Salată de Ciuperci cu Maioneză
Salată de Ciuperci cu Maioneză·(sah-LAH-tuh deh choo-PERCH koo my-oh-NEH-zuh)
Cămara: Afternoon Snacks & Pantry Hacks
If you grew up in a Romanian household in the eighties or nineties, this unassuming dish was the soundtrack to every celebration. It’s the kind of deeply comforting pantry staple that grounds a party. While the old guard relied on canned mushrooms out of necessity during harsh winters, the modern approach uses fresh ones, heavily browned to concentrate their savory depth. The real grandmother's trick, however, isn't the mushrooms at all—it's cutting the rich mayonnaise with sour cream and a sharp, unapologetic hit of raw garlic. It yields an earthy, pungent, velvety spread that tastes exactly like home. Smear it thick over toasted baguette and don't look back.
Before you start
Keep the mushrooms dry.
Never wash mushrooms under running water, as they act like sponges; simply wipe them clean with a damp paper towel to ensure they brown properly in the pan.
Ingredients
- fresh white button or cremini mushrooms1 lb
- neutral oil1 tbsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
- high-quality mayonnaise1/3 cup
- full-fat sour cream1/3 cup
- cloves garlic3 med
- fresh lemon juice1 tsp
- fresh parsley2 tbsp
Method
- 01
Dry-sauté the mushrooms for maximum umami.
Heat the oil in a large skillet over medium-high heat, add the diced mushrooms in an even layer, and let them cook undisturbed for a few minutes before salting so they brown instead of steam.
- 02
Season and reduce the moisture.
Once the mushrooms have reduced by half and released their natural water, stir in the salt and pepper and continue cooking until all the liquid evaporates and the mushrooms are golden and meaty.
- 03
Cool completely to protect the emulsion.
Transfer the hot mushrooms to a paper-towel-lined plate and let them come to room temperature; mixing them while hot will break the mayonnaise and turn the salad into a greasy soup.
- 04
Build the garlic dressing.
In a medium bowl, whisk together the mayonnaise, sour cream, grated garlic, and lemon juice until the mixture is velvety and perfectly smooth.
- 05
Mix and mature in the fridge.
Fold the cooled mushrooms and parsley into the dressing to coat, then cover and refrigerate for at least an hour to allow the raw garlic to permeate the dairy and the spread to firm up.
Notes
Lactic balance is the secret.
Cutting the heavy mayonnaise with sour cream mimics the fat content and lactic tang of Romanian smântână, taking this from a cloying deli salad to an authentic, craveable spread.
From Cook Romanian in America.