Mushroom tapas
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