Main Page
Fast and tasty
Mushroom salad under a fur coat

Layered Mushroom Salad ("Under a Fur Coat")

This tasty, hearty layered salad is sure to surprise and please — it really is two things in one. It's a multi-layered salad substantial enough to stand in for a main course. Filling, delicious, and a little different. It's versatile, too: beyond the basics, you're free to swap in any other ingredients you like in place of the ones listed. Serve it on weeknights and holidays alike.

wella

Recipe author

Composition / ingredients

Servings:

Button mushrooms

100

Onion

Potatoes

100

Chicken breast

100

Dill pickles

Eggs

Hard cheese

Mayonnaise

1.5

Sour cream

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 6 g

Fats 40 % 6 g

Carbohydrates 20 % 3 g

95 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

If you don't already have cooked, chilled potatoes and eggs on hand, put them on to boil and add about half an hour to the time I've given. I started by cleaning the mushrooms, slicing them, and frying them with the onion in hot oil in a skillet. Let it cool.
Step 2:

While the mushrooms and onion cool, I grated the potatoes on a coarse grater — they'd been cooked and chilled since the night before.
Step 3:

I cut the smoked chicken into small pieces, sized to fit the rest of the salad.
Step 4:

Grate the dill pickles too (mine were small). Try to squeeze out the excess juice — it would water down the salad.
Step 5:

A firm, hard cheese works best here. Grate it on a coarse grater — mine came out in nice pretty shreds.
Step 6:

Peel the egg and grate it — I used a medium grater for this one.
Step 7:

Now you can start layering, coating each layer with either sour cream or mayonnaise. I put the mushrooms down first — after all, it's mushrooms under a fur coat, not on top of one.
Step 8:

Then I piped a lattice of sour cream over them.
Step 9:

Next I added the grated pickles.
Step 10:

Then the potatoes on top of them — they're an old, reliable pairing.
Step 11:

After spreading mayonnaise over the potatoes, I added a layer of chicken.
Step 12:

I coated the chicken with sour cream.
Step 13:

Then sprinkle this layer with cheese.
Step 14:

After piping a lattice of mayonnaise over the cheese, I topped it with the grated egg.
Step 15:

And that's it — a beautiful, very juicy salad. Just let it sit a little while so it soaks through and turns even more tender.

A few more tips. My recipe uses button mushrooms, but you can swap in whatever's in season, giving the salad a new character each time. If you're layering directly on the plate you'll serve from and decorating it as you go, be careful — grated egg and cheese have a way of landing where you don't want them. It helps to build the salad in a ring mold; if you don't have one, cut the middle section out of a plastic bottle to the depth and width you need. Grease the inside of the ring with vegetable oil so it lifts off cleanly. And if you can't rig up a mold at all, just layer everything in a suitable bowl. You can coat the layers with sour cream, mayonnaise, a mix of the two, or alternate them as I did. To pipe a lattice of mayo or sour cream, snip the corner off a plastic bag and trim the tip — works great!