Plus, you gotta love the name: Salat iz Yaits i Gribov. Would a rose be as sweet if it were called yaits i gribov? I wonder.
The only thing I changed was adding some capers to the mushrooms about halfway into their sauté, so they darken and crunchify.
Open-face is the way to go, with some sort of lettuce in between.
2 + 2 Tbs olive oil, plus a little butter
8 – 16 oz mushrooms, coursely chopped
(Optional: 1 Tbs capers)
½ medium white or yellow onion, coursely chopped
⅓ cup fresh dill, finely chopped
4-5 hard-boiled eggs, coursely chopped
1/2 cup mayonnaise
2 Tbs Dijon mustard
1 Tbs lemon juice
Sea salt and freshly ground black pepper, to taste
Heat your skillet to medium, melt a pat of butter until liquid, then add 2 Tbs of olive oil. Turn up the heat to medium-high and sauté the mushrooms for 7-8 minutes, stirring often. Add the capers if you want. Reduce to medium and continue cooking for another 7-8 minutes, until the mushrooms are uniformly browned.
Scoop into a bowl and return the skillet to the stovetop. Add another 2 Tbs of olive oil, turn it back up to medium-high, and add the onions. (I also added one small hot pepper, but that’s me.) Sauté for about ten minutes, until the onions caramelize.
Meanwhile, add the chopped boiled eggs and dill to the mushrooms. Mix the mayonnaise, Dijon mustard, and lemon juice. When the onions are done, mix everything together, gently spooning the mayo/mustard mixture until everything is evenly coated. (You might have some leftover dressing, which can be used over a quick salad of mixed greens and a boiled egg the next day.)