Mushroom salad

Name: Mushroom salad - Crina M.
Ingredients: 1kg mushrooms champignons 1 tbsp olive oil 4 cloves of garlic 8 tbsp mayonnaise salt

Appetizers - Mushroom salad by Crina M. - Recipia

I have often found myself needing a quick appetizer for guests, but not wanting anything complicated. This mushroom salad with mayonnaise is one of the first options that comes to mind. If I have mushrooms on hand and a bit of patience for chopping, everything goes smoothly. I've noticed it is a hit at any meal, even when it’s the last one left on the platter. Quick Info Total time: about 35-40 minutes Preparation time: 20 minutes (chopping, cooling) Cooking time: 10-15 minutes (in a pan) Servings: 6-8 Difficulty: easy, only the chopping takes some time Recipe type: cold appetizer, to be served on platters or as snacks Ingredients 1 kg fresh champignon mushrooms 1 tablespoon olive oil 4 cloves of garlic 8 tablespoons mayonnaise (to taste, can be adjusted) Salt, to taste Preparation method 1. Wash the mushrooms well and clean them of any debris. I recommend using a small knife for the bottom part of the stems. 2. Cut the mushrooms into small cubes. The chopping time is not small, but it’s worth it for the final texture. 3. Heat a deep pan and add the olive oil. Add all the mushrooms along with a little salt. Stir and cook over medium heat until all the water they release evaporates. Stir occasionally to prevent sticking. 4. Once ready, transfer them to a larger bowl and let them cool completely. 5. Mince the garlic as finely as possible and add it to the cooled mushrooms. Add the mayonnaise and mix everything together. Taste and add more salt if needed. 6. The salad is served on slices of bread or as part of a cold platter. Why I make this recipe often It literally doesn’t give me any headaches. The ingredients are simple, I can find mushrooms anytime, and the result keeps well in the fridge. It’s suitable for any meal with multiple guests and you don’t have to stay close to it after it’s done. I like that I can prepare it some time before the meal. Tips and variations Tips The mushrooms must be completely cooled before adding the mayonnaise, otherwise the mixture will become too runny. If you cut the cubes too large, the salad won’t have the right texture and won’t spread easily on bread. Don’t add too much oil – the mushrooms release water on their own and don’t need excess fat. Substitutions If you have them on hand, chanterelles work very well instead of champignons. The result is a bit more rustic but just as tasty. The mayonnaise can be added more or less, depending on how creamy you want the salad. Variations For those who want a stronger flavor, a little freshly ground pepper can be added at the end. If you like garlicy salads, add an extra clove. This salad also works as a filling for halved boiled eggs. Serving ideas The simplest way is on slices of baguette or toasted bread. It can be served in small tartines as an appetizer for festive meals. It also works on salty biscuits or crackers if you want a crunchier version. Frequently asked questions Do I need to cool the mushrooms completely before adding mayonnaise? Yes, otherwise the mayonnaise will break and the salad will become very runny. How long does it last in the fridge? The salad keeps well for 2-3 days in the fridge, in a covered container. What do I do if I left too much water while cooking and the mixture is wet? You can drain the excess liquid before mixing with the mayonnaise. Can I use canned mushrooms? I do not recommend it, as they do not have the same taste or texture. Fresh mushrooms or cooked chanterelles are preferable. How much mayonnaise should I actually add? You can adjust it. Eight tablespoons give a creamy salad, but if you prefer something lighter, reduce it to 5-6 tablespoons. Nutritional values Estimate for a medium serving (for 8 servings): about 130-140 kcal, of which 9-10g fat (mayonnaise), 3-4g protein (mushrooms), and 4-5g carbohydrates. The amounts may vary depending on how much mayonnaise you use. The salad is quite filling for an appetizer but not very high in calories if you don’t overdo it with the mayonnaise. Storage and reheating The salad should be kept in the fridge, covered. It lasts 2-3 days without problems, freezing is not recommended. It is not reheated, it is served cold only. If it sits too long, the texture may become watery, but usually, it doesn’t last from one day to the next.

Mushroom salad

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