Mushroom basket salad recipe. Mushroom basket salad with mushrooms

04.03.2020 Buffet table

Try to prepare the salad "Basket". This dish will become a truly spectacular decoration of your table, and its taste will not leave anyone indifferent. Below are several options for preparing a salad, including dessert.

Salad "Lukoshko": cooking secrets

Required Ingredients:

300 grams of pork;
2 boiled potatoes;
100 grams of carrots in Korean;
1 pickled cucumber;
3 heads of onions;
150 grams of hard cheese;
150 grams of pickled champignons;
mayonnaise and dill to taste.

For marinade:

water (150 grams), apple cider vinegar (50 grams), sugar, salt.

Cooking

Lukoshko salad, the recipe of which you will find below, is not prepared so quickly. Therefore, if you want to make this yummy for the arrival of guests, then you need to start the process in advance. First you need to finely chop the onion and marinate it in the prepared marinade from the above ingredients. This process should take place within six hours. At the end of this time, you can begin to form a multi-layered salad.

Making a mushroom basket

The salad will come out very beautiful, its surface will resemble. To do just that, you first need to take a rather spacious and high plate and start creating.

First, grease the container with odorless vegetable oil or line it with cling film, then sprinkle finely chopped dill along the edge of the plate. Now put the mushroom caps on a plate, legs up. Sprinkle them with pickled onions. Next on the onion you need to grate boiled potatoes on a coarse grater. We slightly add this layer and coat with mayonnaise.

Put finely chopped boiled pork on top, and chopped cucumbers on it. A layer of pickled onion is laid on them. Then, which has already become a good tradition, put the potatoes, grease with mayonnaise. And now let's break the tradition a little, and put a Korean carrot on the mayonnaise layer, and grated cheese on it. Top the cheese with mayonnaise.

Finishing cooking

Do you think that now you can definitely set the table and start tasting But no, you still have to be patient, and again, for 6 hours. This is how long this dish should stand in order to be perfectly soaked and become one. We need this so that it can be easily turned over without violating the integrity of the culinary composition.

Now is the time to get our six hour salad out of the fridge. Take a plate and put it on top of it. It is better to call an assistant for safety net. Together with him, you can deftly turn the plate over, and the salad will already be in another dish. Now you can serve the dish to the table and try how delicious it turned out.

Variations on the theme: Lukoshko salad with tongue

Tongue lovers can replace pork with this ingredient and make a tongue appetizer. You can go the other way, changing the salad radically. Why not replace mushrooms with mushrooms? You can use store-bought or self-assembled. It's nice to walk through the September forest and pick up not only a basket, but a whole bag of honey mushrooms! After all, these mushrooms do not grow one at a time, but in whole colonies. If the mushroom picker is lucky, he will certainly bring home at least a couple of buckets of these forest gifts.

True, after boiling, they will remain several times less, but in any case, enough for a salad. Honey mushrooms can be pickled for the winter with vinegar, and if the size of the freezer allows, then boil, cool and store them there. Then at any time it will be possible to get mushrooms, boil them again, cool and make a salad with the tongue.

What else and how do we put in a salad?

In addition to 150 grams of boiled mushrooms, you will need 250 grams of boiled and peeled tongue, 50 grams 100 grams of green peas and the same amount of cheese. We also need 2 boiled chicken eggs, a couple of carrots and the same number of large potatoes.

This option is faster than the previous one. Let's simplify our task and we will immediately smear almost every layer in a separate bowl, and then stack it one on top of the other.

In the layout of the layers, complete freedom of action is allowed. The main thing is to alternate multi-colored products so that they shade each other. After the last layer is laid, coat it with mayonnaise and sprinkle grated cheese on top. From green peas and carrots, you can make flowers and put them on the edge of the dish. Boiled mushrooms are placed on top of the salad.

Sweet arrangement in a basket

However, they do not only with meat, vegetables and mushrooms salad "Basket". The photo, in which the watermelon basket with fruits looks so seductive, awakens the desire to make the same beauty. And how impressive the fruit basket will look on the table! To make such a salad, take a watermelon, wash it, wipe it off and draw a carved basket handle and its edges in the chosen place. Now you need to make your dream come true with a sharp knife.

Juicy pulp can be eaten right there. We fill the basket with berries, chopped fruits and pour a small amount of heated juice on top, in which gelatin is dissolved.

