Salad with honey mushrooms “Lesnaya Polyanka” is always a welcome guest on the table because of its fresh taste, which never gets boring. A bunch of onions and parsley, a jar of pickled honey mushrooms - and the dish turns into a real pride of the hostess. However, you need to keep in mind that mushrooms are a heavy product, and chefs do not recommend adding them to your daily diet. They are best combined with neutral-tasting ingredients - boiled potatoes, chicken breast, cheese and onions.
If you are already accustomed to one brand that produces this product, then you probably know the basic rules that housewives follow when purchasing salad ingredients. Besides the obvious recommendations regarding an undeformed, intact can and a legible label, you need to pay attention to the following points:
The honey mushrooms in the “Mushroom Glade” salad recipe should be small, no more than 4 cm. After purchasing, you need to remove them from the marinade and place them in a colander. The mushrooms are then rinsed under water to remove excess debris and pepper.
Salad with honey mushrooms looks most impressive if you prepare it according to the recipe - in layers. In the case when the appetizer is not intended for a festive table, then all the ingredients can be mixed in any order. In addition to a jar of pickled mushrooms, you will need:
Cut the beef into thin strips so that the salad looks uniform. Chop the potatoes into cubes, coarsely grate the eggs - try not to “break” the chips, and grate the cheese on a fine grater. Finely chop the cucumbers, drain the excess juice from both them and the Korean carrots.
Now you can start assembling the dish, but keep in mind that this can be difficult if you are inexperienced.
Place the first layer of honey mushrooms in the salad bowl - the upside-down salad will look especially tasty if you don’t skimp on the mushrooms and pack them tightly. Sprinkle thickly with chopped green onions, then place half of the potatoes, brush with mayonnaise, add an egg and cheese layer, followed by cucumbers. On these “floors” there is no need to add sauce, since the juice of the vegetables itself compensates for everything, but when laying out the meat and the second half of the potatoes, you need to add dressing.
Place the appetizer in the refrigerator to soak for 3 hours. Before serving, cover the “Forest” salad with a plate and turn it over.
Mushrooms are a great addition to any dish. They impart rich flavor and have high nutritional value, not inferior to various types of meat, fish and seafood. Try making the “Mushroom Glade” salad with honey mushrooms, the recipes for which we offer. All of them are quite simple and democratic, so they will fit well into the everyday menu, and if you spend a little time on spectacular design and non-standard presentation, they will take their rightful place on the holiday table.
An original salad with two types of mushrooms - honey mushrooms and champignons, meat, cheese, vegetables and canned pineapples will give you a bright and unforgettable taste sensation.
Cooking time: 20 minutes
Number of servings: 10
Ingredients:
- pickled honey mushrooms (300 g);
- marinated champignons (300 g);
- ham/boiled/smoked chicken fillet/ (400 g);
- boiled potatoes (medium, 3-4 pcs.);
- canned pineapple (200-300 g);
- boiled chicken egg (5 pcs.);
- soft creamy/processed cheese (200 g);
- dill/parsley (1 bunch);
- garlic (4-5 cloves);
- iceberg lettuce/romaine/lettuce (for decoration, 100 g);
- salt (to taste).
Preparation:
- Cut the ham into strips.
- Remove the champignons from the marinade and cut into pieces.
- Drain the marinade from honey mushrooms, leave small mushrooms whole, cut large ones.
- We take the pineapples out of the syrup and cut them into strips.
- We clean and chop the onion.
- Peel the eggs and grate them on a medium grater.
- We clean the garlic and pass it through a press.
- In a separate container, mix cheese, eggs, garlic, 1 tbsp. l. mayonnaise and ground pepper.
- Wash the dill, dry with paper towels and chop.
- Wash the lettuce leaves and dry them.
- We form the salad in a deep plate, covering the bottom with cling film, or on a flat dish using a cooking ring. We lay out all the ingredients in layers, greasing each layer with mayonnaise and adding salt and pepper as desired.
The first layer is honey mushrooms.
The second is the onion.
The third layer is champignons.
