Oyster Mushroom C eviche : 250 g oyster and king oyster mushrooms Ÿ small red onion 2 tbsp olive oil 2 limes ½ orange 2 cm ginger 1 small red chilli, seeded 1 tsp white miso (optional) 1 tsp maple syrup 4 physalis, thinly sliced pink pepper, crushed edible flowers salt, to taste
Dice mushrooms into small cubes. Place mushrooms and onions in bowl and toss in olive oil. Blend lime & orange juice, maple syrup, chilli, ginger and salt. Pour sauce over mushrooms and mix to coat. Marinate for 15 to 30 minutes before serving. SISTER-MAG.COM
Add a heaped tablespoon of ceviche to a chilled serving vessel (sea shell, shot glass, spoon), pipe avocado puree, garnish with physalis and an edible flower, add granita and a sprinkling of pink pepper. Serve immediately.
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