pickled mushrooms - a jar.
Ham – 200 gr.
Boiled potatoes – 3 pcs.
Peas - a jar.
Fresh cucumbers – 3 pcs.
Carrot.
Mayonnaise, greens.

How to cook:

Lay out the mushrooms (honey mushrooms, champignons) whole - this is the first layer.
Grate fresh or pickled cucumber and sprinkle on top.
Cut the ham into thin strips, spread in the next layer, and coat again with mayonnaise sauce.
Grate the raw carrots on a coarse grater, place in a salad bowl, and brush with sauce.
Place peas on top. As you proceed, press down the layers a little with a spoon.
Place in the refrigerator for a couple of hours. Over time, the salad will become saturated. Cover the top with a plate and invert onto another flat plate.
Decorate with sprigs of greenery.

How to prepare Mushroom Glade salad with smoked chicken

A complete holiday dish with the spicy taste of smoked chicken. Walnuts and prunes add sophistication.

You will need:

Pickled honey mushrooms - jar (200 gr.).
Smoked chicken fillet – 200 gr.
Eggs – 3 pcs.
Prunes – 100 gr.
Nut kernels – 100 gr.
Bulb.
Cheese – 200 gr.
Mayonnaise, butter, herbs, a couple of cloves of garlic.

Preparation:

Steam the prunes with boiling water, after 15-20 minutes, remove, dry, and cut into strips.
Boil the eggs, cool. Grate the whites and yolks into separate bowls.
Chop the chicken meat into small cubes.
Finely chop the nuts.
Finely chop the onion and fry in a frying pan in oil.
Remove the marinade from the jars with mushrooms, finely chop half of the quantity, and fry with the onions. After frying, cool. For now, put the second half of the mushrooms in a separate bowl.
Grate the cheese on a coarse grater.
Crush the garlic cloves with a press, add to the mayonnaise, mix the sauce thoroughly.
The salad is laid out in layers, each of which is smeared with mayonnaise-garlic sauce. The order of posting is arbitrary. It looks something like this: chicken, nuts, a layer of fried onions with mushrooms, prunes, yolks, cheese, the second half of the whole mushrooms. Decorate the top with squirrels and herbs.

Recipe for Polyanka with cucumbers

Take:

Pickled cucumbers – 3 pcs. (or fresh, then the dish will take on a completely different taste).
Potatoes – 3 pcs.
Chicken breast – 1 pc.
Carrot.
Eggs – a couple of pieces.
Cheese – 150 gr.
Pickled mushrooms - jar.

Preparation:

Boil potatoes, chicken and eggs. If you have time, cut the chicken into cubes and fry a little.
Grate the vegetables on a coarse grater, and similarly crumble the eggs and cheese.
Chop the pickled cucumbers into small cubes.
The mushrooms are placed whole, so place them caps down on the bottom of a mold lined with cling film.
Next, proceed as in previous recipes, lay out layers, coating them with mayonnaise.

Video with a step-by-step story about preparing the upside-down salad “Forest Mushroom Glade”. I’m sure your dish will make a splash on the holiday table! Enjoy your holiday feasts and happy guests!

On the eve of the holidays, every housewife is in search of interesting recipes. One of the simplest and most delicious salads that can be served at the holiday table is mushroom glade salad. This appetizer is not only filling, but also very elegant. The salad looks so impressive that each of the guests will want to try it.

We will look at how to prepare a mushroom meadow, we will tell you about recipes with photos and instructions.

Classic Mushroom Glade recipe

If you have never cooked a mushroom meadow before, this recipe will be useful for you. Mushroom clearing with champignons is a recipe that should be in every woman’s arsenal.

You will need:

half a kilo of pickled champignons;
boiled chicken fillet – 300 g;
“Russian” cheese – 150 gr;
three chicken eggs;
one potato;
three pickled cucumbers;
mayonnaise to taste;
two boiled carrots;
greens to taste.

