Crostini With Mushrooms And Aioli
Total Time: 15 mins
Preparation 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
- 1/4 cup garlic aioli (garlic mayonaisse) or 1/4 cup caesar mayonnaise
- crostini
- 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
Recipe
- 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.).
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