The fourth is dill.
Fifth – eggs with cheese and garlic.
The sixth layer is ham.
Seventh – pineapples.
The eighth layer is potatoes. - Place the finished salad in the refrigerator for at least 40 minutes.
- Before serving, cover the dish with a flat plate and turn it over. Decorate with lettuce leaves.
We invite you to watch a video recipe for a dish that uses a slightly different set of ingredients:
A delicious, incredibly satisfying salad with pickled honey mushrooms and smoked chicken is prepared very quickly and guarantees an impressive result.
Cooking time: 25 minutes
Number of servings: 6
Ingredients:
- pickled/fried honey mushrooms (350 g);
- smoked chicken fillet (350 g);
- boiled potatoes (large, 3 pcs.);
- pickled cucumber (3 pcs.);
- onions/green (2 pcs./1 bunch);
- lettuce/romaine/iceberg salad (for decoration, 120 g);
- cherry tomato (for decoration, 2 pcs.);
- olive oil (100 ml);
- mayonnaise (100 g);
- dried basil (1 tsp);
- dried rosemary (0.5 tsp);
- ground black pepper (to taste);
- salt (to taste).
Preparation:
- Peel the potatoes and put them through a vegetable cutter.
- Cut the meat into small cubes.
- Remove the cucumbers from the marinade and cut them into cubes, draining them of excess liquid.
- Remove the mushrooms from the marinade. We leave a few pieces for decoration, and cut the rest into small pieces.
- We clean and chop the onion.
- Wash the cherry tomatoes and cut them into quarters.
- Wash the lettuce leaves, dry them with paper napkins and cut them into large pieces (you can tear them with your hands).
- Let's make the sauce. In a deep container, mix olive oil, dried herbs (basil and rosemary), ground pepper and salt.
- In a deep container, mix meat, cucumbers, potatoes, mushrooms, onions, and mayonnaise.
- This dish is best served in portions. Place lettuce leaves on a plate and place the salad on them in a heap or using a cooking ring. We decorate the top with tomato slices and pickled mushrooms, and make drops of spicy sauce around it (see photo).
We invite you to watch a video recipe for a similar dish:
Quick to prepare, nutritious and healthy, the salad will be an excellent lunch for the whole family. It can serve not only as an independent snack, but also as a side dish for main courses.
Cooking time: 20 minutes
Number of servings: 7
Ingredients:
- canned red/white beans (200-300 g);
- fresh carrots (3-4 pcs.);
- pickled cucumber (3-4 pcs.);
- sour apple (large, 2-3 pcs.);
- lemon (1 pc.);
- onions/green (2 pcs./1 bunch);
- parsley/dill/basil (for decoration, 1 bunch);
- mayonnaise (200 g);
- ground black pepper (to taste);
- salt (to taste).
Preparation:
- Wash the carrots, peel them and grate them on a Korean carrot grater or simply on a coarse grater.
- Remove the cucumbers from the marinade and cut into strips, draining excess liquid.
- Wash the lemon, cut it in half and squeeze out the juice (if the lemon is large, then one half is enough).
- Wash the apple, remove the core and cut off the peel. Grate the pulp on a coarse grater and mix with lemon juice.
- We clean and chop the onion.
- We take honey mushrooms out of the marinade, cut large mushrooms into pieces.
- Place the canned beans in a colander.
- Wash the parsley, dry it with paper towels and divide it into small branches.
- In a deep container, mix carrots, cucumbers, apples, onions, honey mushrooms and beans (we leave a few for decoration). Season the salad with mayonnaise, salt and pepper to taste.
- Decorate the finished dish with beans and herbs.
- It is recommended to cool the salad before serving.
We invite you to watch a video recipe for a dish that differs slightly in preparation method from the described option:
Salad with fried mushrooms will perfectly complement your holiday table. It is very tasty and tender, so guests eat it one of the first.
