Mushrooms under a fur coat salad recipe. Delicious mushroom salad under a fur coat. Mushroom salad with beets

A vegetarian option with pickled mushrooms will be an excellent replacement for the traditional holiday “herring under a fur coat.” We offer you two recipes to choose from.

Recipe No. 1

Our recipe also contains another component that is completely unusual for a “fur coat” - avocado.

200 g of any salted or pickled mushrooms;
200 g each - potatoes, carrots, beets;
one sweet onion;
one ripe avocado;
one medium-sized pickled cucumber;
– approximately 200 g.

Drain the mushrooms in a colander. When the brine is completely separated, chop it very finely, preferably into cubes.
Boil the vegetables and grate each type onto a separate plate.
Cut the onion into small cubes.
Cut the pickled cucumber into very thin strips or grate it.
Peel the avocado, cut in half and remove the pit. Cut the avocado halves on a grater.

Assemble the salad in layers on a platter, in the ring of a springform cake pan:

Half of all potatoes.
Mushrooms.
The second half of the potatoes.
Carrot.
Pickled cucumber.
Avocado.
Beet.

Between the layers you can make a layer of mayonnaise. There is no need to add salt; cucumber and mushrooms will make the salad salty enough. You can lightly pepper some layers - for example, avocado.

A peeled and grated apple would also be a very good addition to this salad - it should be placed in a thin layer between the potatoes and carrots.

After removing the springform ring from the dish, carefully grease the sides of the salad with mayonnaise, and apply a beautiful mayonnaise mesh on the top.

Ovo-vegetarians can make another additional layer - a boiled egg. It looks very beautiful when the “fur coat” is covered with grated boiled yolk or white. Well, in this case you can use ordinary mayonnaise.

Recipe No. 2

Even the most discerning gourmet will enjoy this piquant puff salad. And thrifty housewives will be glad of its efficiency and ease of preparation. The secret of taste lies in the proportional combination of many favorite foods.

Required ingredients:

half a kilo of mushrooms (preferably forest mushrooms, but frozen champignons are also suitable);
4 medium sized potatoes;
4 chicken eggs (or 6 quail);
200 g hard cheese;
3 canned cucumbers (you can replace them with fresh ones);
1 onion;
a bunch of green onions;
pack of mayonnaise (200 g);
salt and vegetable oil;
greens for salad decoration.

You must first prepare all the salad ingredients.

Sort the mushrooms, wash and cut. Fry in a small amount of vegetable oil with the addition of finely chopped onions and salt.
Boil jacket potatoes and eggs, cool and peel.
Grate boiled potatoes, eggs, cucumbers and cheese on a coarse grater.
Finely chop the onion feathers.

Now you can start laying out the layers of salad in the following sequence:

mushrooms with onions;
potato layer;
green onions;
mayonnaise;
cucumber layer;
eggs;
mayonnaise;
Sprinkle grated cheese on top of the salad and decorate with herbs.

Try it... Mmmm... And let the whole world wait!

Salad "Mushrooms under a fur coat" is one of the classic simple salads for the holiday menu. The dish is delicious, very filling and tender. The recipes for this salad are quite varied, some consist of a classic set of ingredients, while others are extravagant and very original. Having prepared a couple of variations of this dish, you can determine not only your favorites, but also your true favorites.

The classic variation consists of mushrooms, usually champignons, and a variety of additional products - cucumbers, cheese, eggs and mayonnaise. Root vegetables - carrots or potatoes - are also not superfluous. If desired, meat is added to the dish, champignons are replaced with other mushrooms, and pineapples or pickled onions are added as a “sour” component instead of cucumbers.

Mayonnaise in the salad can be replaced with a lighter option - sour cream.

The dish should be served steeped for at least two hours. The layers will be saturated and become very juicy. When serving, the dish is decorated with slices of mushrooms, herbs and nuts.

How to prepare mushroom salad under a fur coat - 15 varieties

"Mushrooms under a fur coat" - a classic recipe

The basic recipe for a delicious salad will become the basis for preparing new culinary variations of this dish.

