Tostada de Setas Tapas

• 4 or 5 oz. mushrooms, stems removed and sliced thin.
• 1 tbs. olive oil.
• a pinch of salt.
• 1 tsp. sherry wine.
• Alioli (mayonnaise sauce, see other recipe).
• French bread, sliced into rounds.

1. Heat oil in a pan that has a cover.
2. When oil is hot, add mushrooms, salt and sherry. Cover and lower heat.
3. Let cook until liquid is released from mushrooms, about 10 minutes. Drain and set aside.
4. Toast bread slightly, just to dry it out a bit.
5. Spread with alioli, top with mushrooms.
6. Broil for about 30 seconds or until alioli starts to bubble.