Add <quantity>½</quantity> a lime, pulp side down, to a small saucepan over medium heat

Slice <quantity>200<unit>g</unit></quantity> of shimeji mushrooms and add to the saucepan

Roughly slice <quantity>5</quantity> scallion stalks. Add to the saucepan and stir until the mushrooms are golden brown

Add <quantity>1.5<unit>L</unit></quantity> of water and bring it to a boil

Remove the lime and cook over low heat for 1h to extract the flavors

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

Remove the flesh with a knife and then scrape the walls with a spoon to remove most of it

Add the outer layer of the heart of palm into the dashi and cook until tender

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

Preheat a saucepan over high heat

Carefully strain the dashi into the heated pan and reduce the broth until it thickens

Plate the outer layer of the heart of palm

Fill it with the Fresh Heart of Palm & Mushrooms Sauté

Garnish with parsley leaves and pour the glazed dashi over it. The heart of palm filled with mushrooms is ready

Enjoy!