By 01/03/2016

Oh I love this juicy and delicious salad! It is prepared quite quickly and without any trouble, since most of the time is spent on cooking poultry and vegetables. On the festive table, this dish invariably causes delight, although many are already familiar with this method of decoration. For the salad, it is better to use honey mushrooms of different sizes to create a natural “forest stump” effect.

Some people make the top layer of champignons, but, in my opinion, honey mushrooms are tastier and... dearer!

Ingredients

• Honey mushrooms (hats) - 100 g
• Cheese - 100 g
• Chicken (boiled) - 100 g
• Egg - 2 pcs
• Pickled cucumber - 1-2 pcs
• Potatoes - 1-2 pcs.
• Carrots - 1 pc.
• Onion - to taste
• Fresh greens - 1 bunch
• Mayonnaise - to taste

Step-by-step cooking process at home

1. In general, all products are taken to taste. For example, this time I came across a very salty cheese, so I used 1 cucumber to make the taste of the salad more balanced. Boil vegetables, eggs and meat until tender. Finely chop the onion and pour boiling water over it to remove excess bitterness. Boiled chicken can be replaced with smoked chicken, but then, accordingly, the salt concentration will increase even more.



2. Line a round container of suitable size with cling film. Boil the honey mushroom caps until tender and lightly fry them in butter until the aroma is fully developed. Place the cooled mushrooms in the first layer, placing them caps down close to each other.



3. Finely chop fresh greens, and slightly thaw frozen ones. This will be a green cushion for the mushrooms, so we fill the stacked caps thickly. Cut the chicken into pieces and place on the greens. Lubricate with mayonnaise.



4. Grate the cheese on a fine grater and pour it onto the chicken. Apply a thin layer of mayonnaise.



5. Finely chop or grate the eggs and also place in a bowl. Grate the carrots, spread them over the surface of the salad and spread a little mayonnaise.



6. Cut the cucumbers into cubes, squeeze out excess moisture and add in the next layer. Next comes the scalded and cooled onion.



7. Grate the potatoes, place them in a container and compact all layers. Spread mayonnaise on top and put the salad in the refrigerator for several hours.



8. Remove the container from the refrigerator and carefully place it on a plate. It’s convenient to do it this way: press the dish onto the top of the dish with the salad and sharply turn the structure over. Remove the film, adjust the mushrooms and serve.

Mushrooms are a great addition to any dish. They impart rich flavor and have high nutritional value, not inferior to various types of meat, fish and seafood. Try making the “Mushroom Glade” salad with honey mushrooms, the recipes for which we offer. All of them are quite simple and democratic, so they will fit well into the everyday menu, and if you spend a little time on spectacular design and non-standard presentation, they will take their rightful place on the holiday table.

An original salad with two types of mushrooms - honey mushrooms and champignons, meat, cheese, vegetables and canned pineapples will give you a bright and unforgettable taste sensation.

Cooking time: 20 minutes
Number of servings: 10

Ingredients:

• pickled honey mushrooms (300 g);
• marinated champignons (300 g);
• ham/boiled/smoked chicken fillet/ (400 g);
• boiled potatoes (medium, 3-4 pcs.);
• canned pineapple (200-300 g);
• boiled chicken egg (5 pcs.);
• soft creamy/processed cheese (200 g);
• dill/parsley (1 bunch);
• garlic (4-5 cloves);
• iceberg lettuce/romaine/lettuce (for decoration, 100 g);
• salt (to taste).

Preparation:

1. Cut the ham into strips.
2. Remove the champignons from the marinade and cut into pieces.
3. Drain the marinade from honey mushrooms, leave small mushrooms whole, cut large ones.
4. We take the pineapples out of the syrup and cut them into strips.
5. We clean and chop the onion.
6. Peel the eggs and grate them on a medium grater.
7. We clean the garlic and pass it through a press.
8. In a separate container, mix cheese, eggs, garlic, 1 tbsp. l. mayonnaise and ground pepper.
9. Wash the dill, dry with paper towels and chop.
10. Wash the lettuce leaves and dry them.
11. We form the salad in a deep plate, covering the bottom with cling film, or on a flat dish using a cooking ring. We lay out all the ingredients in layers, greasing each layer with mayonnaise and adding salt and pepper as desired.
    The first layer is honey mushrooms.
    The second is the onion.
    The third layer is champignons.
    The fourth is dill.
    Fifth – eggs with cheese and garlic.
    The sixth layer is ham.
    Seventh – pineapples.
    The eighth layer is potatoes.
12. Place the finished salad in the refrigerator for at least 40 minutes.
13. Before serving, cover the dish with a flat plate and turn it over. Decorate with lettuce leaves.

We invite you to watch a video recipe for a dish that uses a slightly different set of ingredients:

A delicious, incredibly satisfying salad with pickled honey mushrooms and smoked chicken is prepared very quickly and guarantees an impressive result.

Cooking time: 25 minutes
Number of servings: 6

Ingredients:

• pickled/fried honey mushrooms (350 g);
• smoked chicken fillet (350 g);
• boiled potatoes (large, 3 pcs.);
• pickled cucumber (3 pcs.);
• onions/green (2 pcs./1 bunch);
• lettuce/romaine/iceberg salad (for decoration, 120 g);
• cherry tomato (for decoration, 2 pcs.);
• olive oil (100 ml);
• mayonnaise (100 g);
• dried basil (1 tsp);
• dried rosemary (0.5 tsp);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Peel the potatoes and put them through a vegetable cutter.
2. Cut the meat into small cubes.
3. Remove the cucumbers from the marinade and cut them into cubes, draining them of excess liquid.
4. Remove the mushrooms from the marinade. We leave a few pieces for decoration, and cut the rest into small pieces.
5. We clean and chop the onion.
6. Wash the cherry tomatoes and cut them into quarters.
7. Wash the lettuce leaves, dry them with paper napkins and cut them into large pieces (you can tear them with your hands).
8. Let's make the sauce. In a deep container, mix olive oil, dried herbs (basil and rosemary), ground pepper and salt.
9. In a deep container, mix meat, cucumbers, potatoes, mushrooms, onions, and mayonnaise.
10. This dish is best served in portions. Place lettuce leaves on a plate and place the salad on them in a heap or using a cooking ring. We decorate the top with tomato slices and pickled mushrooms, and make drops of spicy sauce around it (see photo).