To do this, first in half a glass of cold boiled water, soak a tablespoon of gelatin for 20 minutes. Now, in another bowl, heat almost to a boil (up to 80 °) a glass of orange or pineapple, multifruit juice. Remove it from the heat and pour into the juice, stirring, gelatin dissolved in water. The mixture should cool completely and then it can be carefully poured onto the fruit and berry mix, which is located in the basket.

After it hardens, we serve dessert to the table.

It is difficult to imagine a festive table without. In many families, snacks are prepared not only for some kind of celebration, but also for family dinners or lunches. If you list interesting and tasty dishes, then there will be a lot of them, but today I want to discuss the Mushroom Basket salad. There are a lot of recipes for preparing this appetizer, so let's look at some of the most interesting and appetizing.

Recipe number 1 - salad "Mushroom basket" with the addition of mushrooms

This recipe is loved by many housewives, as it does not require a large number of ingredients, and the dish is simply amazing.

1 can (250 g) s;
300 g low-fat ham;
3 tubers of boiled potatoes;
1 bunch of green onions;
3 boiled eggs;
A few tablespoons of mayonnaise.

The preparation steps are as follows:

Peel the potatoes and cut into cubes;
Remove the shell from the testicles and grate on a large shredder;
Chop green onions into thin rings;
Cut the ham into medium-sized squares;
The salad will be laid out in layers, so take a wide but shallow dish;
Put the mushrooms in the first layer, place the mushroom caps down. Lightly flavor this layer with mayonnaise;
The second layer will be green onions, spread it with sauce too;
The third layer is ham and a little mayonnaise;
The fourth layer is potatoes. It needs to be lightly salted and flavored with mayonnaise, it can be stronger so that the salad does not turn out dry;
Put the eggs in the last layer and add mayonnaise;
When the appetizer is assembled, you can send the plate to the refrigerator for at least 60 minutes, and ideally for the whole night;
Before serving, cover the salad bowl with a large flat plate, lightly press down on the appetizer and carefully turn the dish over with the Mushroom Bast. After such a manipulation, the mushrooms will be on top, and the salad will live up to its name.

It is worth noting that some housewives also make such an appetizer with crab sticks. They add this ingredient in a separate layer between potatoes and testicles. Sticks give the dish a more juicy and piquant taste. This salad is called "Mushroom basket" with crab sticks.

Recipe number 2 - salad "Mushroom basket" with the addition of champignons

This appetizer takes longer to cook, and much more ingredients are needed, but after all the efforts, a hearty and tasty dish will appear on the table that will delight the eye.

Required Ingredients:

1 jar with pickled champignons (250 g);
Boiled pork (take a low-fat piece) - 300 g;
Pickled cucumbers - 3 pcs.;
Boiled potatoes - 2 tubers;
Hard cheese - 150 g;
Spicy Korean carrot - 200 g;
Fresh dill - 70–100 g;
Onion - 3 heads;
Apple cider vinegar - 3 tbsp. l.;
Sugar, fine salt, 1 tsp each;
Olive oil - 1 tbsp. l.;
Mayonnaise.

Cooking process:

The first thing to do is prepare the bow. Cut it as small as possible. In a bowl, mix apple cider vinegar, sugar and salt, put the prepared onion there. Leave on for 40-60 minutes;
Take a flat dish and brush it evenly with olive oil. Sprinkle chopped dill on top;
Divide the mushrooms into two parts and lay out one half with the hats down and the other randomly;
Spread a layer of pickled onions on top;
Peel 1 potato, grate on a large shredder, spread over mushrooms. Salt and pepper this layer, and generously grease with mayonnaise;
Cut the pork into medium-sized squares and place on the potatoes;
Chop the pickled cucumbers into cubes, sprinkle on the meat;
Peel the remaining potatoes, grate and distribute among the cucumbers. Salt and pepper this layer, grease with mayonnaise;
Then lay out the Korean-style carrots, cheese, chopped on a grater, spread everything with mayonnaise;
Place the salad in the refrigerator for a couple of hours or overnight.

Before serving, as in the previous recipe, turn the salad over. If you do everything carefully, you will get an appetizer of simply unprecedented beauty. Such a dish will become a real decoration of the festive table.

