To celebrate, the class and lecturer decided to have a little fellowship. Obviously the theme is "Spanish food".
I searched for ideas on the internet and found "Bread with Mushrooms and Alioli", a tapa.
The recipe seemed simple and making mayo actually is my forte.
- 4 or 5 ounces mushrooms, stems removed and sliced thin
- 1 tablespoon extra virgin olive oil
- A pinch of sea
- 1 teaspoon sherry wine
- Alioli (mayonnaise)
- French bread, sliced into rounds
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.
I did some research on the internet for alioli and eventually concoted my own method.
This stone pestle is an "ancestral heirloom". It was my grandmothers and then passed to my mother's second sister and then my mother and finally became mine. It's a 'giant' of a stone pestle. I have 3 sizes and this is the largest.
There are about 10 garlic cloves in there.
The pestle is huge and heavy. *pound, pound, pound*
The first few drops of Extra Virgin Olive oil mixed in the crushed garlic.
Adding spoons full of Extra Virgin Olive oil.
Mix, mix and mix!
Managed to yield two bottles of Alioli.
Tastes fantastic! Can't wait to cook the mushrooms tomorrow now that the Alioli is done.