Ingredients:

Eggs - 3 pcs.
Pickled mushrooms - 1 jar
Mayonnaise - to taste
Boiled potatoes - 3 pcs.
Hard cheese - 200 gr.
Onions - 1 pc.
Pickled cucumbers - 3 pcs.
Green onions - 1 bunch

Preparation:

Chop the onion into cubes and sauté in butter.

Add mushrooms to the onion and simmer for another minute.

Boil potatoes and cool. Finely grate the peeled vegetable.

Grate cucumbers and cheese. Chop the green onion.

Boil the eggs and cool thoroughly. Finely grate the purified product.

Layer the salad: mushrooms with onions, grated potatoes, chopped green onions, mayonnaise, grated cucumbers, grated eggs, mayonnaise, cheese and onions.

For a more beautiful presentation and even shape of the dish, you should use a culinary ring.

Let it soak and then serve.

A hearty and high-protein version of the classic salad for lovers of meat snacks.

Ingredients:

Chicken fillet - 400 g
Mayonnaise - 200 g
Potatoes - 4 pcs.
Canned champignons - 1 jar
Cucumbers - 4 pcs.
Chicken egg - 4 pcs.
Onion - 1 head
Hard cheese - 100 g

Preparation:

Boil potatoes and eggs. Grate the peeled products.

Boil the chicken and separate it into fibers.

Grate cucumbers and cheese.

Chop the onion into cubes and sauté.

Lay out the dish in layers: chicken fillet fiber, mayonnaise, cucumbers, mayonnaise, potatoes, mayonnaise, pickled mushrooms, sautéed onions, mayonnaise, eggs, mayonnaise and cheese.

Delicate salad "Mushrooms under a fur coat"

A creamier and more delicate version of the dish for real gourmands.

Ingredients:

Hard cheese - 150 g
Potatoes - 350 g
Butter
Eggs - 3 pcs.
Mushrooms - 250 g
Garlic - 1 clove
Dill - 100 g
Processed cheese - 250 g

Preparation:

Boil the potatoes and grate the peeled vegetable.

Peel the mushrooms and chop into strips.

Sauté mushrooms in butter. Then, put the product on a napkin.

This will help remove excess fat from the champignons.

Boil and chop the eggs.

Finely chop the garlic.

Chop the melted cheese into cubes.

Chop the dill and combine with eggs, melted cheese and garlic. Beat the ingredients until smooth.

Grate hard cheese.

Form the salad in layers in a ring shape: grated potatoes, fried mushrooms, cheese mixture with garlic, grated cheese.

Fragrant salad with prunes "Mushrooms under a fur coat"

A very tasty and tender salad with a spicy aftertaste.

Ingredients:

Potatoes - 2 pcs.
Cucumbers - 1 pc.
Prunes - 200 g
Mayonnaise - to taste
Fresh champignons - 300 g
Smoked chicken breast - 350 g
Onion - 1 head
Chicken egg - 6 pcs.

Preparation:

Boil eggs, potatoes and grate food.

Chop chicken and prunes.

Chop the onion and champignons and fry until done.

Lay out the dish in layers: grated potatoes, grated egg yolks, julienned prunes, fried champignons, chopped cucumber, smoked breast, grated whites. Lubricate each layer thoroughly with mayonnaise.

A refreshing variation of the dish with parsley and champignons.

Ingredients:

Mayonnaise
Potatoes - 2 pcs.
Pepper
Fresh champignons - 300 g
Fresh parsley - 0.5 bunch
Onion - 1 pc.
Hard cheese - 100 g
Pickled cucumbers - 2 pcs.
Green onions - 0.5 bunch
Sunflower oil
Boiled eggs - 3 pcs.

Preparation:

Boil potatoes and eggs. Clean products.

Chop mushrooms and onions into slices and cubes. Sauté until done.

Grate the potatoes and place in the first layer. Sprinkle mushrooms on top.

Cover the layer with mayonnaise mesh.

Chop the onion and grate the cucumbers. Place on mushrooms.

Place grated eggs on top of the cucumbers and cover with mayonnaise.

