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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.

Mushroom glade salad with salted mushrooms and ham

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 honey agarics and chicken fillet: a step-by-step recipe

Juicy, hearty 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 to the table.

• 600 g honey agarics;
• 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 making the Mushroom Glade salad with honey agarics to make a delicious treat.

1. Boil meat, eggs and potatoes until tender.
2. Peel and chop: cut the meat into small pieces, coarsely grate the carrots and potatoes, chop the eggs with a knife.
3. Peel honey mushrooms, wash, cut off the tips of the legs and boil in salted water for 15 minutes.
4. Put on a wire rack to drain and cool, fry in oil until golden brown.
5. Add chopped onions, salt and fry everything together for 10 minutes. over medium heat.
6. 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.
7. Decorate the top with green sprigs of dill and parsley.

Mushroom glade salad with pickled mushrooms and cucumbers

Mushroom glade salad with pickled honey agarics 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).

The recipe for Mushroom Glade salad with honey agarics is prepared according to the following description.

1. Rinse the pickled mushrooms, drain and place in a small baking dish with removable sides.
2. Sprinkle on top with chopped onion, parsley and dill, leaving a few branches intact.
3. Brush with a thin layer of mayonnaise and smooth with a tablespoon.
4. Put a layer of grated carrots on a coarse grater, also grease with mayonnaise.
5. Next, grind the cucumbers on a grater, squeeze the juice with your hands and put in a layer on top of the carrots.
6. Tear the meat with your hands into small pieces and put on cucumbers, greased with mayonnaise.
7. Grind eggs and mix with cheese, grated on a coarse grater.
8. Arrange with top layer, then brush again with mayonnaise.
9. Grate the potatoes on a coarse grater and put the finishing layer on the eggs and cheese.
10. Turn the mold over onto a flat salad bowl, open the clamp and remove.
11. The top of the salad can be decorated with sprigs of dill and parsley.