During the mushroom picking season, you can prepare many delicious dishes, from pickled preparations for the winter to light snacks that appetizingly complement the festive table. One forest glade salad with honey mushrooms recipe and photo deserves special attention! Today there are many ways to prepare it. However, most housewives prefer only 5 recipes:
- classical;
- changeling;
- with Korean carrots;
- with boiled carrots;
- with ham.
This choice is explained by the ideal combination of ingredients. Honey mushrooms can harmonize with many products, but only separately. Otherwise, the taste of the mushrooms is suppressed, and they become secondary components in the salad. Thus, the “Forest Glade” salad received many variations. True, only the best were included in today's article.
Forest glade salad with honey mushrooms, classic recipe and photo
The traditional version of the forest glade salad is a layer cake consisting of fresh and boiled vegetables, pickled honey mushrooms, herbs, seasonings and mayonnaise. Each layer is a separately laid out product covered with a mayonnaise mesh. The top of the salad consists of greens and pickled mushrooms of the same size, placed close to each other.
Important! If the mushrooms are of different sizes, do not run to the store. Cut the mushrooms into equal parts. They will look no worse than in the photo below.
Ingredients for cooking:
- 1 large boiled chicken fillet;
- 370-400 g of pickled mushrooms;
- 3 medium potatoes, boiled and peeled;
- 2 fresh cucumbers;
- several chicken eggs (you can take 3-4);
- salt, pepper, herbs and mayonnaise - at your discretion.
Step by step recipe:
- first layer: diced chicken and mayonnaise mesh;
- second layer: 1/2 part of pickled mushrooms;
- third layer: potatoes and mayonnaise;
- fourth layer: pickled cucumbers, squeezed from juice and grated;
- fifth layer: eggs, mayonnaise mesh and the rest of honey mushrooms.
Mushroom Glade salad with beans and carrots
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 served as a side dish for main courses.
Cooking time: 20 minutes Number of servings: 7
Ingredients:
- pickled/fried honey mushrooms (400 g);
- 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 “changeling” forest glade with honey mushrooms, step-by-step recipe and photo instructions
Unlike other variations of salad, the upside-down is laid out in a deep salad bowl, wrapped inside with film. After cooling for several hours, a wide plate is placed on top of the salad, and then the dish is turned over. The salad bowl and film are removed, and the salad takes on a neat and sophisticated appearance.
Products for cooking:
- a small jar of honey mushrooms, about 0.5 liters in volume;
- 3 medium boiled potatoes;
- 2 boiled carrots, grated on a coarse grater;
- 3-4 eggs;
- one large chicken fillet;
- 12-17 gherkins;
- finely chopped lettuce leaves;
- herbs and salt to taste;
- mayonnaise for dressing.
Step by step recipe:
1) wrap a deep salad bowl with cling film;
2) place honey mushrooms caps down, sprinkle finely chopped herbs on top; 3) the next layer is a mayonnaise mesh or a thin layer of mayonnaise sauce applied with a tablespoon; 4) on top - carrots, grated on a coarse grater and mayonnaise; 5) fourth layer: cucumbers and boiled potatoes + mayonnaise mesh; 6) the final stages will be eggs and chicken breast. What order they are laid out is not so important. The most important thing is that the forest clearing does not turn out liquid; 7) place the finished salad in the refrigerator for several hours, and then turn it over onto a flat plate, remove the salad bowl and film; It is better to serve whole.
“Mushroom Glade” salad with fried honey mushrooms
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.
- Before serving, place the salad in the refrigerator for at least 30 minutes.
Bon appetit!
Forest glade salad with Korean carrots and honey mushrooms, photo recipe
Fans of spicy dishes will certainly enjoy the salad with wild mushrooms and Korean carrots. The combination of spicy and crispy will make the dish complete and harmonious.
Ingredients for preparation:
0.5 liters of small marinated crispy mushrooms; 300 g chicken fillet or boneless breast; 250 g of spicy Korean carrots; 5-6 cherry tomatoes; 2 fresh cucumbers; cheese for decoration; fresh herbs and salt to taste.
Step by step recipe:
1) rinse and drain the mushrooms in a colander; 2) while the mushrooms are swelling, grease a deep salad bowl with sunflower oil using a silicone brush; 3) add mushrooms, herbs and grated cheese, make a mayonnaise grid and smooth it with a spoon; 4) the next layer is Korean carrots and mayonnaise; 5) on top of the carrots – cherry tomatoes, cut into equal parts, mayonnaise and chicken breast; 6) Place the finished salad in the refrigerator for 2 hours, and then turn it over onto a flat plate.
“Mushroom Glade” salad with pickled honey mushrooms
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:
Forest glade salad with ham and honey mushrooms, recipe and photo of the finished appetizer
To prepare the salad you will need:
- a jar of pickled honey mushrooms;
- a piece of good ham, approximately 350 g;
- 2 large potatoes, boiled in their skins and peeled;
- 2 medium cucumbers (necessarily fresh);
- 150 g pickled cucumbers;
- 4 boiled eggs;
- cheese and herbs for decoration;
- mayonnaise, salt and allspice - to taste.
To prepare a forest glade salad, it is not necessary to follow the technology described above in the “upside-down” salad. You can put the salad in a deep salad bowl, not forgetting about the sequence of layers. The disadvantage of this option is that the walls of the salad will be hidden in the salad bowl and inaccessible to the eyes of others.
The layers should be laid out in a deep salad bowl in the following sequence: ham - fresh cucumber - potatoes - pickled cucumber - boiled eggs - cheese - herbs - pickled honey mushrooms. Each layer should be coated with a small layer of mayonnaise. You can add salt and pepper to taste.
Salad “Mushroom clearing” with carrots in Korean style
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.
- Peel 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:
