Hello! My friends, I invite you to a mushroom meadow! And don't be surprised, please. V
New Year's Eve, we will not collect mushrooms. The subject of our search is mushroom glade salad. Rather, his decent recipe with photo. After all, there are many cooking options, and you really want to choose the best one for yourself.

So arm yourself with a basket - a piggy bank and put the snacks you like in it. You can make a mushroom glade salad with either ham or chicken. Or maybe you will like the mushroom glade salad with Korean carrots? No problem. Maybe with mushrooms, or maybe with mushrooms! As they say, the best 4 step-by-step photo recipes come to your place!

I hope you will not deny that there is no better snack than a pickled mushroom? Exactly. I dare to assure that other ingredients of the salad go with a bang under the sweaty pile. Yes, and he is handsome, to everything. That is why the hospitable hostesses like to set the table in the “mushroom meadow”.

Naturally, I am no exception. I try to cook it whenever possible. And I choose the recipe based on what is in the refrigerator. If there's chicken fillet, which means there will be a glade according to the classic recipe.

Before the cooking process, I wanted to note important points

• The appetizer belongs to salads - shape-shifters. This means we will lay the ingredients upside down, and then turn the dish over. So you need to prepare a comfortable deep bowl or salad bowl, as well as a flat dish or plate.
• Still need to stock up cling film... It will help you easily and neatly turn the finished product. And then our salad will appear in all its flaky glory.

So, we are preparing products for the classics of the genre

• Pickled mushrooms - 500 gr. (take champignons, you won’t go wrong)
• Boiled chicken fillet - 300 gr.
• Hard cheese - 100 gr.
• Hard-boiled eggs - 3 pcs.
• A large potato boiled in a uniform (if the roots are small, then take a couple)
• Pickled cucumbers - 3 pcs.
• Boiled carrots - 2-3 pcs.
• Mayonnaise - 200 gr.
• Parsley, dill to taste.

I would like to briefly dwell on cucumbers. I prefer to use pickled rather than salted. The first ones will look more tender in the salad, they will only complement the flavor range. Whereas salty can overshadow the rest of the ingredients.

Cooking a dish

Miracles, and more! Mushrooms look great on a green background, all layers are visible and look great. Already drooling! Well, what about the first one?

By the way, especially delicious salad mushroom glade with champignons and chicken will be in the event that the meat is not boiled, but marinated and baked. The simplest marinade: a tablespoon soy sauce and vegetable oil, with the addition of black ground pepper.

How to cook a mushroom glade salad with ham. Step by step recipe with photo

An excellent alternative to meat is ham. With it, the appetizer turns out to be even more tender and refined. After all, a high-quality meat product will also have a smoked flavor. So I recommend trying the mushroom meadow and ham.

For two servings you need to prepare

• Pickled champignons gr. 200
• One boiled potato
• Hard cheese 50 gr.
• Boiled eggs 2 pcs. (hard boiled)
• A small bundle of green onion
• Ham 100 gr.
• Boiled medium carrots
• Mayonnaise gr. one hundred.

Step-by-step preparation of a changeling salad

The masterpiece is ready to amaze not only with its design, but also with its excellent taste! Bon appetit and heartfelt conversations behind the mushroom meadow!

Mushroom glade salad recipe with Korean carrots

Amazing salad, I want to tell you. The taste is extraordinary. You can verify this by looking at the grocery set. So let's get down to the cooking process without further ado.

Ingredient List

• Jar of pickled champignons
• Three bunches of greens (parsley, lettuce, dill)
• Two hundred fifty gr. korean carrots
• Two hundred gr. hard cheese
• Three medium potatoes (jacket cooked)
• Three hundred gr. ham
• Two hundred gr. mayonnaise
• Three eggs (hard boiled).

How to cook yummy

So how is it? Not enough words? Or else it will be when you try the mushroom glade salad with Korean carrots!

It remains only to give a little advice: to make it easier to turn the salad, you need to walk with a knife along the edge of a deep plate.

Mushroom glade salad with honey agarics. Step by step recipe with photos!

Now we will dream a little and step back from general rules... The basis of the appetizer will be miniature mushrooms, and we will arrange the serving in a different way. So, to your attention - mushroom glade salad with honey agarics in portioned salad bowls.

