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Baby eels with mushrooms

Mushroom tapas to begin the evening!

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Baby eels with mushrooms

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 300g mushrooms
    • 2 Cloves garlic
    • 2 cans of baby eels
    • 1 sprig parsley

Method

  1. In a frying pan with a drizzle of olive oil, saute the sliced garlic Cloves with a pinch of salt, and fry the mushrooms until they begin to brown.
  2. Then add a pinch of chopped Parsley and remove from heat.
  3. Serve the mushrooms and add a few eels on top of each mushroom. Serve.

Tip

You can also serve the eels on wild or sautéed oyster mushrooms. Serve with a thin slivers of ham ibéirco.

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