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- Photo of the finished dish
- Step by step recipe with photo
- Similar recipes for mushroom salads
Video: Lesnaya Polyanka Salad With Mushrooms - A Recipe With A Photo. How To Prepare Lesnaya Polyana Salad With Mushrooms?
Lesnaya Polyana salad with mushrooms - a festive version of a puff salad with quail eggs.
Eggs - 6 pcs.
Quail eggs - 2 pcs.
Potatoes - 400 g
Champignons - 200 g
Boiled sausage - 150 g
Hard cheese - 120 g
Carrots - 120 g
Sour cream - 400 ml
Salt - 1 tablespoon without slide
Salad - 1 head of cabbage
- 120 kcal
- 10 h.
- 10 h.
Photo of the finished dish
Step by step recipe with photo
Lesnaya Polyanka salad with mushrooms is a funny serving idea, especially interesting because not mushrooms will grow on Lesnaya Polyanka, but … eggs! Champignons are also needed, they will represent the earth, because it is from fried fresh champignons that a wonderful "earth" is obtained. I think this salad can please some mushroom picker or kids, because both the mushrooms and the meadow turn out to be very realistic.
The irreplaceable ingredients that create the characteristic decor of the salad are 3 eggs, at least a head of lettuce (or better, a salad of several varieties with different leaf relief) and fresh mushrooms, as well as 100-200 ml of soy sauce or balsamic vinegar (or both together). You can take a couple more quail eggs.
Everything else is completely arbitrary. This will constitute a mass of salad, which is not visible under the decor. My salad consists of potatoes, boiled sausage, cheese, carrots and eggs; liquid sour cream serves as a dressing. You need water to boil eggs, salt and seasonings to taste, plus you may need another spoonful of oil to fry the mushrooms in a non-stick pan. On a nonstick, oil, in principle, is not needed.
It is rational to start the preparation of Lesnaya Polyanka salad with mushrooms from the evening of the previous day.
Hard-boil 3 chicken and a couple of quail eggs, cut off smooth dome-shaped parts from them, which will represent mushroom caps, remove the yolks from the "caps", rinse them thoroughly from yolk crumbs and films and leave to marinate in soy sauce, balsamic vinegar or a mixture both.
Who pities so much sauce and balsamic - keep in mind that you can safely use them tomorrow or the day after tomorrow in other dishes! But if you dilute them with water, then, firstly, the color of the caps will turn out to be lighter, and the taste will be less concentrated. And secondly, it will be more difficult to use them: you usually don't dilute vinegar and soy sauce?
We store the white parts of the eggs in the refrigerator, these will be the legs of the mushrooms. The yolks from the "caps" will go into the bulk of the salad tomorrow.
Before preparing the salad, brown caps will need to be caught from the sauce and allowed to dry.
Carrots, potatoes and three other eggs, in principle, can also be boiled in advance. If this is not possible, then start cooking the potatoes and carrots together, but after 10-15 minutes, catch the carrots, let them cool down. And the potatoes will be cooked until soft, and rubbed last. Because we will grate vegetables, and it is more convenient to do it when they are cold. Cook eggs in a steep one - about 12 minutes.
Grind the mushrooms into dust in any way convenient for you (chop, meat grinder, blender, chopper).
Fry the champignons with a couple of pinches of salt to evaporate the liquid, and leave to cool (you can directly in the pan). Having cooled down, the champignons will darken.
Mix sour cream with seasonings.
Three coarse grated sausage, cheese, hard-boiled eggs, carrots and potatoes. From the moment the potatoes start boiling until the end of the preparation of the ingredients, it really takes an hour. The rest of the time is assembly.
In this case, the assembly is carried out in a bowl-shaped salad bowl with a volume of 1.5 liters. In any case, the volume of a salad bowl for such a quantity of ingredients must be at least 1 liter.
We put grated eggs, sausage, cheese and potatoes in a salad bowl. Absolutely no difference, in layers or interspersed. Layers can be dug with a small amount of sour cream, if you mix everything in a single mass, then you can add about a third of sour cream to it.
Fill the bulk of the salad with sour cream.
Place a ring of lettuce around the edge of the salad bowl.
Put a layer of carrots on top of the sour cream. Now, even if the champignon crumb does not lie in a very dense layer, nothing white will shine through it, therefore the carrots are not together with the rest of the ingredients of the salad.
Sprinkle a ring of champignon crumbs, leaving the center free so that 3 egg mushrooms can be placed there.
We spread the inner radius of the ring with a curly edge of lettuce leaves.
Well, and install our egg mushrooms with brown caps from soy sauce.
Here is such a mushroom happiness hides the Lesnaya Polyanka salad with champignons!
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