List necessary products for 3 servings

• Pickled mushrooms 80 gr.
• Boiled potatoes 100 gr.
• Boiled chicken fillet 100 gr.
• Pickled cucumber 1 pc.
• Hard boiled egg 1 pc.
• Mayonnaise 80 gr.
• 5 gr. parsley and green onions.

How to cook a portioned mushroom glade salad

1. Finely chop all products (except mushrooms). Divide them into three parts, you can even visually.
2. Place the cucumbers at the bottom of the portioned outlet.

   

3. Put eggs on top, add a little mayonnaise. Align the layers by tamping slightly.

   

4. Then lay out the meat layer, grease it with mayonnaise.

   

5. Finish the assembly with honey agarics.

   

This is how we got mushroom beauty - solemn and exquisite. And how delicious, it is impossible to convey! Admire and enjoy!

I hope that you walked along the mushroom meadow with pleasure and that your basket - piggy bank was not left empty. If you send photos with your culinary masterpieces, I will be very grateful. Or maybe share your recipes? Thanks in advance and see you soon!

Mushroom snacks always turn out to be not only tasty, but also satisfying. If you turn on your imagination, you can arrange them very beautifully and serve them to the festive table as its main decoration. So, the salad turns out tasty and effective “ Mushroom glade».

Ingredients: 90 g of pickled mushrooms (whole), 2 large eggs, 3-4 small potatoes, carrots, 40 g soft cream cheese, 160 g smoked chicken, salt, mayonnaise.

The salad is very satisfying and very elegant.

1. Boil first necessary components- potatoes, eggs, carrots. Then they are peeled and cut small cubes.
2. Salted potatoes greased with mayonnaise are placed in a serving ring set on a flat plate.
3. Next comes the chicken cubes and again the sauce.
4. Then - carrots with soft cheese and eggs with mayonnaise.
5. Mushrooms are distributed last - with their caps up.

Ready salad with champignons should be well infused in the cool before serving to guests.

How to cook with honey mushrooms?

Ingredients: large chicken breast, 2-3 pickled cucumbers, pre-cooked foods: 2 potatoes, an egg, a carrot, 90 g of pickled mushrooms, as well as salt, head onions, a bunch of fresh dill and sauce.

1. The chicken is boiled until tender and cooled.
2. First, small cubes of boiled potatoes are poured onto a plate. A grid of salted sauce is spread over the top.
3. Next, straws of cucumbers and onions are crumbled.
4. Then come miniature cubes of boiled carrots with salted sauce.
5. Then - arbitrary pieces of cooled meat, grated boiled egg, fresh dill.
6. Pickled mushrooms are randomly laid out on top of the greens.

Ordinary mayonnaise is well suited for the Mushroom Glade salad with honey agarics as a sauce.

With chicken fillet

Ingredients: 120 g of pickled mushrooms, 80 g korean carrot, 2 large eggs, a bunch of fresh parsley, half a large chicken fillet, 2 barrel pickles, 2-3 potatoes, salt, light mayonnaise.

The salad will be able to decorate the table for any occasion.

1. First you need to do heat treatment some products - boil eggs, potatoes, chicken.
2. Whole pickled mushrooms are selected. They should be immediately laid out in a bowl, caps down. A little mayonnaise is added to each leg. The sauce is needed here to connect the layers.
3. Then finely chopped parsley is distributed. Coarsely grated peeled eggs are scattered on top of the greens.
4. Then comes a layer of spicy carrots without marinade.
5. The cooled boiled chicken is cut into small cubes, greased salted mayonnaise and laid out on the carrots.
6. Small pieces of pickled cucumbers are distributed. Again - the sauce.
7. The last layer is grated boiled potatoes... It is not smeared with anything.

Ready salad "Mushroom glade" with chicken is infused in the cool for about an hour, after which it is turned onto a flat plate.

Hearty ham salad

Ingredients: half a can of pickled mushrooms, large potatoes, 70 g sex hard cheese, bunch of green onion feathers, 2 large eggs, 140 g ham, large carrots, salt, mayonnaise.

