Russian Egg and Mushroom Salad

Name: Russian Egg and Mushroom Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: makes 2 cups about
Ingredients: 5 Tbsp canola oil; 1 lb white button mushrooms, roughly chopped; 1/2 medium yellow onion, roughly chopped; 1/3 c finely chopped fresh dill; 4 large hard boiled eggs, roughly chopped; 3/4 c mayonnaise; 2 Tbsp dijon mustard; 1 Tbsp fresh lemon juice; kosher salt and freshly ground black pepper, to taste

By Pat Duran
@kitchenChatter

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.

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Serves:

makes 2 cups about

Prep:

15 Min

Cook:

25 Min

Ingredients

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5 Tbsp

canola oil
1 lb

white button mushrooms, roughly chopped
1/2 medium

yellow onion, roughly chopped
1/3 c

finely chopped fresh dill
4 large

hard boiled eggs, roughly chopped
3/4 c

mayonnaise
2 Tbsp

dijon mustard
1 Tbsp

fresh lemon juice
·

kosher salt and freshly ground black pepper, to taste

How to Make Russian Egg and Mushroom Salad

Step-by-Step

Heat 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.
Heat 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.
Whisk 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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