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Tempo de preparo

20 min(s)


2 servings


  • Bread | 2 unit(s)
  • Cabbage leaf | 4 unit(s)
  • Shimeji | 200 g
  • Mayonnaise | 1/2 cup
  • Wassabi or chili sauce (optional) | 1 coffee spoon
  • truffle oil (optional) | 2 coffee spoon
  • Egg | 4 unit(s)
  • Salt, pepper and spices |  to taste


  1. Cook the eggs for 7 minutes, counting the time after the water boils. Peel and chop into very small cubes. Reserve.
  2. Cut the kale, without the stems, into very small pieces. Do the same with the shimeji. Place the cabbage in a frying pan with olive oil, season with salt and sauté for 2 minutes. Add the chopped shimeji, a little more salt and sauté for another 5 minutes, stirring frequently so it doesn't stick.
  3. Mix the mayonnaise with the truffle oil and wassabi. Add the cabbage with the shimeji and the chopped eggs and mix well. Taste and adjust seasoning if necessary.
  4. Fill each bread with half the mixture and enjoy!

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