Salad with Delicate Shimeji Mushroom Sauce

Ingredients

• Red Lettuce ½ bunch
• Green lettuce ½ bunch
• Ramiro Pepper 1 piece
• Shimeji mushrooms 5 oz
• Lime 1 piece
• Garlic 7 cloves
• Cherry Tomatoes 5 oz
• Coconut Milk 0 fl oz
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the ingredients.

Step 2

Wash the lettuce and dry it slightly.

Step 3

Tear the lettuce by hand and place it in a dish.

Step 4

Cut the tomatoes in half.

Step 5

Add them to the salad.

Step 6

Slice the pepper into rings.

Step 7

Add them to the salad.

Step 8

Cut the lime in half.

Step 9

Peel the garlic.

Step 10

Finely chop 3 cloves of garlic.

Step 11

Add to the vegetables.

Step 12

Coarsely chop 2 cloves.

Step 13

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

Step 14

Squeeze half of the lime into the salad.

Step 15

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

Step 16

Add the garlic to hot oil in a frying pan.

Step 17

Once browned, flip and cook for another couple of minutes, then remove from the pan.

Step 18

Add the mushrooms to the garlic oil.

Step 19

After 2–3 minutes, stir. Reduce the heat slightly and sauté for another 3–4 minutes.

Step 20

Add the coarsely chopped garlic. Stir.

Step 21

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

Step 22

Add ground pepper and a little salt.

Step 23

Squeeze the second half of the lime.

Step 24

Mix the ingredients and simmer for another 2 minutes.

Step 25

Let it cool slightly and dress the salad with the resulting sauce.