There are many people who love mushrooms.True, this gastronomic pleasure is not cheap. That is why we treat ourselves to mushrooms mainly on holidays. And mushroom salads are considered a festive treat. So, among such salads, there are favorites, and one of them is the Polyanka salad with champignons. By the way, this salad is also known under the names of Mushroom Glade or Forest Glade. And it is prepared in several versions, using marinated, boiled, fried and even raw champignons. We offer you a choice of several variations on the theme of this popular salad.
Salad "Polyanka"
The name "Polyanka" is the most famous of allvariations of this salad. And the simplest name corresponds to an equally simple preparation. For such a salad we will need the following ingredients:
- A half-liter jar of marinated mushrooms;
- A half-liter can of green peas;
- 3 eggs;
- 100 g of cheese;
- Green parsley;
- Mayonnaise.
Preparation:The only pre-preparation required for this salad is the eggs, which need to be hard-boiled, cooled and peeled. The eggs and cheese need to be grated using a coarse grater and placed in a salad bowl. Next, drain the marinade from the mushrooms and discard them in a colander. When the excess moisture has drained from the mushrooms, cut them into small pieces, and leave about five whole mushrooms to decorate the salad. Place the mushrooms and green peas in a salad bowl with the eggs and cheese, add mayonnaise and mix. Decorate the salad with whole champignons and sprigs of parsley.
"Glade" with chicken breast
The second version of this salad will be more intricate than the first. We will lay it in layers, and use the following ingredients for the Polyana salad:
- Bank of pickled champignons;
- 1 chicken breast;
- 150 g of hard cheese;
- 2 eggs;
- Green parsley:
- 3 potatoes;
- 1 carrot;
- 3 pickled cucumber;
- 1 fresh cucumber;
- Mayonnaise.
Preparation:First, boil the chicken breast, eggs, potatoes and carrots. Cool everything, peel the vegetables and eggs and chop them using a coarse grater (separately). Also shave the cheese, cut the chicken into small cubes and finely chop the greens. Grate the pickled cucumbers and remove the mushrooms from the jar and let the excess liquid drain. Now comes the fun part – start assembling the salad. Prepare a saucepan for it by greasing it with vegetable oil from the inside and covering it with cling film (both the bottom and the sides). Layer the salad:
- champignons (tightly, with caps down);
- chopped greens;
- cheese;
- eggs;
- carrot;
- chicken meat;
- pickled cucumbers;
- potatoes.
We only spread mayonnaise on the layer with chicken,potatoes and eggs. However, if you like "wet" salads, you can spread mayonnaise on each layer. Now put the salad in the refrigerator for five to six hours (or better yet, overnight). Before serving, cover the pan with a flat dish and quickly turn it over. Carefully remove the pan from the salad, remove the cling film and decorate the salad with slices of fresh cucumber and herbs.
"Forest glade" with sausage
You already know the recipe for the Polyana salad with chicken. And here is a version of this salad with sausage. Ingredients:
- Half a can of marinated mushrooms;
- 250 g of boiled-smoked sausage;
- 200 g of cheese (solid);
- 4 eggs;
- 3 potatoes;
- Herbs of the urope;
- Mayonnaise.
Preparation:Boil the potatoes in their skins and cool them. Boil the eggs hard, let them cool and peel them. Shred the cheese using a coarse grater, and cut the sausage, potatoes and eggs into strips or cubes. Assemble the salad in layers, generously spreading the layers with mayonnaise:
- potatoes;
- eggs;
- sausage,
- cheese.
We decorate the top of the salad with dill sprigs, imitating grass, and “plant” whole champignons in it. And as a result, we will get a forest glade with mushrooms - which is what we needed to get.
"Mushroom meadow" with meat
An interesting version of the salad "Mushroom Glade" with fried mushrooms and meat. It turns out to be a very filling salad! Ingredients:
- 300 g of fresh champignons;
- 300 g of veal or beef;
- 2 heads of onions;
- 5 medium-sized potatoes;
- 150 g of hard cheese;
- Dill greens;
- Mayonnaise (for refueling);
- Vegetable oil (for frying).
Preparation:For this version of the Mushroom Glade salad, we will need boiled meat, which must be boiled and cooled in advance. You also need to boil the potatoes in advance. Mushrooms can also be prepared in advance, or they can be fried immediately before preparing the salad. So, wash the champignons, let them dry and cut into thin slices. Finely chop the onion. Heat vegetable oil in a roasting pan and first fry the onion until lightly golden. Then add the chopped mushrooms and continue frying for another four minutes with the lid open. If you close the lid, the mushrooms will not fry, but stew, since the champignons give off a lot of moisture during frying. Place the fried mixture in a colander to drain the oil, and start working on the other ingredients of the salad. Cut the meat into very small cubes, pass the potatoes through a coarse grater, and the cheese through a fine one. Place the salad in layers, lightly sprinkling the layers with salt:
- potatoes;
- mushroom toast;
- veal;
- mayonnaise;
- cheese;
- mayonnaise.
Sprinkle the salad with chopped dill and put it in the refrigerator. In about two hours the salad is ready to go out.
"Mushroom Glade" with Korean carrots
This "Mushroom Glade" is notable not only for the Korean carrots included in it, but also for the dressing made from mayonnaise and French mustard. Ingredients:
- Bank of pickled mushrooms;
- A glass of Korean carrots;
- 300 g of smoked chicken breast;
- 4 small potatoes;
- 200 g of cheese;
- A bunch of green onions;
- Dill greens;
- Mayonnaise;
- French mustard.
Preparation:For the sauce, mix mayonnaise and French mustard in a three to one ratio. That is, for three tablespoons of mayonnaise, put one tablespoon of sweet French mustard. Boil the potatoes in their skins, cool them and chop them on a coarse grater. Wash, dry and chop the greens (separately). Cut the carrots, make small shavings from the cheese, and separate the chicken into fibers. For the salad, take a baking dish with removable sides and put the champignons on its bottom, placing them with the caps down. Put chopped onion on top of the mushrooms and lightly tamp. After the onion comes the potatoes, which need to be slightly salted and greased with mayonnaise. Put the chicken on the potatoes, which is also greased with mayonnaise. Next - Korean carrots, mayonnaise, cheese. Once again, compact the layers and put the form in the refrigerator for the whole night. Cover the finished salad with a dish, turn the form over and remove the sides. Sprinkle the salad with dill. As the name suggests, the main mushroom feature of this salad is not only the champignons, but also the original decoration. The mushroom glade is obtained thanks to whole round champignons decorating the top of this salad and fresh greens depicting grass. But you can decorate the salad in a different way, decorating it with mushrooms sliced into plates or mushrooms made from eggs and tomatoes with mayonnaise dots painted on the caps. Then you will get a mushroom glade with fly agarics. Experiment! Cook with pleasure, and bon appetit. We recommend reading:
