Friday, February 11, 2011

Mushroom Bruschetta with Aioli

The great thing with this dish is that you can use any mushrooms you like and it will taste fantastic. The addition of the aioli really lifts its up and turns the dish into a fantastic starter or lunch.

Things you can do in Advance (if part of the Valentines Meal):

*Make the cheat's Aioli
*Cut up the mushrooms
*Toast the bread and rub with the garlic

Serves 2

2 tbsp olive oil
1 tbsp butter
1 clove of garlic, crushed
200g mixed wild mushrooms of your choice, sliced or cut as you please
2 tbsp White wine or water
1 tbsp fresh parsley, finely chopped plus extra for garnish
Salt and Pepper
Squeeze of lemon juice
2 slices of ciabatta, thinly sliced (or other similar bread of your choice)
1 whole clove of garlic, cut in half
Extra virgin olive oil to drizzle

To serve –
Cheat’s aioli (see recipe below)

In a large frying pan heat 1 tablespoon of the oil with the butter until the butter has melted. Add the mushrooms and cook in a single layer (in batches if necessary – you don't want to overcrowd the pan as they won't cook well) until golden. Add the garlic and cook for another minute being careful not to brown it then add the wine, half the parsley and seasoning. Cook gently for a few more minutes until the mushrooms are tender and the wine has been soaked up (if you need to, cover the pan with a lid for the last few minutes). While the mushrooms are cooking, drizzle the remaining 2 tablespoons of oil over the baguette slices and lightly toast them until they are golden. Rub the toasted slices of bread with a little of the cut clove of garlic. Just before serving add the remaining parsley to the mushrooms and check the seasoning. To serve put half of the mushrooms on top of each toasted baguette and sprinkle with a little extra parsley, a drizzle of the extra virgin olive oil and a spoonful of the delicious aioli.

Cheat’s Aioli

This is a really fast and easy way to make a mild version of aioli. It is so versatile you can use it with the mushroom bruschetta or as a dip for some cooked prawns or even potato wedges. This condiment with soon become a staple in your repertoire. If you are feeling brave use more garlic.

125ml good quality bought mayonnaise
1 fat clove of garlic, crushed (I use my microplane grater)
Squeeze of lemon juice
Drizzle of extra virgin olive oil
Freshly ground black pepper

Simply mix all of the ingredients into a small bowl and use as needed. Keep any leftovers in the fridge.


  1. Mmmm this looks great! Still a bit scared of garlic, but the mushrooms look delicious :-)

  2. This looks delicious, love the cheats aioli! I am going to make this for brunch now with some portobellos, thanks!!


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