Warm salad with liver and mushrooms

Ground black pepper, salt, as well as parsley and dill - to taste. To prepare a warm salad with liver and mushrooms, I use a large ceramic pot for the oven. I put the mushrooms to soak in water for a couple of hours, I cut the peeled onion into rings, and I rub the washed carrots on a large grater. I boil the eggs and cut them into small cubes already cold. Then I put the ingredients in a pot in layers, smearing each layer with mayonnaise with pepper and salt. First: chopped, washed and cleaned liver. Second: mushrooms cut into the same kind of strips. Third: eggs. Fourth: the onion. All this is cooked in the oven for a little more than an hour at an average temperature. I serve it warm, sprinkle a little parsley and dill into each plate. I saw this interesting culinary recipe during a culinary master class held at a regional food fair. I had a chance not only to taste this masterpiece, but also to see with my own eyes how this amazing food is prepared. Everyone I treat with a warm liver salad with mushrooms is delighted and asked to share a culinary recipe, which I do with pleasure.