Mushroom Tapa with Roasted Garlic Aioli

Mushroom Tapa With Roasted Garlic Aioli
Mushroom Tapa With Roasted Garlic Aioli
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Mushroom Tapa With Roasted Garlic Aioli


October 8, 2016This mushroom tapa is a go to dish when feeding a crowd. It's simple to prepare and packs a ton of flavour.

  • Prep: 5 mins
  • Cook: 20 mins
  • 5 mins

    20 mins

    25 mins

  • Difficulty: Easy
  • Yields: 20 tapas

This mushroom tapa is one of my go to dishes when feeding a crowd. It is simple to prepare and packs a ton of flavour.


200g mushrooms, sliced

4 thyme, sprigs, leaves removed

1 tbsp olive oil

4 tbsp white wine

1 garlic, small bulb

100g mayonnaise

1 baguette

1 bunch chives, small


Garlic Aioli

Heat your oven to 180°C.

Wrap the bulb of garlic in aluminium foil with a little olive oil and cook in the oven for 20 minutes.

Allow to cool slightly before squeezing the soft cloves from the skin. Mix with the mayonnaise until well combined (to taste – you may not need all the garlic).


Place a frying pan over a high heat and add 1 tbsp olive oil.

When hot add the mushrooms and allow to colour for a minute before stirring. Cook for one more minute more, then add the wine.

Turn the heat to low. Season with salt and pepper, add the thyme and cover the pan with a lid. Cook gently for 10 minutes, then remove from the heat and allow to cool.

To Assemble

Slice the baguette into thin slices. Add 1tsp of garlic aioli and then layer some mushrooms on top. Garnish with a single chive.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.