National Day of the Mushroom

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Today may be the greatest food holiday ever. I do not think I can begin to describe the love affair mushrooms and I have. We go through them crazy fast in the house because I’m constantly putting them in salads, stir-fries, sauteed veggie mixes, omelettes, etc. Hell, I will just saute them with some onion and garlic to stir into pasta, no sauce. I think my favorite recipe, though, is one I learned when I was prepping to go to Spain. A few friends and I had a party where we all brought Spain themed food, made our own sangria (white and red), and ninja chalked (definition: a group of slightly inebriated adults grab a box of chalk and draw ridiculous but imaginative narratives in the cover of darkness).

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Toasted Bread with Mushrooms and Alioli – Tostada de Setas y 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 caña! When I serve this recipe at a party, it is always the first to go!- Sonia Chan

Prep Time: 10 min.

Cook Time: 20 min.

Ingredients:

4 or 5 ounces mushrooms, stems removed and sliced thin
1 tbsp extra virgin olive oil
A pinch of sea salt
1 tsp sherry wine (or a dry white wine-which is what I usually use)
Alioli (garlic mayonnaise) *recipe below
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.

Alioli

2 garlic cloves, pressed, or garlic paste (found in a tube in the refrigerated produce section of your local supermarket)
1/4 teaspoon (or more) coarse kosher salt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice

For the most part, I eyeball this. In the mayo, mix the salt, garlic, and lemon juice. Cover and refrigerate for at least half an hour (the longer, the stronger the flavors). Consider adding pepper to taste (I don’t usually, but then I’m not a huge pepper fan).