Nardín Cantabrian Anchovy with marinated shitake mushrooms

Preparation: 50 minutes

Serves 4

Difficulty: *

Season: all year

Ingredients:

• 25g Nardín Cantabrian Anchovy
• 1 garlic clove
• 1/2 onion
• 2 tbsp soy sauce
• 1 tbsp shiso leaves
• 2 tbsp saké
• 250g fresh shitake mushrooms

Method:

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.

Serve:

Place one anchovy on top of each shitake mushrooms then add a shiso leaf.