Ingredients:

Place mushrooms in a deep bowl, caps down.
Next add a layer of greenery.
Place the next layer of chicken. Then a layer of mayonnaise.
Boil the carrots, cool, grate and place on mayonnaise.
Then add a layer of grated cheese and season with mayonnaise.
Place the next layer of diced eggs and season with mayonnaise again.
Place boiled potatoes grated on a coarse grater onto the mayonnaise and finish with a layer of finely chopped cucumbers.
Turn the bowl over onto the salad bowl so that the mushrooms are on top. Mushroom meadow with chicken is ready!

Recipe with honey mushrooms and ham

Champignons can be replaced with other mushrooms. The mushroom meadow with honey mushrooms is very popular. The recipe is a little more complicated, but you can handle it too.

Ingredients:

a jar of pickled honey mushrooms;
boiled potatoes – 2 pieces;
pickled cucumbers – 2 pieces;
boiled carrots – 2 pieces;
hard-boiled eggs - 2 pieces;
ham or smoked ham – 250 g;
one onion;
200 gr. Parmesan cheese;
greens and sour cream to taste.

How to cook:

Make a marinade for the onions. Pour half a glass of boiled water into a deep plate, add three tablespoons of sugar, a teaspoon of salt, 5 tablespoons of vinegar. Cut the onion into rings and place in the marinade for 30 minutes. It is better to marinate onions in the refrigerator.
Place the mushrooms in a colander to drain the liquid.
Take a dish and grease it with oil. Arrange the mushrooms on a platter, stems up.
Chop the dill and parsley and place in a layer on top of the mushrooms.
Place the next layer of sliced ham (or ham). It must be soaked in sour cream.
Next, add pickled onions and chopped cucumbers.
Grate the carrots and place in a thin layer. Now you can start adding the sour cream layer again.
Place grated cheese on the sour cream and then grated potatoes.
To soak and shape the dish, place it in the refrigerator for three hours. Before serving, place the contents on a plate so that the mushroom layer is on top.

You will need:

300 gr. pork;
three small carrots;
two pieces of potatoes;
one piece of onion;
two processed cheeses;
two salted or pickled cucumbers;
a jar of pickled mushrooms (you can use assorted ones);
three chicken eggs;
sour cream or mayonnaise for dressing;
spices to taste.

Preparation steps:

Boil pork, carrots, potatoes and eggs separately.
Finely chop the meat, and grate the carrots, potatoes, eggs and cheese on a coarse grater.
Place marinated mushrooms on the bottom of a deep salad bowl. Place mushrooms with the stems facing up.
We make the second layer from onions.
Place carrots in the third layer.
After the carrots, add cucumbers and season the salad with mayonnaise.
Place the meat and season again.
Spread the processed cheese and soak it in mayonnaise.
Add potatoes and mayonnaise again.
Lay out the eggs.

Place the salad in the refrigerator overnight. In the morning, turn it over onto a plate so that the bottom layer becomes the top layer. The mushroom meadow is ready to serve to guests; we hope that the step-by-step recipe was useful to you.

Ease of preparation, attractive layering, standard and win-win combination of ingredients - this is how you can briefly describe the popular “Mushroom Glade” salad with champignons. Anyone who has prepared this dish at least once definitely knows that the “highlight” and the main difference between the recipe and many other similar salads is the method of preparation. The fact is that “mushroom glade” is the most famous upside-down salad.

The ingredients are collected one at a time in a deep form. Whole pickled mushrooms are always laid out on the bottom first, and then the order of the layers can be arbitrary. Before serving, the dish is turned over so that the bottom layer becomes the top layer. This way you get a nice multi-layered appetizer, the surface of which is “strewn” with champignons. Let's look at the detailed recipe for the Mushroom Glade salad with step-by-step photos.

Ingredients for 4 servings:

marinated champignons (whole) - 200 g;
chicken fillet - 200 g;
pickled cucumbers - 100-150 g;
medium-sized potatoes - 2-3 pcs.;
carrots - 1 large or 2 small;
cheese - 100 g;
eggs - 3 pcs.;
parsley or other greens - 3-4 sprigs;
mayonnaise, salt, pepper - to taste.

