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!
Ingredients
- 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
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.
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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