Salat iz Yaits i Gribov (Russian Egg and Mushroom Salad) Recipe | SAVEUR

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.

Salat iz Yaits i Gribov (Russian Egg and Mushroom Salad)
Serve it open-faced on thick sourdough rye with dill pickle spears.
makes about 2 cups

Ingredients

5 tbsp. canola oil
1 lb. white button mushrooms, roughly chopped
12 medium yellow onion, roughly chopped
13 cup finely chopped fresh dill
4 hard-boiled eggs, roughly chopped
34 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.

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