2020-08-13 / test@t

Seviče from chanterelles

Ceviche is an extremely trendy Peruvian dish today. As a rule, it is prepared from fish. But for vegetarians and those who are afraid of raw fish, there is such a mushroom option. It is not for nothing that mushrooms are called vegetable meat: in terms of the amount of protein, they can easily replace animal ingredients. And the taste of ceviche will be completed by the sauce with coconut milk, baked sweet potato and cilantro.

Ingredients

350 g of chanterelles
a small bunch of cilantro
1 celery stalk
1 red sweet onion
olive oil
a pinch of Japanese togarashi seasoning
1 avocado
salt
250 g boiled sweet potato
40 ml olive oil
salt
250 g of chanterelles
50 g of shallots
1-1.5 cloves of garlic
2 sprigs of parsley
100 ml olive oil
a pinch of ground thyme
200 ml of water
salt
110 ml of coconut milk
140 g cream for chanterelles
1 celery stalk
60 ml lime juice
60 g of ice crumbs
5 g fresh ginger
10 g cilantro leaves
1 red chili
1 clove of garlic

STEP-BY-STEP COOKING RECIPE

Step 1

First, prepare two creams and a sauce. For the sweet potato cream, bake the sweet potatoes in the oven in foil until tender. Allow to cool slightly, peel and beat in a blender with olive oil and salt until creamy.

Step 2

For the chanterelle cream, chop the garlic, shallots and herbs and fry the chanterelles with them in a pan, then beat in a blender with olive oil.

Step 3

For the sauce, combine all ingredients and grind in a blender until smooth.

Step 4

For ceviche, leave the boiled chanterelles whole or chop coarsely if they are large. Cut the red onion into half rings, thinly chop the celery, the avocado into small cubes.

Step 5

Season the chanterelles with the sauce, add the togarashi (if using) and place them on a plate. Place sweet potato cream nearby through a pastry bag. Add red onion, avocado and celery. Decorate the dish with fresh cilantro.

Cooking time

Servings

Catalog

Seviče from chanterelles

STEP-BY-STEP COOKING RECIPE

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