Salad “Mushroom Meadow”

Preparation. Salad “Mushroom Meadow”

A masterpiece of our grandmothers. Bright, saturated with harmonious interplay of flavors soaked spicy sauce, with crunchy pickled mushrooms on top framed by lush greenery, as if just out of the woods Salad “Mushroom Glade”!


  • Pickled mushrooms – 500 g
  • Eggs – 3 pcs
  • Carrots – 2 pcs
  • Potatoes – 3 pcs
  • Hard cheese – 150 g
  • Onions – 1 pc
  • Parsley – ½ bundle
  • Dill – ½ bundle
  • Lettuce – 5 pcs
  • Chicken fillet – 300 g

Sour cream-mustard dressing:

  • Sour cream 20% – 200 ml
  • Eggs – 2 pcs
  • Mustard – 4 tsp
  • Salt – 1 tsp
  • Sugar – 1ch.l.
  • Lemon juice – 2 tsp
  • Dried basil – 1 tsp

Marinade for mushrooms:

  • Vinegar 9% – 125 ml
  • Salt – 1 tsp
  • Sugar – 2 tsp
  • Bay Leaf – 3 pieces
  • Black pepper – 10
  • Dried cloves – 2-3 bud
  • Vegetable oil – 3 tbsp


Wash and pat dry the chicken breast, do the toothpick 6-8 punctures on each side. Marinate in the marinade: Mix vegetable oil, soy sauce, black pepper. Cover with foil and let stand for 30 minutes. Blot with a paper towel off the excess moisture in the pan and fry for 2 minutes on each side. Shape Cover the foil on the foil lay slices of butter, then fillet and top in the same oil. Loosely wrap the fillets in foil and place in oven for 10 minutes at 180 degrees.

Potatoes and carrots Wash well and put to cook in a skillet different. After boiling, reduce heat to low and simmer for 15 minutes carrots and potatoes for 20 minutes. Drain and let the vegetables reach the readiness under the lid closed.

Tip: To keep the sweet taste of carrots, during cooking, add sugar. To add a saturated orange soda. To potatoes not seethe, add the vinegar. The acidified water potatoes darken and crack. To potatoes quickly cooked, add the vegetable oil.

For the salad, take a medium-sized mushrooms. Rinse and trim the legs, leaving 1 cm. Bring the marinade for mushrooms to a boil, add the mushrooms. Do not add water, mushrooms and so much fluid. Boiled mushrooms, covered for 15 minutes, so they quickly start up the juice and promarinuyutsya. To mushrooms were crispy, after boiling them must be lowered in an ice bath for a few seconds and return to the marinade, bring to a boil, remove from heat and leave to marinade.

Sour cream-mustard dressing. Mix the boiled yolk, mustard, sour cream, salt, dried basil, sugar, lemon juice. Onions cut into half rings and marinate in water with vinegar.

Formation of lettuce. The shape with smooth edges Put the salad in the following sequence: stipe up, greens, carrots, cheese, chicken, onion, eggs, potatoes. Each layer cover dressing. To prepare a salad does not fall apart during cutting, for some time put it under pressure, and send in the refrigerator for 30 minutes. Paved with lettuce salad leaf, cover with a plate and turn shape.

Serve on a platter, cut a cake and spread on a plate with a spatula without breaking the fibers.