We invite you to watch a video recipe for a similar dish:

Quick to prepare, nutritious and healthy, the salad will be an excellent lunch for the whole family. It can serve not only as an independent snack, but also served as a side dish for main courses.

Cooking time: 20 minutes
Number of servings: 7

Ingredients:

• canned red/white beans (200-300 g);
• fresh carrots (3-4 pcs.);
• pickled cucumber (3-4 pcs.);
• sour apple (large, 2-3 pcs.);
• lemon (1 pc.);
• onions/green (2 pcs./1 bunch);
• parsley/dill/basil (for decoration, 1 bunch);
• mayonnaise (200 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the carrots, peel them and grate them on a Korean carrot grater or simply on a coarse grater.
2. Remove the cucumbers from the marinade and cut into strips, draining excess liquid.
3. Wash the lemon, cut it in half and squeeze out the juice (if the lemon is large, then one half is enough).
4. Wash the apple, remove the core and cut off the peel. Grate the pulp on a coarse grater and mix with lemon juice.
5. We clean and chop the onion.
6. We take honey mushrooms out of the marinade, cut large mushrooms into pieces.
7. Place the canned beans in a colander.
8. Wash the parsley, dry it with paper towels and divide it into small branches.
9. In a deep container, mix carrots, cucumbers, apples, onions, honey mushrooms and beans (we leave a few for decoration). Season the salad with mayonnaise, salt and pepper to taste.
10. Decorate the finished dish with beans and herbs.
11. It is recommended to cool the salad before serving.

We invite you to watch a video recipe for a dish that differs slightly in preparation method from the described option:

Salad with fried mushrooms will perfectly complement your holiday table. It is very tasty and tender, so guests eat it one of the first.

Cooking time: 20 minutes
Number of servings: 6

Ingredients:

• fried/marinated honey mushrooms (350 g);
• boiled potatoes (3-4 pcs.);
• boiled carrots (3 pcs.);
• onions/green (2 pcs./1 bunch);
• processed cheese (200 g);
• boiled chicken egg (5 pcs.);
• dill/parsley (1 bunch);
• mayonnaise (200 g);
• mustard (1 tbsp.);
• salt (to taste).

Preparation:

1. Peel and grate boiled vegetables (potatoes and carrots) on a coarse grater.
2. Peel the onion and finely chop it.
3. Remove the shells from the eggs, separate the whites from the yolks and grate them separately on a fine grater.
4. Grate the cheese on a medium grater.
5. Wash the dill, dry with a paper towel and chop.
6. We make a spicy dressing - mix mayonnaise with mustard.
7. We form the salad in layers, greasing them with mayonnaise and adding salt to taste.
   The first layer is potatoes.
   The second is the onion.
   The third layer is honey mushrooms.
   The fourth is carrots.
   The fifth is protein.
   The sixth layer is cheese.
   The seventh is the yolk.
   The eighth layer is dill.

Bon appetit!

This winter salad is sure to please anyone who loves pumpkin. The dish turns out to be very satisfying, despite the minimal set of ingredients.

Cooking time: 15 minutes
Number of servings: 6

Ingredients:

Preparation:

1. Peel and chop the onion. Place in a heated frying pan with a small amount of vegetable oil.
2. We wash the honey mushrooms and let them drain in a colander. We cut large mushrooms, small ones can be left whole. Add them to the pan with the onions and fry until golden brown.
3. Peel the potatoes and grate them on a coarse grater.
4. Grate the pumpkin on a coarse grater.
5. Peel the eggs and grate them on a fine grater.
6. Wash the dill and basil and dry on a paper towel.
7. We form the dish in layers, covering each of them with a mayonnaise mesh, adding salt and pepper to taste.
   The first one is potatoes.
   The second is onions and mushrooms.
   The third one is pumpkin.
   The fourth is eggs.
8. Cool the finished dish and garnish with sprigs of basil and dill before serving.

Salad ready!

How to bake pumpkin for salad

First, wash the pumpkin thoroughly, remove the seeds and cut off the peel. Cut the pulp into small pieces and place in a baking dish, salt, pepper and sprinkle with olive oil. Place the pan in the oven, preheated to 180 ℃. Bake for 20-25 minutes.

A bright colorful salad with honey mushrooms, Korean carrots and cheese will bring great pleasure to fans of spicy, moderately spicy dishes.

Cooking time: 15 minutes
Number of servings: 7

Ingredients:

• pickled/fried honey mushrooms (400 g);
• Korean carrots (350 g);
• fresh cucumber (4 pcs.);
• onions/green (1 bunch/2 pcs.);
• soft cream cheese (200 g);
• cherry tomato (for decoration, 3 pcs.);
• dill/parsley (for decoration, 1 bunch);
• mayonnaise (150 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Place the pickled mushrooms in a colander to get rid of excess liquid.
2. Wash the cucumbers, cut off the tails and cut into strips. You can use a Korean carrot grater.
3. Cut the cheese into short strips.
4. Peel and chop the onion.
5. Wash the tomatoes and cut them in half.
6. Wash the dill, dry it with a paper towel and divide it into small branches.
7. In a deep container, mix honey mushrooms, Korean carrots, cucumbers, onions, and cheese. Season the salad with mayonnaise, salt and pepper to taste.
8. Decorate the finished dish with halved tomatoes and dill.
9. Before serving, place the salad in the refrigerator for at least 30 minutes.

Check out the video recipe for preparing a salad with a different version of the ingredients used:

You can please your loved ones with this treat by serving it for a family dinner, or guests at any holiday banquet.

Cooking time: 40 minutes
Number of servings: 7

Ingredients:

• fresh/pickled honey mushrooms (400 g);
• ham/salami sausage/smoked chicken fillet (350 g);
• rice (150 g);
• chicken egg (5 pcs.);
• garlic (2-4 cloves);
• parsley/dill/basil/rosemary/mint (for decoration, 3-4 sprigs);
• mayonnaise (150 g);
• vegetable oil (for frying, 60 ml);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the mushrooms, cut them into pieces and fry in vegetable oil until the liquid has completely evaporated. Before finishing cooking, salt and pepper the mushrooms.
2. Wash the rice and boil in salted water for 20 minutes over low heat.
3. Boil the eggs hard (10-15 minutes after the water boils).
4. Cut the ham into small cubes.
5. We peel the eggs and pass them through a vegetable cutter.
6. Peel the garlic and squeeze it through a press.
7. Wash the parsley, dry it and separate the leaves.
8. Make the dressing - mix mayonnaise with garlic.
9. We form the salad in layers, greasing them with mayonnaise-garlic sauce.
   The first layer is rice.
   The second is honey mushrooms.
   The third one is ham.
   The fourth layer is eggs.
10. Decorate the finished salad with parsley leaves. You can serve it immediately or after cooling for a short time.
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The salad “Polyanka with honey mushrooms” did not receive such a romantic name out of nowhere. Each of its variants necessarily contains mushrooms, sometimes these are honey mushrooms, and sometimes they are replaced with more accessible species. The only thing that remains unchanged is the taste, which will pleasantly surprise everyone who tries this dish.