1. You only need to boil potatoes, carrots and eggs.
2. Whole pickled mushrooms are laid out on the bottom of a salad bowl of a suitable size. It is advisable to choose mushrooms of approximately the same size. They are stacked with their caps down.
3. Crushed is poured on top green onions... It will imitate a clearing under mushrooms.
4. Further, all layers must be coated with salted mayonnaise. This is necessary so that they do not disintegrate. Also, the products are well compacted.
5. Coarsely grated cheese is poured onto green onions.
6. Then - grated boiled eggs, small cubes of ham, grated boiled carrots and potatoes. The last layer is not smeared with sauce.
7. The salad is gently turned onto a flat dish and left for an hour in the cool.

Before serving "Mushroom glade" with ham, you can decorate with long feathers of green onions, sticking them between the mushrooms.

With Korean carrots

Ingredients: 170 g of pickled champignons, 240 g of chicken fillet, 4-5 small boiled potatoes, 170 g of Korean carrots, 4 large boiled eggs, 90 g of hard cheese, salt, mayonnaise, fresh herbs.

The multi-colored layers make the salad especially festive.

1. Put the whole pickled mushrooms in a deep bowl with the cap down. They are located close to each other.
2. Shredded greens are sent from above.
3. Next, grated potatoes are distributed, which are well crushed with salted mayonnaise.
4. Then comes the Korean carrot without marinade, pre-cooked chicken fillet, grated cheese and eggs. The top is also greased with mayonnaise.

Mushroom glade transforming salad

Composition of products: 2 pcs. boiled carrots, a jar of whole canned mushrooms, 340 g smoked chicken meat, 5-6 boiled eggs, salt, 170 g of semi-hard cheese, half a bunch of fresh parsley and onions, mayonnaise.

1. Whole mushrooms are laid out on the flat bottom of the pan - caps down. Then finely chopped greens are poured out.
2. Then comes grated carrots, a layer of salted sauce.
3. Upstairs - cubes of chicken meat, grated eggs, salted mayonnaise, grated cheese. If there are still mushrooms left, they can be chopped and combined with the cheese.

The pan is turned over onto a flat dish and removed. If you do this carefully, you will end up with an impressively decorated appetizer on the plate.

Puff salad with meat and mushrooms

Composition of products: 340 g boiled meat, 3 boiled potatoes, any fresh herbs to taste, 160 g of semi-hard cheese, cask pickle, 170 g Korean carrots, salt, mayonnaise.

Mushroom glade salad is distinguished by its simplicity of preparation, as well as excellent taste.

1. Whole mushrooms are stacked with their caps down. From above - chopped greens are poured.
2. Next comes grated potatoes with mayonnaise, which must be tamped well tightly.
3. Small cubes of pickled cucumber, pieces of boiled meat are poured onto the potatoes.
4. A grid of salted mayonnaise is drawn.
5. Top with carrots without marinade and grated cheese.

It remains to turn the appetizer over and serve.

"Mushroom Glade" - hearty and elegant mushroom salad to the festive table. It can be prepared for any feast, be it New Year, Christmas or 8 March. Salad "Mushroom Glade" owes its name to the original outward appearance resembling a forest edge where mushrooms grow.

There is no strict list of ingredients and the sequence of layers for cooking a dish. Puff salad it turns out to be equally tasty with mushrooms or honey mushrooms, with boiled sausage, ham or chicken. If desired, you can add pickled cucumber to it, and use sour cream instead of mayonnaise.

Today I have prepared the Mushroom Glade salad with champignons, I posted the recipe with a photo of the layered assembly on this page, and I only regret one thing - that I cannot convey the taste in words. Just try it!

Ingredients

• potatoes 3 pcs.
• carrots 0.5 pcs.
• chicken eggs 2 pcs.
• boiled sausage 100 g
• champignons 200 g
• hard cheese 100 g
• mayonnaise 3 tbsp l.
• parsley 10 g
• dill 10 g
• green onions 10 g
• salt 1 chips.

