Garlic Aioli:

• 3 garlic cloves, chopped
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup olive oil

Directions

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

Sautéed Mushrooms:

• 2 cartons of mushrooms sliced thin
• 1 heaping tsp. of minced garlic
• 3 tsp. light olive oil
• 1 tbs. butter
• 1 pinch kosher salt
• 1 pinch black pepper

Directions

Egg Temp. 300° F

Use a ½ pan (disposable aluminum) or a cast iron pan and cook direct on the grate.

Place olive oil and butter in the ½ pan and melt.

Add minced garlic and let brown slightly (about 1 minute.)

Add mushrooms and stir occasionally until mushrooms have browned nicely (approx. 12-15 minutes)

Slice french bread into ½ thick slices and spoon on garlic aioli. Add about three sautéed mushrooms to the top.

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