Mushroom glade salad with champignons

8 servings
1 hour 20 min

How to make Mushroom glade salad with champignons? Prepare the right products. Wash the potatoes and carrots and boil until cooked. Then clean. Wash the eggs, boil and peel the shells. Drain the liquid from the pickled champignons. It is advisable to take small mushrooms, especially if you do not want to tinker with cutting larger ones. Any green here will suit your taste. I have this dill and spring onions. Choose ham for yourself too, I have chicken.

Start assembling the salad. Get the right dishes. I have this small-diameter detachable shape. Place the champignons on the bottom of the shape with your caps down. Keep in mind that what is at the bottom, in a decorated salad, will be the top. So try to spread mushrooms tightly to each other.

Cut into finely washed and dried greens.

Top the pickled champignons with crushed greens and line the layer.

Apply mayonnaise netting to a layer of greens. Mayonnaise can be taken by anyone to their liking. I have a home one.

Cut the boiled eggs into small cubes. The fastest way to do this is with such a grid. But if you don't have one, a simple knife and cutting board will do)

Transfer the crushed eggs to a tin and line the layer. You can press it slightly with a fork so that the salad does not fall apart when we turn it over. Slightly add this layer.

Apply mayonnaise to a layer of eggs.

The next layer is hard cheese grated over a coarse grater. You can take any kind of cheese you usually use for salads.

Place a layer of grated cheese in the tin. Lightly compress it, trying not to overdo it.

Brush the cheese layer with mayonnaise as well.

Cut the ham into small cubes.

Place a layer of chopped ham in the tin. Compress it without much pressure.

Cover the ham with a mesh of mayonnaise.

The final layers are vegetables. Grate boiled carrots like cheese on a coarse grater.

Place the grated boiled carrots in the tin. Put it together. Sit down a little.

Apply mayonnaise to the carrots.

Grate the cooked potatoes over a coarse grater.

Put the potato layer on a carrot. Also slightly sit down the potatoes. And again, carefully compress the whole salad so that it is dense. If there's still some mayonnaise left, you can grease the potatoes with it.

Now the salad needs to be turned over so that the mushroom glade is on top. Cover the dish with a flat salad.

Turn the tin with the dish.

Remove the detachable flanges first, then remove the detachable bottom. Salad Mushroom glade is ready!

Slice the salad into portions like a cake and spread them out on plates. It is convenient to do this with a cake spatula. Enjoy your meal!