A take on a classic Spanish dish. This Garlic butter with shrimp and mushrooms are perfect for any Friday dinner
1/2 a package (50g) Eryngii (King Trumpet)
1/2 a package (50g) Bunapi
1/2 a package (50g) Bunashimeji
1/2 a package (50g) Maitake
1/2 a pound shrimp
4 Mini Tomatoes
2 Cloves of Garlic
1/2 a cup of olive oil
2 tsp salt
1 Red Bellpepper
Parsley to taste
- Cut off the base of bunashimeji, bunapie, and maitake mushrooms and break apart into small pieces.
- finely Mince garlic and slice up the red bell pepper lengthwise.
- In a pan combine olive oil, red bell pepper, salt, and shrimp and sauté at high heat until the shrimp is almost fully cooked
- Add mushrooms and cook for about 4 minutes on a low heat. garnish with parsley and serve. For an additional touch, serve along with rice or pasta.
Adapted from www.hokto-kinoko.co.jp