Ingredients
- 1/2 pound of cooked fresh cranberry beans
- 3 shallots, small dice
- 1 teaspoon of mustard
- 2 ounces olive oil
- 8 large shiitake caps
- 4 ounces of smoked sturgeon, small dice
- 1 spring of Italian parsley, cleaned, dried, and chopped fine
- 1 tablespoon of sherry vinegar
Directions
Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.
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