Mushroom Salad With Garlic And Mayo is a recipe made with fresh cooked or canned mushrooms, dill, garlic and mayo. Perfect as appetizer, this salad can be served at any party all year round, but it is especially good during the holidays.
This recipe is part of my collection of appetizers that you might like to check out. If you like this recipe, you might also like this Cranberry Cream Cheese Dip, my Mini Peppers Stuffed With Farmer Cheese or this Pineapple Pecans Cheese Ball Appetizer. All great recipes for entertaining!
What is this mushroom salad
This Garlic and Mayo Mushroom Salad is a classic Romanian dish we often see at New Year's Eve parties or during the holiday season.
I remember having this salad a lot when I was a kid, but for some reason, it slipped my mind for a while. I can't figure out why, because it's not just super tasty, but also really easy to make.
It was and still is a traditional recipe that most families in Romania like to have for this event.
Most New Year's Eve parties serve appetizers and finger foods that are easy to grab. My favorite way to serve food for New Year's Eve was always buffet style.
Why Do I Like This Recipe
Versatile recipe: You can easily swap out ingredients based on your preferences or dietary needs. We will talk more about this later.
Easy to Prepare: This salad is not only delicious but also super easy to make. It's perfect for parties where a good spread of appetizers is the way to go.
Crowd Pleaser: This salad is a hit at parties and gatherings. Its unique flavor profile, combining the earthy mushrooms with creamy mayo and aromatic garlic, is sure to impress your guests.
Mushrooms: They bring a wonderful earthy flavor and a satisfying, meaty texture. You can use canned mushrooms for convenience, or fresh ones for a more robust flavor.
Champignons or portobello work well for the recipe.
However, if you want to use fresh mushrooms, simmer them in salty water for 5-10 minutes until soft, then drain them really well and use them.
Mayonnaise: This adds creaminess to the salad. If you're not a mayo fan, you can replace it with Greek yogurt or a vegan mayo for a healthier twist. Also, use sour cream or a mix of sour cream and mayo.
Garlic: Garlic adds a punch of flavor that complements the mushrooms beautifully. If you're not a garlic lover, you can use chopped green onions or red onions for a milder flavor.
Dill: Dill brings a fresh, slightly tangy flavor to the salad. You can also use dried dill, as this is a winter recipe and you might not have access to fresh one. If dill isn't your thing, you can replace it with other herbs like parsley, chives, or even a bit of tarragon.
Secret: I also preserve dill and other herbs in salt for the winter, as I like to have them available when it is too cold outside to go to the grocery store.
When using canned mushrooms, make sure to drain all the liquid and squeeze out the excess moisture. This will ensure your salad isn't too watery and maintains its rich, creamy texture.
How to make the salad
First, chop the mushrooms, and crush the garlic or mince it. Just place all the ingredients together in a bowl and combine them. Decorate with fresh dill leaves or parsley and serve cold.
How to Serve
Serve this recipe on thinly sliced baguette or fresh baked bread, or just place the bowl on the table and allow your guests to help themselves.
If you are looking to cut on the calories or carbs, serve the salad on slices of red bell pepper.
How to store this salad
This salad should be kept in an airtight container in the refrigerator. It is best enjoyed within 2-3 days for optimal freshness.
Absolutely! Just remember to boil them in salty water until they're soft.
Yes, you can replace half the mayo with sour cream or Greek yogurt for a tangier taste.
Yes, you can prepare this salad a day in advance. It allows the flavors to get friendly with each other. Make sure to store it in the fridge in an airtight container.
I wouldn't recommend freezing this salad because mayonnaise tends to separate when frozen and thawed, which can affect the texture of the salad.
Yes, you can make a vegan version of this salad by using vegan mayo.
New Year's Eve recipe ideas
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Mushroom Salad With Garlic And Mayo
- 2 cans of mushrooms 13.24oz each
- 1 cup mayonnaise
- 2 cloves garlic crushed
- 1 teaspoon fresh or dried dill
- Open the cans of mushrooms and drain all the liquid. Squeeze the mushrooms to remove the excess moisture.
- Chop and place the mushrooms into a medium bowl.
- Add crushed garlic, dill and mayo.
- Gently combine all ingredients together.
- Serve cold on slices of fresh baguette or other fresh bread.
- If you use fresh mushrooms, place 1 pound mushrooms in salty water and bring to a boil. Simmer for 5-7 minutes until mushrooms are soft. Remove, drain and use in the salad.
- Instead of dill, you can use parsley.
- Instead of garlic, use chopped green onion or red onion .
- Also, in case you prefer salads with less mayo, you can replace half amount of mayo with sour cream.