Аlmost no festive table is complete without the delicious and tender Mushroom Glade salad. This salad can be made with any edible mushrooms, but of course, the most accessible ones are champignons, as marinated champignons are sold in every supermarket.

Mushroom Glade with champignons stands out for its simplicity of preparation, relatively inexpensive ingredients, and its beauty and refined taste. Try it, it’s really delicious, and it’s always the first dish to be eaten.

Ingredients: (6-8 servings)

– 300-350 grams of marinated champignons or 600 grams of fresh champignons

– 2 chicken breasts

– 2 large potatoes

– 2 large carrots

– 3 eggs

– 200 grams of pickled cucumbers

– 1 small onion

– 200 grams of hard cheese

– 250 ml mayonnaise

– Greens

Preparation:

The main ingredient of the Mushroom Glade is champignons, so buy either whole marinated champignons or marinate fresh champignons yourself.

Apart from the mushrooms, we need to prepare the other ingredients.

Boil the potatoes and carrots in their skins. Boil the eggs hard. Grate the carrots, potatoes, and eggs on a coarse grater.

Pour boiling water over the chicken breasts just enough to cover the meat, salt, add a bay leaf, and cook until done. Once cooled, cut the chicken into cubes.

Finely chop the onion and cucumbers. It’s better to use red onions (sometimes called Crimean onions), as they are sweet and work well in salads. If only regular onions are available, to remove the bitterness, pour boiling water over the chopped onion for 10 minutes.

Chop the greens. Instead of traditional parsley, you can use other types of greens. Specially prepared mixes containing spinach, arugula, mizuna, etc., are very convenient. Thanks to the different color schemes, the salad turns out special, unlike others.

Now, let’s assemble the Mushroom Glade salad. Take a form for the salad — it can be a bowl, a pot, a metal or glass baking dish, or a plastic food container. It’s important that the form is tall enough and fits the amount of ingredients. I used a regular pot.

Line the bottom and sides of the form with plastic wrap. Place the mushrooms with the caps down. If the mushrooms have long stems, cut them.

Next, layer the greens on top of the mushrooms. The greens can be finely chopped or left as whole leaves.

Then, add a layer of grated potatoes. Press it down with a spoon to ensure the mushrooms stay in place when we turn the salad over and to make the salad hold together and slice nicely.

Spread mayonnaise over the potato layer. I recommend making the mayonnaise yourself, as it’s not only cheaper but much healthier.

Now, add the finely chopped onions and cucumbers (onions and cucumbers complement each other well). If you shortened the mushroom stems, chop them finely and add them to the salad with the onion and cucumbers.

Press down the layer with a spoon, then spread more mayonnaise. Don’t skimp on the mayonnaise in this salad — the more, the tastier!

Add a layer of chicken. Press it down and spread more mayonnaise on top.

Next, add a layer of grated cheese, which pairs beautifully with the chicken. Press the cheese down and spread more mayonnaise.

Now, add a layer of grated carrots, press it down, and spread more mayonnaise.

Finally, top it off with a layer of eggs. Remember to press it down lightly and spread some mayonnaise.

Now that the layers are complete, we’ll flip the salad. Cover the salad with a dish or a large plate, then holding the plate, flip the whole dish together with the pot.

Let the salad sit for a minute, so it settles on the plate due to gravity.

Remove the pot and peel off the plastic wrap. Here’s our beautiful Mushroom Glade, completely covered with mushrooms. As you can see, the recipe for Mushroom Glade with champignons is quite simple.

Place the salad in the fridge for a few hours to let the layers soak in the mayonnaise.

This very tasty and beautiful Mushroom Glade salad with champignons is best served slightly chilled. Enjoy!