Perfect for Summer, our Vegetarian Ceviche is sure to please!
1.5 lbs Alba Clamshell mushrooms
6 roma tomatoes or 16 oz grape tomatoes
1 medium purple onion
2 Serrano chilies
Juice of 1 medium lemon
1 cilantro bunch
Salt to taste
1. Cut mushrooms into bite-sized pieces and blanch for 3-5 minutes.
2. Cut avocados into bite-sized pieces
3. Dice tomatoes, onion, chilies, and cilantro
4. Combine all ingredients into a bowl and mix well
5. Cover and place in refrigerator for 4-8 hours
Serve cold with chips, as a topper to tacos, or however you please!
Here’s an easy, refreshing appetizer featuring ponzu, the Japanese sauce that is sometimes called “three tastes sauce” – for sweet, salty, and piquant. There are many commercial Ponzu sauces on the market. For a traditional one, look for yuzu (a type of Japanese citrus) on the ingredients list.
- 20 very thin slices of Trumpet Royale. (If you have a mandoline, now is the time to bust it out.)
- 20 very thin slices of cucumber
- 2 Tablespoons sliced green onion
- 2 Tablespoons ponzu sauce (approximate)
- 1 teaspoon toasted sesame oil
- The Trumpet Royale may be cooked as your prefer. You can sauté in just a touch of oil, roast on a pan lightly coated with vegetable oil spray, or poach for three minutes in chicken broth or dashi.
- Whatever method you choose, when done and while still hot, sprinkle the mushrooms with a little ponzu, then put on a plate in the refrigerator until chilled. Mushrooms can be held for up to two days. If not using right away, cover tightly with plastic wrap.
- When ready to assemble, toss the sliced cucumber with 1 ½ Tablespoons of ponzu.
- Enjoy as a light and delicious side or starter.
- 8 oz. MYCOPIA brand mushrooms, single variety or mixed
- ½ cup dry white wine
- ¼ cup water
- ¼ cup white wine vinegar
- 1 ½ tsps. sugar (optional)
- ¼ tsp. whole black peppercorns
- ½ tsp. salt
- ½ tsp. coriander seed
- 1 small bay leaf
- 2 cloves garlic, smashed
- 2 Tbs. extra virgin olive oil
- 2-3 sprigs of thyme or oregano if available – add last
- Separate small mushrooms into individual stems. Cut larger ones as desired.
- Put mushrooms and all ingredients (except herbs) in a non-reactive shallow skillet or sauce pan. If you are serving as antipasto, you can leaves the peppercorns and coriander seeds loose. If you are going to add the mushrooms to another dish, then you can put these into cheesecloth or a mesh tea ball.
- Bring to the boil together, simmer for five minutes, stirring frequently.
- Allow to cool, then pack into a glass jar, adding fresh herb sprigs if desired. Refrigerate at least two days before serving. Will keep up to three weeks.
For our presentation with cannellini we made a mix of about 1/3 beans and 2/3 mushrooms. You could vary that ratio to suit your taste. We added some finely diced red bell pepper and fresh chopped parsley for color. There’s plenty of flavor in the marinade, and you probably won’t need to add more salt or pepper, but a little drizzle of fresh olive oil would be welcomed.
You could call these pickled, or marinated. Whichever word you use, they are delicious and can be used in so many ways. We made a summer side dish from them by adding the big, white Italian kidney beans, called cannellini. The mushrooms could be also be served just as they are as antipasto; chopped on bruschetta; tossed with pasta for a pasta salad; or as a garnish for fried fish or calamari.