This is an excellent starter, salad, or side dish, served cool or at room temperature for maximum flavor. It makes use of the nutty, fishy overtones of the Amanita velosa. The velosa is a Springtime mushroom, which often comes out during the first warm weather of the year. Such wonderful weather seems to cry out for cool, fresh tasting food. The lime juice helps unite the rich and savory flavors with a bit of sweet tartness. You can substitute Amanita calyptrata or ceasare, Russula xerampolina or even Pleurotis ostreatus for similar results, but you'll have trouble finding those mushrooms in Springtime.
Boil the potatoes for 4-6 minutes to partialy cook. Cut the partially cooked potatoes into eigths or cubes. In a large deep frying pan or wok, heat the olive oil, then add garlic, chopped mushrooms and potatoes. When the potatoes start to turn brown, add the balasamic vinegar, salt and oregano. Stir until the vinegar evaporates, add the parsley and a squirt of lime, then set aside to cool. Chop the cabbage into shreds and pile onto a serving plate, with avocado strips around the edge. Squeeze some lime juice on the avocado and cabbage, then spoon the mushrooms and potatoes onto the cabbage. Serves four.