Classic cooking method

The first version of the “Forest Glade” salad with honey mushrooms is the simplest and does not require any special cooking skills.

It will contain chicken meat; it is best to take fillet for this appetizer. Honey mushrooms, especially in winter, are difficult to find, so in our case we use canned ones. You will need about 350 grams of them. Next you need to prepare two medium potatoes, two small fresh cucumbers, five chicken eggs, mayonnaise and herbs for decoration.

First of all, the chicken meat is boiled. Boiled potatoes and eggs also go into the salad; the latter must be hard-boiled.

And then everything is simple. The salad is placed on a plate in layers. The first layer is finely chopped chicken meat, which is soaked in mayonnaise. Then follow the chopped mushrooms. In our case, canned honey mushrooms. The third layer consists of boiled potatoes grated on a coarse grater, also covered with a layer of mayonnaise. The next layer after the potatoes is fresh cucumbers. They can either be finely chopped or grated (whichever is more convenient for you). This is followed by the last layer, consisting of finely grated eggs, which are also soaked in mayonnaise. The amount of mayonnaise should not be excessive, otherwise the salad will float, and this can ruin the beauty of the dish.

It is proposed to decorate the salad with mushroom caps and green leaves on top to justify the romantic name of the prepared masterpiece.

Korean carrots and honey mushrooms

The “Mushroom Glade” salad with honey mushrooms can be served together with Korean carrots, which add new nuances to it with their spicy taste. To prepare it you need to take:

• chicken meat, preferably breast – 500 g;
• pickled honey mushrooms - 400 grams will be enough;
• hard cheese will be needed in the amount of 250 grams;
• three medium potatoes;
• 200 grams of Korean carrots.

For salad dressing, it is best to use not pure mayonnaise or sour cream, but a mixture of them. Both sour cream and mayonnaise are taken in a one to one ratio. It is recommended to use any greenery for decoration. Parsley leaves or dill sprigs are good for these purposes.

Cooking process

The first layer of salad is formed by pickled honey mushrooms, which must be cut into small pieces. They are topped with a sour cream-mayonnaise mixture. The second layer is greens, finely chopped and sprinkled with mushrooms. This is followed by a layer of Korean carrots, then boiled potatoes grated on a coarse grater.

It is best to cut the chicken into small cubes against the grain, place the resulting pieces on a layer of potatoes and soak in a mixture of sour cream and mayonnaise. Regular boiled breast can be replaced with lightly smoked chicken, then the salad will get a more pleasant taste and aroma. The next two layers consist of: one of grated hard-boiled eggs, and the second of grated cheese. The top is again covered with mayonnaise mixed with sour cream. All that remains is to decorate the salad. This is an excellent opportunity for the housewife to show her imagination. You can use mushroom caps or small whole specimens as decoration.

“Mushroom clearing” with fish flavor

But the most original is the recipe for the “Mushroom Glade” salad with the addition of fish, not chicken. For this salad, low-fat varieties of fish are taken, preferably one that does not have small bones. In total you need about a kilogram. 200 grams of onion (that’s about two medium onions), 300 grams of carrots, 150 grams of cheese and one can of canned honey mushrooms. Mayonnaise, salt and black pepper. To decorate the dish, you can use lettuce leaves, parsley and dill sprigs. 16 medium sized potatoes.

Potatoes must be peeled and mushrooms cut out from them, which must be carefully fried in sunflower oil. The onion is peeled and chopped. It is also fried in sunflower oil and placed in a layer on a baking sheet, adding a little oil to its bottom. The next layer is canned mushrooms, cut into slices. Next, the fish is placed in a layer, which was previously dipped into boiling water with black pepper and bay leaf for five minutes. For those who do not like fish, it can be replaced with chicken, which is already traditional for such salads. The layer of fish must be hidden under the carrots cut into strips. Those who don’t like to bother with slicing can simply grate the carrots on a coarse grater. Carrots, as planned, should be associated with the foliage of the autumn forest. Mushrooms cut from potatoes are placed on a carrot field. Each person's hat is coated with mayonnaise. A mixture consisting of grated cheese and mayonnaise is placed between the mushrooms on the carrot layer. All this goes into the oven. This concludes the preparation. The “Forest Glade” appetizer must be served immediately on a baking sheet. It is recommended to place greens on top to add beauty to the dish.

The “Mushroom Glade” salad can become a decoration for the holiday table. It is easy to prepare, requires a minimum of ingredients, and looks quite original.

Recipe for “Polyanka” salad with honey mushrooms
Recipes for the “Mushroom Glade” salad with honey mushrooms: classic with chicken fillet; spicy version with Korean carrots; original with fish.

Source: moygrib.ru

“Forest Glade” salad with honey mushrooms - three delicious recipes for any holiday

Mushrooms give salads an amazing aroma and refined taste.

There are a great many variations of salads with mushrooms.

Today we will look at options for preparing such a salad with incredibly tasty mushrooms - honey mushrooms.

Option No. 1 “Forest glade” with chicken

• chicken fillet – 1 pc.;
• pickled honey mushrooms – 350 g;
• medium-sized potatoes – 2 pcs.;
• fresh cucumber – 2 pcs.;
• chicken egg – 4-5 pcs.;
• salt pepper;
• for decoration - greenery;
• mayonnaise.

Boil and cool the necessary ingredients: chicken, potatoes, eggs.

You can read about the technology of growing champignons here.

