Mushroom Salad

For the mushroom salad, brush off the mushrooms and shorten the stems a little. Mix all ingredients together well and season strongly. Let stand for three to four minutes.

For the parsley mayonnaise, place all ingredients except the canola seed oil in a bowl and mix well. Gradually stir in the oil until evenly blended and creamy. Add water if necessary. Chill the mayonnaise in the refrigerator. Then serve with the mushroom salad.

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