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.
Because we made the mushroom salad with mayonnaise, it is advisable to keep it in the refrigerator and consume it in two or three days, primarily if we used mayonnaise made with eggs.The best mushroom salad you get with homemade mayonnaise, but for ease and speed, you can use commercial quality mayonnaise or if you are a vegetarian, then use vegetable mayonnaise.I recommend using fresh white (champignon) or brown mushrooms (portobello) in this salad.