Mushroom tapas with shallots and sundried tomatoes
- 200 g shiitake
- 150 g pickled shallots
- 50 g sundried tomatoes
- olive oil, salt and pepper
Sauté the sliced shiitake mushrooms and season with salt, pepper and garlic. Allow to cool, then stir in the drained pickled onions and chopped dried tomatoes. Drizzle with a little olive oil.
Can be kept in the refrigerator for 2 to 3 days.
A quick and easy option for entertaining