Mushroom tapas to begin the evening!

People :

4

Preparation time :

15 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 300g mushrooms
  • 2 cloves garlic
  • 2 cans of baby eels
  • 1 sprig parsley
Preparation
  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.
You can also serve the eels on wild or sautéed oyster mushrooms. Serve with a thin slivers of ham ibéirco.

Additional information

People :

4

Preparation time :

15 min

Difficulty:

Easy