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

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

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

Dill and dijon mustard add tang to Russian egg and mushroom salad, which is delicious on sourdough rye.Michael Kraus

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.
Yield: 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

  1. 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.
  2. 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.