Beefsteak mushroom (fistulina epatica) is probably tastier raw in salad than cooked and it works well in coleslaw.
50 gr beefsteak mushroom
50 gr carrot (1 small carrot)
100 gr white cabbage
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon vinegar
Slice all the vegetables and the mushroom very thinly (size of matchsticks) by hand or in a food processor.
Put the sliced vegetables in a bowl, add salt and sugar then scrunch everything together mixing well. Leave to rest at room temperature for an hour.
Squeeze the vegetables to remove any excess liquid and transfer into another bowl.
Add the mayo, mustard and vinegar and keep in the fridge. For maximum flavour, add some homemade sauerkraut.