SUPPLIES for 4 persons:
1 cup of white shimeji
1 cup of brown shimeji
200 millilitres of crème fraîche
1 lemon
10 slices of white bread
10 chopped sun-dried tomatoes in oil
salt and pepper
(Aceto) balsamic

Edible flowers for decoration

Stick out rounds of 4 to 5 centimetres from the white bread. Grease these circles with the oil of the sun-dried tomatoes. Put them in an oven at 200 degrees until they are nice and crispy.
Steam the shimeji for 5 minutes in a steam basket. Sprinkle the brown shimeji with 2 tablespoons of salt and the white one with 6 tablespoons of balsamic vinegar. Leave both to marinate for 15 minutes and then dry on a piece of kitchen paper.
Put some sun-dried tomatoes and salted brown shimeji on half of the toasted bread and spread the white shimeji over the other half. 
Put the lemon juice and the crème fraîche in a small piping bag and make dots on the white shimeji. Eat little flowers on top and the first round is ready. Buon appetito.

More recipes

Join the

Do you feel me?

Join the m. community

Check out my recipes

Do you want to cook with me?
Learn from the master!

Let's cook