Fresh Heart of Palm & Mushrooms Sauté
20m
Heart of Palm and Mushrooms Sauté is an extremely versatile recipe. You can use it as a pasta or tart filling, or in a bun to make a mushroom bruschetta.
It's also great mixed in salads and pastas.
Cut to get 8 cm of a fresh heart of palm and strip it
Make a continuous cut along the edges of the heart of palm, leaving an 1 cm border. Scrape the walls with a spoon to remove most of the tender inner part
Roughly chop 50 g of shiitake mushroom and 50 g 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!
Yield 1 cup
Fresh Heart of Palm
1 piece
Shimeji Mushroom
50 g
Shiitake Mushroom
50 g
Extra Virgin Olive Oil
to drizzle
Salt
to taste