• 1st layer: place boiled, finely chopped chicken on the bottom of a salad bowl (it is advisable to take a larger diameter bowl); grease the layer with mayonnaise;
• 2nd layer: cut the pickled mushrooms (leave some whole for decoration), place on top of the chicken;
• 3rd layer: after the mushrooms comes potatoes, chopped or grated on a coarse grater, grease with mayonnaise;
• 4th layer: grate the cucumbers on a coarse grater, you can add salt and pepper;
• 5th layer: finely grated eggs are laid on top of all layers, greased with mayonnaise.

We decorate the salad with caps of pickled mushrooms and herbs. Preparation takes less than an hour. Bon appetit.

Option No. 2 “Forest clearing” with honey mushrooms and Korean carrots

• chicken breast – 300 g;
• pickled honey mushrooms – 400 g;
• egg – 3-4 pcs.;
• hard cheese – 250 g;
• potatoes (small) – 3 pcs.;
• Korean carrots – 200 g;
• mayonnaise + sour cream (1:1 mixture);
• fresh herbs - several bunches.

• 1st layer: chopped pickled mushrooms are laid out on the bottom of the salad bowl ( We leave some of the whole ones for decoration.), lubricated with the mixture;
• 2nd layer: chop the greens and lay them on top of the mushrooms, brush with mayonnaise;
• 3rd layer: on top of the greens - Korean carrots;
• 4th layer: then add grated boiled potatoes and secure everything with mayonnaise;
• 5th layer: cut boiled chicken into small cubes (very tasty with smoked chicken breast), lay out, grease with mayonnaise mixture;
• 6th layer: boil hard-boiled eggs, grate on a grater (large);
• 7th layer: grate hard cheese on a coarse grater, grease with sour cream and mayonnaise mixture.

Cooking time: 50 minutes. Bon appetit!

Option No. 3 “Mushroom Glade” with ham

• pickled honey mushrooms – 350-400 g ( you need to choose large mushrooms);
• cheese (hard, for example, Dutch, Russian) – 100 g;
• potatoes (large) – 1 pc.;
• cucumber (fresh) – 1 pc.;
• ham – 300 g;
• chicken egg – 3 pcs.;
• mayonnaise-sour cream mixture.
• greens (parsley, green onions, dill) - 2 bunches.

Boil and then cool the potatoes and eggs.

• 1st layer: place honey mushrooms on the bottom of the salad bowl ( It’s better to lay out the pickled mushrooms caps down);
• 2nd layer: spread grated hard cheese on top of honey mushrooms and season with mayonnaise-sour cream mixture;
• 3rd layer: cucumber, cut into strips;
• 4th layer: lay out diced ham, pre-greased with mayonnaise;
• 5th layer: place grated eggs on top of the ham;
• 6th layer: grated potatoes, greased with mayonnaise and sour cream mixture.

After an hour, turn the salad over so that the mushrooms are on top. Decorate the space between the mushrooms with parsley. The salad is ready to eat. Bon appetit to you and your loved ones!

Salad – Forest Glade – with honey mushrooms – three delicious recipes for any holiday
Mushrooms give salads an amazing aroma and refined taste. There are a lot of cooking options. Today we will look at the recipe for mushroom glade salad with honey mushrooms.

Source: 6sotok-dom.com

There are many upside-down salads; the main difference between these multi-layered appetizers is that the ingredients are laid out in the reverse order and the main ingredient is turned upside down just before the guests arrive. They are all elegant and festive. Their advantage is that due to the specifics of preparation, salads have time to brew well and become even tastier. Forest glade is one of these appetizers where the main ingredient is mushrooms.

The principle of making upside-down salad Lesnaya Polyanka

Upside-down salad Mushroom glade is formed from the upper - mushroom layer, which is first the lower one. Moreover, the mushrooms are laid out with their caps down so that when turning over they take the correct position. The ingredients are arranged in layers, spreading each of them with mayonnaise or sour cream sauce.

There are many varieties of this salad, although it would seem that you can come up with mushrooms. But the secret of this ingredient is that it goes well with many vegetables, meat and other products. The intrigue, as provided for by the technology of creating upside-downs, is revealed at the last moment, before the food is served. Then they decorate it with greens, olives or other delicious decorations. By this time, the salad, saturated with sauce, becomes juicy and appetizing. Examples of some recipes for this salad are discussed below.

Classic recipe for Lesnaya Polyana salad with honey mushrooms and chicken

To create the simplest version of Lesnaya Polyana you need the following food set: a small jar of pickled golden mushrooms, a piece of chicken fillet, a couple of medium potatoes, half a glass of grated hard cheese, the same amount of mayonnaise and salt. For decoration you also need a bunch of fresh herbs. The step-by-step recipe looks like this:

A variation of the same dish based on fried honey mushrooms looks like this: frozen mushrooms in a volume of one and a half hundred grams, the same amount of chicken fillet, a couple of potatoes, carrots, a pickled cucumber or four gherkins, two eggs, mayonnaise, butter for frying mushrooms, salt. Sequence of cooking:

1. Boil vegetables and chicken.
2. Fry the mushrooms and let them cool.
3. Place them in a mold.
4. Then add chopped potatoes.
5. Then - a layer of meat cut into pieces.
6. This is followed by a layer of boiled carrots. Each ingredient is coated with mayonnaise.
7. They are sprinkled with a layer of gherkins.
8. Sliced ​​boiled eggs and mayonnaise are placed on them.
9. Turn the structure over and decorate with greenery.

This version of the Mushroom Glade is also allowed, in which the mushrooms are laid out on top of an inverted salad. Decorating with green onions in the shape of grass will look elegant; on the greens you can put “flowers” ​​from figured slices of carrots, beets, tomatoes or other vegetables.

Step-by-step recipe for preparing Lesnaya Polyana salad with honey mushrooms and ham

The appetizing design of Lesnaya Polyana with ham and forest mushrooms is made from the following ingredients: take a couple of processed cheeses, carrots, potatoes and pickled cucumbers, two hundred grams of ham, half a jar of pickled mushrooms, an onion, three eggs, mayonnaise and greens. You can prepare the appetizer in the following order:

1. Place mushrooms in a deep container, greased with sunflower oil, then chopped herbs.
2. Pre-pickled and sliced ​​onions.
3. Top it with mayonnaise, then grated boiled carrots.
4. Small slices of cucumber, mayonnaise.
5. Chopped ham, mayonnaise.
6. Grated processed cheese, mayonnaise.
7. Sliced ​​boiled potatoes, mayonnaise and chopped boiled eggs.

