Kitchen appliances and utensils
- pan for cooking vegetables, meat and eggs;
- colander;
- knife;
- cutting board;
- paper towel;
- a pan with a wide bottom or a stewpan with a side height of 5-6 cm for laying out salad;
- cling film;
- grater with large holes;
- flat large plate under the salad.
Ingredients
- Whole pickled mushrooms (champignons) - 450 g
- Boiled meat (pork, chicken or beef) - 350 g
- Boiled eggs - 3 pcs.
- Boiled "in a jacket" potatoes - 3 pcs.
- Boiled carrots - 2 pcs.
- Mayonnaise - 250 g
- Hard cheese - 150 g
- Cucumbers (fresh, salted or pickled) - 3 pcs.
- Fresh parsley - a small bunch
- Chives - a small bunch
- Salt and black pepper to taste
- Salad leaves for decoration - 10 pcs.
Step cooking
- It is better to cook vegetables and meat for salad in advance, because they need time to cool. 2 carrots and 3 potatoes of mine, then, without peeling, cook in a saucepan for about 20 minutes until soft. 3 hard boiled eggs (10 minutes), 350 g of meat put in boiling water and cook until tender. All cool, clean vegetables and eggs.
- When all the products are prepared, we proceed to the preparation of the salad. Throw the pickled champignons (450 g) into a colander so that the glass is liquid. Wash the mushrooms well and pat dry with a paper towel.
- We will prepare a container for the salad. To form beautiful layers, you will need a pan with a wide bottom and a side 5-6 cm high. Carefully cover the bottom and sides with cling film so that the film protrudes beyond the edges of the dishes. This will help to easily remove the finished salad from the pan. Salad can be formed in small salad bowls. Then it will turn out not one big "clearing", but several small ones.
- We spread the first layer: at the bottom of the pan we put champignons next to each other, with their caps down. When the dish is taken out of the container, these mushrooms will be the top of the future "mushroom glade."
- Finely chop a small bunch of green onions and a bunch of parsley. Pour mushrooms with freshly chopped herbs - this is the second layer.
- The third layer will be boiled potatoes grated on a coarse grater. Potato flakes are evenly smoothed over greens, salt, pepper and thickly greased with mayonnaise.
- Boiled eggs also rub on a coarse grater. We lay the eggs on the previous layer, salt, pepper, cover with mayonnaise.
- The next layer will be grated boiled carrots, also greased with mayonnaise. Salting the carrot layer is not necessary. Instead, if desired, cucumbers (salted, pickled, fresh) cut into small slices can be put on carrots.
- Now the turn of the meat layer. The meat is cut across the fibers in small pieces, spread in a container. Try the meat to taste, if you need to add a little salt and pepper. We also coat the meat with mayonnaise.
- The last, future lower layer of salad is grated hard cheese with mayonnaise. Evenly distribute the cheese over the entire surface, coat well with mayonnaise.
- We cover the entire container with cling film and put in the refrigerator for the night or at least 3-4 hours.
- After the layers have been soaked together, we remove the pan from the refrigerator, remove the top film and decorate the surface with lettuce leaves. Petioles direct the leaves to the center of the dish, so that the tops of the leaves protrude beyond the diameter of the pan. This will be the basis for the "Mushroom Glade."
- Cover the pan with a flat plate and gently turn the salad over so that the mushrooms are on top. Remove the pan, and then carefully peel off the film. After that, a beautiful and tasty salad is ready to serve.
Did you know? You can take any meat for salad: pork, beef, chicken or turkey. Most importantly, remember that when cooking, you need to put the meat in boiling water. So all the juices will remain in the meat, and not go into the broth. Be sure to salt the broth, season it with peas of allspice and bay leaf. Then the meat will be aromatic and tasty.
Video recipe
Watch the video recipe and see for yourself how easy this original salad is and how delicious the result is.
The original appearance, affordable set of ingredients and ease of preparation will make Salad Mushroom Glade a frequent item on your holiday menu. Due to the variety of taste sensations, this salad does not bother. What is your opinion? Will you prepare the Mushroom Glade salad for the holiday? Or have you already made this salad in your cooking piggy bank?
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