Nardín Cantabrian Anchovy with marinated shitake mushrooms

Preparation: 50 minutes

Serves 4

Difficulty: *

Season: all year


  • 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


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.

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