Cover the sides and top of the salad with grated cheese. Also, sprinkle the dish with chopped parsley.

A hearty salad variation for true gourmets.

Ingredients:

Potatoes - 2 pcs.
Egg - 4 pcs.
Salt - to taste
Processed cheese - 1 pc.
Green onions - 4 bunches
Canned champignons - 500 g
Carrots - 2 pcs.
Ham - 400 g
Mayonnaise - to taste

Preparation:

Peel and grate boiled potatoes, carrots and eggs.

Lay out the salad in layers: coarsely grated potatoes, chopped onions, grated boiled eggs, pickled mushrooms, diced ham, grated carrots, cheese. Spread all layers generously with mayonnaise.

An interesting version of the dish will delight you with its delicate taste and pleasant mushroom aftertaste.

Ingredients:

Mushrooms - 250 g
Potatoes - 1 pc.
Mayonnaise - 3 tbsp.
Carrots - 2 pcs.
Eggs - 3 pcs.
Beetroot - 2 pcs.
Onion - 1 pc.

Preparation:

Boil beets, eggs and potatoes.

Chop the onion and mushrooms into strips and fry.

Place half of the fried mushrooms in the first layer. Cover the layer with grated carrots and potatoes.

Cover the ingredients with mayonnaise.

Place the second part of the mushrooms on top. Cover with grated eggs, add salt and pepper, and grate the beets on top.

Grease the top with mayonnaise.

Infuse the dish and then serve.

A delicate variation of the dish with a spicy note of nuts.

Ingredients:

Potatoes - 2 pcs.
Pine nuts
Chicken egg - 2 pcs.
Dill - 20 g
Light mayonnaise
Fresh champignons - 150 g
Carrots - 1 pc.
Cucumber - 1 pc.

Preparation:

Boil potatoes and eggs. Grate on a coarse grater.

Fry the champignons along with the carrots.

Place the dish in layers: potatoes, light mayonnaise, eggs, fried mushrooms with carrots, mayonnaise, cucumber, mayonnaise and pine nuts.

Salad appetizer "Mushrooms under a fur coat"

An interesting snack option for a holiday menu.

Ingredients:

Champignons - 4 pcs.
Spices
Hard cheese - 50 g
Zucchini - 0.5 pcs.
Greenery
Tomato - 1 pc.

Preparation:

Wash the champignons and remove the stems.

Chop the zucchini and mushroom stems. Sauté.

Chop the tomato into cubes and finely chop the greens.

Combine all ingredients with grated cheese and fill the caps with the mixture.

Place the mushrooms in the oven. As soon as the cheese has melted, serve.

The dish should only be served hot, with gooey cheese and warm filling.

An unusual version of squid salad for your table!

Ingredients:

Russian cheese - 150 g
Green onions - 50 g
Squids - 2 pcs.
Chicken egg - 1 pc.
Marinated mushrooms - 50 g
Curd cheese - 100 g
Potatoes - 50 g
Cucumbers - 100 g
Sour cream - 200 g
Dill

Preparation:

Boil potatoes and eggs. Grate.

Fry the squid with mushrooms.

Combine sour cream with curd cheese and dill.

Chop the cucumbers.

Arrange the salad in layers: squid with mushrooms, cheese dressing, potatoes, cheese dressing, eggs, cheese dressing, cucumbers. Sprinkle the dish with grated yolks.

Creamy salad "Mushrooms under a fur coat"

A delicious and very delicate salad for a sumptuous feast.

Ingredients:

Eggs - 2 pcs.
Beetroot - 1 pc.
Processed cheese - 100 g
Potatoes - 4 pcs.
Marinated mushrooms - 300 g
Onion - 1 pc.
Sugar
Mayonnaise - 300 g
Vinegar - 3 tsp.

Preparation:

Boil and grate the eggs.

Boil and peel the potatoes and beets. Grate.

Pour boiling water over the onion and add vinegar. Season with sugar and salt.

Lay out the salad in layers: pickled mushrooms, pickled onions, grated potatoes, mayonnaise sauce, grated egg, mayonnaise, melted grated cheese, mayonnaise, grated beets, mayonnaise.

