Pickled Mushroom Salad

This recipe was automatically translated from Romanian. View original here
Pickled Mushroom Salad

Another super tasty salad, very consistent and good-looking - although I was a little wrong, but in the end I beautified it and it looked good. It's really worth doing, just make sure you get enough pickled mushrooms, about 3 jars for a size like mine, or 2 jars for a smaller one.

Ingredients

Pickled mushrooms
500 g
buy them or prepare them yourself according to the recipe on the site, pickled mushrooms
White onion
1 piece
or green onion
Carrots
2 pieces
2 smaller carrots, or 1 larger
Pickled cucumbers
2 pieces
Cooked chicken breast
200 g
or any other favorite meat
Cream cheese spread
2 pieces
put them in the freezer to be hard
Red potatoes
2 pieces
Egg
3 pieces
Vinegar
100 ml
if you put white onions, you will have to marinate it with vinegar and water - 1: 1
Mayonnaise
300 g

Step by step

1

Wash the carrots and potatoes, boil them for 40 minutes, then rinse with cold water and peel. Allow to cool well.

Boil the meat, boil it until it is soft and then cool it.

2

Boil eggs to harden. Then clean them and let them cool.

3

Clean the white onion, cut it into small pieces and marinate it with 100ml of vinegar mixed with 100ml of water and leave it for about 1 hour, until the rest of the ingredients are ready.

If you use green onions, skip this step.

4

To assemble the salad you need a pan or a glass tray (I used that for the oven). Grease it with oil and spread it with cling film, so that it covers the edges well.

5

I didn't have time to marinate mushrooms and I took the marinated Lutece mushrooms from the market. But I would recommend marinating them yourself if you have time, they are much better.

So drain the mushrooms well from the marinade.

6

In the tray prepared in step 4, place the first layer of mushrooms, upside down. Spread marinated onions, well drained of water and vinegar, or green onions.

7

Then grate the carrot and spread it over the onion layer, grease well with mayonnaise.

8

Then follow a layer of cucumber in vinegar, cut into rounds - after it finely chopped meat and again grease well with mayonnaise.

9

Here I took a picture of the cream cheese spread you need, from the one that is not really liquid, but not even classic cheese. Be sure to keep it in the freezer so you can grate it.

10

Grate the melted cheese, be sure to move quickly as it melts and you can't really laugh at it.

Otherwise I would recommend using a simple but softer cheese.

11

Next, grate the layer of potatoes, grease it with mayonnaise.

12

And the last layer is that of boiled eggs given by grater. Grease it well with mayonnaise and put the salad bowl in the fridge for 8-10 hours, meaning it would be perfect to make it in the evening and serve it on the 2nd day.

13

Before serving, do the following:

Turn the pan / salad bowl over on a plate to be served, shake well until it comes off the walls of the tray. Remove the cling film and decorate the salad.

14

I embellished it in the style of a green meadow - with green onions on the sides and parsley leaves on top.

Good appetite!

Quantity: 2 kg (12 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 90 min
Publish date:
Collections: Salads, Salads

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