Turnover Salad "Mushroom Glade" - Recipe With Photo Step By Step

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Turnover Salad "Mushroom Glade" - Recipe With Photo Step By Step
Turnover Salad "Mushroom Glade" - Recipe With Photo Step By Step

Video: Turnover Salad "Mushroom Glade" - Recipe With Photo Step By Step

Video: Turnover Salad "Mushroom Glade" - Recipe With Photo Step By Step

Hearty, juicy and very tasty inverted salad with marinated mushrooms and chicken. The simplest way to form a "Mushroom Glade".


Whole marinated champignons - 1 can (0.5 l)

Chicken fillet - 300 g

Eggs - 4 pcs.

Potatoes - 3 pcs.

Hard cheese - 200 g

Pickled cucumbers - 2 pcs.

Onion and parsley greens - 50 g

Mayonnaise - 200 g

Salt to taste

  • 154 kcal
  • 1 hour
  • 1 hour

Photo of the finished dish

Step by step recipe with photo

Puff salad-changer "Mushroom glade" today is one of the most popular, which is prepared for the festive table. He confidently pushed the traditional "Olivier" and "Mimosa" and became a signature dish of many hostesses. This shape-shifting salad has another name - "Death Number". The layers are first laid in a deep mold, and when the mold is full, it is covered with a dish on which the salad will be served, and quickly turned upside down. When the mold is removed, there is a beautiful layer of mushroom caps on top, as if the mushrooms really grow in a green meadow. The salad is very effective.

To prepare the Mushroom Glade transforming salad, boil the potatoes "in their uniforms" separately in salted water for 30 minutes, chicken fillet - 20 minutes, eggs - 10 minutes. We drain the water and cool.

Finely chop parsley and onion.

Rub hard cheese on a coarse grater.

Drain the marinade from the champignons and put them in a bowl.

Peel and coarsely boiled potatoes "in their uniforms".

Boiled eggs are also peeled and grated, like potatoes.

We also rub pickled cucumbers on a coarse grater and drain off the excess liquid.

Cut the chicken fillet into small cubes.

Place the pickled mushrooms on the bottom of the mold with the caps down. I take a split cake pan. You can use a saucepan or bowl instead of a mold, covering it with cling film.

Fill the mushrooms with chopped onion and parsley.

Lubricate a layer of greens with mayonnaise.

Pour grated eggs into the third layer, distribute the surface evenly.

Grease the egg layer with mayonnaise.

The fourth layer is grated cheese. Pour, level and also grease with mayonnaise.

Put cubes of chicken fillet on a layer of cheese, grease with mayonnaise.

After the fillet layer, there is a layer of grated potatoes, grease it with the remaining mayonnaise.

Lay out the grated pickled cucumbers with the last layer.

Our form is filled out, and we cover it with a dish, which will show off our "glade" on the table.

Turn the form over onto the dish. We unfasten the clip on the sides and carefully remove, freeing the sides of the salad.

Then we remove the bottom of the form, revealing the most important picture.

The Mushroom Glade upside-down salad is ready!

Decorate with parsley sprigs and bring them to the table to surprise the guests. Enjoy your meal!

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