Salad “Mushroom Glade” recipe with photos step by step

How to prepare Mushroom Glade salad

Take a deep salad bowl or a suitable sized form. For convenience, we line the bottom and sides with cling film to make it easier to remove the finished upside-down salad from the container. In our example, a mold with a diameter of 16 cm is used; the dish is designed for 4 medium servings. If the salad is being prepared for a large company, the number of products can be increased and layers can be formed in a larger container. Place the champignons, caps down, on the bottom of the prepared dish.
Fill the gaps between the mushrooms with parsley leaves or other herbs.
In advance (preferably the night before), boil the potatoes, eggs, carrots, and chicken fillet until tender. Chop the chicken meat finely and compact it with the next layer. Drizzle with mayonnaise.
Grate the peeled carrots coarsely and distribute them over the chicken. Apply a thin mayonnaise mesh.
The next layer is cheese grated with coarse shavings.
Pour mayonnaise over the cheese layer, and then, tamping, distribute finely chopped eggs.
Apply mayonnaise grease to the egg mass, and then lay out the cucumbers cut into small cubes. This layer does not need to be lubricated with mayonnaise.
After peeling, grate the potatoes on a coarse grater. Mix separately with mayonnaise and add salt/pepper to taste. Spread the potato mixture in the last layer. Be sure to put the form with the salad in the refrigerator for about 3 hours.
Then cover the container with a plate and turn it over. Carefully remove the mold and remove the film.

Now the “Mushroom Glade” salad can be brought to the table! It turns out elegant and original!

For the holiday, every housewife wants to serve something special on the table, something that will suit everyone’s taste, decorate the table, and have a simple recipe for the dish. Many people stick to the classics, trying to decorate the “Capital” and “Tsarsky” salads with a lot of greens and vegetable carvings. But there is a dish that will not leave indifferent both gourmets, connoisseurs of spectacular gastronomic delights, and lovers of delicious food, especially without attaching importance to the appearance of their holiday treat. And this miracle of culinary thought is called – Mushroom Glade salad.

The set of ingredients for mushroom clearing salad is quite simple, it doesn’t put a strain on your wallet, and all the ingredients are easy to get all year round. As the name implies, the main trump card is mushrooms, the most affordable and protein-rich champignons. But the rest of the ingredients can differ radically from different authors: fresh vegetables are replaced by boiled ones, ham is replaced by chicken, and fatty sour cream is replaced by mayonnaise or yogurt. The cooking recipe will not cause any difficulties either, especially for those who are familiar with “Herring under a fur coat” and other puff salads.

Classic recipe

The classic recipe will appeal to those who don’t care about calories at every meal. The dish turns out to be very filling, but at the same time delicious, you will lick your fingers. The list of ingredients in the salad, by the way, almost completely repeats the Stolichny salad, except that mushrooms are added. So give Stolichny a try once, you won’t regret it.

Marinated champignons (whole) – 200 g;
Ham – 200 g;
Potatoes – 2 pcs. medium size;
Chicken eggs – 2 pcs.;
Carrots – 2 pcs. medium size;
Pickled cucumbers – 2-3 pieces;
Fresh herbs, preferably dill - a small bunch;
Sour cream for dressing – 50-70 g.

Step by step recipe

Boil potatoes, eggs and carrots in different containers until tender.
Prepare a salad bowl so that all layers fit neatly into it. Line the bottom of the dish with cling film so that the finished salad can be easily removed and served.
Place mushrooms in one layer on the bottom of the dish, caps down. It is advisable to place them closer to each other.
Chop the greens and sprinkle a layer of mushrooms with it.
Grease the mushrooms with a medium-thick layer of sour cream.
Finely chop the boiled carrots and place it in the next layer, which is also coated with sour cream.
Then add a layer of diced ham. Again, brush with sour cream.
Do the same with finely chopped pickled cucumbers.
Next comes a layer of boiled eggs. It is better to cut them larger, the salad will be tastier.
All this layered splendor is completed by grated or diced potatoes, which are also smeared with sour cream.
Place the container with the salad in the refrigerator or on the balcony, if it’s winter, for 30-40 minutes to “cook”.
Before serving, carefully remove the dish from the edges of the film and turn it over onto a plate so that the Mushroom Glade salad ends up with the mushrooms on top.
All that remains is to wish you bon appetit!

