Mushroom Salad with Garlic Mayonnaise

Name: Mushroom Salad with Garlic Mayonnaise
Ingredients: 200g cleaned mushrooms (honey fungus); 2 tablespoons oil; a few sprigs of parsley; salt, pepper; mayonnaise; 1 egg yolk; 1 teaspoon mustard; oil; 1 large garlic clove; 1 tablespoon sour cream (or yogurt); salt

October 22, 2009

Appetizers Quick Recipes Simple Recipes Vegetables Salads Mushrooms

Recipe: Mushroom Salad with Garlic Mayonnaise

Yesterday I found honey fungus mushrooms at Cora, so I bought 2 containers (about 600g), came home happy and told myself I'd make a stew with them. But no luck - they were packed with roots and all, to weigh more at the scale, so after cleaning them I was left with about 200g of mushrooms. I had no choice but to make a salad with mayonnaise to "stretch" them a bit. Since there were so few, I treated them like a delicacy and instead of serving them with bread, we served them in small quantities on salted crackers... to make them last longer.

Ingredients

200g cleaned mushrooms (honey fungus)
2 tablespoons oil
a few sprigs of parsley
salt, pepper

Mayonnaise

1 egg yolk
1 teaspoon mustard
oil
1 large garlic clove
1 tablespoon sour cream (or yogurt)
salt

How to prepare mushroom salad with garlic mayonnaise

For honey fungus, only use the cap and possibly part of the stem that isn't woody. Put the caps in boiling water and let them boil for about 1 minute.
Pour into a strainer and wash well under running water until you no longer feel anything sticky (mucilaginous) on them. Press well to drain the water from them.
Mince the mushrooms in a food processor or meat grinder. Saute them in hot oil, sprinkling salt and pepper to taste. After about 10 minutes of sauteing over medium heat, sprinkle the finely chopped parsley and saute for 1 more minute.
* if you're making the salad from champignon mushrooms, which aren't as flavorful, I recommend adding a little mushroom powder while sauteing to give them an intense mushroom flavor.
Transfer to a bowl and let cool completely.
Meanwhile, prepare the mayonnaise: mix the egg yolk with the mustard. Slowly add oil and stir rapidly with a wooden spoon until the mayonnaise thickens and stays on the spoon. Add the crushed garlic and sour cream/yogurt and mix well. Season with salt to taste.
Add about 2 tablespoons of mayonnaise to the mushrooms and mix well. Keep refrigerated. Can be served with bread or on salted crackers.