Crostini With Mushrooms and Aioli

Ingredients

• 4-5 ounces mushrooms, stems removed and sliced thin
• 3 tablespoons extra virgin olive oil
• 1 pinch sea salt
• 1 tablespoon sherry wine
• 1/4 cup garlic aioli (garlic mayonaisse) or caesar mayonnaise
• crostini

Caesar Dressing

• 1 large garlic clove, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons fresh lemon juice
• 1/2 cup good mayonnaise

Directions

1. 1

   Heat the 1 tablespoons olive oil in a pan that has a cover.

2. 2

   When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.

3. 3

   Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.

4. 4

   To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.

5. 5

   Caesar Mayo/Dressing:.

6. 6

   Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).

7. 7

   Spread with alioli and top with mushrooms.

8. 8

   Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).