Decorate the dish.

Salad with avocado "Mushrooms under a fur coat"

An interesting version of the dish with tender avocado instead of cucumber.

Ingredients:

Champignons - 250 g
Potatoes - 2 pcs.
Avocado - 1 pc.
Cheese - 50 g
Lemon juice 1 tsp.
Chicken egg - 2 pcs.
Sour cream

Preparation:

Boil potatoes and eggs. Grate the ingredients.

Peel the avocado, then chop it and sprinkle with lemon juice.

Grate the cheese.

Saute the mushrooms.

Lay out the appetizer in layers: potatoes, sour cream, fried mushrooms, sour cream, grated eggs, sour cream, avocado, cheese. Garnish the dish with kiwi.

"Milkmilk under a fur coat"

A hearty version of the salad with delicious milk mushrooms will decorate the holiday table well.

For lovers of mushroom dishes, the “Mushrooms under a fur coat” salad will bring pleasure to the taste. The basis of the dish will be oyster mushrooms marinated at home.

Mushrooms pickled yourself are much tastier than store-bought ones and are safer. They contain only about thirty kilocalories per hundred grams of product, but their nutritional value in terms of protein content is equal to that of meat. Oyster mushrooms are a type of mushroom cultivated by humans, so you don't have to worry about the possibility of food poisoning.

The proposed salad “Mushrooms under a fur coat” will be prepared from marinated mushrooms prepared at home.

According to the recipe, for the marinade you need:

Water – 300 ml.
Salt – 1 tbsp. spoon (without top).
Sugar – 0.5 tbsp. spoons.
Vegetable (sunflower) oil – 1 tbsp. spoon.
Vinegar 9% - 2 tbsp. spoons.
Spices: 2 bay leaves, 1 teaspoon of dill seeds, 3 buds of cloves, 6 black peas and 6 allspice peas.

Mushrooms are required in an amount of 500 grams. You need to divide the bunch of oyster mushrooms into individual mushrooms and cut off the root part. Cut large fruits into small pieces, rinse and drain in a colander. Then mix salt and sugar for the marinade, pour water into the pan and put on fire. Add the mushroom mixture to the marinade and bring to a boil. As they heat up, the mushrooms will release moisture and the volume of liquid in the pan will increase. This must be taken into account when choosing cooking utensils. At the beginning of boiling, foam will form, which must be skimmed off. When all the foam has been removed, add dill seeds, pepper, cloves and bay leaf. Stir and cook for 30 minutes. During this time, prepare a jar with a lid, remembering to sterilize them. Towards the end of cooking, add vinegar and boil for another five minutes. Allow the mushrooms to cool slightly and place in a jar, top up with marinade and add vegetable oil. Cover with a lid until it cools completely, then close tightly and put in the refrigerator. The next day you can start preparing the salad.

Essential ingredients for salad

For the salad you will need: 300 grams of pickled oyster mushrooms, 2 onions, 2 boiled potatoes, 2 boiled carrots, 3 boiled eggs, 200 grams of grated hard cheese, mayonnaise, green onions, dill and parsley.

Salad recipe

The “Mushroom Coat” salad must be laid in layers, giving it the shape of a circle or square. The first layer will be pickled oyster mushrooms, fried with onions in vegetable oil. The next layer will be grated potatoes. It should be coated with mayonnaise and sprinkled with chopped green onions. The next level is made from grated eggs and well lubricated with mayonnaise. Next comes a layer of chopped carrots, carefully flavored with mayonnaise, and grated cheese completes the laying out of the ingredients. The assembled salad is completely covered with a layer of mayonnaise and decorated with parsley and dill. It is necessary to let it brew in the refrigerator so that all the ingredients can be soaked in mayonnaise evenly. After 2 - 3 hours, the “Mushrooms under a fur coat” salad is ready to delight with its taste.