Cooking time: 20 minutes
Number of servings: 6
Ingredients:
- fried/marinated honey mushrooms (350 g);
- boiled potatoes (3-4 pcs.);
- boiled carrots (3 pcs.);
- onions/green (2 pcs./1 bunch);
- processed cheese (200 g);
- boiled chicken egg (5 pcs.);
- dill/parsley (1 bunch);
- mayonnaise (200 g);
- mustard (1 tbsp.);
- salt (to taste).
Preparation:
- Peel and grate boiled vegetables (potatoes and carrots) on a coarse grater.
- Peel the onion and finely chop it.
- Remove the shells from the eggs, separate the whites from the yolks and grate them separately on a fine grater.
- Grate the cheese on a medium grater.
- Wash the dill, dry with a paper towel and chop.
- We make a spicy dressing - mix mayonnaise with mustard.
- We form the salad in layers, greasing them with mayonnaise and adding salt to taste.
The first layer is potatoes.
The second is the onion.
The third layer is honey mushrooms.
The fourth is carrots.
The fifth is protein.
The sixth layer is cheese.
The seventh is the yolk.
The eighth layer is dill.
Bon appetit!
This winter salad is sure to please anyone who loves pumpkin. The dish turns out to be very satisfying, despite the minimal set of ingredients.
Cooking time: 15 minutes
Number of servings: 6
Ingredients:
Preparation:
- We clean and chop the onion. Place in a heated frying pan with a small amount of vegetable oil.
- We wash the honey mushrooms and let them drain in a colander. We cut large mushrooms, small ones can be left whole. Add them to the pan with the onions and fry until golden brown.
- Peel the potatoes and grate them on a coarse grater.
- Grate the pumpkin on a coarse grater.
- Peel the eggs and grate them on a fine grater.
- Wash the dill and basil and dry on a paper towel.
- We form the dish in layers, covering each of them with a mayonnaise mesh, adding salt and pepper to taste.
The first one is potatoes.
The second is onions and mushrooms.
The third one is pumpkin.
The fourth is eggs. - Cool the finished dish and garnish with sprigs of basil and dill before serving.
Salad ready!
How to bake pumpkin for salad
First, wash the pumpkin thoroughly, remove the seeds and cut off the peel. Cut the pulp into small pieces and place in a baking dish, salt, pepper and sprinkle with olive oil. Place the pan in the oven, preheated to 180 ℃. Bake for 20-25 minutes.
A bright colorful salad with honey mushrooms, Korean carrots and cheese will bring great pleasure to fans of spicy, moderately spicy dishes.
Cooking time: 15 minutes
Number of servings: 7
Ingredients:
- pickled/fried honey mushrooms (400 g);
- Korean carrots (350 g);
- fresh cucumber (4 pcs.);
- onions/green (1 bunch/2 pcs.);
- soft cream cheese (200 g);
- cherry tomato (for decoration, 3 pcs.);
- dill/parsley (for decoration, 1 bunch);
- mayonnaise (150 g);
- ground black pepper (to taste);
- salt (to taste).
Preparation:
- Place the pickled mushrooms in a colander to get rid of excess liquid.
- Wash the cucumbers, cut off the tails and cut into strips. You can use a Korean carrot grater.
- Cut the cheese into short strips.
- We clean and chop the onion.
- Wash the tomatoes and cut them in half.
- Wash the dill, dry it with a paper towel and divide it into small branches.
- In a deep container, mix honey mushrooms, Korean carrots, cucumbers, onions, and cheese. Season the salad with mayonnaise, salt and pepper to taste.
- Decorate the finished dish with halved tomatoes and dill.
- Before serving, place the salad in the refrigerator for at least 30 minutes.
Check out the video recipe for preparing a salad with a different version of the ingredients used:
You can please your loved ones with this treat by serving it for a family dinner, or guests at any holiday banquet.
Cooking time: 40 minutes
Number of servings: 7
Ingredients:
- fresh/pickled honey mushrooms (400 g);
- ham/salami sausage/smoked chicken fillet (350 g);
- rice (150 g);
- chicken egg (5 pcs.);
- garlic (2-4 cloves);
- parsley/dill/basil/rosemary/mint (for decoration, 3-4 sprigs);
- mayonnaise (150 g);
- vegetable oil (for frying, 60 ml);
- ground black pepper (to taste);
- salt (to taste).
