Shiitake Mushroom Ceviche Food

SHIITAKE MUSHROOM CEVICHE

Shiitake Mushroom Ceviche image

This vegan ceviche is made with shiitake mushrooms, olives, and tomato. Just like when making seafood ceviche, the ingredients are marinated in a citrus sauce.

Provided by gem

Categories Everyday Cooking Vegan Side Dishes

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 (8 ounce) package fresh shiitake mushrooms
1 tomato, chopped
½ onion, chopped
9 pitted green olives, chopped
½ teaspoon dried oregano
½ orange, juiced
1 lime, juiced
2 tablespoons ketchup
1 tablespoon Mexican-style hot sauce (such as Cholula®), or to taste
1 ½ teaspoons apple cider vinegar
salt to taste

Steps:

Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 5.5 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 882.5 mg, Sugar 13.7 g

MUSHROOM CEVICHE

Mushroom Ceviche image

A delicious topping for tostadas or with crackers. Great appetizer! I use regular buttons because it is all I can get, but I am sure you can use all kinds.

Provided by CunSwim

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb sliced fresh mushrooms
1 cup chopped red onion
2 cups tomatoes, diced
1 cup chopped cilantro
1 chopped habanero pepper (optional)
1/4 cup olive oil
salt and pepper
2 to 3 limes, juice of

Steps:

Steam mushrooms just until soft.
Let cool.
Add next 7 ingredients chill in fridge and serve with tostadas or crackers of your choice.

Nutrition Facts : Calories 122, Fat 9.4, SaturatedFat 1.3, Sodium 9.6, Carbohydrate 8.6, Fiber 2.1, Sugar 4.5, Protein 3.3

CRISPY ROASTED SHIITAKE MUSHROOMS

Crispy Roasted Shiitake Mushrooms image

Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

1 pound shiitake mushrooms, stems removed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees.
Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

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