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

1. 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.

2. 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.

3. Bake in the preheated oven for 15 minutes, or until the coating is crisp and golden. Serve at once with the aioli.

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