russian egg and mushroom salad
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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.
(1)
yield
serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For russian egg and mushroom salad
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5 Tbspcanola oil
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1 lbwhite button mushrooms, roughly chopped
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1/2 mdyellow onion, roughly chopped
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1/3 cfinely chopped fresh dill
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4 lghard boiled eggs, roughly chopped
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3/4 cmayonnaise
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2 Tbspdijon mustard
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1 Tbspfresh lemon juice
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kosher salt and freshly ground black pepper, to taste
How To Make russian egg and mushroom salad
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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.
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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.
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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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