The finished dish needs to sit in the refrigerator for several hours, then you can turn the surprise salad onto a plate.

How to make Lesnaya Polyana salad with champignons

For this variation of a mushroom snack you need to have: half a jar of pickled mushrooms, a small package of crab sticks, four potatoes, carrots, processed cheese, three eggs, a pack of saltine crackers, a jar of mayonnaise, fresh dill. To make this salad you need:

1. Boil potatoes, eggs and carrots.
2. Place upside-down mushrooms in a deep square-shaped container.
3. Place crackers coated with mayonnaise on top of them.
4. The next layer is grated boiled potatoes soaked in sauce.
5. Then - grated boiled carrots.
6. This is followed by a layer of crushed crab sticks, and the mayonnaise layer is laid out in the form of a mesh.
7. Grated processed cheese is placed above it.
8. And behind them are grated boiled egg whites. The yolks are left to decorate the snack.
9. After laying out these ingredients, you need to grease the puff salad with mayonnaise. Let it soak in the refrigerator for several hours.
10. Turn the salad over, decorate one part with chopped dill and the other with grated yolks.

Option two. List of products: a couple of hundred grams of champignons, a couple of potatoes, a carrot, an onion, a bunch of green onions, a little dill, salt, a few tablespoons of mayonnaise, a few lettuce leaves.

Technological stages:

1. Cut off the stems of the mushrooms and cut into slices.
2. Fry the mushroom caps in vegetable oil for ten minutes until golden brown. Also fry the mushroom legs. Place the upside down caps on the bottom of the mold.
3. Place chopped green onions and fresh dill on them.
4. Boil the potatoes, peel and cut them, put them in a mold.
5. Place grated boiled carrots on it.
6. They can be separated by fried chopped onions. Spread each layer with sauce as well.
7. Finish the design with lettuce leaves, pressing them tightly.
8. Let the food brew for several hours in the cold.
9. Then place it on a wide plate, turning it over.
10. Decorate the sides of the salad with chopped herbs or salted straws in the form of a fence.

An excellent and satisfying dish - mushroom salad Mushroom (forest) glade. In addition to mushrooms, the turning salad contains various ingredients - meat, vegetables. This dish will diversify the dinner or decorate the holiday table, especially if you use a little imagination to decorate it.

Recipes for Forest Glade salad with honey mushrooms and other mushrooms
Recipes for the Forest Glade salad with honey mushrooms. How to make upside-down salad Mushroom glade with honey mushrooms and ham, version with chicken.

Source: 5gribov.ru

The “Forest Glade” salad with honey mushrooms has the advantage that even a small amount of fruiting bodies causes a feeling of fullness. To prepare it, you can use both pickled and salted mushrooms. Honey mushrooms can go well with potatoes, cheese, ham and chicken. And as a dressing it is better to use sour cream, although many prefer mayonnaise.

The proposed recipes for the “Forest Glade” salad with honey mushrooms will decorate not only holiday feasts, but also ordinary daily dinners with the whole family.

Salad “Forest Glade” with honey mushrooms and ham: step-by-step recipe

Do you want to surprise your guests and please your family members with a delicious dish? Prepare the “Forest Glade” salad with honey mushrooms and ham.

• Honey mushrooms (small) – 200 g;
• Ham – 100 g;
• Cheese – 150 g;
• Eggs – 3 pcs.;
• Pickled cucumber (medium) – 2 pcs.;
• Potatoes – 2 pcs.;
• Green onions – 6-8 sprigs;
• Carrots – 1 pc.;
• Sour cream (mayonnaise) - to taste;
• Dill greens – 1 bunch.

If you are going to cook for a large number of people, then increase the proportions.

To prepare a delicious recipe for the “Forest Glade” salad with honey mushrooms, look at the photo with a step-by-step description of all stages.

Boil potatoes, carrots and eggs until tender, let cool and peel.

Clean the peeled honey mushrooms from any remaining dirt, rinse in water and boil for 20-25 minutes, drain the water and place on a kitchen towel to dry.

Place in a frying pan with butter and fry for 10-15 minutes over medium heat, let cool.

Line a deep bowl of any shape with cling film. Place the honey mushrooms in the first layer, pressing the caps tightly.

Sprinkle chopped green onions evenly in a second layer, which will serve as a “pillow” for honey mushrooms.

Grate the cheese on a fine grater and spread over the sour cream, then spread again.

Cut the eggs into small cubes and sprinkle with sour cream. Rub the boiled carrots into a layer of sour cream and spread a little again.

Cut the pickled cucumbers into cubes, squeeze out the pickled juice and place in the next layer. Grate the potatoes on a coarse grater, distribute in a layer over the cucumbers and apply the filling.

Place the salad bowl with the salad in the refrigerator for several hours.

Then remove the dish with the salad from the refrigerator and carefully turn it over into another plate so that the mushrooms are on the top layer.

Remove the cling film, adjust the salad and serve.

Salad “Forest Glade” with pickled honey mushrooms and chicken fillet

Marinated or salted mushrooms can be considered an independent dish. However, try making the “Forest Glade” salad with pickled honey mushrooms and chicken and you will get a completely new dish with amazing taste. This salad will look beautiful on the table. That's why it is usually made for a festive feast.

We suggest using the recipe with a photo of the “Forest Glade” salad with honey mushrooms and meat.

• Pickled honey mushrooms – 300 g;
• Chicken fillet – 1 piece;
• Potatoes – 2 pcs.;
• Fresh cucumber – 2 pcs.;
• Eggs – 3 pcs.;
• Red and yellow bell pepper 1 pc.;
• Salt;
• Butter;
• Dill and parsley – 1 bunch;
• Mayonnaise (sour cream) - to taste.

The meat is boiled in salted water with the addition of pieces of celery, carrots and onions (for a pleasant smell), cut into cubes.

Boil potatoes and eggs until tender and peel.

The pepper is immersed in boiling water for 5-7 seconds so that the skin can be easily removed. Cut into thin noodles and fry in butter for 7-10 minutes.

The layers are laid out as follows:

• 1st layer– diced chicken fillet;
• 2nd layer– pickled honey mushrooms;
• 3rd layer– fried bell peppers;
• 4th layer– potatoes grated on a coarse grater;
• 5th layer– cucumbers chopped with a knife, which need to be salted;
• 6th layer- diced eggs, add salt to taste;
• 7th layer– chopped herbs to decorate the dish.

