Mushrooms for the tapas buffet

Cultivated brown beech mushroom (Hypsizygus Marmoreus

Marinated mushrooms, Spanish style

Olive oil
Small onion/shallots (chopped finely)
Clove of garlic (1)
Tomato purée/grape tomatoes
Whole cloves (3)
Vegetable stock
Mushrooms (trimmed and chopped)
Salt and ground black pepper
Chopped parsley/other fresh herbs

1. Heat oil. Add onion/shallots and garlic. When soft, add tomato, sherry, stock, cloves and seasoning. Bring to boil. Cover and simmer for 45 min. You probably would have to add more stock.
2. Add the mushrooms. Simmer for 5 min. Remove from heat and allow to cool (with lid on). 
3. Chill in fridge overnight. Sprinkle with fresh herbs.