Marinated Mushrooms with Garlic and Mayonnaise, Seasoned with Pimentón (Smoked Paprika)
Appetizers • European
Description
Leftover mayonnaise can be stored in the refrigerator in a tightly sealed jar for up to a week.
Ingredients
- Fresh Mushrooms 10 oz
- Olive Oil 4 tablespoons
- Red Grape Juice 10 fl oz
- Chopped Sage Leaves 3 tablespoons
- Green Butter 1 bunch
- Garlic 2 cloves
- Egg white 2 pieces
- English Dry Mustard 1 teaspoon
- Vegetable Oil 10 fl oz
- Champagne Vinegar 1 teaspoon
- Pimento 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat olive oil in a large skillet, add sliced mushrooms, 2 minced cloves of garlic, and sauté over medium heat for 2 minutes, stirring. Pour in the red wine, increase the heat, let it simmer for a bit, then reduce the heat again. Turn off the heat and let the mushrooms stew for 4 minutes. Season with salt and pepper.
Step 2
Add parsley to the cooked mushrooms, transfer to a plate, let cool, then refrigerate covered with plastic wrap.
Step 3
Mince the remaining garlic cloves. In a bowl, combine egg yolks, garlic, mustard powder, 1 teaspoon of salt, pepper, and mix well.
Step 4
Pour the required amount of oil into a glass and, while continuously whisking the egg mixture with a mixer, add the oil in small portions. Before adding the next portion, ensure the previous one is well mixed.
Step 5
After adding a small amount of oil, the mixture will become thick and sticky, then add a little vinegar to adjust the consistency of the mayonnaise and make it thinner. Then, you can add the oil in larger portions while continuing to whisk. Season the resulting sauce with pimentón.
Step 6
On plates, place the lettuce leaves, mushrooms, sprinkle with parsley, drizzle with mayonnaise, and serve.
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