Bread with Mushrooms and Alioli

Tostada de Setas

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 caña! When I serve this recipe at a party, it is always the first to go!- Sonia Chan

Ingredients:

4 or 5 ounces mushrooms, stems removed and sliced thin

1 tbsp extra virgin olive oil

A pinch of sea salt

1 tsp sherry wine

Alioli (garlic mayonnaise)

French bread, sliced into rounds

Preparation:

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.

from Tienda friend Sonia Chan

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