Marinated mushrooms with garlic and mayonnaise, seasoned with pimenton (smoked paprika)
4 servings
60 minutes
Marinated mushrooms with garlic and mayonnaise, seasoned with paprika, are an exquisite dish of European cuisine that combines the rich flavor of forest mushrooms, the spiciness of garlic, and the tenderness of homemade mayonnaise. This treat with a slight smoky hint of paprika recalls the culinary traditions of Spain, where paprika is widely used in marinades and sauces. The mushrooms infused with the aroma of wine and spices become surprisingly tender, while the handmade mayonnaise adds richness and sophistication to the dish. It is perfect as an appetizer for a festive dinner or as a light snack on its own. Served on fresh lettuce leaves and complemented by parsley, it creates a harmony of taste and aesthetics. It is a true delight for gourmets who appreciate the balance of flavors and aromas.
1
Heat olive oil in a large skillet, add sliced mushrooms, 2 minced garlic cloves, and sauté over medium heat for 2 minutes, stirring. Pour in red wine, increase the heat, let it simmer a bit, then reduce the heat again. Turn off the stove and let the mushrooms stew for 4 minutes. Season with salt and pepper.
- Olive oil: 4 tablespoons
- Fresh mushrooms: 225 g
- Garlic: 2 cloves
- Red dry wine: 225 ml
- Salt: to taste
- Ground black pepper: to taste
2
Add parsley to the cooked mushrooms, place on a plate, let cool, cover with plastic wrap, and put in the refrigerator.
- Chopped parsley: 3 tablespoons
3
Chop the remaining garlic cloves. In a bowl, place the egg yolks, garlic, mustard powder, 1 teaspoon of salt, pepper, and mix well.
- Garlic: 2 cloves
- Egg yolk: 2 pieces
- Dry mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
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 that the previous one is well mixed.
- Vegetable oil: 272 ml
5
After adding a small amount of oil, the mixture will become thick and sticky, so a little vinegar should be added to adjust the mayonnaise's structure and make it thinner. Then, oil can be added in larger portions while continuously whisking. Season the resulting sauce with paprika.
- White wine vinegar: 1 teaspoon
- Pimenton: 1 teaspoon
6
Place lettuce leaves and mushrooms on a plate, sprinkle with parsley, season with mayonnaise, and serve on the table.
- Green salad: 1 bunch
- Fresh mushrooms: 225 g
- Chopped parsley: 3 tablespoons