STEP 1/9
Soak young leaves in cold water for about 10 minutes to keep them fresh.
STEP 2/9
Cut the mushrooms into 1/4 for the large ones and 1/2 of the smaller ones.
STEP 3/9
Cut cherry tomatoes in half,
STEP 4/9
In a pan covered with olive oil, stir-fry mushrooms over medium heat.
STEP 5/9
Stir-fry the mushrooms until they are fully cooked.
As I stir-fry it, the scent of shiitake is really good
STEP 6/9
When the mushrooms are cooked, add balsamic cream and turn up the heat.
It feels like it's boiling quickly so that there's no water
STEP 7/9
Add balsamic cream, remove from heat and add cherry tomatoes.
Apply heat to cherry tomatoes by preheating.
STEP 8/9
Turn off the heat and put butter on the mushrooms.
If you don't have it, you can skip it, but the presence or absence of butter determines the taste.
I'm done frying mushrooms
STEP 9/9
Place salad and stir-fried mushrooms on a plate.
Sprinkle balsamic dressing on salad vegetables.Place young leaves on top and sprinkle with Parmesan cheese powder.
You can use mushrooms that suit your taste It's a icing on the cake with red wine. It's a salad that's not different from Korean food, so make sure to make it and try it