I've often found myself with an open can of corn and an open can of mushrooms, without a clear idea of what to do with them. When I know I have guests for dinner that evening, I prefer a quick and cold recipe that is hassle-free but still looks appealing for a platter of appetizers. This salad with mayonnaise and baked puff pastry has saved me a few times. It's ready quite quickly, doesn't require complicated cooking, and the ingredients are easy to find all year round.
Quick Info
Total Time: 35 minutes (20 minutes preparation, 15 minutes baking)
Servings: 4-6, as an appetizer
Difficulty: Easy
Ingredients
one can of corn (about 300 g drained)
one can of mushrooms (or 200 g sliced canned mushrooms, well drained)
1 egg for mayonnaise (plus oil, mustard, and lemon juice)
200 g puff pastry (thawed if frozen)
salt to taste
optional: 1-2 cloves of garlic, crushed or finely grated
Preparation Method
1. Start with the puff pastry. Roll out the sheet on a baking paper and cut out your desired shapes (round, square, heart – whatever you like) using a glass or a cutter. Place them on a tray. If you want them to rise evenly, prick them with a fork. Bake in a preheated oven at 200°C for 12-15 minutes, until golden and slightly crispy. Remove and let them cool.
2. For the salad, drain the corn and mushrooms well. If the mushrooms are large pieces, chop them finely. Place them in a large bowl.
3. Prepare the mayonnaise: one room temperature egg, a pinch of salt, a teaspoon of mustard, and a little lemon juice. Gradually incorporate the oil while continuously mixing until the mayonnaise is ready. Use about 120-150 ml of oil (approximately 8-10 tablespoons). If you don’t want to make homemade mayonnaise, you can use 3-4 tablespoons of store-bought mayonnaise.
4. Add the mayonnaise to the mushrooms and corn. Season with salt to taste. If using garlic, add it now. Mix well, but gently, so as not to crush the ingredients.
5. Finally, cover the bowl with plastic wrap and refrigerate the salad for at least 20 minutes. It can also stay overnight if you have the time. It firms up a bit in the cold, and the flavors meld together.
6. To serve, take a piece of puff pastry, place 1-2 tablespoons of salad on top. If you like, you can cover it with another piece of pastry, like a sandwich. Or you can leave them open, depending on how you prefer them on the platter.
Why I Make This Recipe Often
It’s one of the quickest appetizer salads I know. You only need to cook the puff pastry, and you always have something to put on the table in less than half an hour. The ingredients are not expensive and are easy to find. It keeps well in the fridge and can be prepared a day in advance without any issues.
Tips
If you drain the mushrooms very well, the salad won’t be watery. If you want a finer texture, you can chop the mushrooms more finely.
The puff pastry must be completely cooled before adding the salad; otherwise, it will become soggy immediately.
If the mayonnaise turns out too thick, thin it out with a few drops of cold water.
Substitutions
Canned corn can be replaced with cooked frozen corn, just make sure it’s thawed and drained.
Homemade mayonnaise can be replaced with store-bought. If you want to reduce the fat, use half Greek yogurt and half mayonnaise.
For a fresher taste, it can also be made with sour cream or a simple yogurt dressing with a little lemon juice and garlic.
Variations
You can add some chopped green onions, dill, parsley, or a little finely chopped celery for extra flavor.
If you want something heartier, you can add some crumbled feta cheese or finely grated cheese.
Some people also add grated carrots or even boiled and finely chopped chicken breast.
Serving Ideas
The salad can also be served in vol-au-vent shells or store-bought puff pastry cups if you don’t have time to bake.
It can be served simply on thin slices of toasted bread or crackers as a buffet appetizer.
If there are leftovers, it’s also good in cold sandwiches for the next day.
Frequently Asked Questions
Can I use fresh mushrooms?
Yes, but they need to be cooked first – sautéed in a little oil with salt, then cooled and finely chopped. In this salad, canned mushrooms have the right texture and don’t release much water.
Can the mayonnaise be made with just the yolk?
Yes, but if you want to use only the yolk, be careful with the consistency – add the oil gradually. The result will be a bit denser.
If I don’t have puff pastry, what can I serve the salad with?
The salad is also good without puff pastry – on slices of toasted bread, salty crackers, or as a side dish with cold cuts.
Can I freeze this salad?
I don’t recommend it, as the mayonnaise and mushrooms won’t retain their texture after thawing. It’s best to consume it within 2-3 days.
Nutritional Values
Estimate for one serving (from 6 servings):
Calories: 230-260 kcal
Protein: 4-5 g
Fat: 16-18 g
Carbohydrates: 18-20 g
The puff pastry and mayonnaise add to the fat content, but the portion sizes are not very large. If you use yogurt instead of some of the mayonnaise, you can reduce the fat by about 30%.
