#Garlic Bread

This recipe is a tiny bit different than my normal Italian tuna, but it’s still fantastic. When you add it to bread, cheddar cheese and melt it on the stove it’s perfect. Watch, enjoy and see you next time. Buon Appetito!

As delicious as authentic Neapolitan pizza or Roman pasta carbonara are, the wide world of Italian-American fusion cuisine satisfies in its own right, offering a bevy of classic, widely-adored dishes including chicken parmesan, shrimp scampi and penne with vodka sauce. In many cases, these dishes do have roots in Italy, but were adapted to local ingredients by a wave of Italian immigrants to the United States, which reached its peak in the early 1900s (via HuffPost). Thanks to the resourceful souls who attempted to recreate the tastes of their homelands using unfamiliar ingredients, we can regularly tuck into the traditionally red sauce-heavy, garlic-forward plates that may not be original to Italy, but are oh-so-comforting.

In a sauté pan pre heat on high until pan is hot. Add oil and then add mushroom. Let the mushrooms cook and they have browned on one side. Once browned, mix the mushroom to cook through. Add garlic shallot and butter, begin to sweat, then add chopped herbs. Once fragrant season with salt, pepper and sherry vinegar. Set mushroom aside. On a griddle or in a med high pan toast the sour dough bread. spread the herb garlic aioli to the bread and top with cooked mushrooms, garnishing with sliced scallions.