A refreshing and delicious snack perfect for warm summer evenings or as an appetizer at garden parties with loved ones, this mushroom salad with mayonnaise is sure to be the star of the menu.
- 500 g fresh champignon mushrooms
- 1 piece onion large size
- 4 tbsp sunflower oil
- 1+½ tsp sea salt
- ½ tsp ground pepper
- 4 tbsp mayonnaise
- 2 tbsp parsley chopped
- 1 tsp vegetable mix for soups
Clean the mushrooms and cut them into small cubes so that they cook faster. Finely chop the onion and the parsley.
Heat the sunflower oil in a large frying pan and fry the onion. Season with half a teaspoon of sea salt and sauté over medium heat for about a minute.
Add the chopped mushrooms, mix lightly, put a lid on the pan and let the mushrooms soften for about three minutes.
Season with a teaspoon of sea salt, half a teaspoon of freshly ground black pepper and cook over medium heat for about five minutes without a lid.
Transfer the sautéed mushrooms to a bowl and let them cool.
Add two tablespoons of parsley and four tablespoons of mayonnaise and mix lightly to incorporate all the ingredients. Add more salt or vegetable mix if needed.
Put the salad in the fridge for 15 minutes to harmonize the flavours, then serve as a side dish or an appetizer with fresh bread and tomatoes.