Mushroom tapas

Name: Mushroom tapas
Prep time: 15 min
Total time: 15 min
Yield: Serves 6–8
Cuisine: Spanish
Ingredients: ½ black truffle, shavings; 60 ml/4 tbsp light olive oil; 150 g/5 oz slice of puffball, chopped; 8 slices of various breads or just one, including rye, sourdough and granary; Sea salt and black pepper; 30 g/2 tbsp chopped fresh flat leaf parsley; 8 quail’s egg yolks; 3 ceps, sliced; 1 lobster mushroom, sliced; 1 matsutake, sliced; 4 garlic cloves, unpeeled and whole; 100 g/3¾ oz grey and yellow chanterelles; 10 g/2 tsp ground pink peppercorns; Zest of 1 lemon

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
15 min

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Inspired by Michael’s travels to the Spanish coastal city of San Sebastian, this mushroom tapas is a simple yet effective way to enjoy individual mushrooms’ unique flavours and textures. Considered the only way to eat wild mushrooms by some Spanish chefs, this is serious mushrooms on toast, with various different accompaniments, like soft grilled garlic, truffle shavings, lemon zest, parsley, pepper and sea sa