How to cook Mushroom Glade salad

1. Put the whole pickled champignons on the bottom of the salad bowl, caps down.
2. 
   Sprinkle the mushrooms on top with finely chopped herbs, which will give the salad a beautiful color and a fresh spring aroma.
3. 
   Potatoes, pre-boiled "in uniforms" and peeled, grind on a coarse grater and spread in an even layer over the greens. Grease generously with mayonnaise, evenly distributing it with a tablespoon.
4. 
   The next layer is hard-boiled eggs, chopped on a coarse grater. Add a pinch of salt and coat with sauce.
5. 
   We spread the boiled and grated carrots, grease on top with a small amount of mayonnaise.
6. 
   Ham or boiled sausage cut into small cubes (if desired, you can also grate it, after placing it in the freezer for 15 minutes), coat with mayonnaise. If chicken is used, the meat must be boiled in salted water until tender, then disassembled into fine fibers.
7. 
   The last layer is crushed cheese. Do not grease with mayonnaise!
8. 
   Let the salad sit in the refrigerator for at least 1 hour, after which we turn the salad bowl upside down, covering it with a flat plate.
9. 
   We remove the top dish, thus freeing the dish from the salad bowl.
10. Along the contour we decorate the Mushroom Glade salad with mushrooms with a thin line of mayonnaise to give it a more elegant look, and immediately serve the dish to the table!

On a note

It is better to use a glass salad bowl for preparing salad. If such dishes are not available, line the bowl with cling film - this will help to easily remove ready salad keeping its shape.

Almost no festive table is complete without a very tasty and tender salad Mushroom glade. This salad can be prepared with any edible mushroom, but, of course, mushrooms are the most affordable - pickled mushrooms are sold in any supermarket. Mushroom meadow with champignons is distinguished by its simplicity of preparation, comparative cheapness of products, as well as beauty and refined taste. Try a really delicious salad, always eaten first.

Ingredients:

(6-8 servings)

• 300-350 gr. pickled mushrooms or 600 gr. fresh champignons
• 2 chicken breasts
• 2 large potatoes
• 2 large carrots
• 3 eggs
• 200 gr. pickled cucumbers
• 1 small onion
• 200 gr. hard cheese
• 250 ml. mayonnaise
• greenery

• The main ingredient in a mushroom meadow is champignons, so we buy either uncut pickled champignons, or pickled fresh champignons ourselves. We look at how to pickle mushrooms.
• In addition to the mushrooms, we still need to prepare other ingredients.

• Boil potatoes and carrots in uniforms. Cook hard-boiled eggs. Three carrots, potatoes and eggs on a coarse grater.
• Fill the chicken breasts with boiling water, a little, just so that the water covers the meat, salt, put Bay leaf, cook until tender. Cut the cooled chicken into cubes.
• Finely chop the onion and cucumbers. It is better to take a blue onion, it is also called Crimean, it is sweet and goes well in salads. If only regular onions are available, then in order to get rid of the bitterness, pour the chopped onions with boiling water for 10 minutes.
• We cut the greens. Other types of greens can be used in place of the traditional parsley. Specially prepared preparations, which include spinach, arugula, mizuna, etc., are very convenient. Due to the different colors, the salad turns out to be special, not like everyone else's.

• Now that everything is ready, let's start assembling the Mushroom Glade salad. So, we take the form for our salad. This can be a bowl, saucepan, metal or glass baking dish, or a plastic food taper will do. It is important that the shape is high enough and in terms of volume corresponds to the number of products. I used a regular saucepan.
• Cover the bottom and walls of the mold with food grade plastic. We put the champignons with their hats down. If the champignons have too long legs, we shorten them.

• Put a green pillow on top of the mushrooms. Greens can be either finely chopped or separate leaves.

• Put a layer of potatoes on top of the greens. Tamp it well with a spoon. This is necessary so that the mushrooms do not fall out when we turn the salad, and so that the salad itself is whole and well cut.

• Grease a layer of potatoes with mayonnaise. I advise you to prepare mayonnaise yourself. It is not only cheaper but also much more useful.

• Put finely chopped onions and cucumbers on top of the potatoes (onions and cucumbers complement each other very well). If the mushroom legs were shortened, then finely chop the legs and put them in a salad along with onions and cucumbers.

• Press the layer with a spoon, spread with mayonnaise. In general, you don't need to save mayonnaise in this salad. The more mayonnaise, the tastier the mushroom meadow.

