4 or 5 ounces mushrooms, stems removed and sliced thin 1 tbsp. extra virgin olive oil A pinch of sea salt 1 tsp sherry wine Aioli (garlic mayonnaise) French bread, sliced into rounds
Heat the 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.
Toast bread slightly, just to dry it out a bit. Spread with aioli and top with mushrooms. Broil for about 30 seconds or until aioli starts to bubble.
Courtesy: Luann Alemao
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