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.