Now you know the salad "Mushroom Basket" with mushrooms, champignons and even the addition of crab sticks. It is possible that by experimenting at home, you will add some new layer to your appetizer and add spicy flavor notes to the dish. Try, cook - and you will succeed.

Bon appetit and delicious experiments!

On any festive table there should be various variations of salads, hot dishes and snacks. In some families, salads are not necessarily prepared only on special occasions. Each person has their own food preferences. So, for lovers of mushrooms, there is a salad "Mushroom Basket". It exists in two variations. A distinctive feature of these two varieties is the composition of the elements that will be used in cooking.

Salad with mushrooms

Like any recipe, this salad is in demand among many women. Its peculiarity is that it does not require much time, and the list of ingredients for it is not so large. In addition, they are available to everyone and freely sold in grocery stores.

In order to make the mushroom basket salad, you will need:

250 g canned or pickled mushrooms;
300 g low-fat ham or boiled sausage;
3 pcs. boiled potatoes;
a small bunch of fresh onions;
3 boiled eggs;
mayonnaise (for dressing).

Cooking steps:

However, it is not enough to have all the ingredients, it is also important to know the recipe for their use. Salad "Mushroom basket" with mushrooms is prepared in layers, but first you need to prepare the products:

Remove the skin from the potatoes and cut the root crop into medium-sized cubes.
Peel the eggs, then grate them on a coarse grater.
Onion cut into rings.
Cut the ham or sausage into small cubes.

After preparing the products, you should take a deep and wide saucer, because the salad is laid out in layers:

mushrooms with hats up - the first layer, which is smeared with a small amount of mayonnaise;
onions are also smeared with mayonnaise sauce;
ham or sausage, mayonnaise;
potatoes must be salted, then spread with a layer of mayonnaise. In order for the dish not to turn out to be dryish, you need to add more product;
eggs and mayonnaise.

After the salad is ready, it should be put in the refrigerator for a while. Preferably at night, but if time is short, then an hour is possible. Immediately before serving the salad on the table, it is necessary to cover the plate with similar dishes and turn the contents over so that the mushrooms are on top.

It is also possible to use crab meat as part of the ingredients. When used, it should follow the potatoes. An additional element is able to give the salad the greatest juiciness and expressive taste.

Salad with champignons

Unlike a similar recipe with the addition of mushrooms, this option involves the use of champignons. He will request a much larger amount of time and effort, but the result will meet all expectations. It requires much more ingredients than the previous recipe:

250 g canned or pickled forest mushrooms;
300 g of lean pork meat;
salted cucumbers - 3 pcs.;
boiled potatoes - 2 pcs.;
hard cheese - 150 g;
Korean carrot salad 200 g;
green dill - a small bunch;
onions - 3 heads;
apple cider vinegar - 3 tbsp. l.;
sugar and salt (to taste);
olive oil - 1 tbsp. l.;
mayonnaise.

Cooking steps:

The recipe involves a certain algorithm of actions with which it is possible to prepare a salad:

Marinate the onion. To do this, in a shallow bowl, mix apple cider vinegar, sugar and salt. Add finely chopped onions to them. Marinating time is 40 minutes or an hour.
Pour a little olive oil into a flat plate and grease the dishes with it, then sprinkle finely chopped dill over the entire surface.
The champignons are divided into two parts: one is laid out with their hats up, and the other is laid out in a chaotic manner.
A small layer of pickled onions is placed on top.
Potatoes must be separated from the skin and grated on a coarse grater. Then it is laid out on top of the mushrooms. In addition, this layer should be seasoned with spices and smeared with mayonnaise sauce.
Pork is chopped into small cubes, after which it is laid on potatoes.
Cucumbers need to be finely chopped and put a small layer on top of the meat.
With potatoes, you need to do the same steps as before. However, their second half is laid out on cucumbers. The layer should be salted and peppered, and also smeared with mayonnaise.
Korean-style carrots are sent in the next layer, grated sulfur goes on top of it. All this is smeared with mayonnaise sauce.

Salad "Lukoshko" with mushrooms and champignons should be sent to the refrigerator, preferably at night. As in the first case, the food must be turned over so that the mushrooms are on top. So the dish looks much more beautiful and appetizing. You can experiment and add new ingredients to the salad, but this already depends on the preferences of the person, since everyone has different tastes.

