This mushroom salad with mayonnaise is an ideal appetizer for any party, but it can also be a leisurely lunch because it is made quickly and easily. I have seen and tasted many mushroom recipes with mayonnaise, which I will mention here, but I still stick to my version, which remains the tastiest for my family and me.
Table of Contents
Many ask me what the best mushrooms for the salad are. The answer depends on how you want to make the salad.
There is a version with raw mushrooms; in this case, I recommend using mushrooms in a jar or can. After you open them, you will drain the liquid in which it was, after which you can mix them with mayonnaise and possibly garlic. You can also leave the mushrooms whole or slice them, especially if they are larger.
There are recipes in which some boil the mushrooms; in this case, you can use fresh commercially grown or forest mushrooms that you boil in salted water for about 15-20 minutes, or canned mushrooms, which you will simmer for a maximum of 5 minutes. Of course, they drain the water, leave it to cool, and then make the salad even after boiling.
Let there be my version, which I show you in this recipe, in which I will first sauté the mushrooms with onions instead of garlic, then let them cool, and then I will make the salad. I will use fresh white mushrooms, but you can also use portobello or forest mushrooms; you will see that this mushroom salad with mayonnaise will be delicious.
If you like mushrooms, I recommend you try Hungarian mushrooms paprikas, pork shoulder stew with mushrooms and sour cream or the delicious pasta with pork mince mushrooms and double cream.
Few Ingredients
We need only three ingredients for this creamy mushroom salad recipe, namely 500 g (1.1 lbs) of white mushrooms, one large-size onion, and four tablespoons of good-quality mayonnaise. From these ingredients, we will get a delicious appetizer for four people.
Preparing the Ingredients
I first prepare the mushrooms, which I will clean, remove the skins (but it is not necessary), and cut them into short cubes, so they cook faster. Whoever wants to can slice them; it doesn’t matter.
But I will chop the onion as small as possible to be seen as little as possible in the final preparation and cook faster.
Because I will add parsley to the mushroom salad, I will chop this small one, too, to have it at hand.
How to Make the Mushroom Salad With Mayonnaise?
Sauté the Mushrooms
As I said, we have to prepare the mushrooms before making the salad because we don’t make a raw mushroom salad, so let me show you how to cook mushrooms for the salad.
Heat four tablespoons of sunflower oil (or other vegetable oil) in a larger frying pan and fry the chopped onion. Season with half a teaspoon of sea salt and sauté over medium heat for about a minute until the onions are soft but not caramelized.
Add the chopped mushrooms over the onion, mix lightly with a wooden spoon, put a lid on the pan and let the mushrooms soak for about three minutes.
Season with a teaspoon of sea salt and half a teaspoon of freshly ground black pepper and cook over medium heat for about five minutes (without a lid) until all the liquid left by the mushrooms evaporates.
I turn off the heat and transfer the sautéed mushrooms to a bowl, where I mix the salad and let it cool to mix it with the mayonnaise.
Make the Salad
After the mushrooms have cooled, I add two tablespoons of parsley, which I have previously chopped, to give a particular taste and colour to the salad.
I will add mayonnaise, from which I put about four tablespoons of perfect quality, after which I mix lightly to incorporate all the ingredients.
If you want the best mushroom salad with mayonnaise, it is advisable to make homemade mayonnaise with mustard and a little juice of lemon, as I did in this recipe.
I recommend tasting the dish at the end and adding more salt or vegetable mix for soups if needed, depending on the taste of each one.
This was the mushroom salad with mayonnaise recipe made in my version; all we had to do was put the salad bowl in the fridge for 15 minutes to harmonize the flavours, after which we could serve the appetizer.
F.A.Q.
How long can we store the mushroom salad?
Because we made the mushroom salad with mayonnaise, we should keep it in the refrigerator and consume it in two or three days, primarily if we used mayonnaise made with eggs.
What kind of mayonnaise should I use?
The best mushroom salad you get is with homemade mayonnaise. Still, for ease and speed, you can use commercial quality mayonnaise, or if you are a vegetarian, then use vegetable mayonnaise.
What kind of mushrooms should I use in my salad?
I recommend using fresh white (champignon) or brown mushrooms (portobello) in this salad.
Serving
This easy mushroom salad with mayonnaise will serve cold as an appetizer with fresh bread, toast, and possibly fresh ripe tomatoes or cherry tomatoes.
It can also be the main course, for example, lunch or breakfast, because it is delicious, especially on bread.
If you liked this easy mushroom salad and you also want other appetizer recipes, I recommend some from our blog that are worth trying, namely:
- Battered Fried Zucchini
- Meatloaf Pate Recipe
- Zucchini Balls Recipe
- Mediterranean Roasted Eggplant Recipe
- Stuffed Mushrooms With Cheese and Bacon
- Best Smoked Salmon Cream Cheese Recipe
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Mushroom Salad With Mayonnaise
Equipment
- 1 glass bowl
Ingredients Â
- 500 g fresh mushrooms
- 1 piece onion large size
- 4 tbsp sunflower oil
- 1+1/2 tsp sea salt
- ½ tsp ground pepper
- 4 tbsp mayonnaise
- 2 tbsp parsley chopped
- 1 tsp vegetable mix for soups
InstructionsÂ
- Clean the mushrooms, remove the skins, and cut them into small cubes so that they cook faster. Chop the onion as small as possible and the parsley.
- Heat the sunflower oil in a larger frying pan and fry the chopped 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 soak 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 where and let it cool.
- Add two tablespoons of parsley and four tablespoons of mayonnaise and mix lightly to incorporate all the ingredients.
- Taste the dish at the end and add more salt or vegetable mix for soups if needed,
- Put the salad bowl in the fridge for 15 minutes to harmonize the flavours.
- This easy mushroom salad with mayonnaise will serve cold as an appetizer with fresh bread or toast and possibly fresh ripe tomatoes or cherry tomatoes.
