ChefGomba gomba tapas gyongyhagymaval 2

Mushroom tapas with shallots and sundried tomatoes

Ingredients:

  • 200 g shiitake
  • 150 g pickled shallots
  • 50 g sundried tomatoes
  • olive oil, salt and pepper

Preparation:
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