COCKLES WITH MUSHROOMS, ORANGE AND BASIL AIOLI
• 1 can of cockles in brine • 12 wild mushrooms • 50 g orange • 20 g onion • 50 g mayonnaise • 2 g garlic • Fresh basil (4 leaves)
Clean the mushrooms, removing the stems (you can save them for another dish) and sear them on the griddle for 30 seconds on each side. Make the aioli by crushing the garlic together with the mayonnaise and basil. Peel the onion and orange and chop them finely, then mix them well with the aioli you have just made. To serve, place the stuffing mixture inside the mushrooms, and the cockle on top. Decorate with chives, parsley or similar.