Mushrooms and Alioli Tapas

8 ounces mushrooms, stems removed and slice thin

2 tablespoons extra virgin olive oil

2 pinches of sea salt

2 teaspoons sherry wine (I used Alvear’s Fino Montilla)

Basil pesto alioli

Garlic toasted French bread rounds

Sliced green olives w/pimento


  
Heat the olive oil in a pan that has a cover. 
When the oil is hot, add the mushrooms, salt and sherry. 
Cover and lower heat. 
Cook until liquid is released from the mushrooms, about 10 minutes. 
Drain and set aside.

Spread the alioli on each piece of bread and top with mushrooms and a slice of olive.