Preparation:
- Wash the mushrooms, cut them into pieces and fry in vegetable oil until the liquid has completely evaporated. Before finishing cooking, salt and pepper the mushrooms.
- Wash the rice and boil in salted water for 20 minutes over low heat.
- Boil the eggs hard (10-15 minutes after the water boils).
- Cut the ham into small cubes.
- We peel the eggs and pass them through a vegetable cutter.
- Peel the garlic and squeeze it through a press.
- Wash the parsley, dry it and separate the leaves.
- Make the dressing - mix mayonnaise with garlic.
- We form the salad in layers, greasing them with mayonnaise-garlic sauce.
The first layer is rice.
The second is honey mushrooms.
The third one is ham.
The fourth layer is eggs. - Decorate the finished salad with parsley leaves. You can serve it immediately or after cooling for a short time. Share:
This salad differs from others not only in appearance, but also in its unique taste. To prepare such a salad, it is best to choose the morning (if guests are expected in the evening). This way the dish will have time to soak in mayonnaise before the guests arrive.
Forest Glade salad is best placed in a deep container with a wide bottom. The walls of the container and the bottom must be greased with sunflower oil or covered with cling film. The components that make up the Lesnaya Polyanka salad fit perfectly together and have a unique, excellent taste.
Compound:
- Pickled honey mushrooms – 1 b. (0.5 l)
- Potatoes – 2 pcs.
- Carrots – 2 pcs.
- Hard-boiled eggs – 3 pcs.
- Boiled chicken fillet – 300 g
- Pickled cucumbers
- Mayonnaise
- Lettuce leaves
- Parsley
- Dill
- Green onions
Preparation:
- Place the mushrooms in the container prepared for the salad, placing them caps down. Once the mushrooms are in place, chop the parsley, onion and dill. Sprinkle the mushrooms generously with herbs so that their stems are hidden.
- The greens must be compacted carefully so as not to damage the mushrooms. The layer of greens should be greased with mayonnaise. By the way, about mayonnaise. This salad will use a lot of it, since the dish has many layers. You need enough mayonnaise so that the dish does not turn out dry, but also does not become liquid.
- The carrots must be grated on a coarse grater, thus forming the next layer - carrot. It also needs to be compacted and greased with mayonnaise.
- Cucumbers and boiled potatoes must be cut into strips. Cut the chicken into pieces. These products need to be laid out in three layers. Coat the layers with mayonnaise. If you don't want to use chicken, you can replace it with ham.
- Grate hard-boiled eggs. They need to be thoroughly sprinkled over a layer of chicken meat. The resulting layer of eggs should be coated with mayonnaise, like the previous ones.
- The last layer will be a layer of grated cheese. The Forest Glade salad does not need to be salted, since it already contains pickled cucumbers and mayonnaise.
- The salad must be covered with another container and refrigerated for 3 hours. When the time is up, remove the dish, turn it and remove the container that was on top.
Forest glade salad with honey mushrooms and Korean carrots
Compound:
- Boiled chicken fillet – 250 g
- Pickled honey mushrooms
- Korean spicy carrots – 200 g
- Cheese – 70 g
- Cherry tomatoes
- Fresh cucumber
- Dill
- Mayonnaise
Preparation:
- Rinse the mushrooms with cold water and place them in sweetened water for 30 minutes. 1 tsp must be dissolved in water. Sahara.
- Cut the fillet and cheese into small cubes.
- Take an ordinary soup plate and grease it with vegetable oil. Lubricate the plate with a thin layer.
- Honey mushrooms must be dried with a paper towel. You can chop especially large mushrooms. Place the mushroom layer on a plate.
- Then add cheese and pour mayonnaise over the layer. Place chopped dill on top. Also coat the dill layer with mayonnaise.
