150g of fresh hirataki
150g of fresh shiitake mushrooms
40ml of sweet white wine
1 pinch of salt
2 tablespoons of truffle butter
1 minced clove of garlic
1 pinch of black pepper
150g of fresh hirataki
150g of fresh shiitake mushrooms
40ml of sweet white wine
1 pinch of salt
2 tablespoons of truffle butter
1 minced clove of garlic
1 pinch of black pepper
Slice the shiitake and hirataki into coarse strips (discard the stems)
Arrange them on a large sheet of parchment paper, gently pressing the edges together to form a boat shape
In a separate container, mix the wine, garlic, salt, and black pepper and pour it over the mushrooms
Finally, add the truffle butter and press the upper part firmly onto the alumino, leaving it well-sealed
Place it in the preheated oven for 25 minutes
Once ready, decorate with pink peppercorns and parsley.
