Tuesday, July 26, 2011

Mushroom Egg Salad

I spotted this recipe on Angela's blog and knew it would be perfect for a summer picnic.  We served it on toast but it would be great in pitas!  My husband is not the hugest mushroom fan but he liked this.

5 Tbsp. canola oil
1 lb. mushrooms, roughly chopped
½ medium yellow onion, roughly chopped
1/3 cup finely chopped fresh dill (I used about 2 teaspoons dried)
4 hard-boiled eggs, roughly chopped
1/2 cup mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
Kosher salt
Freshly ground black pepper

Heat 3 tablespoons of the oil in a 10” or 12” skillet over medium-high heat, and add the mushrooms. (If they don’t all fit in the pan at once, let the first panful wilt down a bit, and then add the rest. It’ll work out fine.) Cook, stirring often, until lighly browned, 14-16 minutes. Transfer to a large bowl, and set aside. Wipe out the skillet.

Heat the remaining oil in the skillet over medium-high heat, and add the onion. Cook, stirring often, until the onions begin to soften; then reduce the heat to low and continue to cook until lightly caramelized, 10-15 minutes. Transfer to the bowl with the mushrooms. Add the dill and eggs, and stir to mix.

I used less mayo than the recipe calls for, and still didn't use up all my dressing.  I don't like my salad very wet, though.  In a small bowl, whisk together the mayonnaise, mustard, and lemon juice. Add a couple of spoonfuls to the mushroom mixture, and toss until evenly combined. Taste, and add more dressing as needed.  Season with salt and pepper. Depending on how deeply browned the onions are, you might also want an extra squeeze of lemon.

Pile on lightly toasted bread – preferably sourdough rye, if you’ve got some – and serve open-faced.

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