Categories: Appetizers
Ingredients
- 4 oz. fresh white bread
- 2 tbsp freshly grated Parmesan
- 1 tsp paprika
- 2 egg whites
- 8 oz. white mushrooms
- For the Aioli:
- 4 garlic cloves, crushed
- Salt and pepper
- 2 egg yolks
- 1 cup olive oil
Directions
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eheat the oven to 375. To make the aioli, put the garlic in a bowl, add a pinch of salt, and mash with the back of a spoon. Add the egg yolks and beat with an electric mixer for 30 seconds or until creamy. Start beating in the oil, one drop at a time. As the mixture starts to thicken, add the oil in a steady stream, beating constantly. Season to taste with salt and pepper, cover the bowl with plastic wrap and let chill in the fridge until required.
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Line a large baking sheet with parchment paper. Grate the bread into breadcrumbs and place them in a bowl with the Parmesan and paprika. Lightly whisk the egg whites in a separate clean bowl, then dip each mushroom first into the egg whites, then into the breadcrumbs and place on the prepared baking sheet.
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Bake in the preheated oven for 15 minutes, or until the coating is crisp and golden. Serve at once with the aioli.