Mushroom pan with aioli

Name: Mushroom pan with aioli
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Garlic cloves; 1 egg (size M); 1 TEASPOON medium hot mustard; 1/8 l Oil; 250 g Soured milk; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 kg Mushrooms; 1-2 TABLESPOONS Olive oil; 3-4 Stem(s) Thyme; 7-10 Tbsp Marjoram and thyme

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Garlic cloves
1 egg (size M)
1 TEASPOON medium hot mustard
1/8 l Oil
250 g Soured milk
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 kg Mushrooms
1-2 TABLESPOONS Olive oil
3-4 Stem(s) Thyme
7-10 Tbsp Marjoram and thyme

Directions

1
For the aioli (garlic mayonnaise) all ingredients must be at the same temperature. Peel garlic and chop very finely. Beat the egg and mustard in a tall beaker with the whisk of the hand mixer.
2
Whip the oil gradually, then add a thin stream of oil. Stir in garlic and soured milk. Season the aioli with salt and pepper and chill. Clean and possibly wash the mushrooms. Heat the olive oil in a large pan and fry the mushrooms in it in portions, turning vigorously.
3
Wash the thyme, dab dry and pluck the leaves from the stems. Season mushrooms with salt, pepper and thyme. Serve mushrooms on a plate. Garnish with marjoram if desired. Serve aioli garnished with thyme in a small bowl.