Mushroom pan with aïoli

Name: Mushroom pan with aïoli
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3-4 Garlic cloves; 1 fresh egg; 1 TEASPOON medium hot mustard; 1/8 l oil + 1-2 tablespoons oil (possibly olive oil); 200 g Soured milk; 7-10 Tbsp salt, white pepper; 1.2 kg small mushrooms; 4-5 Stem(s) fresher or; 1/2 TEASPOON dried; 7-10 Tbsp Thyme or marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3-4 Garlic cloves
1 fresh egg
1 TEASPOON medium hot mustard
1/8 l oil + 1-2 tablespoons oil (possibly olive oil)
200 g Soured milk
7-10 Tbsp salt, white pepper
1.2 kg small mushrooms
4-5 Stem(s) fresher or
1/2 TEASPOON dried
7-10 Tbsp Thyme or marjoram

Directions

1
For the aïoli (garlic mayonnaise), all the ingredients must be at the same temperature. Peel and press the garlic. Beat the egg and mustard in a tall mixing bowl with a chopping stick. Beat in approx. 1/8 l oil, first drop by drop, then in a thin stream. Stir in garlic and soured milk. Season the aïoli with salt and pepper, chill
2
Clean and possibly wash mushrooms. Heat 1-2 tablespoons of oil in a large pan. Fry the mushrooms in it for 8-10 minutes in portions, turning them frequently.
3
Wash the thyme and, except for something to garnish, pluck it. Add to the mushrooms and fry briefly. Season mushroom pan with salt and pepper and arrange. Garnish with the rest of the thyme. Serve with aïoli