Products Needed:
½ lb (200g) field mushrooms
2 boiled eggs
2 tbsp vegetable oil
1 tbsp lemon juice
dill greens
salt
ground black ground pepper
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Directions: Rinse the field mushrooms, boil in salted water, strain off through a colander, chill and slice.
Dice the eggs, combine with the mushrooms and lemon juice, mixed with the oil, salt and pepper, toss.
Before serving put the salad into a bowl and sprinkle with chopped dill greens.
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