Cut to get <quantity>8<unit>cm</unit></quantity> of a fresh heart of palm and strip it

Make a continuous cut along the edges of the heart of palm, leaving an <quantity>1<unit>cm</unit></quantity> border. Scrape the walls with a spoon to remove most of the tender inner part

Roughly chop <quantity>50<unit>g</unit></quantity> of shiitake mushroom and <quantity>50<unit>g</unit></quantity> of shimeji mushroom

Place the mushrooms in a frying pan over medium heat and drizzle with extra virgin olive oil. Toss from time to time until just beginning to sweat

Add the heart of palm and cook until tender

Season with salt and drizzle with extra virgin olive oil. Cook until the color changes

Transfer to a recipient. The heart of palm & mushrooms sauté is ready

Try it on toast or as a filling for a tart. Enjoy!