- 300g mushrooms
- 2 cloves garlic
- 2 cans of baby eels
- 1 sprig parsley
- 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.
- Then add a pinch of chopped parsley and remove from heat.
- 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.