Crostini With Mushrooms and Aioli

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Ingredients

  • 4 ounces mushroom
  • 3 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 tablespoon sherry wine
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup aioli
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup mayonnaise
  • 1 to taste crostini
  • 1 large garlic cloves
  • 2 tablespoons fresh flat-leaf parsley
  • 1.50 teaspoons anchovy paste
  • 1 teaspoon Dijon mustard
  • 1.50 tablespoons fresh lemon juice

Use imperial measurements

Method

How to make Crostini With Mushrooms and Aioli

  • 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 n
  • 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.).

(Courtesy of Food.com)