Discard the muddy bottom of the mushrooms, rinse quickly under running water and put immediately into the juice of the 3 lemons. Combine. Make a mayonnaise with the egg yolk, mustard, 1 tablespoonful of vinegar, oil, salt and pepper. Drain the mushrooms and cut into thin slices. Put into a salad bowl and moisten with the 2 tablespoons oil, combine well. Thin the mayonnaise with 2 tablespoonfuls of vinegar. Add to the mushrooms, combine. Place onto the serving dish and sprinkle with chopped herbs.
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1 lb button mushrooms
1 egg
2 tsp mustard
1 cup peanut oil
3 tbsps vinegar
salt, pepper
2 tbsp oil
herbs
3 lemons
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25
mn
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These mushrooms can be made in advance and chilled in the refrigerator.
