Authentic Romanian Mushroom Salad with Mayonnaise and Garlic

Romanian Mushroom Salad With Mayonnaise Served in Glass Bowl

Authentic Romanian Mushroom Salad with Mayonnaise and Garlic

Course: Appetizers, Dinner, Side Dish

Cuisine: International, Romanian, Transylvanian

Diet: Kosher, Low Lactose

Keyword: cold appetizer, garlic mushroom salad, mushroom salad, mushroom salad recipe, mushroom salad with mayonnaise

Prep Time: 15

Cook Time: 10

Resting Time: 15

Total Time: 40

Servings: portions

Calories: 249kcal

Author: Timea

This creamy Romanian Mushroom Salad (Salată de Ciuperci cu Maioneză) is a classic Transylvanian appetizer. Made with fresh sautéed mushrooms, punchy garlic, and silky mayonnaise, it’s the perfect savory spread for crusty bread. Follow my family’s secret to a thick, umami-rich salad that never becomes watery!

Print Recipe

Metrics - US Customary

Equipment

1 Large Frying Pan
1 Glass Mixing Bowl
1 Chef's Knife

Ingredients

500 g mushrooms fresh
1 pc onion large size
4 tablespoon sunflower oil for frying
1.5 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
4 tablespoon mayonnaise good quality
2 tablespoon parsley fresh, chopped
1 teaspoon vegetable mix for soups like vegeta

Instructions

Prepare the Ingredients: Clean 500 g of fresh mushrooms with a damp cloth (don't soak them) and cut them into small, even cubes. Finely chop the onion and the fresh parsley.
Sauté the Aromatics: Heat 4 tablespoon of oil in a large frying pan over medium heat. Add the chopped onion and a pinch of salt. Sauté for 1 minute until soft and translucent.
Cook the Mushrooms: Add the mushrooms to the pan. Cover with a lid for 3 minutes to let them soften, then remove the lid. Season with salt and pepper and cook for 5 more minutes until the liquid evaporates and the mushrooms are golden.
Cool Completely: Transfer the mushrooms to a glass bowl and let them cool to room temperature. This prevents the mayonnaise from melting and becoming oily.
Mix the Salad: Once cooled, stir in 4 tablespoon of mayonnaise, the crushed garlic, and 1 teaspoon of fresh lemon juice. Fold in the chopped parsley until the mushrooms are creamy and well-coated.
Chill & Serve: Place the salad in the refrigerator for at least 15 minutes to allow the garlic and mushroom flavors to "marry." Serve cold on fresh bread or toast.

Video

Notes

Fresh vs. Canned: While fresh mushrooms give the best "meaty" texture, you can use two 400g cans of mushrooms. Rinse them thoroughly and pat them dry with a paper towel before mixing to avoid a watery salad.
The "No-Watery" Secret: The most common mistake is mixing the mayo while the mushrooms are still warm. Ensure they are completely cold before adding the dressing.
Homemade Mayo: For the most authentic Transylvanian flavor, use a homemade mayonnaise made with a touch of mustard and lemon juice.
Storage: This salad keeps beautifully in an airtight container in the fridge for 3–4 days. If using homemade mayo with raw eggs, consume within 48 hours.
Serving Tip: This dish tastes even better the next day! If the salad seems a bit dry after sitting, just stir in one extra teaspoon of mayo before serving.

Nutrition