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.).