Romanian Mushroom salad with garlic and mayo bursts with earthy, umami flavors from tender mushrooms, while the garlic adds a savory kick. The creamy mayo ties it all together, creating a rich, tangy delight that's both refreshing and satisfying. Perfect for an appetizer or a light meal!
Mushroom salad with garlic and mayo is thought to have roots in European cuisine, particularly in Eastern and Central Europe, where mushrooms are widely used in various dishes.
In Romania, mushroom salad with garlic and mayo is called "salata de ciuperci cu maioneza" and is a beloved dish, often served at family gatherings and festive meals. This recipe shines during the holiday season, particularly at Christmas and Easter, where it's served alongside other salads and dishes to create a vibrant spread.
It's a popular choice for potlucks, as it's simple to prepare in large quantities and can be made ahead of time. Often found at weddings, birthdays, and celebrations, this cold mushroom salad symbolizes hospitality and abundance.
Mushrooms are one of my favorite things to cook with! If you’re also a fan of mushrooms, then you’ll love my Creamy chicken and mushrooms pappardelle, Creamy mushroom soup with fresh herbs and Quinoa mushrooms salad - easy, fast and healthy.
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Why You'll Love This Recipe
- Quick and easy appetizer to prepare for casual or festive meals.
- Simple ingredients like garlic, mayo, mushrooms, and vinegar for a fresh, zesty taste.
- Perfect side dish for meats, breads, or veggies.
- A Romanian classic, loved for its rich flavor and easy prep.
Ingredients
You'll need the following ingredients to make this mushroom salad with garlic and mayo recipe:
Ingredient Notes:
- Mushrooms: The star of the show! They add an earthy flavor and a lovely texture. Depending on the type you choose—like button or cremini—you’ll get a nice balance of freshness and umami. Best mushrooms for this salad are white mushrooms.
- Fresh Garlic: This ingredient brings a punch of savory goodness! The garlic adds a bit of warmth and depth to the salad, making every bite more flavorful. Plus, it’s just so aromatic!
- Mayonnaise: The creamy base that ties everything together! Mayonnaise adds richness and a smooth texture. It also balances the earthy flavors of the mushrooms perfectly.
- Salt: A sprinkle of salt brings out the natural taste of the mushrooms and helps all the ingredients shine.
- Pepper: A dash of black pepper gives the salad a nice warmth and complements the other flavors beautifully.
- Baby Dill: Dill brings a fresh, slightly tangy flavor that brightens the dish. It’s the perfect finishing touch that makes the salad feel light and refreshing.
See recipe card below for a full list of ingredients and measurements.
Substitutions and additions
There are plenty of tasty substitutions and additions you can try with mushroom salad with garlic and mayo to customize it to your liking.
Substitutions:
- Mayonnaise: If you're looking for a lighter option, you can use Greek yogurt or sour cream instead. They’ll still give you that creamy texture but with a different flavor profile.
- Garlic: If fresh garlic feels too strong, try using garlic powder for a milder flavor. It’ll still give you that garlic essence without being overpowering.
- Mushrooms: You can use shiitake, cremini, or even portobello mushrooms for a heartier bite. Each type adds its own unique flavor!
- Dill: If you’re not a fan of dill, fresh parsley or chives can be a great alternative.
Additions:
- Vegetables: Toss in some chopped red onions or bell peppers for extra crunch and color.
- Sour cream: Add a dollop of sour cream on top for a tangy twist that complements the creaminess of the mayo.
- Lemon juice: A squeeze of fresh lemon juice can brighten up the flavors even more, making the salad feel super refreshing.
- Spices: For a bit of heat, consider adding a dash of red pepper flakes. It gives the salad a fun kick!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
- Prep the Mushrooms: Start by draining the canned mushrooms well. Pat them dry with a damp paper towel to remove any excess moisture.
- Prep garlic and dill: Mince the garlic and finely chop the dill.
- Make the Dressing: In a small bowl, mix mayonnaise with a pinch of salt and black pepper.
- Combine Ingredients: Add the drained mushrooms, chopped dill and minced fresh garlic over the mayo mixture. Toss gently until all the mushrooms are coated in the creamy dressing.
- Chill and Serve: Let the salad sit at room temperature for about a couple of hours to let the flavors blend, or refrigerate it if you prefer it cold. This easy mushroom salad is perfect as a side dish or a refreshing hors d’oeuvre.
- Enjoy!: Serve it up with a slice of crusty bread or as part of a festive meal.
Expert tip
- When using canned mushrooms, be sure to drain all the liquid and squeeze out any excess moisture. This will keep your salad from becoming watery and help maintain its creamy texture.
- Add chopped dill for an enhanced flavor.
- If you’d like, add a squeeze of lemon juice for extra flavor.
Serving suggestions
You can serve Mushroom Salad With Garlic And Mayo:
- With Fresh Bread: A slice of crusty bread or a warm baguette is perfect for scooping up this creamy cold salad.
- As a Cold Salad: Chill the salad in the refrigerator before serving. A cold mushroom salad is particularly refreshing during warmer months.
- As a Appetizer: Serve small portions as a refreshing hors d’oeuvre at gatherings. You can even present it in small bowls or cups for easy serving.
- Garnished with Fresh Herbs:Top the salad with a sprinkle of fresh parsley or additional dill for an appealing finish and extra flavor.
- For Holiday Meals: This salad makes a lovely addition to holiday spreads. It’s a perfect holiday side dish that adds variety to your table.
Storage Instructions
- Refrigerate: Store the salad in the refrigerator. It’s best enjoyed within 2-3 days for optimal flavor and freshness.
- Avoid Freezing: It’s not recommended to freeze this salad, as the mayonnaise and mushrooms may change texture when thawed.
- Stir Before Serving: Before serving leftovers, give the salad a quick stir. If it looks a bit dry, you can add a touch more mayonnaise or a squeeze of lemon juice to refresh it.
Common questions
Yes, fresh mushrooms work great! Just slice and boil them over medium heat.
You can use Greek yogurt, sour cream, or a vegan mayo.
Yes, it’s great to prepare in advance!
Not as is, but you can use vegan mayo for a vegan version.
Recipe
Mushroom salad with garlic and mayo
Ingredients
- 400 grams mushrooms 2 small cans
- 4 tablespoons mayonnaise
- 4 cloves garlic grated
- 1 tablespoon dill chopped
- ½ teaspoon salt
- ⅛ teaspoon black pepper ground
Instructions
- Prep the Mushrooms: Start by draining the canned mushrooms well. Pat them dry with a damp paper towel to remove any excess moisture.
- Prep garlic and dill: Mince the garlic and finely chop the dill.
- Make the Dressing: In a small bowl, mix mayonnaise with a pinch of salt and black pepper.
- Combine Ingredients: Add the drained mushrooms, chopped dill and minced fresh garlic over the mayo mixture .Toss gently until all the mushrooms are coated in the creamy dressing.
- Chill: Cover and refrigerate the salad until serving time.
- Serve: Enjoy! Serve it with a slice of crusty bread.
Notes
- When using canned mushrooms, be sure to drain all the liquid and squeeze out any excess moisture. This will keep your salad from becoming watery and help maintain its creamy texture.
- Add chopped dill for an enhanced flavor.
- If you’d like, add a squeeze of lemon juice for extra flavor.
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