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Minced ‘Gurumelos’ with coriander and pennyroyal leaves
Is recommended to use only the open bowls of the Gurumelos-mushrooms.
Pour little salt on the griddle and roast the mushrooms, thoroughly cleaned. Remove from heat and let cool. In a bowl, chop the fresh onion and the leaves of pennyroyal together with coriander and the can of tomatoes. Add the mushrooms into pieces and season with salt and olive oil to taste.