Sautéed Mushrooms and Garlic Aioli on French Bread
· 3 garlic cloves, chopped
· 1 large egg
· 1 tablespoon freshly squeezed lemon juice
· 1 tablespoon chopped fresh parsley
· 1/2 teaspoon salt
· 1 pinch ground black pepper
· 1/2 cup olive oil
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
• 2 cartons of mushrooms sliced thin
• 1 heaping tsp. of minced garlic
• 3 tsp. light olive oil
• 1 tbs. butter
• 1 pinch kosher salt
• 1 pinch black pepper
Egg Temp. 300° F
Use a ½ pan (disposable aluminum) or a cast iron pan and cook direct on the grate.
Place olive oil and butter in the ½ pan and melt.
Add minced garlic and let brown slightly (about 1 minute.)
Add mushrooms and stir occasionally until mushrooms have browned nicely (approx. 12-15 minutes)
Slice french bread into ½ thick slices and spoon on garlic aioli. Add about three sautéed mushrooms to the top.
I will post the others soon