Mushroom meadow salad with champignons

Step-by-step cooking

1. Step 1:

   

   How to make a Mushroom meadow salad with champignons? Prepare the necessary products. Wash the potatoes and carrots and boil until tender. Then clean it. Wash the eggs, boil them and peel them from the shell. Drain the liquid from the pickled champignons. It is advisable to take small mushrooms, especially if you do not want to bother with cutting larger ones. Any kind of greenery will fit here, to your taste. I have dill and green onions. Ham, too, choose for yourself, I have it chicken.

2. Step 2:

   

   Start assembling the salad. Take suitable dishes. I have a split form of a small diameter. Put the mushrooms on the bottom of the mold with the caps down. Keep in mind that what is on the bottom in the decorated salad will be on top. So try to spread the mushrooms tightly to each other.

3. Step 3:

   

   Chop finely washed and dried greens.

4. Step 4:

   

   Cover the pickled mushrooms with chopped herbs and level the layer.

5. Step 5:

   

   Apply a mayonnaise mesh on a layer of greens. You can take any mayonnaise to your taste. I have a home one.

6. Step 6:

   

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

7. Step 7:

   

   Transfer the crushed eggs to the mold and align the layer. You can press it down slightly with a fork so that the salad does not fall apart when we turn it over. Lightly salt this layer.

8. Step 8:

   

   Apply mayonnaise to the egg layer.

9. Step 9:

   

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

10. Step 10:

    

    Put a layer of grated cheese in the mold. Lightly tamp it down, trying not to overdo it.

11. Step 11:

    

    Also smear the cheese layer with mayonnaise.

12. Step 12:

    

    Cut the ham into small cubes.

14. Step 13:

    

    Put a layer of sliced ham in the mold. Tamp it down without much pressure.

15. Step 14:

    

    Cover the ham with a mesh of mayonnaise.

16. Step 15:

    

    Vegetables are the final layers. Grate boiled carrots on a coarse grater, like cheese.

17. Step 16:

    

    Put grated boiled carrots in the mold. Tamp it down. Add a little salt.

18. Step 17:

    

    Apply mayonnaise to the carrots.

19. Step 18:

    

    Grate boiled potatoes on a coarse grater.

20. Step 19:

    

    Put the potato layer on the carrot layer. Also lightly salt the potatoes. And again, carefully tamp the whole salad so that it would be dense. If there is still some mayonnaise left, you can grease the potatoes with it.

21. Step 20:

    

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

22. Step 21:

    

    Flip the dish mold.

23. Step 22:

    

    First remove the detachable sides, then remove the removable bottom. Mushroom Glade salad is ready!

24. Step 23:

    

    Cut the salad into portions like a cake and arrange them on plates. It is convenient to do this with a cake spatula. Bon appetit!