Marinated Shimeji Mushrooms and Tomato Summer Salad
Marinated Shimeji Mushrooms and Tomato Summer Salad

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, marinated shimeji mushrooms and tomato summer salad. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Marinated Shimeji Mushrooms and Tomato Summer Salad. I made a refreshing salad dish using leftovers in my fridge. Marinate overnight to bring out the flavor. You can use lemon juice instead of vinegar.

Marinated Shimeji Mushrooms and Tomato Summer Salad is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Marinated Shimeji Mushrooms and Tomato Summer Salad is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook marinated shimeji mushrooms and tomato summer salad using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Marinated Shimeji Mushrooms and Tomato Summer Salad:
  1. Make ready Tomatoes
  2. Get Sweet onion
  3. Make ready clusters Shimeji mushrooms
  4. Prepare Vinegar
  5. Take Olive oil
  6. Make ready Krazy Salt (seasoned salt mix)
  7. Get Black pepper

I made a refreshing salad dish using leftovers in my fridge. Marinate overnight to bring out the flavor. You can use lemon juice instead of vinegar. Toss in a bay leaf if you prefer.

Steps to make Marinated Shimeji Mushrooms and Tomato Summer Salad:
  1. Cut the tomatoes into suitable sizes. Slice the sweet onion.
  2. Remove the root ends of shimeji mushrooms, and lanch for 2 minutes.
  3. Combine Step 1 and 2 in a container, season with Krazy Salt, black pepper, and vinegar. Adjust with more salt if necessary.
  4. Pour olive oil to Step 3, and toss. Chill in the fridge for more than 3 hours and it's done!
  5. When the sweet onions soften, it's ready to eat.

You can use lemon juice instead of vinegar. Toss in a bay leaf if you prefer. Use whatever vegetables you like, such as. In small serving bowl, layer the spinach at the bottom in a neat pile and then add marinated Japanese mushrooms on top. Drizzle Kewpie Roasted Sesame dressing around the base of the salad.

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