Table of contents:
- Photo of the finished dish
- Step by step recipe with photo
- A couple more recipes for Mushroom Glade salad
Video: "Mushroom Glade" Salad From Alla Kovalchuk - Recipe With Photo
One of the variations of the "Mushroom Glade" (meadow) salad with mushrooms, offered by Alla Kovalchuk (with sour cream, cheese and chicken).
Potatoes - 2 pcs.
Carrots - 2 pcs.
Champignons - 500 g
Bulb onions - 2 pcs.
Hard cheese - 150 g
Chicken eggs - 3 pcs.
Chicken fillet - 300 g
Butter - 20 g
Dill - 50 g
Parsley - 50 g
To marinate chicken fillet:
Soy sauce - 1 tablespoon
Sunflower oil - 1 tablespoon
Ground black pepper - 10 g
For pickling mushrooms:
Vinegar - 125 g
Sugar - 2 tsp
Salt - 1 tsp
Vegetable oil - 100 g
Bay leaf - 1 pc.
Allspice peas - 3-4 pcs.
Cloves - 2 pcs.
Garlic - 1 clove
Sour cream - 300 g
Mustard - 4 tablespoons
Lemon juice - 1 tablespoon
Egg yolks - 2 pcs.
Salt - 1 tsp
Sugar - 1 tsp
- 141 kcal
- 1 h. 30 min.
- 1 h. 30 min.
Photo of the finished dish
Step by step recipe with photo
There are a lot of recipes for Mushroom Glade salad. I tried to cook this salad according to several different recipes until I found a salad recipe from Alla Kovalchuk. I liked her version of the salad the most, and for several years now I have been preparing this salad exactly the way she does it.
The Mushroom Glade salad from Alla Kovalchuk is very easy to prepare and very much appeals to me and my guests with its appearance, since it is very similar to a mushroom meadow. A flip-flop salad of chicken fillet, vegetables and pickled mushrooms will please all lovers of puff salads.
The peculiarity of the "Mushroom glade" salad from Alla Kovalchuk is that:
mushrooms are pickled on their own
- chicken fillet is pre-marinated, grilled and then baked in the oven
- the original dressing is used in the salad
If you follow all the cooking conditions, you will end up with a salad like this.
So, let's prepare all the products and start cooking.
The main preparation time for the salad is taken by the preparation of all the ingredients; the assembly of the salad itself will not take much of our time. First of all, we need to marinate the mushrooms, as they take time to marinate. Let's prepare everything for the marinade and put the ingredients in a saucepan. Let the marinade boil.
Rinse the champignons under running water and cut the tips of the legs. We put the mushrooms in the marinade, put the saucepan on the fire and cook the mushrooms in the marinade for another 15 minutes. After that, let the mushrooms cool in the marinade. This will take about 15 minutes.
Meanwhile, let's boil potatoes, eggs and carrots. To make the vegetables cook faster, you can add a little vinegar to the boiling water.
Cut the white onion into half rings. In a bowl, mix 50 ml of vinegar and 50 ml of water, put the chopped onion in the resulting marinade and leave it there for 10 minutes, then drain the marinade.
While the vegetables are cooking, let's take care of the chicken breast. In a bowl, combine the soy sauce, vegetable oil and ground black pepper. Cover the chicken fillet well with marinade. In order for the fillet to marinate better, you can make shallow cuts in the pulp. Let the meat marinate for about 20 minutes.
Fry fillets for 4-5 minutes on each side, placing them on a hot grill pan.
Put the fried fillets on foil, put a piece of butter on top. We wrap the fillets in foil and send them to the oven preheated to 180 degrees C for 10 minutes. We take out the finished fillet from the oven, open the foil and let the meat cool.
And now let's prepare the last component of the salad - the dressing. To do this, separate the yolks from the proteins and knead the yolks with the rest of the dressing ingredients: sour cream, mustard, lemon juice, salt, sugar. We use proteins for the salad layer.
When all the ingredients are ready, you can start assembling the salad. A split baking dish is best suited for this. Put a layer of pickled mushrooms with the caps down on the bottom of the mold.
Then pour finely chopped dill and parsley on top of the mushrooms. Pour a layer of greens with 2 tablespoons of the dressing.
With the next layer, lay out the grated boiled carrots and also cover the layer with dressing.
Rub the hard cheese on a coarse grater and spread it in the next layer, not forgetting to grease with dressing.
Put the cooled diced chicken fillet on the cheese. Lubricate the layer with dressing again.
The rest of the layers: pickled onions - eggs - potatoes.
We coat the last layer with the remaining dressing. We put a plate of suitable size on top of the salad, and on top we put a load weighing no more than 400 g. We send the salad to the refrigerator for half an hour.
We take out the salad from the refrigerator, turn it over onto a dish, remove the sides and top of the form. We decorate the salad with herbs.
Alla Kovalchuk's Mushroom Glade salad is delicious, juicy, keeps its shape very well and is perfectly cut into portions.
Enjoy your meal!
A couple more recipes for Mushroom Glade salad
"Mushroom meadow" salad
- Mushroom glade transforming salad