Salad "Mushroom basket" with mushrooms already, like Olivier or Herring under a fur coat - a salad that has become traditional on any holiday table. Each housewife includes her own ingredients in it - the simplest and most loved by the family. I will now show you my favorite composition of this salad. The appearance of the "Mushroom Basket" is very festive, and some secrets allow you to cook it in advance, without fear that it will wind up.

To prepare the mushroom basket salad with mushrooms, prepare the products according to the list. Potatoes, carrots and eggs should be boiled until tender, cooled, peeled.

Place a serving ring on the serving dish. Grate boiled potatoes with the first layer. Slightly grease with mayonnaise.

The next layer is finely chopped pickled cucumber.

The next layer is a grated boiled egg. Slightly grease with mayonnaise.

The next layer is grated carrots.

Put a layer of finely chopped chicken breast on carrots, lightly grease with mayonnaise.

The last layer is grated melted cheese, it is also lightly greased with mayonnaise.

Sprinkle with finely chopped dill. Put in the refrigerator for a while.

Carefully remove the serving ring. Slightly tilting the dish, sprinkle dill on the sides of the salad.

Again, I always prepare in advance. Personally, for me, they are too acetic, regardless of the manufacturer. Therefore, to begin with, I wash them well under running water from the slimy marinade and soak them in cold water for 30 minutes. Then I salt and pepper them to taste, season them with vegetable oil and also leave them for a few minutes. The results are amazing, I assure you.

Salad "Mushroom basket" with mushrooms is ready! Enjoy!

Here is a recipe for a wonderful salad "Mushroom basket". This dish has a rich taste, original design and unique aroma. In general, puff salads are a godsend for hostesses who love to experiment and surprise guests. Instead of dressing from mayonnaise, you can use sour cream. Choose what you like best.

Step by step cooking salad "Mushroom Basket"

So, let's begin. First, boil the potatoes until tender. After cooling it, cut into cubes.

We put the eggs to boil. Let them cool and then cut into cubes.

Drain the liquid from the pickled mushrooms, throw them in a colander, rinse with fresh water, and let drain.

Grate hard cheese on a coarse grater.

Wash green onions under running water, chop.

Cut the ham into small cubes.

We take a salad bowl and begin to lay out the products in layers. The first layer is mushroom, smeared with mayonnaise or sour cream. Followed by green onions and mayonnaise. The third layer is ham, mayonnaise.

The fourth layer is potato. After we salt it and grease it with mayonnaise.

After comes hard cheese, mayonnaise, eggs and mayonnaise. The finished salad must be allowed to brew so that the dressing completely soaks all layers.

Therefore, we send the basket to the refrigerator for at least an hour. After the salad is taken out, turn it over on a dish. Thus, the mushroom layer will be at the top. Bon Appetit!

In contact with

Salad with mushrooms

In order to make the mushroom basket salad, you will need:

250 g canned or pickled mushrooms;
300 g low-fat ham or boiled sausage;
3 pcs. boiled potatoes;
a small bunch of fresh onions;
3 boiled eggs;
mayonnaise (for dressing).

Cooking steps:

Remove the skin from the potatoes and cut the root crop into medium-sized cubes.
Peel the eggs, then grate them on a coarse grater.
Onion cut into rings.
Cut the ham or sausage into small cubes.

After preparing the products, you should take a deep and wide saucer, because the salad is laid out in layers:

mushrooms with hats up - the first layer, which is smeared with a small amount of mayonnaise;
onions are also smeared with mayonnaise sauce;
ham or sausage, mayonnaise;
potatoes must be salted, then spread with a layer of mayonnaise. In order for the dish not to turn out to be dryish, you need to add more product;
eggs and mayonnaise.

It is also possible to use crab meat as part of the ingredients. When used, it should follow the potatoes. An additional element is able to give the salad the greatest juiciness and expressive taste.

Salad with champignons

250 g canned or pickled forest mushrooms;
300 g of lean pork meat;
salted cucumbers - 3 pcs.;
boiled potatoes - 2 pcs.;
hard cheese - 150 g;
Korean carrot salad 200 g;
green dill - a small bunch;
onions - 3 heads;
apple cider vinegar - 3 tbsp. l.;
sugar and salt (to taste);
olive oil - 1 tbsp. l.;
mayonnaise.

