Sauteed mushrooms with garlic and parsley alioli

In a mortar pound two roughly chopped garlic cloves, 15 g chopped parsley and a little sea salt with the pestle to a paste, 1 to 2 minutes.

Mix in 120 g mayonnaise, 5 ml lemon juice, 15 ml extra virgin olive oil, sea salt and black pepper until creamy; set aside.

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

Rinse 15 white mushrooms quickly in a colander under cold water, pat completely dry, and trim a little off each stem without removing it.

Add 45 ml extra virgin olive oil to the hot pan, add the mushrooms and toss to coat, then arrange in a single layer and cook two minutes without stirring.

Flip and cook another two minutes undisturbed.

Season with sea salt and black pepper and toss.

Transfer to a serving dish in a single layer, stem side up; top each with a dollop of alioli and garnish with fresh parsley.