Each layer, except the last one of greens, is smeared with mayonnaise.

The top of the green cap is decorated with small pickled honey mushrooms, and the salad is served to the table.

Salad “Forest Glade” with honey mushrooms: recipes
Salad “Forest Glade” with honey mushrooms: popular recipes for preparing a festive dish

To decorate the festive table with delicious dishes, housewives always try to prepare something new. Mushroom glade salad is an ideal table decoration. Details below.

This salad is famous for its unique taste and beauty. It is perfect for holiday gatherings and can serve as a table decoration. This dish is also hearty because it contains a fairly large number of ingredients.

It is prepared in a certain order in layers, but the products included in its composition may be different. It all depends on the preferences of the hostess. The meat in its composition can be any, sometimes it is even replaced with all kinds of sausages. You can also add various vegetables, the main thing is not to overdo it. The only thing that is mandatory is that the appetizer must contain mushrooms.

“Mushroom Glade” salad: ingredients and step-by-step classic recipe with chicken in layers in order

The peculiarity of such a dish is that it will have to be assembled upside down; more precisely, the layers are formed in the reverse order, and at the end the entire contents are turned over onto the dish. At the top, it miraculously turns out to be a real meadow of mushrooms.

“Mushroom glade” with honey mushrooms

IMPORTANT: In order for the salad to obediently come out of the container in which you collect layer by layer, you need to grease this container well with sunflower oil, then it will land well on the dish.

Recipe:

Ingredients:

• Mushrooms (honey mushrooms or champignons) - 225 g
• Lean chicken fillet – 225 g
• Pickled cucumbers – 125 g
• Potatoes - 275 g
• Carrots - 275 g (boiled)
• Cheese - 125 g
• Eggs - 175 g.
• Dill, onion, parsley - 3-5 branches
• Salt, mayonnaise - how much will be included

Classic recipe - “Mushroom Glade”

Process:

1. Take a pan of a suitable size and cover it with cling film.
2. Place the first layer of boiled mushrooms and herbs. Place pieces of boiled chicken meat on top. Spread with mayonnaise.
3. Grate the boiled peeled carrots on top of the second layer, be sure to pour mayonnaise over them as well.
4. Grate the cheese onto the third layer, sparingly, and then spread mayonnaise over everything.
5. Place diced eggs on top, then mayonnaise again.
6. And finally, spread the potatoes in the last layer, saturate them with mayonnaise, and send the dish to sit in the refrigerator. It will cool there and become juicy.
7. After three hours, carefully turn the salad onto a large festive plate. Correct it, if there are uneven spots somewhere, add greens.

IMPORTANT: To prepare snacks, it is better to use a springform pan, which will be convenient and safe when unloading layers of the dish.

How to deliciously prepare the “Mushroom Glade” salad with marinated champignons: recipe in layers

This salad with aromatic, juicy mushrooms will quickly saturate your body. Because it contains a lot of high-calorie foods.

Components:

• Canned mushrooms – 425 g
• Low-fat cheese – 125 g
• Boiled homemade chicken meat - 325 g
• Potatoes - 65 g
• Eggs - 175 g
• Sauce or mayonnaise - 225 g
• Carrots – 175 g
• Cucumber – 175 g
• Greenery

Salad with champignons

Preparation:

1. In a container greased with vegetable oil, place the mushrooms in the first layer with their caps facing the bottom. Cover them with greens.
2. After laying out the chicken fillet, cover the meat with mayonnaise sauce.
3. Next add carrots and mayonnaise sauce. Make a layer of grated hard cheese on top.
4. Place the eggs with mayonnaise sauce in a fifth layer, then soak the potatoes in the sauce.
5. Then arrange the cucumbers. Cover the dish with a lid and refrigerate the contents.
6. After two hours, turn the contents onto a dish or a beautiful tray and serve to guests as such.

How to deliciously prepare the “Mushroom Glade” salad with fried mushrooms: recipe in layers

Products:

• Honey mushrooms – 225 g
• Potatoes - 125 g
• Medium carrots – 125 g
• Onion - 65 g
• Green onions – 45 g
• Lettuce (leaves) - 4-6 pcs.
• Dill - 35 g
• Mayonnaise sauce - 6 tbsp.

Upside-down dish with fried mushrooms

Preparation:

1. Place peeled and washed mushrooms in a frying pan. Moreover, fry the caps and legs separately, without mixing. The legs should be cut into cubes.
2. Pre-prepare the meat, boil the potatoes, carrots, chop the herbs and dill.
3. Then place the salad in a bowl of the required diameter in layers in this order: honey mushroom caps, greens, potatoes, mushroom stems, onions, carrots, green lettuce.
4. Don't forget to soak each layer with mayonnaise sauce.
5. After the prepared dish is soaked in mayonnaise in the refrigerator, send it to a large holiday platter and then to the table.

IMPORTANT: Onions can taste bitter if they are not pickled. Therefore, it is better to add it to the Mushroom Glade salad after pre-soaking it in a marinade with salt, sugar and vinegar.

How to deliciously prepare the “Mushroom Glade” salad with honey mushrooms, ham and cheese: recipe in layers

All salad preparations always begin with the preparation of ingredients. In particular, for this cold dish you will need to boil potatoes, eggs, and then peel and chop.

Ingredients:

• Canned honey mushrooms – 325 g
• Cheese - 125 g
• Potatoes - 1-2 pcs.
• Carrots - 1-2 pcs.
• Cucumbers - 1-2 pcs.
• Ham – 275 g
• Eggs - 2-3 pcs.
• Greens, salt

Salad with honey mushrooms, cheese, ham. Mushroom glade

Cooking process:

1. Place honey mushrooms at the bottom of the bowl, brush them with sauce or mayonnaise.
2. Place greens and mayonnaise on top. Then grate carrots and a layer of mayonnaise.
3. Next, add potatoes with sauce, ham, and mayonnaise.
4. Afterwards, cover the eggs with mayonnaise and cheese with a layer of mayonnaise sauce.

IMPORTANT: When the salad is on a beautiful dish, you can decorate it in an original way with herbs, tomatoes, and cucumbers. For example, make mushroom caps in the form of fly agarics from tomatoes.

How to deliciously prepare the “Mushroom Glade” salad with sausage: recipe in layers

Usually the salad is prepared with meat and chicken or ham. But some housewives prefer to add sausage to the dish instead of these ingredients.

