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Bread with Mushrooms and Alioli

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 beer! When I serve this recipe at a party, it is always the first to go!


  • 4 or 5 ounces mushrooms, stems removed and sliced thin
  • 1 tablespoon extra virgin olive oil
  • A pinch of sea salt
  • 1 teaspoon sherry wine
  • Alioli (garlic mayonnaise)
  • French bread, sliced into rounds


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.

See also...

2-Pack Ali Oli Garlic Sauce

Ybarra Ali-Oli (Ali-oli), the most popular brand in Spain. Made simply of eggs, oil and garlic, it is essentially a garlic mayonnaise, which in Catalunya is used as universally as ketchup in the USA. In one form or another, it can enhance just about anything - seafood, paellas, soups, stews, pasta, vegetables etc. For the Catalán ali-oli, most of all, is essential to grilled meats, especially pork and chicken.

Unfiltered Arbequina Olive Oil by 'Can Solivera'

This extraordinary Can Solivera Arbequina extra virgin olive oil is the closest you will ever come to having your own private oil... It is made in limited quantities by a couple who are on a quest to produce the perfect olive oil – with no compromises tolerated.

The initial flavor of this precious olive oil is buttery and a bit sweet, reminiscent of melon and apples. The aftertaste is fragrant and fruity. Its pleasing bouquet makes it the perfect oil to drizzle on a bit of crusty bread -- or to embellish a bowl of baby salad greens

This Arbequina olive oil is obtained solely from the first cold extraction or pressing of the pulp of healthy arbequina olives. The producers follow the painstaking process used in medieval times that preserves the original flavor, color and aroma of the olives. By slowly pouring the fresh oil from the top of the container, they assure that the unwanted sediment remains undisturbed. The result is an olive oil that is endowed with an extraordinary flavor. Virtually all other fine olive oils compromise their final product by filtering it artificially.

The main grove is located in the county of Baix Empordá in the province of Girona, Catalonia, just fifty kilometers from the border with France, and twelve kilometers from the Mediterranean Sea. The micro-climate of the Alt and Baix Empordá counties is particularly suitable for cultivating olive trees. The trees and the fruit endure the "Tramontana", a strong and cold wind that comes from the Pyrenees, but afterwards the gentle breeze of the Mediterranean comes to offer them solace.

The first Arbequina olives are small and round. During their ripening they change color from a pale green to pink and finally to purple. The color of the olive oil itself varies from emerald green to golden yellow, which mostly depends on the moment of harvesting.

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