Cooking steps:

The recipe involves a certain algorithm of actions with which it is possible to prepare a salad:

Marinate the onion. To do this, in a shallow bowl, mix apple cider vinegar, sugar and salt. Add finely chopped onions to them. Marinating time is 40 minutes or an hour.
Pour a little olive oil into a flat plate and grease the dishes with it, then sprinkle finely chopped dill over the entire surface.
The champignons are divided into two parts: one is laid out with their hats up, and the other is laid out in a chaotic manner.
A small layer of pickled onions is placed on top.
Potatoes must be separated from the skin and grated on a coarse grater. Then it is laid out on top of the mushrooms. In addition, this layer should be seasoned with spices and smeared with mayonnaise sauce.
Pork is chopped into small cubes, after which it is laid on potatoes.
Cucumbers need to be finely chopped and put a small layer on top of the meat.
With potatoes, you need to do the same steps as before. However, their second half is laid out on cucumbers. The layer should be salted and peppered, and also smeared with mayonnaise.
Korean-style carrots are sent in the next layer, grated sulfur goes on top of it. All this is smeared with mayonnaise sauce.

Salads are good because with a little time and effort, you get a full-fledged dish that is great for a festive table and for an ordinary family dinner. One of these options is the Basket with Mushrooms salad, which turns out to be very satisfying and very beautiful. For its preparation, you can use not only this article, but also the material of which is similar.

Salad "Basket with mushrooms"

Ingredients:

pickled mushrooms - 1 can;
ham - 300 g;
potatoes - 3 pcs.;
green onions - 1 bunch;
eggs - 3 pcs.;
mayonnaise to taste.

Cooking

Boil eggs and potatoes until tender and peel. Finely chop the green onion, cut the ham and potatoes into cubes, grate the eggs on a coarse grater. Since the salad is laid out in layers, it is better to take a wide dish for it. First lay the mushrooms with their caps down, then the onions, ham, potatoes and finally the eggs. Grease all layers except the last one with mayonnaise. Put the finished salad in the refrigerator for several hours so that it is soaked.

Before serving, cover the dish with another wide dish, press it down a little and carefully turn it over. Thanks to this trick, mushroom caps will be at the very top, and you will get a real mushroom basket.

Salad "Lukoshko" - recipe

This Mushroom Basket salad recipe is quite simple, but note that it takes a long time to prepare, so if you want to treat guests to them, you need to start making it the day before they arrive.

Ingredients:

potatoes - 2-3 pcs.;
chicken fillet - 300 g;
pickled cucumbers - 3 pcs.;
onions - 3 pcs.;
pickled champignons - 1 can;
Korean carrots - 250 g;
cheese - 150 g;
mayonnaise to taste.

Cooking

Before you start preparing the salad, you need to pickle the onions. To do this, chop it and fill it with a marinade consisting of water, vinegar, sugar and salt. Let the onion sit for at least 6 hours. Sprinkle the dish on which you will spread the salad with vegetable oil and, if desired, sprinkle with chopped dill.

Lay the whole mushrooms on the bottom, caps down. Sprinkle them with half of the pickled onion. The next layer is boiled potatoes, grated on a coarse grater. Lubricate this layer well with mayonnaise, then lay the boiled and chopped chicken fillet. Next come diced pickles and the second part of pickled onions. Next, lay out the Korean carrots, sprinkle it with grated cheese, and also generously coat this layer with mayonnaise.

Put the salad in the refrigerator for 6 hours, then cover it with a plate, turn it over and serve. And from similar ingredients you can cook not only this dish, but also another.

In the opinion of foreigners, one of the distinguishing features of Russian cuisine is the abundance of salads with mayonnaise dressing. It is the large number of "heavy" multi-component snacks that surprises tourists coming to our country.

For us, this business is familiar and not a single family holiday can do without a delicious original salad. After spending not so much time, you can cook a hearty dish that will amaze guests not only with its original design, but with unsurpassed taste.

Salad "Mushroom basket" belongs to the category of just such recipes. In the summer it is made from appetizing young mushrooms, honey agaric or chanterelles and other generous gifts of the forest, and in winter from store-bought oyster mushrooms or champignons. The main ingredients of the salad are easily interchangeable, which gives the hostess the opportunity to show imagination and create their own recipe.