Ingredients:

• Marinated champignons - 1/2 jar
• Smoked sausage – 225 g
• Cheese - 225 g
• Eggs - 3-4 pcs.
• Potatoes - 55-70 g
• Greenery
• Mayonnaise

Preparation:

Boil the potatoes in their skins, place them under running cold water, and when they cool down, peel them. Boil the eggs, let them cool, remove the shells. Grind the cheese with a grater. Cut the sausage, potatoes, eggs into cubes, as in Olivier. Then assemble the dish in this order:

1. Layer -1 potatoes with mayonnaise sauce
2. Layer - 2 eggs, poured with sauce
3. Layer - 3 sausages with mayonnaise
4. Layer - 4 cheese, also with mayonnaise sauce.

IMPORTANT: To make the top of this salad look festive, decorate it with branches of greenery so that the surface looks like a green meadow with grass. Arrange the mushrooms beautifully too - to your taste, then you will get a real clearing.

How to deliciously prepare the “Mushroom Glade” salad with pork: recipe in layers

To prepare “Mushroom Glade” with pork, take meat that can already be eaten without cooking, etc. More precisely, buy boiled boiled smoked meat and cut it into cubes.

Ingredients:

• Ready pork - 125 g
• Mushrooms - 125 g (marinated, fried, boiled)
• Canned cucumbers – 125 g
• Potatoes - 65 g
• Dill
• Sauce, salt

It would be original if you make this dish in small portions and serve it to each guest separately. Only in this case it does not need to be made “upside down”. Assemble the layers immediately in the desired order:

1. Pork meat, sauce
2. Potatoes, mayonnaise sauce
3. Pickled cucumbers, mayonnaise
4. Eggs, mayonnaise
5. Dill, sauce
6. Mushrooms, sauce, herbs, etc.

IMPORTANT: Don't make the Glade layers too high. It’s nice if they are no more than five centimeters in height, spread the sauce in thin layers.

How to deliciously prepare “Mushroom Glade” salad with beef: recipe in layers

Recipe:

• Boiled beef – 275 g
• Eggs - 3 pcs.
• Potatoes - 2-3 pcs.
• Carrots - 1-2 pcs.
• Cheese - 125 g
• Cucumbers - 3 pcs. (pickled)
• Champignons – 425 g
• Greens, salt, mayonnaise

Beef salad?

Preparation:

1. Chop or grate the ingredients. Take convenient dishes where you will collect the salad.
2. Start laying out the layers in the order below:

• first - mushrooms, point the caps down to the bottom of the dish
• second - greens with mayonnaise
• third - potatoes (half) with mayonnaise
• fourth - boiled carrots, be sure to pour mayonnaise on top
• fifth - egg with mayonnaise
• sixth - grated cheese
• seventh - cucumber
• eighth - meat with mayonnaise
• ninth - the second half of the potato.

When you have collected all the layers, let the dish soak, and then just put it on a beautiful plate.

How to deliciously prepare the “Mushroom Glade” salad with liver: recipe in layers

Components:

• Champignon mushrooms – 225 g
• Pork liver, or cod liver - 225 g
• Cheese - 65 g
• Potatoes - 125 g
• Carrots - 2 pcs. (boiled)
• Greens, as needed
• Pomegranate seeds
• Mayonnaise Provencal

Liver salad – Mushroom glade

Recipe:

1. Boil clean vegetables until tender; when cool, peel them.
2. Then grate the vegetables and cheese on a coarse grater. And in a special pan that fits the diameter of your salad bowl, start laying out layers of appetizers.
3. Start with champignons, then greens, potatoes, cheese, liver, carrots, then potatoes again. Don't forget to soak all layers with mayonnaise sauce.

At the end, press the salad ingredients firmly with a spoon and place in a cool place. After an hour or three, place, or rather turn, the salad onto a plate, garnish with vegetables, herbs, pomegranate seeds and serve to your guests.

How to deliciously prepare the “Mushroom Glade” salad with carrots in Korean: recipe in layers

If you like Korean carrots, then you will also like a salad with these ingredients.

Products:

• Pickled mushrooms - 1 jar
• Korean carrots – 225 g
• Chicken breast (smoked) – 275 g
• Potatoes - 225 g
• Green onions, dill, parsley - to taste
• Mayonnaise
• Mustard (French)

Preparation:

1. Make the sauce for the Mushroom Glade. To do this, mix three parts mayonnaise and one part mustard.
2. Cool the prepared vegetables, peel and grate on a coarse grater.
3. Cut the meat with a knife, chop the greens, but not all - leave a few sprigs to decorate the salad.
4. Form salad layers in a separate bowl. The first layer is mushrooms (place the caps on the bottom of the pan).
5. Then, soaking each layer with sauce, lay out the food in the following order: onions, potatoes, chicken, carrots, cheese.
6. Lightly compact the resulting dish and place in a cool place.

Cover the finished masterpiece with a beautiful salad bowl or plate and turn it over, decorate with what you have in the refrigerator.

How to deliciously prepare the “Mushroom Glade” salad with fresh cucumber: recipe in layers

This dish is especially good to prepare in the spring, when the first cucumbers already appear. Its recipe is similar to the other salads listed above, but there are differences in taste.

Products:

• Potatoes - 275 g
• Chicken – 375 g
• Eggs – 125 g
• Carrots – 135 g
• Fresh cucumber – 145 g
• Dill, salt, sauce

Mushroom meadow with fresh cucumbers - spring salad

Preparation:

1. Boil eggs, carrots, potatoes, cool, peel. Grind on a coarse grater.
2. Cut the finished chicken fillet into small pieces.
3. Cut the cucumbers beautifully into thin bars.
4. Finely chop the dill with a knife.
5. Form layers of salad in this order: potatoes, chicken, eggs, carrots, cucumbers, dill, honey mushrooms.
6. Grease all layers with mayonnaise sauce.

IMPORTANT: The difference between this cold dish and others is that it does not need to be turned over. You can immediately lay out layers in beautiful dishes.

How to deliciously prepare the lean “Mushroom Glade” salad: recipe in layers

For those who lead a healthy lifestyle, it is important to follow a diet and eat as little fatty foods as possible. A mushroom meadow prepared as follows is ideal for those who are watching their weight.

