Creamy salad with shimeji mushrooms
2 servings
15 minutes
Creamy salad with shimeji mushrooms is an exquisite blend of freshness and rich flavors. Shimeji, popular in Japanese cuisine, adds a rich mushroom aroma to the dish while the cream softens their intensity, creating a delicate texture. Lettuce and cabbage add a crispy lightness, while garlic, black pepper, and chili provide spicy notes. This salad is perfect as a standalone dish or an original side to main courses. It pairs wonderfully with fried meat or fish and can be a great addition to Asian or signature menus. Serving with sesame adds a light nutty depth while olive oil highlights the natural flavors of the ingredients. The dish will delight lovers of rich yet harmonious flavor combinations.
1
Tear the salad by hand and chop the cabbage finely.
- Lettuce leaves: 100 g
- White cabbage: 75 g
2
Chop the garlic coarsely.
- Garlic: 5 piece
3
Dress the salad with olive oil.
- Olive oil: 2 tablespoons
4
Cut the mushrooms into 1.5-2 cm pieces. Place in heated oil in a pan. Fry on high heat.
- Shimeji mushrooms: 150 g
5
After 2-3 minutes, stir and add garlic.
- Garlic: 5 piece
6
Stir again after 2-3 minutes, reduce the heat and add cream. Season with black pepper.
- Cream 33%: 100 ml
- Ground black pepper: to taste
7
Stir and salt. Simmer for about another minute, then remove from heat and cool.
- Salt: to taste
8
Add mushrooms to the salad, add black sesame and chili.
- Sesame: to taste
- Ground chili pepper: to taste