STEP 1

To make the aioli, add the cloves of garlic roughly chopped into a mortar, along with 1/4 cup (15 grams) chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste like texture, then add in the mayonnaise, lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together until you form a creamy sauce, set aside.

STEP 2

Heat a large nonstick fry pan with a medium-high heat.

STEP 3

Meanwhile, add the mushrooms into a colander and give them a quick rinse under water, just for 5 seconds, then pat each mushroom dry with paper towels and remove any excess dirt, then cut off a little bit from the stem without completely removing it.

STEP 4

Once the pan is nice and hot, add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing. After 2 minutes flip the mushrooms to cook the other side, cook for another 2 minutes, then season with sea salt & black pepper, mix together and remove from the heat.

STEP 5

Transfer the mushrooms into a serving dish, all stem side up, top off each mushroom with a dollop of the aioli, garnish with chopped parsley, serve warm or at room temperature, enjoy!

Notes: To put the sauce together, I used a mortar & pestle. But you can also use a handheld blender, a food processor or even a nutribullet. You can serve these mushrooms warm, at room temperature or even chilled. They will hold for up to 4 days in the fridge, in an air-tight container.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.