Culinary Workshop - Culinary Art - Nov. 2006
Ingredients (Serves 6)
| Shimeji mushrooms | 400g - Break apart by hand |
| Fresh shiitake mushrooms | 200g - Cut large ones into quarters |
| Tomato | 200g - Blanch, remove seeds, and dice into 5mm cubes |
| Onion | 3 tbsp - Finely chopped |
| Parsley | 1 tbsp - Finely chopped |
| Endive | As needed - Separate into individual leaves |
Seasonings
| White wine | 100ml |
| Water | 50ml |
| Salt | 1/2 tsp |
| Pepper | A pinch |
Sauce
| Lemon juice | 1 1/2 tbsp |
| Olive oil | 80ml |
Instructions
- Place the mushrooms and the seasonings in a pot and simmer over low heat for about 15 minutes.
- Prepare the dressing and toss the cooked mushrooms with it.
- Mix the tomato, onion, and parsley, and serve on endive leaves.