Mushrooms with Alioli on Toastadas – Toastada de Setas

By Jackie DeKnock  ,

November 26, 2015

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5 oz mushrooms, stems removed and sliced thin

1 tablespoon extra virgin olive oil

Pinch of sea salt

1 teaspoon sherry wine

Aïoli/Garlic Mayonnaise:

2 small cloves garlic, mashed with ½ teaspoon of salt

3 egg yolks, at room temperature

1 cup extra virgin olive oil

1 teaspoon cider vinegar

1 tablespoon warm water

½ teaspoon sea salt

French bread, sliced into rounds


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

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

Slice and toast bread slightly, just to dry it out a bit.

Whip up garlic mayonnaise (alioli) – Mix egg yolks with mashed garlic and salt. Let rest for 5 minutes. Stirring constantly, add olive oil VERY SLOWLY at first. After about half the oil has been incorporated and the mixture is thickening, thin it out with the vinegar. Continue adding olive oil, beating until a fairly thick emulsion is formed. Aïoli is thicker than traditional mayonnaise. Add a tablespoon of warm water at the end if a thinner emulsion is preferred. Add salt to taste.

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

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