Mushroom Ceviche is the Perfect Summer Dish

Mushroom Ceviche is the Perfect Summer Dish

We teamed up with Emma Sullivan, to explore some of the advanced mushroom recipes from the cookbooks featured in our shop. Emma describes herself as a curious home cook who cares about how food tastes and how it makes our bodies feel. This week, Emma cooked up a wonderful mushroom ceviche recipe from the Cooking With Mushrooms book by Andrea Gentl. Please enjoy her recipe blog below. 

Blog Recipe Written by Emma Sullivan 

Summer is upon us and I am ready for it. Get your bathing suit out, fire up the grill, and
don’t forget the sunscreen! I’m manifesting a summer filled by hanging out by the pool with a nice mocktail (or cocktail if that’s your jam) and lots of fresh, plant-forward meals. I like dishes that are light, easier to digest, and not going to weigh me down in this New Mexico heat.

I don’t know about you but when the weather heats up I tend to crave more tacos, tortilla
chips, and Latin American style meals. Enter ceviche! A dish hailing from Peru that is
traditionally made with raw fish “cooked” in an acid with some pickle-y vegetables and bright herbs. Ideally the seafood should be the freshest that you can get, but we live in a land locked state and that’s hard to come by.

Thankfully Andrea Gentl, the author of Cooking With Mushrooms, put a vegan spin on it by swapping the raw fish for mushrooms. Gentl calls for beech mushrooms, but I found that chopped oyster mushrooms mimic the meaty texture of raw fish and make it look similar to traditional ceviche. Bonus that you don’t have to heat up your kitchen to prepare this!

Oyster mushrooms also give this dish some functional properties by containing bio active
compounds like polysaccharides and flavonoids, which have anti-inflammatory properties. These compounds have the capability to neutralize oxidative stress to our cells and protect them from further damage. Now let’s get cooking!

A few tips for making this dish...
● Let the onions start pickling before you cook the mushrooms. Those require some
pickling time and will get better the longer they sit
● You can find Aleppo pepper at smaller Mediterranean grocery stores. It’s a spice I use all
the time in my kitchen
● If you don’t have a mandolin, cut the celery, jalapeño, and the onion slices very thin
● If you can’t find capers packed in salt, the ones in brine are good too. Just be sure to
drain them before using and they are salty enough that you won’t need to add extra salt
● Don’t leave the mushrooms in long strips. Cutting them into smaller pieces make them
easier to scoop up with tortilla chips.
● Cut the avocado just before serving

This may seem like a lot of ingredients, but most of them are herbs or spices!


Ingredients
● 1 tbsp extra virgin olive oil (plus more for drizzling)
● 7 oz mushrooms (beech or oyster) trimmed and chopped if using oyster
● 1⁄2 tsp salt
● 1⁄2 large red onion, thinly sliced into half moons
● Juice of 4 limes
● Juice of 1 lemon, zested before juicing
● 1 tsp brown sugar
● 1⁄4 jalapeño, thinly sliced on a mandolin
● 1⁄3 cup fresh mint leaves, gently torn
● 1⁄3 cup fresh cilantro leaves, gently torn
● 1⁄3 cup salted capers, rinsed and patted dry
● 1⁄4 tsp Aleppo pepper
● 1⁄3 cup celery, thinly sliced on a mandolin
● 1 large avocado, cubed
● Tostadas or tortilla chips for serving

Place the onion and jalapeño slices in a large bowl. Add the lime juice, lemon zest, lemon juice, and sugar. Toss to coat. Cover and let sit for at least 10 minutes to cure the onions.


Use a stainless steel pan to heat the olive oil over medium low heat. Add the mushrooms and 1⁄4 salt and cook, stirring constantly, until they release their juices. This should take 3-5 minutes (the mushrooms should still retain their form). Take the mushrooms off the heat and set aside.  Now to the cured onions add mint, cilantro, capers, Aleppo pepper, celery, and the mushrooms, gently tossing to combine. Let it sit for at least 15 minutes.  Cut the avocado into large cubes and add in just before serving.

Serve out of a bowl with tortilla chips or piled onto a tostada and enjoy!

Mushroom Ceviche is the Perfect Summer Dish Recipe

By Emma Sullivan
Prep time: 20 mins
Cook time: 5

Ingredients

  • 1 tbsp extra virgin olive oil (plus more for drizzling) ● 7 oz mushrooms (beech or oyster) trimmed and chopped if using oyster ● 1⁄2 tsp salt ● 1⁄2 large red onion, thinly sliced into half moons ● Juice of 4 limes ● Juice of 1 lemon, zested before juicing ● 1 tsp brown sugar ● 1⁄4 jalapeño, thinly sliced on a mandolin ● 1⁄3 cup fresh mint leaves, gently torn ● 1⁄3 cup fresh cilantro leaves, gently torn ● 1⁄3 cup salted capers, rinsed and patted dry ● 1⁄4 tsp Aleppo pepper ● 1⁄3 cup celery, thinly sliced on a mandolin ● 1 large avocado, cubed ● Tostadas or tortilla chips for serving

Instructions

  • A few tips for making this dish... ● Let the onions start pickling before you cook the mushrooms. Those require some pickling time and will get better the longer they sit ● You can find Aleppo pepper at smaller Mediterranean grocery stores. It’s a spice I use all the time in my kitchen ● If you don’t have a mandolin, cut the celery, jalapeño, and the onion slices very thin ● If you can’t find capers packed in salt, the ones in brine are good too. Just be sure to drain them before using and they are salty enough that you won’t need to add extra salt ● Don’t leave the mushrooms in long strips. Cutting them into smaller pieces make them easier to scoop up with tortilla chips. ● Cut the avocado just before serving Mushroom Ceviche Tostadas from Cooking with Mushrooms by Andrea Gentl

Notes

I don’t know about you but when the weather heats up I tend to crave more tacos, tortilla
chips, and Latin American style meals. Enter ceviche! A dish hailing from Peru that is
traditionally made with raw fish “cooked” in an acid with some pickle-y vegetables and bright herbs. Ideally the seafood should be the freshest that you can get, but we live in a land locked state and that’s hard to come by.
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