SALAT IZ YAITS I GRIBOV (RUSSIAN EGG AND MUSHROOM SALAD)

 
This easy Russian salad comes from Anya von Bremzen's _ Please to the Table: The Russian Cookbook_ (Workman, 1990). Serve it open-faced on thick sourdough rye with dill pickle spears. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

MAKES ABOUT 2 CUPS

Ingredients

• 5 tbsp. canola oil
• 1 lb. white button mushrooms, roughly chopped
• 1⁄2 medium yellow onion, roughly chopped
• 1⁄3 cup finely chopped fresh dill
• 4 hard-boiled eggs, roughly chopped
• 3⁄4 cup mayonnaise
• 2 tbsp. Dijon mustard
• 1 tbsp. fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste

Instructions

Heat 3 tbsp. oil in a 10″ 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 salt and pepper.

Source:

http://www.saveur.com/article/Recipes/Salat-iz-Yaits-i-Gribov?dom=sav&loc=relatedcontent&lnk=salat-iz-yaits-i-gribov-russian-egg-and-mushroom-salad