Russian Egg And Mushroom Salad Recipes

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RUSSIAN EGG AND MUSHROOM SALAD



Russian Egg and Mushroom Salad image

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.

Provided by Pat Duran

Categories     Spreads

Time 40m

Number Of Ingredients 9

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

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with s & p.

RUSSIAN MUSHROOM SALAD



Russian Mushroom Salad image

A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.

Provided by OOB

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 potatoes
1 tablespoon butter
4 cups chopped mushrooms
4 hard-boiled eggs, peeled and diced
2 red onions, finely chopped
1 cup mayonnaise, or to taste
1 cup finely chopped pickles
1 cup finely chopped cornichons

Steps:

  • Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
  • Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
  • Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
  • Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g

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