Crispy oyster mushrooms in batter with aioli sauce

Rub a clove of garlic with a pestle. To make the process go faster, throw a small pinch of salt into the mortar, which will act as an abrasive. Add the egg yolks to the garlic and grind until lightened.

If you don't have a mortar, you can puree the garlic with a knife and whip everything by hand, or just resort to using a blender.

Then pour in olive oil in a thin stream. It must be added in tiny portions and in stages, without stopping to work with the pestle, so that the vegetable fat and yolks form an emulsion. Add olive oil until you achieve the desired consistency.

Add lemon juice, mustard or black pepper if desired. If you want a thinner sauce, pour in a teaspoon of warm water. When the sauce is ready, refrigerate it.

For breading, beat the egg whites with a pinch of salt and pepper. Season the flour with salt and pepper to taste. Pour paprika into crackers.

Sprinkle the disassembled and washed mushrooms with flour, dip in the proteins and roll in breadcrumbs. Send to bake in an oven preheated to 200 ° C for 15-20 minutes.

This mushroom snack can be cooked not only in the oven, but also in deep fat.

Serve the mushrooms warm with chilled sauce.

Leftover aioli can be eaten with meat, seafood, or vegetables.