Crostini With Mushrooms and Aioli

StreetChef's Note:

This tapas recipe comes from a Bar in Madrid.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 4 -5 ounces mushrooms , stems removed and sliced thin
• 3 tablespoons extra virgin olive oil
• 1 pinch sea salt
• 1 tablespoon sherry wine
• ¼ cup garlic aioli (garlic mayonaisse) or ¼ cup caesar mayonnaise
• crostini

Caesar Dressing

• 1 large garlic clove , chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 ½ teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• 1 ½ tablespoons fresh lemon juice
• ½ cup good mayonnaise

Directions:

1. Heat the 1 tablespoons olive oil in a pan that has a cover.
2. When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.
3. Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
4. To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.
5. Caesar Mayo/Dressing:.
6. 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.).
7. Spread with alioli and top with mushrooms.
8. 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.).