King oyster mushroom ceviche

Aperitif fingerfood starter Autumn
Total: 3 hr 30 min. | Active: 30 min.
vegetarian, lactose-free

Whether you use king oyster mushrooms, porcini mushrooms or button mushrooms, this dish is a real feast for mushroom lovers. The mushrooms taste wonderfully fresh this way, and the acidity of the lemons make them soft and tender. Served with white toast, they are simply heavenly and make a delicious starter or aperitif. As this recipe only uses a handful of ingredients, it’s important to make sure they are of the best quality. Good parmesan, fresh mushrooms and high-quality olive oil. The taste of nature.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Dressing
3  lemons, the whole juice
1 tsp white wine vinegar
2  garlic cloves, squeezed
Ceviche
600 g king oyster mushrooms, cut lengthwise into thin slices
1 dl olive oil
1 bunch flat-leaf parsley, roughly chopped
4 tbsp grated Parmesan
½ tsp sea salt
a little  pepper
Bruschetta
500 g white bread, in slices
a little  oil
¼ bunch flat-leaf parsley, finely chopped

How it's done

Dressing

Combine the lemon juice, vinegar and garlic.

Ceviche

Place the mushrooms, dressing, oil, parsley and parmesan in a deep dish with the mushrooms overlapping, season. Cover the mushrooms and allow to infuse at room temperature for approx. 3 hrs., carefully drain any excess liquid.

Bruschetta

Brush the slices of bread with oil, toast in a frying pan until golden brown. Serve the ceviche on top of the bread, garnish with parsley.

Show complete recipe