Features of salads with mushrooms

After “Mushrooms under a fur coat” is taken out of the refrigerator, you need to eat this dish within 24 hours. Despite the taste and healthfulness of mushroom dishes, they very often cause food poisoning. This applies to a greater extent to forest mushrooms, since some mushroom pickers may accidentally bring representatives of inedible varieties from the forest. Many people do not know how to properly preserve, dry and pickle forest products. Therefore, you should not buy mushrooms at the market; it is better to do it in stores. It is there that you can purchase safe specimens cultivated by humans, for example, oyster mushrooms and champignons. But even they can become dangerous if you do not monitor the expiration dates of dishes prepared from them, including salads.

Salad Mushrooms under a fur coat are classic simple salads for the holiday menu. The dish is delicious, very filling and tender. The recipes for this salad are quite varied, some consist of a classic set of ingredients, while others are extravagant and very original.

The website has put together for you an unusual selection of recipes for preparing Mushrooms under a fur coat salad. Having prepared a couple of variations of this dish, you can determine not only your favorites, but also your true favorites. If desired, meat is added to the dish, champignons are replaced with other mushrooms, and pineapples or pickled onions are added as a “sour” component instead of cucumbers.

Salad fox coat with herring and mushrooms

Ingredients:

Mushrooms - 200 gr.;
Onions - 1 pc.;
Herring fillet - 250 gr.;
Potatoes - 3 pcs.;
Carrots - 2 pcs.;
Egg - 4 pcs.;
Mayonnaise to taste;
Salt to taste;
Ground black pepper to taste;
Vegetable oil to taste.

General characteristics:

Cooking time: 40 minutes;
Number of servings: 3;

Cooking method:

Boil carrots and potatoes in their skins until tender, cool and peel. Chop the onion, finely chop the mushrooms.
Fry the onions until translucent, add the mushrooms and fry everything together until done. Salt and pepper to taste.
Boil the eggs hard, cool and peel. Lay the salad in layers, brushing each layer with a small amount of mayonnaise:
First layer: coarsely grated potatoes, add salt and pepper lightly. Second layer: finely chopped herring. Third layer: coarsely grated eggs. Fourth layer: mushrooms fried with onions. Fifth layer: coarsely grated carrots.
Decorate the Fox coat salad as desired and serve immediately.

Mushroom salad with carrots

Ingredients:

Champignon mushrooms – 350 gr.;
Potatoes – 3–4 pcs.;
Carrots – 3–4 pcs.;
Chicken eggs – 3 pcs.;
Onions – 2 pcs.;
Mayonnaise to taste;
Sunflower oil – 3–4 tbsp;
Parsley for decoration.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 4;

Cooking method:

First, boil the vegetables. We thoroughly wash the potatoes and carrots under cold water and place them in boiling salted water so that it completely covers the vegetables with a small margin. Boil them until tender for 30–35 minutes. While the potatoes and carrots are boiling, let’s take care of the mushrooms: wash, dry and cut them into slices or slices.
Peel the onions and finely chop them. Place the mushrooms in a heated frying pan with a small amount of vegetable oil and fry for a few minutes until the liquid evaporates. Then add the chopped onion (you can add a clove of garlic, the mushrooms will be more aromatic) and continue to fry for another 5 minutes. Salt the mushrooms at the very end, about two minutes before they are ready. Let cool.
Boil chicken eggs for 8-10 minutes after boiling and cool in cold water. Separate the whites from the yolks. Grate the whites on a coarse grater. And grate the yolks on a fine grater; they are needed to decorate the salad.
Cool the boiled potatoes, peel them and grate them on a coarse grater. Peel the carrots and grate them on a coarse grater.
All ingredients are prepared. We begin to lay out the salad in layers: Potatoes, fried mushrooms with onions, carrots, egg white. Coat all layers with mayonnaise. Decorate the top of the salad with egg yolk and fresh herbs; you can make a beautiful carrot rose. The delicious Mushrooms under a fur coat salad is ready. Let it brew a little in the refrigerator and serve.