• Place the chicken layer.

• We tamp, grease with mayonnaise.

• On top of the chicken we put a layer of hard cheese, cheese and chicken meat are perfectly combined. We tamp the cheese, be sure to grease it with mayonnaise.

• We put a layer of carrots, tamp, grease with mayonnaise.

• And the last layer - put the egg. Do not forget to lightly tamp and grease with mayonnaise.

• So, we have finished with the layers, now we will turn over the salad. To do this, cover the salad with a dish or a large plate. Then, holding the dish, turn the dish along with the pan.

• You can wait a minute for the salad to settle down and sit on the plate by gravity.
• We remove the pan, remove the food grade plastic. Here is what a beautiful mushroom meadow we have, covered with champignons. As you can see, the recipe for a mushroom meadow with champignons is quite simple.

• We put the salad in the refrigerator for several hours, so that it is infused, so that the layers are thoroughly saturated with mayonnaise.
• Delicious and beautiful salad Serve slightly chilled mushroom glade with champignons.

Bon Appetit!
Delicious and healthy recipes from Alena Khokhlova

Mushroom glade salad on festive table looks so impressive that it is swept away in minutes. Beautiful, original design, excellent taste of the dish, will provide enthusiastic responses from guests, will delight loved ones. Cooking will not deliver to the hostess special trouble and won't hit your budget as all products are available and inexpensive. Polyanka is known for its unusual cooking technology, in which the whole mushrooms become the "highlight" of the dish.

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

In addition to mushrooms, chicken, eggs and cheese traditional 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 study the intricacies of cooking.

Mushroom glade salad with mushrooms

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

Take:

• Pickled 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 photo:

Boil carrots, eggs, chicken separately. When cooking chicken, add a little spices, do not forget to salt, then the meat will not taste bland. Cool it down.

Drain the brine from a jar of pickled mushrooms by throwing it into 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 shape, with sides at least 5 cm high. Line it with cling film.

Put the mushrooms in one layer on the bottom. Since our salad is a shape-shifter, and the bottom of the display will soon become the top of the dish, place the mushrooms head down.

Chop the green onions. Chop parsley sprigs into small pieces. Lay the next layer over the mushrooms.

Lay the potatoes grated with shavings on top.

Apply with a spoon or spatula, compacting the layer a little. Salt, season with pepper, brush with mayonnaise sauce.

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

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

Rub the carrots, lay them in the next layer, rub them a little again. Spread with a layer of sauce.

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

Chop the chicken meat, lay out 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 other layers.

Cover the mold with cling film, place to soak on the refrigerator shelf. Better at night, but if there is a problem with time, then 2-4 hours will be enough.

Remove the film, and instead lay out lettuce leaves, as in the photo. Keep in mind that this layer will lie down the clearing. Therefore, arrange so that the beautiful edges of the salad extend beyond the form.

Cover with a plate, turn over onto a wide platter. The champignons will be on top. Free the salad from the dishes in which it was formed, remove the film.

Mushroom flip-flop with honey agarics

Pickled mushrooms have a slightly different taste than mushrooms. Although the other ingredients are virtually unchanged, the result is a completely different salad. There are countless options for a dish with mushrooms, I offer the simplest and fastest.

Take:

• Honey mushrooms, pickled - a jar.
• Bulb.
• A potato is a pair of tubers.
• Chicken breast - 500 gr.
• Hard cheese - 400 gr.
• Any greens, mayonnaise sauce.

Preparation:

1. Boil potato tubers, fillets chicken breasts... Cool it down.
2. Grate cheese, potatoes coarsely. Chop the onion into cubes. Drain the marinade from the honey agaric jar.
3. The spreading technology is the same as for all "meadows". Only the salad will not be a shape-shifter, it is done in ordinary layers.
4. Begin to layer with potatoes, then cheese, herbs, breast, onion. Make the top with mushrooms. Salt each layer, grease with mayonnaise sauce.

Mushroom glade salad with Korean carrots

Pay homage to Korean cuisine with a chic salad with oriental notes... You can make carrots yourself, or you can 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, parsley sprigs, dill.

