Mushroom ceviche

PREP TIME: 80 Min

COOK TIME: 10 Min

SERVES: 4

  • Half a teaspoon coarse salt
  • 1 clove garlic, crushed
  • 2 tablespoons oregano, finely chopped
  • 1-2 fresh chilies, sliced (discard the seeds)
  • 2 tablespoons lime juice
  • 250g button mushrooms, brushed clean and sliced
  • a bunch of coriander, leaves picked and chopped if liked
  • Extra virgin olive oil to drizzle
  • To serve, toasted bread, or corn chips

Method

  1. Bring quarter a cup of water to the boil with the salt and boil to dissolve.
  2. Set aside to cool.
  3. Place the garlic, oregano, chilli in a large bowl and whisk in the lime juice the salt water.
  4. Add the mushrooms and set aside to marinate for 1 hour.
  5. To serve as an entrée, divide between 4 plates and top with coriander and drizzle with a little extra virgin olive oil and serve with toasted bread.
  6. Or to serve as finger food tostadas, pile tablespoons of mushrooms onto corn chips, top with a sprig of coriander and drizzle with extra virgin olive oil.

MADE WITH

White Button Mushrooms
White Button