Salad with shimeji mushrooms and basil
1 serving
12 minutes
Salad with shimeji mushrooms and basil is a true symphony of flavors. Shimeji, with their delicate texture and subtle nutty undertone, harmoniously combine with refreshing avocado and crunchy cucumbers. Quail eggs add richness to the dish, while sun-dried tomatoes provide a slight tanginess. Parmesan adds a hint of spiciness, and cream cheese brings softness and a creamy texture. The basil leaves topping the salad refresh it and give aromatic depth. This dish is perfect for a light dinner or stylish presentation on a festive table. It reveals its full potential when warm, allowing each ingredient to showcase its true richness.
1
Boil quail eggs hard.
- Quail egg: 7 pieces
2
Cut the avocado into small cubes and drizzle with lemon juice.
- Avocado: 1 piece
- Lemon: 1 piece
3
Then add salt.
- Sea salt: to taste
4
Peel the cucumbers.
- Cucumbers: 2 pieces
5
Dice the cucumbers and add them to the avocado.
- Cucumbers: 2 pieces
6
Finely chop the sun-dried tomatoes and add them to the salad.
- Sun-dried tomatoes: 3 pieces
7
Cut the eggs into quarters, add to the other ingredients, and sprinkle with grated Parmesan cheese.
- Quail egg: 7 pieces
- Grated Parmesan cheese: 1 tablespoon
8
Place the shimeji in the heated olive oil in the pan.
- Shimeji mushrooms: 180 g
- Olive oil: to taste
9
Add sumac and salt after a minute. Mix.
- Sumac: to taste
- Sea salt: to taste
10
After 3-4 minutes, add the cream cheese and stir again. Reduce the heat and fry for another 2 minutes.
- Cottage cheese: 3 tablespoons
11
Place the mushrooms in the salad and add basil leaves. If the leaves are large, chop them finely.
- Shimeji mushrooms: 180 g
- Sun-dried tomatoes: 3 pieces
12
Serve warm.