Recipe:

1. Boil eggs, chicken, potatoes. Cut the chilled chicken fillet into cubes, fry in oil.
2. How in classic cooking, "Clearing" with carrots is laid out in layers, infused, then turned over. Therefore, start lamination with mushrooms, as in the first recipe.
3. Lay a film on the bottom of a deep dish, spread the mushrooms with their caps down.
4. Sprinkle with chopped herbs. Next comes the Korean carrot.
5. Arrange the cucumbers cut into strips on top.
6. Next, you need to coat the salad with mayonnaise and make chicken layer... Grease again, add shabby potatoes.
7. Scatter grated eggs on top, tamp the contents a little.
8. Leave to soak for about 2 hours.
9. Then flip onto a wide platter, garnish as you wish.

Classic recipe for "Mushroom meadow" salad

This recipe began the history of the dish in Soviet times deficit. Therefore, the salad contains the classic, simplest set of products of those times.

You will need:

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

How to cook:

1. Boil eggs, cool, rub finely into crumbs.
2. Chop the cheese in the same way (you can use coarse shavings).
3. Drain the brine from the jar of mushrooms. Leave a few mushrooms intact, finely chop the rest.
4. The order of the layers is as follows: cheese, followed by eggs, then mushrooms, peas.
5. Scatter greens and whole mushrooms on top.

In the piggy bank of salad recipes:

Polyanka salad with mushrooms, ham and cucumbers

Thanks to the ease and speed of preparation, the recipe is both casual and festive at the same time. From the "guest on the doorstep" series, or a quick dinner.

Would need:

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

How to cook:

1. Lay out mushrooms (honey agarics, champignons) whole - this is the first layer.
2. Grate fresh or pickled cucumber, sprinkle on top.
3. Cut the ham into thin strips, scatter with the next layer, again coat with mayonnaise sauce.
4. Grate on a coarse grater raw carrots, put in a salad bowl, brush with sauce.
5. Place the peas on top. Squeeze the layers a little with a spoon along the way.
6. Place in the refrigerator for a couple of hours. Over time, the salad will soak. Cover the top with a plate and turn over to another flat dish.
7. Decorate with sprigs of greenery.

How to cook salad "Mushroom glade" with smoked chicken

Full holiday dish With spicy taste smoked chicken meat. Refinement is given walnuts and prunes.

You will need:

• Pickled mushrooms - a bank (200 gr.).
• Smoked chicken fillet - 200 gr.
• Eggs - 3 pcs.
• Prunes - 100 gr.
• Kernels of nuts - 100 gr.
• Bulb.
• Cheese - 200 gr.
• Mayonnaise, oil, herbs, a couple of garlic cloves.

Preparation:

1. Steam the prunes with boiling water, after 15-20 minutes, remove, dry, cut into strips.
2. Boil eggs, refrigerate. Rub the whites and yolks into separate bowls.
3. Chop the chicken into small cubes.
4. Chop the nuts finely.
5. Finely chop the onion, fry in a pan in oil.
6. Remove the marinade from the jars with mushrooms, finely chop half of the amount, send to the onion to fry. Cool after frying. Set the other half of the mushrooms in a separate bowl for now.
7. Grate the cheese on a coarse grater.
8. Crush the garlic cloves with a press, add to mayonnaise, mix the sauce well.
9. The salad is laid out in layers, each of which is smeared with mayonnaise-garlic sauce. The order of laying out is arbitrary. It looks like this: chicken, nuts, a layer of fried onions with mushrooms, prunes, yolks, cheese, the other half of the mushrooms whole. Decorate the top with squirrels, greens.

Recipe Glade with cucumbers

Take:

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

Preparation:

1. Boil potatoes, chicken and eggs. Chicken meat, if you have time, cut into cubes and fry a little.
2. Grate vegetables on a coarse grater, similarly chop eggs and cheese.
3. Chop the pickled cucumbers into small cubes.
4. Place the mushrooms whole, so place them with their hats down on the bottom of a mold lined with cling film.
5. Next, proceed as in the previous recipes, lay out the layers, smearing them with mayonnaise.

Video with a step-by-step story about the preparation of the Forest Mushroom Glade transforming salad. I am sure your dish will make a splash on the festive table! Enjoy your festive feasts and happy guests!