Diet recipe

An appetizing and tasty Mushroom Glade salad can also be prepared for those who do not indulge themselves with excessively high-calorie dishes. True, some classic ingredients will have to be replaced, but this will make the dish no less tasty and, of course, just as beautiful.

Marinated champignons (choose larger mushrooms) – 1 jar;
Chicken breast – 300 g;
Chicken eggs – 3 pcs.;
Fresh cucumbers – 3 pcs.;
Frozen or fresh dill – 50-60 g;
Carrots – 1 pc. (large);
Low-fat natural yogurt for dressing.

How to cook

Boil carrots, eggs and chicken breast in different containers; it is advisable to salt the vegetables and meat during cooking.
Prepare a container and cover it with cling film for better removal of the dish.
Place the mushrooms in a colander to drain all the brine.
Place an even layer of mushrooms on the bottom, caps down.
Sprinkle the mushrooms with a layer of dill; it will add freshness and attractiveness to the dish. Fill the layer with thin yoghurt.
Afterwards, carefully coat each layer with yogurt.
The champignons are followed by a layer of grated boiled carrots.
Next, chicken breast, carefully cut into small pieces or disassembled by hand.
Next come cucumbers; in winter they are especially appropriate in a salad. Although if you don’t have fresh cucumbers on hand, you can adjust the recipe and add canned cucumbers.
Spread the last layer with yogurt and place the dish in a cool place for up to an hour.
It should be served on a platter so that the mushroom patch is on top.
Guests, even those on a diet, will be satisfied with the treat. Bon appetit!

The diet recipe does not include potatoes, as they are not a particularly low-calorie vegetable. But if you eat potatoes, you can add a layer of potatoes last.

It’s better to add some salt to the yogurt before adding layers, so the dish won’t be too bland.

It is not necessary to choose a single recipe for fear of gaining extra pounds or fearing the blandness of the yogurt version. Try and experiment, because every craftswoman has a unique signature recipe for mushroom salad that her household and guests simply adore.

Before you prepare the mushroom glade salad, you need to prepare the vegetables and meat. Pour cold water over the chicken breast, add a little salt and cook until tender over medium heat. Cool the cooked meat and leave the broth for making soups.

Wash the potatoes and carrots and, without peeling the skins, cook until tender. Hard boil the eggs, cool and peel.

Place the marinated champignons in a deep bowl, caps down. This is done so that when turning over, the mushrooms end up on top of the salad. Look at the photo of the mushroom glade salad - it will help you in preparation.

Wash fresh herbs and chop not very finely. Sprinkle the herbs on top of the mushrooms and press lightly with a spoon.

Peel the cooled potatoes and grate them on a medium grater. You can cut it into small cubes, but then the salad will be less airy.

The mushroom glade salad turns out to be very juicy and satisfying, since almost every layer must be coated with mayonnaise. To slightly reduce the fat content of this dish, mayonnaise can be diluted with a small amount of water or low-fat yogurt.

Place mayonnaise on the potato layer; you can spread it with a spoon.

A step-by-step recipe for mushroom glade salad will help even novice housewives prepare this amazingly beautiful dish. You can change the ingredients according to your own taste - replace a layer of one product with another, but the cooking principle will always remain the same.

Cut the chilled chicken meat into small pieces and lay out in a thin layer.

Mushroom glade salad with champignons does not need to be salted, since almost all the ingredients are already quite salty. The sweetness of carrots will give the salad a special piquant taste.

Peel the boiled carrots and grate them on a coarse grater - you can cut them into small cubes.

Place mayonnaise on top of the eggs and carrots.

Grate the remaining potatoes and add to the salad.

The layer of cucumbers will be the bottom one, so it needs to be compacted a little with a spoon. Place a flat plate or salad bowl on top of the bowl and turn it over very carefully. As a result, the mushrooms will end up on top. Look at the photo of the mushroom glade salad recipe - this is what the finished treat should look like before serving. To make turning easier, let the salad sit in the refrigerator for a while.

You can also watch a video of mushroom glade salad - it will be much easier for you to make this holiday treat, especially if you are going to cook it for the first time.

For decoration, you can use any greens - sprigs of dill or parsley, fresh lettuce leaves. Bon appetit!