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Sautéed Mushrooms and Garlic Aioli on French Bread

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

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

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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