- Korean carrots need to be chopped a little so that the straws become a little shorter. The prepared carrots must be laid out in the next layer and also greased with mayonnaise.
- The next layer of salad will be chicken fillet. Coat this layer with mayonnaise.
- Place the salad in the refrigerator for half an hour. It's better if he stays overnight. Place a flat plate on top and turn the salad over. Garnish it with cherry tomatoes and fresh cucumbers, cut into rings.
Forest glade salad with honey mushrooms and melted cheese
Compound:
- Chicken fillet (boiled) – 300 g
- Chicken egg (hard-boiled) – 4 pcs.
- Dutch cheese – 150 g
- Pickled honey mushrooms – 300 g
- Cucumber – 2 pcs.
- Boiled potatoes – 3 pcs.
- Parsley – 1 bunch
- Processed cheese with dill and cucumber – 1 piece
- Mayonnaise
Preparation:
- Peel the potatoes and grate them on a fine grater. Place the grated potatoes in a bowl and mix with mayonnaise.
- Peel the eggs and grate them too. Also mix with mayonnaise in a separate bowl.
- Wash the cucumbers and dry them with a paper towel. Cut the vegetables into small strips.
- Grate hard cheese. Cut the chicken fillet into small pieces and mix with mayonnaise.
- Wash and chop the greens, after drying them. Pickled honey mushrooms must be washed.
- All prepared ingredients must be laid out in layers in a salad bowl.
- 1st layer: potatoes with mayonnaise
- 2nd layer: egg with mayonnaise
- 3rd layer: cucumbers
- 4th layer: grated cheese
- Layer 5: chicken fillet with mayonnaise
- 6th layer: pickled honey mushrooms
- Layer 7: greens
The finished salad must be placed in a cool place for 2 hours. After this time, you can serve the dish.
1. First you need to prepare suitable dishes. This can be a pan or bowl with a flat bottom. Mushrooms should be removed from the jar and placed in the selected container, caps down. If you are afraid that the salad will not come out of the dish then, line it with regular cling film and only then start cooking.
2. Dill and green onions should be washed in cool water, dried on a towel and finely chopped. Sprinkle the chopped herbs in the space between the mushrooms. 
3. Peel the boiled potatoes and grate them through a coarse grater directly into the container with the future salad. 
4. Grease with mayonnaise. 
5. Cut the cucumbers into cubes and place on mayonnaise. Don't be afraid to use pickled or pickled cucumbers. With them the taste is even richer. 
6. Also cut the ham into cubes and place on the cucumbers. You can lightly coat it with mayonnaise. 
7. Place Korean carrots on top. If necessary, it can be made shorter with a knife. 
8. Generously coat with mayonnaise again. 
9. Grate the processed cheese through a coarse grater. You can use hard cheese, but the taste will not be as delicate. 
10. The salad should be put in the refrigerator for an hour or two to soak. Then invert onto a suitable plate. It will slide out without any problems. 
The dish turns out incredibly beautiful and tasty. You should definitely try to prepare this beauty for the holiday table. Guests will definitely appreciate your talent!
Hello, dear readers of my blog! Today I want to tell you about one very unusual salad, which will undoubtedly become a highlight on your holiday table. After all, his appearance is very unusual and eye-catching. We will talk about the “Mushroom Glade” with champignons.
Having prepared such a dish once, I received just a huge amount of compliments along with questions about how such a miracle is prepared. It's actually very simple. And its beauty lies in the fact that such “Polyanka” can be prepared on the eve of the holidays. That is, they made the salad in the evening, and on the day of the celebration they only served it on the table. This is, of course, very convenient and time-saving.
I can also include as bright and beautiful snacks, and. They look very colorful on the table and are eaten with lightning speed!
Most often, “Mushroom Glade” is laid out in layers and is a “turnover” salad, but there are other ways to prepare it. You will learn about this below. Here we go?
Salad “Mushroom Glade” with champignons
Most often I prepare this particular version of the salad. It seems to me that this composition is the most optimal for our family; we have been working towards it for a long time. And for a long time now, such a “Mushroom clearing” has taken root with us. You, of course, may have completely different tastes, which is why the article contains many recipes, and everyone will find something they like.
