Porcini Mayonnaise (Maionese di Porcini) Recipe

1. 1

   Blend the oils and set aside.

2. 2

   Bring 1/2 cup water to a boil in a small saucepan and add the mushrooms.

3. 3

   Remove from the heat and set aside to steep for 10 minutes to reconstitute.

4. 4

   Place the egg, yolk, mustard, lemon juice, salt, and pepper in a food processor.

5. 5

   Lift the mushrooms out of the water and gently squeeze out as much water as possible over the sink.

6. 6

   Set aside the mushroom water left in the pan.

7. 7

   Roughly chop the mushrooms and add to the food processor.

8. 8

   Puree the mixture and, with the machine running, slowly add the blended oils in a thin, steady stream to make an emulsion.

9. 9

   Spoon 2 tablespoons of the lukewarm mushroom water off the top and add in a steady stream while the machine is running.

10. 10

    The mayonnaise can be used immediately or covered with plastic wrap and refrigerated for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.