Salad in delicate sauce of shimeji mushrooms

2 servings

25 minutes

This salad is a harmony of freshness and tenderness inspired by Pan-Asian cuisine. Crispy leaves of green and red lettuce serve as the base, while juicy cherry tomatoes, sweet ramiro peppers, and aromatic garlic add depth of flavor. The main highlight is the shimeji mushrooms gently simmered in coconut milk with lime and spices, creating a velvety sauce that gives the dish a creamy texture and a slight tanginess. The recipe's history traces back to East Asian traditions where mushrooms symbolize longevity and health. This salad not only delights the eye with its vibrant ingredients but also harmoniously reveals the flavor combinations of freshness and umami, making it an ideal choice for a light dinner or festive table.

Energy value per serving

• Calories: 138.7
• Proteins: 5.7g
• Fats: 5.6g
• Carbohydrates: 18.1g

Ingredients

• Red salad: 0.5 bunch
• Green salad: 0.5 bunch
• Ramiro pepper: 1 pc
• Shimeji mushrooms: 150 g
• Lime: 1 pc
• Garlic: 7 clove
• Cherry tomatoes: 120 g
• Coconut milk: 65 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Prepare the ingredients.

2. Wash the salad and dry it a little.

   Required ingredients:

   • Red salad: 0.5 bunch
   • Green salad: 0.5 bunch

3. Tear the salad by hand and place it in a dish.

4. Cut the tomatoes in half.

   Required ingredients:

   • Cherry tomatoes: 120 g

5. Put them in the salad.

6. Cut the pepper into rings.

   Required ingredients:

   • Ramiro pepper: 1 piece

7. Add them to the salad.

8. Cut the lime in half.

   Required ingredients:

   • Lime: 1 piece

9. Peel the garlic.

   Required ingredients:

   • Garlic: 7 cloves

10. Chop 3 cloves of garlic finely.

11. Send to the vegetables.

12. Chop 2 cloves coarsely.

13. Crush the remaining 2 cloves with a chef's knife.

14. Squeeze half a lime into the salad.

    Required ingredients:

    • Lime: 1 piece

15. Wash the mushrooms. If the stems are long, cut them in half.

    Required ingredients:

    • Shimeji mushrooms: 150 g

16. Place garlic in oil on a hot skillet.

    Required ingredients:

    • Garlic: 7 cloves

17. Once browned, flip and cook for a couple more minutes, then remove from the skillet.

18. Put the mushrooms in garlic oil.

    Required ingredients:

    • Shimeji mushrooms: 150 g

19. Stir after 2-3 minutes. Reduce the heat slightly and fry for another 3-4 minutes.

20. Add coarsely chopped garlic. Mix.

21. In 3 minutes, pour in the coconut milk and reduce the heat a bit more.

    Required ingredients:

    • Coconut milk: 65 ml

22. Add ground pepper and a little salt.

    Required ingredients:

    • Ground black pepper:  to taste
    • Salt:  to taste

23. Squeeze the second half of the lime.

    Required ingredients:

    • Lime: 1 piece

24. Mix the ingredients and simmer for about 2 more minutes.

25. Cool slightly and dress the salad with the resulting sauce.