King oyster mushroom ceviche
Ingredients
for 4 person
3 | lemons, the whole juice |
1 tsp | white wine vinegar |
2 | garlic cloves, squeezed |
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 |
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.
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