(For 1 serving).
7 mushrooms (chanterelles or rovellones).
2 slices of mojama (dried tuna).
1 garlic clove.
Extra virgin olive oil (AOVE).
Integral sea salt with Herbes de Provence.
Prepare the mushrooms:
Clean the níscalos (mushrooms) well, making sure to remove all the dirt. Place them in a hot pan with a little extra virgin olive oil. Crush the garlic clove and spread it over the mushrooms.
Prepare the mojama:
Cut the slices of mojama (dried tuna) into small pieces while the mushrooms cook.
Cook the mushrooms:
In a few minutes, the mushrooms will be golden and ready. Remove them from the heat and, just before serving, add the pieces of mojama on top of the mushrooms to warm them slightly with the residual heat.
Presentation:
Sprinkle a pinch of sea salt with Provençal herbs to add an aromatic touch and serve immediately.
So simple and delicious! Bon profit and enjoy this combination of unique textures and flavors.
