This is a recipe that I have learnt from my grandmother. She makes mushroom salad with mayonnaise, along with a lots of other things every time the whole family gets together. I can’t get enough of it, so I wanted to make it on my own. It makes a quick, simple and very satisfying dinner.
0.5 kilo (
of Chamignon mushrooms
1 big onion
1 tablespoon of thyme
1 tablespoon of oregano
a handful of flat leaf parsley leaves
1 egg yolk
0.5 cup of sour cream
1 tablespoon of mustard
Heat up some oil in a pan, chop the onion and cook it in the oil until it turns glassy and soft. Meanwhile, chop the mushrooms. Discard the mushroom stems, if they are old. Add the mushrooms in the pan, and cook them, turning occassionally for about 10 minutes. They should turn brownish, and significantly reduced in volume. During cooking, season with salt, thyme, chopped parsley leaves and oregano. When ready, set aside. At this point, it looks like this:
To make the mayonnaise, put one egg yolk in a bowl, and gradually mix in about 100 ml (~3.5 fl.oz) of sunflower oil using a hand mixer. It is very important to add only a little amount at a time, especially at the beginning, otherwise you won’t be able to make it homogenous. Add the sour cream to the mayo, and add more taste to it with a tablespoon of mustard.
Combine the mayonnaise with the mushrooms, and let it cool in the fridge for about an hour before serving. Serve with toast and lots of tomatoes.