Mushroom salad with pickled cucumbers

Ingredients:

200 gr. champignons;
1 onion;
2–3 boiled potatoes;
2–3 stalks of green onions;
2 pickled cucumbers;
2 boiled eggs;
60 gr. hard cheese;
sunflower oil - for frying;
salt, pepper - to taste;
mayonnaise - to taste.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 4;

Cooking method:

Cut the champignons into thin slices, quarter the onion into rings and place in a frying pan in heated sunflower oil. Fry the onion until translucent, add salt and pepper at the end of frying. Let cool.
Place the mold on a flat plate and place the mushrooms and onions in the first layer, brush with mayonnaise. Grate the peeled potatoes and place in the next layer, apply mayonnaise.
Next, chop the green onions and place on the potatoes. Place cucumbers, cut into small cubes, on top of the onion. If you cook in a salad bowl, you can grate the cucumbers and squeeze out excess moisture. Apply mayonnaise to the cucumbers.
Grate the eggs on a fine grater, place them on top of the cucumbers, and brush with mayonnaise. Place the last layer of grated cheese, decorate the hearty and very tasty Mushrooms under a Fur Coat salad to taste, carefully remove the mold and serve.

Mushroom salad with melted cheese

Ingredients:

fresh champignons – 400 gr.
onion – 100 gr.
potatoes – 400 gr.
processed cheese – 120 gr.
boiled eggs – 4 pcs.
cloves of garlic – 1–2 pcs.
young dill – 1/2 medium bunch
mayonnaise - to taste.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 4;

Cooking method:

Rinse mushrooms under cold water. Cut the champignons into strips. Then fry them until fully cooked with the onion chopped into small cubes. Add salt and pepper to taste at the very end of frying.
Boil the potatoes in their skins, adding water to taste, then cool, peel and grate coarsely.
You also grate the egg whites and processed cheese coarsely. In order for the cheese to be grated without sticking, it must be slightly frozen.
Place cheese and protein shavings in a cup, add a couple of spoons of mayonnaise, chopped dill and crushed garlic. Then carefully, trying not to turn the mass into porridge, mix until all components are evenly combined.
Place a ring on a flat plate and place the prepared potatoes as the first layer. Coat this layer with mayonnaise. The second layer will be fried champignons. There is no need for mayonnaise coating here.
Cover the mushrooms with the protein-cheese mixture, which acts as a “fur coat” in this recipe. Be sure to level this layer by lightly pressing. Cover the top of the salad with finely grated yolks. That’s it, the “Mushrooms under a fur coat” salad is assembled. Give him an hour to set the mold, and then remove the molding ring. You can decorate the top with dill sprigs.

Mushroom salad with beets

Ingredients:

Potatoes - 2 pcs.;
Beetroot - 2 pcs.;
Carrots - 1 pc.;
Chicken egg - 1 pc.;
Onions - 1 pc.;
Mushrooms (salted or pickled) - 300 gr.;
Mayonnaise to taste;
Salt to taste.

General characteristics:

Cooking time: 45 minutes;
Number of servings: 3;

Cooking method:

Boil potatoes, carrots, beets and eggs in salted water until tender. We peel the onions and take out a jar of homemade milk mushrooms from the cellar.
Now that all the ingredients are at hand, let's start preparing our salad: peel the potatoes and grate them on a coarse grater. Place the first layer on the bottom of the salad bowl. Salt and grease with mayonnaise.
Now is the most important step. Open a jar of homemade mushrooms and cut them into very small cubes. If desired, you can add other salted mushrooms. We also cut the onion into small cubes.
Now put a layer of our mushrooms in a salad bowl, and then a layer of onions. The next layer is an egg grated on a coarse grater. Salt and grease with mayonnaise.
We clean and grate the carrots on a coarse grater. Salt and grease with mayonnaise.
And as the last layer we lay out the peeled and grated beets, also on a coarse grater. Salt and grease the last layer with mayonnaise.

Mushroom salad with chicken

Ingredients:

Mushrooms - 500 gr.;
Onions - 1 pc.;
Potatoes - 3 pcs.;
Carrots - 1 pc.;
Chicken fillet - 300 gr.;
Pickled cucumber - 3 pcs.;
Hard cheese - 200 gr.;
Mayonnaise - 300 gr.;
Salt - to taste;
Greens - for decoration;
Leaf lettuce - for decoration.

