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Culinary Vacations for Lovers of Food and Wine

A Taste of Seville Cooking Holiday Culinary Vacation

Spain

Mushrooms with Alioli on Toastadas

Toastada de Setas

Ingredients:

5 oz mushrooms, stems removed and sliced thin

1 tbsp extra virgin olive oil

Pinch of sea salt

1 tsp sherry wine

Alioli (garlic mayonnaise)

French bread, sliced into rounds

How to make it:

1) Heat the olive oil, when the oil is hot, add mushrooms, salt and sherry.

2) Cover, lower heat, cook until liquid is released from the mushrooms (about 10 minutes) and then drain and set aside.

3) Toast bread slightly, just to dry it out a bit.

4) Whip up garlic mayonnaise (alioli) - place one fresh egg (at room temperature) and 2 tbsp chopped garlic in a food processor. Whirl until garlic is smooth. With the motor running, add 1 c olive oil in a slow stream, until the sauce is thick and emulsified. Add ½ tsp salt to taste.

5) Spread the alioli on the tostadas and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.