Shiitake Mushrooms
2 kg of Shiitake Mushrooms
8 cloves of finely chopped garlic
4 tablespoons of finely chopped onion
2 tablespoons of olive oil
6 tablespoons of soy sauce
8 tablespoons of balsamic vinegar
6 tablespoons of sesame oil
8 tablespoons of diced tomato concassé
Fresh cilantro
Peppercorn Mignonette (small piece of beef-flavored peppercorn)
Fresh cilantro
French shallot
Shrimp
20 pieces of VG shrimp
Pumpkin seed croûtons
50g of Parmesan cheese
Manjerico
Annatto oil
Shiitake Mushrooms
2 kg of Shiitake Mushrooms
8 cloves of finely chopped garlic
4 tablespoons of finely chopped onion
2 tablespoons of olive oil
6 tablespoons of soy sauce
8 tablespoons of balsamic vinegar
6 tablespoons of sesame oil
8 tablespoons of diced tomato concassé
Fresh cilantro
Peppercorn Mignonette (small piece of beef-flavored peppercorn)
Fresh cilantro
French shallot
Shrimp
20 pieces of VG shrimp
Pumpkin seed croûtons
50g of Parmesan cheese
Manjerico
Annatto oil
Prepare the Shiitake
Boil the Shiitake in salted water
Cut them into julienne and fry them in olive oil
Season with garlic, onion, salt, pepper, and tomato concassé
Marinate in soy sauce, balsamic vinegar, toasted sesame oil, ground pepper, cilantro, French shallot, and shrimp
Prepare the Shrimp
Prepare two skewers with 5 shrimp each
Season and fry quickly in olive oil
Final touch
Arrange the Shiitake salad on a plate
Place the two shrimp brochettes (skewers) on top
Finish with pumpkin seed croûtons, Parmesan cheese, Manjerico, and annatto oil
Serve on a flat plate
