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
PREPARATION
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.
