Mushroom Caesar Salad

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Mushroom Caesar salad


This low-calorie dish is both delicious provides a great source of nutrition.


1 Package (100g) Bunashimeji 
1/2 Package (50g) Maitake 
1 Strip of bacon 
200g Romaine lettuce 
1 Tbsp Olive oil 
salt, to taste
Vinegar, to taste
Black pepper, to taste
1 Egg
1 Tbsp Parmesan Cheese 


  1. Separate Bunashimeji from base and divide into small pieces, do the same for Maitake. Cut the bacon into small portions and wash and cut romaine lettuce into bite-size portions. 
  2. In a Frying pan with olive oil, cook the mushrooms and bacon until fully cooked. 
  3. Making a poached egg: in a pan, add a little more than one inch of water and bring it to a boil. Next, add salt and vinegar to the water then drop in gently the contents of the egg. Once cooked take out of the water. 
  4. In a bowl, add lettuce, mushrooms, bacon, salt, pepper, and parmesan cheese them mix together. Add in poached egg and enjoy!
  • feel free substitute poached egg for a hard-boiled egg. 

Recipe adapted from