Marinated shitake mushrooms provide the anchovy with the perfect acidity to counteract its salty notes. The mushrooms also provide texture.
Preparation: 50 minutes
Season: all year
• 25g Basque Cantabrian Anchovy
• 1 garlic clove
• 1/2 onion
• 2 tbsp soy sauce
• 1 tbsp shiso leaves
• 2 tbsp saké
• 250g fresh shitake mushrooms
Finely chop the onion and garlic. Next, sauté the garlic and onion in a saucepan until they are cooked, then add the soy sauce and saké together with the shitake mushrooms and cook everything together for 3 minutes. Season to taste then leave to cool for a minimum of 30 minutes so that the flavours of the marinade soak into the mushrooms.
Place one anchovy on top of each shitake mushrooms then add a shiso leaf.