Products:

• Vegetable oil)— 65 ml
• Champignons (canned)— 225 g
• Green onion – 65 g
• Dill, parsley— 130 g
• Carrots (large sizes) - 175-225 g
• Onion - 125 g
• Potatoes - 225 g
• Mayonnaise (not fatty) - how much will be included
• Lettuce leaves - 5-8 pcs.
• Butter)— 25 g
• Salt

Lenten salad Mushroom glade

Preparation:

1. Fry the champignons in a frying pan, keeping the caps separately and the diced legs separately.
2. Fry half the onion in a frying pan until transparent. Do not overcook it, otherwise the salad will have a bitter aftertaste.
3. Mix onions with mushroom stems.
4. Fry the second part of the onion with carrots and butter.
5. Now chop the remaining components of the salad (potatoes, greens) with a knife.
6. Salt these ingredients, mix green onions with mayonnaise sauce.
7. Now you can make the salad (lay layers in a container). The first layer is mushrooms, herbs sauce, salt.
8. Then add green onions soaked in mayonnaise sauce.
9. The next layer is carrots fried with onions and mushroom legs with onions.
10. Next, spread out the potatoes, mayonnaise and place the dish in the cold. After a while, turn the dish onto a plate, decorate as your imagination dictates, and serve for dinner.

Guests cannot help but like the Mushroom Glade salad, even though it is prepared with mayonnaise. After all, it tastes great and looks solemn on the dining table. In addition, if you don’t like mayonnaise, you can replace it with sauce prepared according to Dukan’s recipe.

Video: How to beautifully decorate the festive salad “Mushroom Glade” for New Year’s, birthday, March 8, February 14, 23, wedding, anniversary: ​​ideas, photos

Video: Mushroom Glade salad for any celebration

This salad differs from others not only in appearance, but also in its unique taste. To prepare such a salad, it is best to choose the morning (if guests are expected in the evening). This way the dish will have time to soak in mayonnaise before the guests arrive.

Forest Glade salad is best placed in a deep container with a wide bottom. The walls of the container and the bottom must be greased with sunflower oil or covered with cling film. The components that make up the Lesnaya Polyanka salad combine perfectly together and have a unique, excellent taste.

Compound:

• Pickled honey mushrooms – 1 b. (0.5 l)
• Potatoes – 2 pcs.
• Carrots – 2 pcs.
• Hard-boiled eggs – 3 pcs.
• Boiled chicken fillet – 300 g
• Pickled cucumbers
• Mayonnaise
• Lettuce leaves
• Parsley
• Dill
• Green onions

Preparation:

1. Place the mushrooms in the container prepared for the salad, placing them caps down. Once the mushrooms are in place, chop the parsley, onion and dill. Sprinkle the mushrooms generously with herbs so that their stems are hidden.
2. The greens must be compacted carefully so as not to damage the mushrooms. A layer of greens should be greased with mayonnaise. By the way, about mayonnaise. This salad will use a lot of it, since the dish has many layers. You need enough mayonnaise so that the dish does not turn out dry, but also does not become liquid.
3. The carrots must be grated on a coarse grater, thus forming the next layer - carrot. It also needs to be compacted and greased with mayonnaise.
4. Cucumbers and boiled potatoes must be cut into strips. Cut the chicken into pieces. These products need to be laid out in three layers. Coat the layers with mayonnaise. If you don't want to use chicken, you can replace it with ham.
5. Grate hard-boiled eggs. They need to be thoroughly sprinkled over a layer of chicken meat. The resulting layer of eggs should be coated with mayonnaise, like the previous ones.
6. The last layer will be a layer of grated cheese. The Forest Glade salad does not need to be salted, as it already contains pickled cucumbers and mayonnaise.
7. The salad must be covered with another container and refrigerated for 3 hours. When the time is up, remove the dish, turn it and remove the container that was on top.

Forest glade salad with honey mushrooms and Korean carrots

Compound:

• Boiled chicken fillet – 250 g
• Pickled honey mushrooms
• Korean spicy carrots – 200 g
• Cheese – 70 g
• Cherry tomatoes
• Fresh cucumber
• Dill
• Mayonnaise

Preparation:

1. Rinse the mushrooms with cold water and place them in sweetened water for 30 minutes. 1 tsp must be dissolved in water. Sahara.
2. Cut the fillet and cheese into small cubes.
3. Take an ordinary soup plate and grease it with vegetable oil. Lubricate the plate with a thin layer.
4. Honey mushrooms must be dried with a paper towel. You can chop especially large mushrooms. Place the mushroom layer on a plate.
5. Then add cheese and pour mayonnaise over the layer. Place chopped dill on top. Also coat the dill layer with mayonnaise.
6. Korean carrots need to be chopped a little so that the straws become a little shorter. The prepared carrots must be laid out in the next layer and also greased with mayonnaise.
7. The next layer of salad will be chicken fillet. Coat this layer with mayonnaise.
8. Place the salad in the refrigerator for half an hour. It's better if he stays overnight. Place a flat plate on top and turn the salad over. Garnish it with cherry tomatoes and fresh cucumbers, cut into rings.

Forest glade salad with honey mushrooms and melted cheese

Compound:

• Chicken fillet (boiled) – 300 g
• Chicken egg (hard-boiled) – 4 pcs.
• Dutch cheese – 150 g
• Pickled honey mushrooms – 300 g
• Cucumber – 2 pcs.
• Boiled potatoes – 3 pcs.
• Parsley – 1 bunch
• Processed cheese with dill and cucumber – 1 piece
• Mayonnaise

Preparation:

1. Peel the potatoes and grate them on a fine grater. Place the grated potatoes in a bowl and mix with mayonnaise.
2. Peel the eggs and grate them too. Also mix with mayonnaise in a separate bowl.
3. Wash the cucumbers and dry them with a paper towel. Cut the vegetables into small strips.
4. Grate hard cheese. Cut the chicken fillet into small pieces and mix with mayonnaise.
5. Wash and chop the greens, after drying them. Pickled honey mushrooms must be washed.
6. All prepared ingredients must be laid out in layers in a salad bowl.

• 1st layer: potatoes with mayonnaise
• 2nd layer: egg with mayonnaise
• 3rd layer: cucumbers
• 4th layer: grated cheese
• Layer 5: chicken fillet with mayonnaise
• 6th layer: pickled honey mushrooms
• Layer 7: greens

The finished salad must be placed in a cool place for 2 hours. After this time, you can serve the dish.