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Mushroom "Ceviche"

Serves 6
Time 1 hr 15 min
This vegetarian take on ceviche uses earthy mushrooms paired with fresh zucchini and avocado. Lemon juice and chives make this a light start to a meal or flavorful side dish.
Ingredients
  • 1 tablespoon extra-virgin olive oil plus more for drizzling
  • 1/2 pound shiitake mushrooms stems discarded, cleaned and very thinly sliced
  • 1/2 pound white button mushrooms cleaned and very thinly sliced
  • 1/2 teaspoon sherry vinegar
  • 1 lemon Juice of
  • 1 zucchini very thinly sliced
  • 1 avocado diced
  • 2 tablespoons fresh chives
  • Fine sea salt to taste
  • Ground black pepper to taste
Method

Heat oil in a large skillet over high heat. Add shiitake and button mushrooms and cook just until lightly browned. Season lightly with salt and pepper. Add vinegar and cook for another minute or two. Remove from pan and let cool. Refrigerate mushrooms until ready to serve.

Arrange mushrooms and zucchini slices on a large serving plate or six individual plates. Season lightly with salt and pepper, oil and lemon juice. Make another layer of mushrooms and zucchini. Repeat seasoning with salt, pepper, olive oil and lemon juice. Top with avocado and chives and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon extra-virgin olive oil plus more for drizzling
  • 1/2 pound shiitake mushrooms stems discarded, cleaned and very thinly sliced
  • 1/2 pound white button mushrooms cleaned and very thinly sliced
  • 1/2 teaspoon sherry vinegar
  • 1 lemon Juice of
  • 1 zucchini very thinly sliced
  • 1 avocado diced
  • 2 tablespoons fresh chives
  • Fine sea salt to taste
  • Ground black pepper to taste