As you can see, in this recipe we will do without salt at all.
We will need:
- pickled champignons – 400 g;
- smoked chicken breast – 1 pc.;
- eggs – 2 pcs.;
- hard cheese – 100 g;
- onions – 1 pc.;
- potatoes – 3 pcs.;
- greens - 1 bunch;
- mayonnaise.
Preparation:
Do not put too much mayonnaise, since it will coat all layers of the salad; there will already be enough of it.
Recipe for “Mushroom Glade” with chicken and cheese
Instead of smoked chicken fillet, you can easily use regular boiled chicken fillet. It goes great with cheese. The taste is very delicate and the consistency is soft. But at the same time, all the products are clearly noticeable when eating this delicious salad.
We will need:
Preparation:
Since we will be turning the container with the salad, we need everything to come off well, which is why we use oil.
This will make it much easier to lay out the breast layer.
Salad “Mushroom clearing” with champignons and ham
Using ham in a salad greatly simplifies the cooking process, because you do not need to boil the meat, wait until it cools down and only then start cutting. And the taste is completely different. Therefore, be sure to try making “Mushroom Glade” with ham!
We will need:
Preparation:
Video on how to prepare Mushroom Glade salad with Korean carrots
Many believe that the only thing better than boiled carrots in this salad are Korean carrots. And this is not surprising, because it gives the dish a certain spiciness and piquancy, enhances the taste and aroma of all other ingredients in the composition. Let's watch and repeat! The required products are written at the very beginning of the video.
Recipe for “polyanka” with fresh cucumbers
If you have fresh cucumbers at home, chop them into your salad. It will gain lightness and the taste will become more pronounced. This Mushroom Glade recipe uses chicken legs. It is fattier than breast meat. And many people like to use this meat in salads.
We will need:
Preparation:
At this stage, you can add a little salt and black allspice.
Cooking upside-down salad “Mushroom clearing” without meat
Meat, of course, plays an important role in most salads; it makes them more filling. But you can do without it. After all, beans are a good alternative to meat. It is rich in protein, so this salad is not inferior to meat in its nutritional value.
We will need:
- pickled champignons – 200 g;
- potatoes – 2 pcs.;
- carrots – 1 pc.;
- pickled cucumbers – 2 pcs.;
- green onions;
- beans – 1 cup;
- mayonnaise.
Preparation:
You can use canned beans in their own juice.
How to make a “Mushroom Glade” with fried champignons without turning?
Many of my friends complained about the difficulties they had with turning the salad. In principle, a well-seasoned salad is quite easy to extract. But if you are still afraid and afraid of ruining the dish, then prepare it as follows.
We will need:
- fresh champignons – 500 g;
- chicken meat – 400 g;
- eggs – 4 pcs.;
- onions – 1 pc.;
- cheese – 150 g;
- pickled cucumbers – 2 pcs.;
- olives – 10 pcs.;
- garlic – 2 cloves;
- dill, parsley;
- mayonnaise;
- salt, pepper to taste;
- vegetable oil.
Preparation:
We won't add salt and pepper anymore!
Delicious “Mushroom Glade” salad with beef and carrots in Korean
I really like how boiled beef and Korean carrots go together. If you also like this “union,” then be sure to prepare a salad according to this simple recipe.
We will need:
- pickled champignons – 1 jar;
- Boiled beef;
- Korean carrots – 200 g;
- boiled potatoes – 3 pcs.;
- pickled cucumbers – 3 pcs.;
- hard cheese – 200 g;
- dill and green onions;
- mayonnaise.
Preparation:
OK it's all over Now! Now you definitely have a choice of what to make the Mushroom Glade salad from. But the most important thing is its stunning appearance. At first it will be a pity to apply it so as not to spoil the beauty, and then you won’t be able to stop. My hand is drawn to such a dish. And, to be honest, it is always one of the first to be eaten. Because it is not only good to look at, but also to taste!
