Oh to go back to Gardening Harvesting Season! It snowed today, like 4 inches. Uhg. I like the snow is Nov & Dec, but it’s almost March and we had a taste of some really good Springtime weather. It was just nature teasing us! So, as I was looking back on my pictures, I found this picture of a meal I made for a date night. It was chantrelle (wild mushroom) ceviche and fresh figs. This fall we harvested more chantrelles than you could imagine. I have them dried for soups and also frozen. I just sauteed them in olive oil with garlic and onions, they are great in soups or pizzas or whatever! Isn’t it soooo pretty. Here is the recipe, it comes from Living Raw Food (a great Raw Food recipe book). I didn’t use yuzu juice, I added nasturtium and also used tomatoes and garlic.
Chanterelle and Yuzu Ceviche
with Pineapple-AvocadoPuree and Heirloom-Cherry–Tomato Salsa
Serves 8 | Equipment Needed: Blender
Chanterelle Ceviche Ingredients
1/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
1/4 cup extra-virgin
2 tablespoons yuzu juice
1 tablespoon sea salt
4 to 5 scallions, green parts only, thinly sliced
Freshly ground black pepper, to taste
5 cups cleaned and sliced chanterelle mushrooms
Chanterelle Ceviche Instructions
Place the orange, lemon, and lime juices, yuzu juice, and salt in a blender and blend until well mixed. (It’s important to blend the salt with the juices very well so that the mushrooms will properly break down while marinating. If you don’t feel like using a blender, whisk the mixture thoroughly and make sure the salt is fully dissolved.)
Transfer the mixture to a bowl and whisk in the olive oil, scallions, and pepper.
To prepare the chanterelle mushrooms, first cut off the coarse end of the stem. Then cut the mushrooms into halves or quarters, depending upon the size. Place the cut mushrooms into a bowl of cold water and massage with your hands to remove dirt. Remove the mushrooms from the water and lay them out on paper towels. Pat the mushrooms dry.
Pour the marinade over the mushrooms and let them sit at least 1/2 hour. Set aside.
3 cups chopped fresh pineapple (about 1 small pineapple)
3 ripe, yet firm, avocados, peeled and pitted
1 1/2 teaspoons sea salt
Puree the pineapple in a blender until it becomes a smooth liquid. Add the sea salt and avocados and continue blending until very smooth. Set aside.
6 cups heirloom cherry tomatoes, sliced into halves
1 1/2 cups finely diced celery (save the celery hearts for garnish)
1 small bunch parsley (about 2 cups), leaves only, roughly chopped, plus additional sprigs for garnish
3 jalapeños, seeded and finely minced
4 to 5 scallions, the white part and 1 inch of green, sliced very thin
1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
Place all the ingredients in a bowl and toss until evenly mixed.
Set up 8 martini glasses. Place 2 to 3 tablespoons pineapple-avocado puree in the bottom of each glass.
3 to 4 tablespoons heirloom-tomato salsa, then about 1/4 cup marinated mushrooms. Repeat once or twice, as needed. Garnish with the parsley sprigs and celery heart stalks.