Do not wash the mushrooms under running water. The mushrooms will absorb the water, affecting the flavor of the dip. Instead, wipe the mushrooms with a damp cloth to remove the dirt.
Truffle- Mushroom Aioli
Servings
1 Servings
Ingredients
- 12 ounces mushrooms thinly sliced (baby bella, cremini, portobello)
- 1 medium shallot finely chopped
- 2 tablespoons vegetable oil
- 1 clove garlic minced
- ¼-½ teaspoon salt
- Pinch of fresh pepper
- ½ sprig of fresh thyme
- ⅓ teaspoon + ½ teaspoon truffle oil divided
- ½ cup mayonnaise
Instructions
- In a medium-sized skillet, sauté shallots in vegetable oil for 3-5 minutes, over medium heat, until translucent. Add the minced garlic, and sauté for another minute, or until fragrant. Add the sliced mushrooms and sauté 7-9 minutes, until they begin to soften. Add the salt, pepper, thyme and 1/3 teaspoon truffle oil and saute another minute. Remove the skillet from the heat and allow the mushrooms to cool down.
- In a food processor, add the cooled mushrooms, the mayonnaise, and ½ teaspoon truffle oil. Blend the mixture until it reaches the consistency you desire.
- Can be served warm or cold.
- Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW
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