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| Tostada De Setas
4 or 5 oz. mushrooms, stems removed and; sliced thin
1 tablespoon of olive oil
a pinch of salt
1 teaspoon of sherry wine
alioli
French bread, sliced into rounds |
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Heat oil in a pan that has a cover. When oil is hot, add mushrooms, salt and sherry. Cover and lower heat. Let cook until liquid is released from mushrooms, about 10 minutes. Drain and set aside. Toast bread slightly, just to dry it out a bit. Spread with alioli, top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble. When I serve this recipe at a party, it is always the first to go!
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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