45 min prep time
Makes 2 cups
12 oz. cremini mushrooms, sliced 1/4-inch thick
1/2 jalapeno pepper, stemmed, seeded, and cut to make four pieces
2 tbsp. expeller-pressed safflower or other neutral oil, divided
1-1/2 tsp. kosher salt, divided
2 tsp. ancho chile, seeded and finely chopped (about 1/4 chile)
1/4 tsp. cayenne pepper
3 tbsp. white vinegar
1/2 sweet onion, diced (about 1/2 cup)
1 garlic clove, peeled and roasted whole
1 cup mayonnaise, homemade or your favorite all-natural brand
1. Preheat oven to 450°F.
2. Mix the sliced mushrooms, jalapeno, 1 tbsp. oil, and 3/4 tsp. salt in a small bowl until the mushrooms and jalapeno are evenly coated in oil.
3. Spread the mixture onto a rimmed baking sheet and roast for 15 to 20 minutes, until the mushrooms are well browned and the jalapeno if just beginning to brown. Remove from the oven and let cool to room temperature.
4. While the mushrooms roast. soak the ancho chile and cayenne pepper in the vinegar.
5. Reduce oven temperature to 400°F.
6. Mix the onion, garlic, clove, remaining oil, and remaining salt in a small bowl until well combined.
7. Spread the mixture onto a rimmed baking sheet and bake until the onions are softened and the edges are just beginning to brown, 12 to 15 minutes. Remove from the oven and let cool to room temperature.
8. In a food processor, combine the mushroom mixture, ancho chile mixture, and onion mixture and blend until the mushrooms are minced, scraping the sides of the food processor bowl once or twice between blending. Add the mayonnaise to the mix and blend until fully combined.
9. Serve on a Mishima Reserve American Wagyu Beef burger.
Store the Aioli in an airtight container in the refrigerator for up to one week.