 
Warm salad of assorted mushrooms with poached egg and sesame-garlic dressing
| oyster mushrooms 200 g | 
| mushrooms 200 g | 
| egg 2 pcs | 
| arugula (or mixed salad) 80 g | 
| green onion 10 g | 
| butter 40 g | 
| salt to taste | 
| black pepper to taste | 
| DRESSING: | 
| soy sauce 60 ml | 
| lemon juice 20 ml | 
| sugar 10 g | 
| garlic 1 clove | 
| toasted sesame 10 g | 
| cornstarch 5 g | 
| fresh chili pepper to taste | 
Step 1
Grind the sesame seeds and garlic in a mortar. Combine with the chopped chili peppers and the rest of the dressing ingredients and stir to combine.
Step 2
Fry the sliced mushrooms in butter. Add the dressing and sauté for 1 minute. Scramble the eggs in the oiled foil, tie tightly and cook for 4.5 minutes.
Step 3
Layer the arugula, mushrooms with dressing and poached eggs on plates. Sprinkle with chopped green onions and, if desired, sesame seeds. Season with salt and pepper to taste. Enjoy.