Storage and Reheating
The salad keeps well in the fridge, in a tightly sealed container, for 2-3 days. There’s no need to reheat it; it’s served cold. The baked puff pastry holds well at room temperature in a bag or container for up to 3 days, but it’s crispiest within the first 24 hours. If there are leftovers of the salad mixed with puff pastry, it will become soggy, so keep them separate until serving.
Quick Info
Total Time: 35 minutes (20 minutes preparation, 15 minutes baking)
Servings: 4-6, as an appetizer
Difficulty: Easy
Ingredients
one can of corn (about 300 g drained)
one can of mushrooms (or 200 g sliced canned mushrooms, well drained)
1 egg for mayonnaise (plus oil, mustard, and lemon juice)
200 g puff pastry (thawed if frozen)
salt to taste
optional: 1-2 cloves of garlic, crushed or finely grated
Preparation Method
1. Start with the puff pastry. Roll out the sheet on a baking paper and cut out your desired shapes (round, square, heart – whatever you like) using a glass or a cutter. Place them on a tray. If you want them to rise evenly, prick them with a fork. Bake in a preheated oven at 200°C for 12-15 minutes, until golden and slightly crispy. Remove and let them cool.
2. For the salad, drain the corn and mushrooms well. If the mushrooms are large pieces, chop them finely. Place them in a large bowl.
3. Prepare the mayonnaise: one room temperature egg, a pinch of salt, a teaspoon of mustard, and a little lemon juice. Gradually incorporate the oil while continuously mixing until the mayonnaise is ready. Use about 120-150 ml of oil (approximately 8-10 tablespoons). If you don’t want to make homemade mayonnaise, you can use 3-4 tablespoons of store-bought mayonnaise.
4. Add the mayonnaise to the mushrooms and corn. Season with salt to taste. If using garlic, add it now. Mix well, but gently, so as not to crush the ingredients.
5. Finally, cover the bowl with plastic wrap and refrigerate the salad for at least 20 minutes. It can also stay overnight if you have the time. It firms up a bit in the cold, and the flavors meld together.
6. To serve, take a piece of puff pastry, place 1-2 tablespoons of salad on top. If you like, you can cover it with another piece of pastry, like a sandwich. Or you can leave them open, depending on how you prefer them on the platter.
Why I Make This Recipe Often
It’s one of the quickest appetizer salads I know. You only need to cook the puff pastry, and you always have something to put on the table in less than half an hour. The ingredients are not expensive and are easy to find. It keeps well in the fridge and can be prepared a day in advance without any issues.
Tips
If you drain the mushrooms very well, the salad won’t be watery. If you want a finer texture, you can chop the mushrooms more finely.
The puff pastry must be completely cooled before adding the salad; otherwise, it will become soggy immediately.
If the mayonnaise turns out too thick, thin it out with a few drops of cold water.
Substitutions
Canned corn can be replaced with cooked frozen corn, just make sure it’s thawed and drained.
Homemade mayonnaise can be replaced with store-bought. If you want to reduce the fat, use half Greek yogurt and half mayonnaise.
For a fresher taste, it can also be made with sour cream or a simple yogurt dressing with a little lemon juice and garlic.
Variations
You can add some chopped green onions, dill, parsley, or a little finely chopped celery for extra flavor.
If you want something heartier, you can add some crumbled feta cheese or finely grated cheese.
Some people also add grated carrots or even boiled and finely chopped chicken breast.
Serving Ideas
The salad can also be served in vol-au-vent shells or store-bought puff pastry cups if you don’t have time to bake.
It can be served simply on thin slices of toasted bread or crackers as a buffet appetizer.
If there are leftovers, it’s also good in cold sandwiches for the next day.
Frequently Asked Questions
Can I use fresh mushrooms?
Yes, but they need to be cooked first – sautéed in a little oil with salt, then cooled and finely chopped. In this salad, canned mushrooms have the right texture and don’t release much water.
Can the mayonnaise be made with just the yolk?
Yes, but if you want to use only the yolk, be careful with the consistency – add the oil gradually. The result will be a bit denser.
If I don’t have puff pastry, what can I serve the salad with?
The salad is also good without puff pastry – on slices of toasted bread, salty crackers, or as a side dish with cold cuts.
Can I freeze this salad?
I don’t recommend it, as the mayonnaise and mushrooms won’t retain their texture after thawing. It’s best to consume it within 2-3 days.
Nutritional Values
Estimate for one serving (from 6 servings):
Calories: 230-260 kcal
Protein: 4-5 g
Fat: 16-18 g
Carbohydrates: 18-20 g
The puff pastry and mayonnaise add to the fat content, but the portion sizes are not very large. If you use yogurt instead of some of the mayonnaise, you can reduce the fat by about 30%.
Storage and Reheating
The salad keeps well in the fridge, in a tightly sealed container, for 2-3 days. There’s no need to reheat it; it’s served cold. The baked puff pastry holds well at room temperature in a bag or container for up to 3 days, but it’s crispiest within the first 24 hours. If there are leftovers of the salad mixed with puff pastry, it will become soggy, so keep them separate until serving.