Mushroom Aioli Tostadas
A Spanish version of bruschetta: small rounds of toast spread with Saffron Garlic Aioli and topped with hot mushrooms. What could be better?
Ingredients
- 16 baguette slices, 1/4 - 1/2” thick
- 3 tbsp olive oil
- 2 tbsp olive oil, plus more for frying
- 3 cups thinly sliced mushrooms
- 1 tbsp Herb & Garlic Dip Mix
- 1 tbsp lemon juice
- Sea Salt, to taste
- Black Pepper, to taste
- 1⁄3 cup prepared Saffron Garlic Aioli
- 1⁄4 tsp saffron
- 1 tbsp boiling water
- 1 garlic clove, crushed
- 1⁄2 cup mayonnaise
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Preheat oven to 400° F (205° C).
- Brush baguette slices with oil and place on parchment-lined Sheet Pan. Bake approximately 12 minutes, until golden.
- Preheat frying pan over medium-high heat. Swirl pan with oil.
- Add mushrooms and Herb & Garlic Dip Mix and cook approximately 10 minutes until liquid evaporates and mushrooms are lightly golden. Drizzle with lemon juice, season with Sea Salt and Black Pepper and stir.
- Spread each toast with Saffron Garlic Aioli and top with hot mushrooms.
Epicure Products Used
Nutritional Information
Per serving: Calories 140, Fat 7 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 18 g (Fiber 1 g, Sugars 1 g), Protein 3 g.