Sevilla´s BEST-KEPT Tapas Recipe | Sautéed Mushrooms with Aioli

aioli

🥗Healthier: Greek yogurt

💰Cheaper: mayonnaise

Greek yogurt reduces calories while maintaining creaminess

Add 2 cloves of roughly chopped garlic and 1/4 cup of chopped fresh parsley into a mortar along with a kiss of sea salt.

Pound the ingredients with a pestle until a paste-like texture forms, about 1-2 minutes.

If you don't have a mortar and pestle, you can use a food processor, handheld blender, or NutriBullet.

Add 1/2 cup of mayonnaise and mix in 1 teaspoon of fresh lemon juice and 1 tablespoon of extra virgin olive oil.

Season with sea salt and freshly cracked black pepper, then mix until creamy and set aside.

Heat a large fry pan over medium-high heat (about 7 on a scale of 0 to 10).

Rinse 15 white mushrooms under cold running water in a colander and pat them dry to remove excess dirt.

Cut off a little from the stem of each mushroom without fully removing it.

Add 3 tablespoons of extra virgin olive oil to the hot fry pan and then add the mushrooms, mixing to coat them in the oil.

Place the mushrooms in a single layer and cook for about 2 minutes without mixing.

Flip the mushrooms and cook the other side for another 2 minutes without mixing.

After a total of 4 minutes, season the mushrooms with sea salt and freshly cracked black pepper, then mix to distribute the seasonings evenly.

Remove the pan from heat and transfer the mushrooms to a serving dish in a single layer, stem side up.

Top each mushroom with a dollop of the aioli and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens