300 gr portobello mushrooms
200 gr wild mushrooms
100 gr white mushrooms
100 gr boiled asparagus
10 gr fresh coriander, finely chopped
1 tbsp dried coriander
10 gr chopped chives
1 c. garlic, finely chopped
100 ml of commandaria
2 - 3 tbsps olive oil
For the yogurt sauce
150 gr strained yogurt
1 tbsp truffle oil
1 tsp cumin powder
Zest of 1 lime
Salt
Pepper
1. Prepare the coals on the barbecue so that there is a high heat.
2. Bake the mixed mushrooms, cut them and add them to a bowl.
3. Then add the commandaria and finely chopped aromatics to flavor them. Salt, pepper.
4. Bake the asparagus on the barbecue also over high heat and cut them in half. Place them in the same bowl to taste the same as mushrooms.
For the yogurt sauce
1. In a small bowl, place all the ingredients listed and mix well.
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