Basque Cantabrian Anchovies with marinated 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.

Finishing touch and presentation

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

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