Mushroom Mayonnaise Recipes

MUSHROOM MAYONNAISE

Steps:

• Sprinkle mushrooms with lemon juice.
• Let stand 5 minutes.
• Combine mushrooms with remaining ingredients.
• Chill at least 15 minutes to blend flavors.

HALIBUT WITH MUSHROOMS

Steps:

• In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
• Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
• With a lifter, turn fish over; spread mushroom mixture evenly over fish.
• Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

MUSHROOM KASHA BURGERS WITH CHIPOTLE MAYONNAISE

Steps:

• Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.
• Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.
• Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.
• Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
• Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter. Form and dredge 3 more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.
• Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total. Transfer patties to paper towels to drain (patties will be soft).
• Meanwhile, whisk together mayonnaise and chipotle sauce.
• Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

MUSHROOM "CALAMARI" WITH HARISSA MAYO

Steps:

• Harissa mayo: Combine mayonnaise and harissa in a bowl until smooth. Set aside.
• Mushroom "calamari": Trim the ends and the tops of the mushrooms, then peel the tough exterior using a vegetable peeler. Cut crosswise into ¼‐inch slices. Using a small circular cookie cutter, punch a hole in the middle to make rings. (You can fry the punched-out mushroom circles, but they won't look like calamari-or you can save them for another recipe.)
• In one mixing bowl, whisk the flour and seltzer to make a batter. In the other bowl, combine panko, sumac, za'atar, and salt.
• Fill a heavy-bottomed pot halfway with canola oil and heat to 375 degrees F. Use one hand to dip the mushroom rings into the batter and transfer them into the panko mixture. Use the other hand to toss the mushrooms in the panko mixture, then transfer to a sheet pan to await frying. Continue doing this until all of the mushrooms are battered and breaded.
• Fry mushroom rings in batches for 2-3 minutes, or until golden brown. Use a spider strainer or large slotted spoon to remove them to a sheet pan fitted with a rack to cool.
• Assembly: Pile mushroom calamari on a platter. Place harissa mayo in a small dish for dipping. Garnish with lemon wedges. Serve.

GARLIC MAYONNAISE

Steps:

• Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
• (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)