Mushroom salad with garlic and mayonnaise

Mushroom salad with garlic and mayonnaise

Preparation time: 10 minutes
Total time: 10 minutes
Number of servings: 4

Looking for a simple, quick and delicious recipe to impress at lunch or dinner with friends? Mushroom salad with garlic and mayonnaise is the perfect choice! Not only is this salad easy to prepare, but it can also be adapted for fasting days, and can even be enjoyed as a tasty appetizer.

The history of the mushroom salad with garlic and mayonnaise is lost in the mists of culinary time, but the combination of mushrooms, garlic and mayonnaise has become a classic in many kitchens thanks to its refined taste and creamy texture. So let's get to work!

Ingredients:
- 400 g mushrooms (a can of preserved mushrooms or fresh mushrooms)
- 150 g mayonnaise (for a fast version, use egg-free mayonnaise)
- 3 cloves garlic
- 1-2 tablespoons oil (olive or sunflower)
- Salt to taste
- Pepper to taste
- A handful of fresh parsley for garnish

Step by step:

1. Preparing the mushrooms:
If you're using canned mushrooms, drain them well of water and rinse them under cold running water to remove any residue. If you opt for fresh mushrooms, clean them with a damp paper towel and cut into small cubes. You can use champignon mushrooms, but also other edible mushrooms such as hribi or shiitake mushrooms for a more intense flavor.

2. Preparing the garlic:
Clean the garlic cloves and, using a garlic press or a knife, mince them well. The garlic will add a strong and aromatic taste to your salad. If you like a more subtle taste, you can reduce the amount of garlic.

3. Mixing ingredients:
In a large bowl, combine the prepared mushrooms with the crushed garlic. Add the mayonnaise and mix well to make a smooth, uniform mixture. If using oil, incorporate it gradually for a creamier texture.

4. Seasoning:
Season the salad with salt and pepper to taste. Taste the mixture and adjust the seasoning to your personal preference. You can also add a squeeze of lemon juice to intensify the flavors.

5. Serving:
Transfer the salad to a platter or individual bowls, then garnish with chopped fresh parsley. This salad can be served immediately, but for best flavor, refrigerate for about 30 minutes before serving. This will allow the flavors to meld.

Practical tips:
- If you want to enrich the salad, you can also add some olives or diced red peppers.
- This salad pairs perfectly with toast or warm bread sticks, making it ideal as an appetizer on a night out with friends.
- Always check the mayonnaise label, especially if you choose the eggless kind, to make sure it contains no unwanted preservatives.

Nutrition facts:
This salad is a good source of protein from the mushrooms and healthy fats from the olive oil and mayonnaise. One serving has about 200 calories, depending on the amount of mayonnaise used. Mushrooms are rich in vitamins, minerals and antioxidants, which have a positive impact on the immune system and overall health.

Frequently asked questions:
- Can I use frozen mushrooms?
Yes, frozen mushrooms can be used, but be sure to thaw and drain well before use.
- Is this salad vegan?
To make the salad vegan, use egg-free, plant-based mayonnaise.
- Can I add other ingredients?
Absolutely! You can experiment with ingredients like chopped nuts, corn or even cheese cubes for a more complex salad.

Possible variations:
- Mushroom salad with Greek yogurt: Substitute Greek yogurt for mayonnaise for a lighter and refreshing variation.
- Mushroom salad with avocado: Add a few slices of avocado for a creamy texture and extra nutrients.
- Mushroom salad with spices: Experiment with different spices such as paprika or cumin to add an exotic touch.

All in all, mushroom salad with garlic and mayonnaise is a versatile recipe that can be adapted to suit your preferences. Whether you serve it as an appetizer or turn it into a main course, it's sure to bring a smile to the faces of your loved ones. Enjoy!