Bread with Mushrooms and Alioli This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold beer! When I serve this recipe at a party, it is always the first to go! Ingredients 4 or 5 ounces mushrooms, stems removed and sliced thin 1 tablespoon extra virgin olive oil A pinch of sea salt 1 teaspoon sherry wine Alioli (garlic mayonnaise) French bread, sliced into rounds Preparation
I know you asked Dave, but I prefer my Chorizo fried.
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 alioli and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble.
