John Myers
Mushroom Pan with Aioli
The perfect mushroom pan with aioli recipe with a picture and simple step-by-step instructions.
- 3 Pc. Garlic cloves
- 1 medium size Egg
- 1 Tl Mustard
- 0,125 liter Oil
- 250 g Curd milk 10% fat
- Salt and pepper
- 1 kg Mushrooms brown
- 1 tbsp Olive oil
- 0,5 bunch Parsely
- 3 Stems Fresh thyme
- For the aioli, all the ingredients must have the same temperature. Peel the garlic and chop very finely. Beat the egg and mustard in a tall mixing bowl with the whisk of the hand mixer. First beat the oil drop by drop, then in a thin stream. Stir in the garlic and curdled milk. Stir in the aioli with salt and pepper to taste, chill. Brush the mushrooms with a brush. Heat the olive oil in a large pan, fry the mushrooms vigorously in portions while turning. Wash the thyme and parsley, pat dry and pluck the leaves from the stalks and mix with the mushrooms. Season with salt and pepper. Arrange the mushrooms on plates and serve with aioli garnished with thyme.
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