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.
Directions
Garlic Aioli
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).
Mushrooms
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.