Sometimes you just want a lunch that you can make in a jiffy and that won't leave you in a food coma for the next few hours, and this salad is just that. It's the result of staring in my fridge and throwing a few things together. Calling this a recipe would be taking a liberty.
It's simply some shiitake mushrooms sautéed for a few minutes with butter, a little garlic and plenty of sea salt and freshly ground black pepper. Some fresh rocket tossed with extra virgin olive oil and lemon juice, and then some generous parmesan shavings. The mild meaty flavour of the warm mushrooms goes wonderfully with the crisp rocket and the sharp and salty parmesan. I tend to cut the stalks off the shiitake mushrooms as they can be a little woody. From fridge to plate in a matter of moments, this would also make a perfect accompaniment to some grilled meat (or pretty much anything else that takes your fancy).
A simple tasty salad with a glass of wine, sat in the garden watching the dog water the garden. Wonderful.