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Mushroom Glade salad with button mushrooms

Very pretty, wonderfully delicious — for a party table! Mushroom Glade salad with button mushrooms looks like a savory cake and can be the centerpiece appetizer on your table. It's surprisingly simple to make, with everyday ingredients. To dress up the "glade," you can use any small, attractive mushrooms.

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Mushroom meadow salad with champignons
Mushroom meadow salad with champignons
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 6 g
Fats 68 % 21 g
Carbohydrates 13 % 4 g
223 kcal
GI: 80 / 20 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make Mushroom Glade salad with button mushrooms? Gather the ingredients. Wash the potatoes and carrots and boil them until tender, then peel them. Wash, boil, and peel the eggs. Drain the liquid from the marinated mushrooms. It's best to use small mushrooms, especially if you don't want to bother cutting up larger ones. Any herbs you like will work here. I'm using dill and green onion. Choose the ham to your taste too; mine is chicken ham.

  2. Step 2:

    Step 2

    Start assembling the salad. Use a suitable dish. Mine is a small-diameter springform pan. Arrange the mushrooms cap-side down on the bottom of the pan. Keep in mind that what's on the bottom will be the top of the finished salad. So try to pack the mushrooms tightly together.

  3. Step 3:

    Step 3

    Finely chop the washed and dried herbs.

  4. Step 4:

    Step 4

    Scatter the chopped herbs over the marinated mushrooms and even out the layer.

  5. Step 5:

    Step 5

    Pipe a crosshatch of mayonnaise over the herb layer. Use any mayonnaise you like. Mine is homemade.

  6. Step 6:

    Step 6

    Cut the boiled eggs into small cubes. The fastest way is with an egg slicer/dicer like this one. But if you don't have one, a regular knife and cutting board will do.

  7. Step 7:

    Step 7

    Transfer the chopped eggs to the pan and even out the layer. You can press it down lightly with a fork so the salad doesn't fall apart when we flip it. Lightly salt this layer.

  8. Step 8:

    Step 8

    Spread mayonnaise over the egg layer.

  9. Step 9:

    Step 9

    The next layer is hard cheese, grated on a coarse grater. Use any cheese you usually use for salads.

  10. Step 10:

    Step 10

    Add the layer of grated cheese to the pan. Press it down lightly, taking care not to overdo it.

  11. Step 11:

    Step 11

    Spread mayonnaise over the cheese layer too.

  12. Step 12:

    Step 12

    Cut the ham into small cubes.

  13. Step 13:

    Step 13

    Add a layer of diced ham to the pan. Press it down gently.

  14. Step 14:

    Step 14

    Cover the ham with a crosshatch of mayonnaise.

  15. Step 15:

    Step 15

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

  16. Step 16:

    Step 16

    Add the grated boiled carrot to the pan. Press it down. Salt it a little.

  17. Step 17:

    Step 17

    Spread mayonnaise over the carrots.

  18. Step 18:

    Step 18

    Grate the boiled potatoes on a coarse grater.

  19. Step 19:

    Step 19

    Add the potato layer over the carrots. Lightly salt the potatoes too. Then carefully press the whole salad down so it holds together. If you have any mayonnaise left, you can spread it on the potatoes.

  20. Step 20:

    Step 20

    Now you need to flip the salad so the mushroom glade ends up on top. Cover the pan with a flat plate.

  21. Step 21:

    Step 21

    Flip the pan and plate over together.

  22. Step 22:

    Step 22

    First remove the springform sides, then lift off the removable bottom. The Mushroom Glade salad is ready!

  23. Step 23:

    Step 23

    Cut the salad into portions like a cake and arrange them on plates. A cake server makes this easy. Enjoy!

  • It's best to make the mayonnaise yourself. It will be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own, or mix them with mayonnaise in any ratio you like — that lowers the calorie count of the dish. If you don't care much for salty food, you can leave the egg, carrot, and potato layers unsalted — go by your own taste.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Ham - 270  kcal/100g
  • Beef ham - 133  kcal/100g
  • Boiled ham - 282  kcal/100g
  • Raw ham - 270  kcal/100g
  • Ham sausage - 242  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Table salt - 0  kcal/100g
  • Canned button mushrooms - 12  kcal/100g

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