A simple, delicious lukewarm salad with shimeji mushroom and egg. Shimeji should always be cooked, because if served raw it taste somewhat bitter. The bitterness disappears completely when it is cooked.
The vinaigrette calls for olive oil, red wine vinegar, salt and pepper. Whisk egg with a bit of water and bake thin omelettes, in another saucepan fry the mushrooms.