Mushroom-Dijon Aïoli
Serves: ⅓ cup
 
Ingredients
  • 1 teaspoon unsalted butter
  • ½ teaspoon extra-virgin olive oil
  • 1½ cups sliced white button mushrooms
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon water
  • 1 teaspoon fresh thyme leaves
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon mayonnaise
  • 1 tablespoon country-style Dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • ⅛ teaspoon fresh ground pepper
Instructions
  1. In a small sauté pan, heat butter and olive oil over medium-high heat until butter melts. Add mushrooms, shallot, 1 tablespoon water, thyme, salt, and pepper, stirring until combined. Cover with lid and lower heat to medium-low. Let cook until mushrooms are soft and tender, approximately 7 minutes. Remove lid and cook off all liquid, increasing heat if necessary. Transfer mushroom mixture to a cutting surface and let cool completely.
  2. Using a sharp knife, chop mushrooms finely. Transfer mushroom mixture to a small bowl. Add mayonnaise, mustard, Worcestershire sauce, and pepper, stirring until combined.
Notes
Mushroom-Dijon Aïoli can be made one day in advance, stored in a covered container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/beef-wellington-stacks-recipe/