I’m a little busy here today so I’m going to imitate lazy, thieving Romanian journalists and just steal someone else’s hard work and benefit from it.
Actually, of course, I’m a deeply ethical person so today’s video comes from Gateste Usor, a Romanian food blog with which I have absolutely zero connection.
The blogger Camelia of GU is seen below preparing one of Romania’s classic dishes called “mushroom salad”. I’m posting this today because this dish is enormously popular with every single American and British person who has ever been here and tried it, plus it’s super easy to make.
400 grams (roughly 1lb) of mushrooms
4 cloves of garlic
1 “bunch” of fresh dill
150 grams of mayonnaise
Black pepper to taste
Finely chop the mushrooms
Finely chop the dill
Press or finely chop the garlic
Sprinkle in some pepper
Mix everything together
I never ate homemade mayonnaise in my life before living in Romania. Obviously you can use your favorite brand of factory mayo if you like but making mayonnaise at home is super easy. If you don’t know how, here’s Jamie Oliver explaining it in English. If you want Camelia’s recipe in Romanian, click here.
In Romania, the “mushroom salad” would be a side dish amongst many others during a meal. If you’re American or British then you’ll probably enjoy spreading it on bread.
Note: this recipe is interesting not only because it’s so tasty but also because it’s completely raw and vegetarian (albeit not vegan) and is gluten-free and thus can be enjoyed by just about everybody.
5 thoughts on “Mushroom Salad”
Would it be possible to use greek yogurt instead of mayo to make it a little healthier? Or would that taste gross?
I have always loved the salad, but I was pretty sure the mushrooms were canned. When I listened to the Gateste Usor, she said something about “conserva”. So that answers the question. Canned–not fresh.
Looks good. Multumest.
Oh, How do the Romanians eat this w/o bread? There just doesn’t seem to be enough mass, like potato salad. Hmmm, going to have to try this. Thanks.
I learned how to make mayo from scratch while I was in Spain. I am not sure here in the USA it is such a good thing with super market eggs. One huge difference between here (USA) and there (Europe). You really can’t trust store bought eggs in their raw state.