General characteristics:

Cooking time: 40 minutes;
Number of servings: 5;

Cooking method:

To prepare this salad, prepare the necessary ingredients. Sort the mushrooms, wash, cut and fry in a frying pan. Chop the onion and fry along with the mushrooms.
Boil potatoes, carrots, cool and peel. Grate the vegetables on a coarse grater.
Grate the cucumbers and cheese on a coarse grater. Boil the chicken fillet, then separate it into fibers.
Lay out the salad in layers. First, cover the dish with lettuce. Pass each layer with a mayonnaise grid.
The first layer is potatoes. The second layer is carrots. The third layer is chicken meat. The fourth layer is mushrooms. The fifth layer is onion. The sixth layer is pickled cucumber. The seventh layer is grated cheese.
Decorate as desired. You can make flowers from mushrooms. The salad can be served immediately.

Mushroom salad with cheese

Ingredients:

Fresh champignons - 300 gr.;
Onions - 1 pc.;
Potatoes - 2–3 pcs.;
Eggs - 3 pcs.;
Green onions - 1 bunch;
Pickled cucumbers - 2–3 pcs.;
Hard cheese - 100 gr.;
Mayonnaise - to taste;
Salt, pepper - to taste.

General characteristics:

Cooking time: 35 minutes;
Number of servings: 4;

Cooking method:

For the salad, prepare all the necessary products according to the list. Boil potatoes and eggs. Cut the onion and champignons into quarter rings. Heat the oil in a frying pan and lightly fry the mushrooms along with the onions. The mushrooms should be slightly browned.
Place the cooled mushrooms and onions on a flat plate and smooth out. Peel the boiled potatoes and grate them. Place potatoes on top of mushroom layer.
Coat the potatoes with mayonnaise and sprinkle with chopped green onions. Grate the pickled cucumbers, squeeze a little of the brine and place on top of the onion.
Then grate the boiled eggs. Grease the eggs with mayonnaise and cover the entire salad with grated hard cheese.
Garnish the incredibly tasty “Mushrooms under a fur coat” salad with chopped parsley and green onions, give it an hour to soak, and then serve.

Secrets of making puff salads

Layered salads are a complete work of art. Most often they are prepared on holidays. Each layer must be prepared separately, coated with mayonnaise. Yes, it takes more time, but it's worth it for several reasons.

It is best to coat salads with homemade mayonnaise. It will be much tastier this way.
You can use different mushrooms, both marinated and fried.
The salad should be left in a cool place to soak completely.

Salad "Mushrooms under a fur coat" is a delicious mushroom salad worthy of a holiday menu. There are a lot of mushrooms in the salad, so it turns out very satisfying. For an everyday menu, such a salad can be offered as an independent dish. It’s convenient to prepare the salad in a deep salad bowl, but I wanted to show off the layers, so I prepared it using a special mold.

Ingredients

To prepare the “Mushrooms under a fur coat” salad we will need:

200 g champignons;

1 onion;

2-3 boiled potatoes;

2-3 stalks of green onions;

2 pickled cucumbers;

2 boiled eggs;

60 g hard cheese;

sunflower oil - for frying;

salt, pepper - to taste;

mayonnaise - to taste.

Cooking steps

Cut the champignons into thin slices, quarter the onion into rings and place in a frying pan in heated sunflower oil. Fry the onion until translucent, add salt and pepper at the end of frying. Let cool.

Place the mold on a flat plate and place the mushrooms and onions in the first layer, brush with mayonnaise.

Grate the peeled potatoes and place in the next layer, apply mayonnaise.

Next, chop the green onions and place on the potatoes.

Place cucumbers, cut into small cubes, on top of the onion. If you cook in a salad bowl, you can grate the cucumbers and squeeze out excess moisture. Apply mayonnaise to the cucumbers.

Grate the eggs on a fine grater, place them on top of the cucumbers, and brush with mayonnaise.

Place the last layer of grated cheese, decorate the hearty and very tasty salad “Mushrooms under a fur coat” to taste, carefully remove the mold and serve.

Bon appetit!