Author Notes
This richly flavored mushroom mayo adds great depth to simple ingredients- from grilled chicken to hard boiled eggs (or tea eggs, even better!) to crudite. Here I have folded it into a simple salad of rotisserie chicken, roasted sweet potatoes and crunchy cucumber. It seems subtle at first, but, like truffles, you really sense them through smell as you eat. I like mine light on the mayo, but you can certainly increase the ratio if you like it more saucy. —savorthis
Ingredients
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1/2 cup
mayo
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1/2 ounce
dried shiitakes
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2 teaspoons
soy
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2 teaspoons
lemon juice
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4 cups
cooked chicken, chopped
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2 cups
cubed sweet potatoes
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1
thyme sprig
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olive oil
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1 cup
thinly sliced, seeded cucumber
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1
green onion, thinly sliced
Directions
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Heat oven to 400, toss sweet potatoes in 2 T olive oil with salt, pepper and thyme sprig. Roast about 10 minutes until browned and tender, stirring once halfway through. Let cool slightly.
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Grind shiitakes in a coffee grinder to a fine powder. Mix 4 T with mayo, soy and lemon. You might have some leftover mushroom powder which can be stored in an airtight container.
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Toss chicken, sweet potatoes and cucumber then gently fold in mushroom mayo. Serve with lettuce cups, crackers or on toasty bread and a grind of fresh pepper.
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