russian egg and mushroom salad
This easy Russian salad comes from Anya Von Bremzen's - Serve it open-faced on thick sourdough rye with dill pickle spears. This was also recommended by my neighbor, Galena also from Russia and also an American citizen. Great stuffed in deviled eggs and on crackers.
prep time
15 Min
cook time
25 Min
method
---
yield
makes 2 cups about
Ingredients
- 5 tablespoons canola oil
- 1 pound white button mushrooms, roughly chopped
- 1/2 medium yellow onion, roughly chopped
- 1/3 cup finely chopped fresh dill
- 4 large hard boiled eggs, roughly chopped
- 3/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- - kosher salt and freshly ground black pepper, to taste
How To Make russian egg and mushroom salad
-
Step 1Heat 3 Tablespoons oil in a 10-inch skillet over medium-high heat, and add mushrooms cook, stirring often, until browned,14-16 minutes. Transfer to a large bowl and set aside.
-
Step 2Heat remaining oil in skillet and add onion; cook, stirring often, until lightly caramelized, about 10 minutes. Transfer to bowl with mushrooms, along with dill and eggs.
-
Step 3Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with s & p.
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