Greek-style marinated mushrooms

Ingredients

for 3 servings

• Small mushrooms500 g (17.6 oz)
• Olive oil40 g (1.4 oz)
• Tomato purée15 g (0.5 oz)
• Cider vinegar20 g (0.7 oz)
• Shallot25 g (0.9 oz)
• Cilantro10 g (0.4 oz)
• Salt3 g

Directions

1. Finely slice the shallot and cook it in the olive oil over low heat for 2 minutes, without coloring.
2. Add the tomato paste, the cider vinegar and a glass of water, then season with salt and stir.
3. Stir in the small whole mushrooms (cleaned), cover and simmer for 12 minutes over low heat.
4. Uncover and let the juices reduce slightly for 2 to 3 minutes if needed.
5. Leave to cool completely, then chill.
6. Scatter over the chopped cilantro just before serving, cold, as an appetizer.