Crostini With Mushrooms and Aioli
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 -5 ounces mushrooms, stems removed and sliced thin
- 3 tablespoons extra virgin olive oil
- 1 pinch sea salt
- 1 tablespoon sherry wine
- 1⁄4 cup garlic aioli (garlic mayonaisse) or 1/4 cup caesar mayonnaise
- crostini
-
Caesar Dressing
- 1 large garlic clove, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1⁄2 teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄2 cup good mayonnaise
directions
- Heat the 1 tablespoons olive oil in a pan that has a cover.
- When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.
- Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
- To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.
-
Caesar Mayo/Dressing:
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).
- Spread with alioli and top with mushrooms.
- Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).
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RECIPE SUBMITTED BY
StreetChef
Canada
I guess you could say I have a passion for food. I love to experiment with new dishes. I was hoping to organize my recipes on this this site, but I just keep finding more.
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