To make the dish especially tasty, the assembled salad needs to stand in the refrigerator for at least a couple of hours. For a beautiful presentation, you will need a removable cake pan.

Salad Mushroom basket winter

High-calorie winter salad with marinated whole champignons.

Ingredients:

Champignons, marinated whole - 1 can (340 g)
Ham without bacon or boiled pork - 300 g.
Potatoes - 2 pcs.
Green onion with a feather - 30 g.
Mayonnaise - 300 g.
Chicken eggs - 3 pcs.
Carrots - for decoration.

Cooking method:

Boil potatoes, carrots and chicken eggs. Cool down. Divide the mushrooms into two parts. Finely chop half, leave the rest as is.
Pork or ham, cut boiled potatoes into small cubes. Grate the eggs coarsely.
Set a confectionery mold without a bottom on a flat plate and lay out all the components in thin layers. Every two layers should be smeared with mayonnaise.
Mushrooms are laid out first, then ham, potatoes and grated eggs.
Carefully remove the form and coat the resulting “cake” with mayonnaise on the sides and top.
Roll the edges with finely chopped green onions. Place whole mushrooms on top. Decorate them with sprigs of greens and flowers from boiled carrots.
Place the finished salad in the refrigerator for a couple of hours to infuse.

Salad Mushroom basket with chicken meat

A lighter version of the dish, where dietary chicken meat is used instead of salted ham. Although the option with smoked chicken is no less successful.

Ingredients:

Potatoes - 2 pcs.
Chicken eggs - 3 pcs.
Chicken breast - 300 g.
Onion - 2 pcs.
Fresh parsley - 30 g.
Pickled cucumbers - 5 pcs.
Fresh oyster mushrooms - 300g.
Butter - 30 g.
Korean carrots - 150 g.
Garlic - 1 clove.
Cheese - 150 g.
Mayonnaise - 250 g.
Wine vinegar - 1 tbsp. l.

Cooking method:

Boil potatoes, chicken breast, eggs. Cut potatoes, pickled cucumbers and eggs into cubes.
Disassemble the oyster mushrooms. Cut large mushrooms into strips and blanch in boiling water. Then fry until tender in a little melted butter and grated garlic, salt and season to your liking. Fry small mushrooms and set aside separately.
Finely chop the onion and marinate with wine vinegar, salt and sugar. Squeeze out the marinade.
Set the mold on a flat dish and lay out all the ingredients in layers. First, mushrooms, then potatoes, onions, eggs, pickled cucumbers, chicken, Korean carrots.
Each layer of lettuce must be layered with mayonnaise, except for the top one. Put small oyster mushrooms on a bright pillow of Korean carrots and decorate them with grated cheese and parsley sprigs. Coat the edges of the “cake” with mayonnaise mixed with chopped herbs.

Salad Mushroom basket with red fish

Luxurious recipe for a festive table. The appearance of the salad depends on how thinly and neatly the fillet is cut, since the fish is the last layer. If it’s hard to make beautiful records on your own, then it’s better to purchase ready-made cuts.

Ingredients:

Potatoes - 3 pcs.
Chicken egg - 2 pcs.
Mayonnaise - 300 g.
Fresh dill - 50 g.
Garlic - 3 cloves.
Red fish - 200 g.
Pickled champignons - 200 g.
Olives - 100 g.
Pickled cucumbers - 4 pcs.
Carrots - 2 pcs.
Fresh ginger optional.
Onion - 1 pc.

Cooking method:

Boil chicken eggs, carrots and potatoes. Cool all components and grate on a coarse grater. Rinse cucumbers and chop into strips.
Mix half of the mayonnaise in a blender with fresh dill, ginger and garlic.
Chop the onion into thin crescents and scald with boiling water. Good squeeze.
Divide the mushrooms into two parts. Finely chop half, leave the rest whole.
Put the cake pan on a wide dish and lay out the prepared ingredients in layers. Layers of potatoes, onions, chicken eggs, pickled cucumbers, carrots, champignons and again potatoes come in succession. Each layer is smeared with mayonnaise without additives.
Slices of red fish are laid out overlapping on potatoes smeared with mayonnaise. In the center of the “cake” an island is made of mayonnaise with herbs, on which whole champignons and olives are laid out.
Along the edges of the "cake" is neatly smeared with mayonnaise with herbs.