Marinated Shimeji Mushrooms and Tomato Summer Salad

Marinated Shimeji Mushrooms and Tomato Summer Salad

A light marinated salad that's perfect for the summer season.
It's also convenient to stock in the fridge.

Ingredients: 4 servings

Sweet onion
Shimeji mushrooms
2 clusters
5 tablespoons
Olive oil
3 tablespoons
Krazy Salt (seasoned salt mix)
about 2 teaspoons
Black pepper
To taste


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.

Story Behind this Recipe

I made a refreshing salad dish using leftovers in my fridge.