• 300g Jimmy’s Shimeji Mushrooms
  • sliced 2 large ripe avocados
  • 500g cherry tomatoes,
  • halved 2 Lebanese cucumbers
  • thinly sliced 1 cup small basil leaves



  • ¼ cup extra virgin olive oil 1/2 small lemon
  • juiced 1 garlic clove
  • crushed 1 tsp honey
  • 1 tsp Dijon mustard seeds
  • 2 tbs mirin



  • Make the dressing: Combine all the ingredients in a screw-top jar. Shake until well combined. Season as required.
  • Place the mushrooms in a large glass bowl. Pour two –thirds of the dressing over the mushrooms and stir to coat. Cover and stand for 30 minutes or until mushrooms absorb the dressing.
  • Peel and dice the avocados. Add the avocados, tomatoes, cucumber and basil to the mushrooms. Pour over the remaining dressing and toss gently to combine.