Lovers of mushrooms among people are many. True, this gastronomic pleasure is not cheap. Therefore, we spoil ourselves with mushrooms, mainly on holidays. And mushroom salads are usually considered a festive treat. So among these salads there are favorites, and one of them is a salad "Polyanka" with champignons. By the way, this salad is also known under the names "Mushroom Glade" or "Forest Glade". And they prepare it in several versions, using marinated, boiled, fried and even raw mushrooms. 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 all variants of this salad. And the simplest name corresponds to no less than simple cooking. For such a salad we 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: Pre-cooking for this salad requires only eggs that need to be hard-boiled, cooled and cleaned from the shell. Eggs and cheese should be grinded with a large grater and put in a salad bowl. Next, merge the mushrooms with marinade and throw them into a colander. When excess moisture from the mushrooms drains, cut them into small pieces, and five pieces of mushrooms are left whole for the decoration of the salad. Mushrooms and green peas spread in a salad bowl to eggs and cheese, add mayonnaise and mix. We decorate the salad with whole mushrooms and parsley sprigs. 
"Glade" with chicken breast
The second version of this salad will be more sophisticated than the first. We put it in layers, and we use for the salad "Glade" such ingredients:
- 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: Pre-boil the chicken breast, eggs, potatoes and carrots. All we cool, vegetables and eggs are cleaned and crushed with a large grater (separately). Cheese is also turned into shavings, chicken meat is cut into small pieces, and we chop the greens. On the grater, we chop and pickled cucumbers, and we remove the mushrooms from the jars and let them drain off excess liquid. Now the most interesting is that we start to collect salad. For him we will prepare a saucepan, greasing it from the inside with vegetable oil and covering with food film (both the bottom and the sides). Lay the salad layers:
- champignons (tightly, with caps down);
- chopped greens;
- cheese;
- eggs;
- carrot;
- chicken meat;
- pickled cucumbers;
- potatoes.
Mayonnaise we only lubricate the layer with chicken,potatoes and eggs. However, if you like "wet" salads, you can smear mayonnaise every layer. Now we remove the salad in the refrigerator for five or six hours (or better at night). Before serving, cover the pan with a flat dish and turn it over abruptly. Carefully remove the saucepan from the salad, remove the food film and decorate the salad with fresh cucumber slices and greens.
"Forest glade" with sausage
The recipe for salad "Glade" with chicken is already known to you. And to you a variant 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: We boil potatoes in a uniform and cool it. Eggs are hard-boiled, let them cool and clean from the shell. We turn the cheese into chips with the help of a large grater, and sausage, potatoes and eggs are cut into cubes or cubes. Salad we collect layer by layer, abundantly spreading layers with mayonnaise:
- potatoes;
- eggs;
- sausage,
- cheese.
The top of the salad is decorated with dill sprigs, imitating the grass and "planting" in it whole champignons. And as a result, we will get a forest glade with mushrooms - which was required. 
"Mushroom meadow" with meat
An interesting version of the salad "Mushroom Glade" with fried mushrooms and meat. Very satisfying is a 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 variant of the salad "Mushroom Glade" we need the boiled meat, which must be cooked and cooled in advance. Preliminary also it is necessary to boil the potatoes. Mushrooms can also be prepared in advance, or you can fry directly before preparing the salad. So, my champignons, let them dry and cut with thin plates. Finely chop the bulb. In the brazier, we heat the vegetable oil and at first fry the onion until light golden. Then add chopped mushrooms and continue to fry for another four minutes with the lid open. If the lid is closed, the mushrooms will not be fried, but will be extinguished, since the mushrooms give a lot of moisture during the frying process. We put the fry in the colander to drain the oil, and we start to study other ingredients of the salad. We cut the meat in very small cubes, let the potatoes through a large grater, and the cheese through a fine grater. We put the salad layer by layer, sprinkling the layers lightly with salt:
- potatoes;
- mushroom toast;
- veal;
- mayonnaise;
- cheese;
- mayonnaise.
Sprinkle the salad with chopped dill and put it in the refrigerator. An hour after two salads is ready for "going out into people".
"Mushroom Glade" with Korean carrots
This "Mushroom Glade" is notable not only for its Korean carrots, but also for dressing 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 ratio of three to one. That is, for three tablespoons of mayonnaise we put one tablespoon of sweet French mustard. We boil potatoes in the peel, cool it and grind it on a large grater. Greenery, drying and chopping (separately). Carrots we cut, from the cheese we make small shavings, and chicken meat is sorted into fibers. For a salad we take a baking dish with detachable sides and put on the bottom of the mushrooms, placing them with the hats down. On mushrooms, we put chopped onions and slightly rammed. After the onion follows the potatoes, which need to be slightly poured and greased with mayonnaise. We put chicken meat on the potatoes, which is also oversaturated with mayonnaise. Next - Korean carrots, mayonnaise, cheese. Once again, we compact the layers and remove the form in the refrigerator for the whole night. Ready salad we cover with a dish, we turn the form and remove the skirts. Sprinkle the salad greens with dill. As you can see from the name, the main mushroom piece of this salad is not only mushrooms, but also an original decoration. The mushroom meadow is obtained thanks to a whole round mushrooms adorning the top of this salad and fresh greens, depicting grass. But you can decorate the salad in another way, having decorated it with chopped mushrooms or mushrooms made from eggs and tomatoes with mayonnaise-dotted hats. Then you will get a mushroom meadow with fly agarics. Experiment! Cook with pleasure, and a pleasant appetite for you. We advise you to read:
