So last night I made some velvet shank (check here for identification of velvet shank aka Flammelina velupides) oil by gently heating them into rapeseed oil with a bit of thyme.
The oil was nicely infused by them and the mushrooms got a lovely, mealy sweet taste that would work great in a stew.
BUT, my hands and fridge were itching for some mayonnaise. I had duck eggs on hand but chicken eggs work perfectly for it. Also I used some fantastic local cherry blossom vinegar as an acidifying factor but apple cider would work great as well.
So, ingredients:
- 1 cup of velvet shanks with their oil
- 1 egg yolk
- 2 tbs vinegar
- pinch of salt
- Optional: 1 tsp mustard (or this fantastic horseradish substitute made with garlic mustard root)
In a bowl add the egg yold and the vinegar and start beating at medium speed. Once vinegar and yolk are mixed well start pouring the oil in a thin thread, slowly slowly while mixing. Within 1-2′ the mix should start to thicken. Continue pouring the oil slowly and adjust acidity and salt. Once you are out of oil and you have a nice texture in your mayonnaise, incorporate the mushrooms and mustard.
Enjoy!
(Fer)mental Greens 