Tostado con Champiñónes y Aioli (Wild Mushroom & Aioli Toasts)

adapted by Michael McCabe

Servings: 6

Cuisine: Spanish

Categories: Antipasti/Tapas, Appetizer, Broiled, Sauté, Vegetable, Vegetarian

Source: The Tapas Cookbook, 2008

Copyright: 2008

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Software

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3 tablespoons dry spanish sherry

2 teaspoons ground porcini mushroom

5 tablespoons extra-virgin olive oil

4 large garlic cloves, minced

1 pound wild mushrooms, sliced

4 tablespoons chopped fresh italian parsley

12 slices thick crusty bread

8 tablespoons aioli, see recipe

"to taste" kosher salt

"to taste" freshly ground black pepper

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Hardware

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small bowl

large skillet

broiler

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In a small bowl, mix sherry and ground porcini and allow to sit for about 30 minutes.

Heat the oil in a large skillet, then add the garlic and cook over medium heat, stirring for 30 seconds, or until softened. Increase the heat to high, then add the mushrooms and cook stirring continuously, until the mushrooms are coated in the oil and all the oil has been absorbed.

Reduce the heat to low and cool for 5 minutes or until all the juices have been released from the mushrooms. Add the sherry/porcini mixture, increase the heat to high again and cook, stirring frequently, for 4 minutes until the liquid has evaporated. Stir in the parsley and season with salt and pepper to taste.

Meanwhile, preheat the broiler to high. Toast the bread slices under the broiler until lightly golden brown on both sides.

Spread aioli on top of each toast and top with the cooked mushrooms. Carefully transfer the toasts to a broiler rack and cook under the broiler until just the aioli starts to bubble. Serve hot.

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