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Mushroom Meadow Salad with Champignons
Instructions
Prepare the ingredients. Peel the boiled vegetables and shell the eggs. It is best to use homemade mayonnaise.
Grate the 3 hard-boiled eggs on a fine grater.
On the same grater, grate 100 g of cheese.
Grate 1 boiled potato on a vegetable grater.
Grate 1 boiled carrot on the same grater.
Cut 200 g of chicken ham into small cubes.
Finely chop the dill and green onion.
To form the salad, I use a 16 cm detachable mold. For the first layer, tightly lay the marinated champignons caps down, close together – this is the key step.
Spread the chopped herbs over the mushrooms. Pipe a grid of mayonnaise.
The next layer is the grated eggs with a mayonnaise grid.
Then the grated cheese, again covered with mayonnaise.
On the cheese, lay a layer of ham and again draw a mayonnaise grid.
Evenly distribute the grated boiled carrot over the ham layer. Cover the top with mayonnaise.
Finish forming the salad with the grated potato and spread it with mayonnaise.
Flip the salad over and remove the detachable mold. The "Mushroom Meadow" salad with champignons is ready to serve – a beautiful "mushroom meadow" shows on top.Enjoy your meal!
Tips
- 1
CHAMPIGNONS CAPS DOWN – the key to the "meadow". When the salad is flipped, they will stand out beautifully above the surface.
- 2
A 16 CM DETACHABLE MOLD is ideal for this salad. A smaller one will make it "tall", a larger one flat, and the "meadow" effect will be lost.
- 3
CHOOSE CHAMPIGNONS OF THE SAME SIZE – the "meadow" will be even and striking. Mismatched mushrooms will give "bumps".
- 4
SOAKING TIME OF 2–3 HOURS at the minimum – the layers will "make friends". It is better to prepare it 4–5 hours before serving. The same principle works in other layered salads with marinated champignons.
Video
FAQ
Which marinated champignons should I choose? +
The classic choice is whole small champignons in marinade (not sliced). Check the composition: mushrooms, vinegar, salt, spices – without artificial preservatives or dyes. A cap diameter of 2–3 cm is ideal for the "meadow"; large ones look less attractive. Homemade marinated champignons from a good recipe are the premium option. Pat the mushrooms dry with a paper towel before laying them out, so the salad does not "leak" marinade. Avoid: mushrooms "in brine" with a lot of vinegar – it will be too sour; and "slices" in marinade – they are not suitable for the "meadow".
What can replace the chicken ham? +
Alternatives: boiled chicken breast (more dietary, a less "meaty" taste), boiled turkey (more tender), boiled beef (richer), boiled pork or roast pork (more filling), smoked chicken breast (a "smoky" accent). For a fasting version, replace the meat with mushrooms (increase to 400 g of marinated champignons). For a "premium" version, use a smoked chicken leg (separate the meat from the bone). The ham should be cut into 5–7 mm cubes – an even layer, nicely visible in the cut. Avoid cheap "sausage-style" ham with soy and starch.
How long does the salad keep? +
In the fridge under cling film – 24 hours, 2 days at most. The next day the flavour is brighter, but the potato may turn "hard". The ideal serving is after 3–4 hours of soaking. Do not freeze it – the vegetables and eggs lose their structure after thawing, and the mayonnaise separates. For a large group, make a double portion and prepare it 4–5 hours before serving. If you need to "prepare in advance" (for a celebration, for example), keep the layers in separate containers and assemble the salad 2 hours before serving. Do not leave it at room temperature for longer than 2 hours.
What to serve the salad with? +
Festive table: as a centrepiece, a New Year or wedding option. With strong drinks (vodka, cognac), dry white wine, champagne. With black or grey bread, toasts, crackers. For a buffet – individual "meadows" in small molds 8 cm in diameter. Garnish with fresh herbs (dill, parsley) and a few cranberries for a colour accent. For a "restaurant" presentation – on a lettuce leaf with olives at the sides. With a glass of "Soviet" champagne – a classic of the era. For a diet version – replace the mayonnaise with 15% yogurt. Portions of 120–150 g (the salad is filling).
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