Mushroom ceviche


  • 300g Eryngii (King Oyster) mushrooms
  • 90ml lime juice (about 3 limes)
  • 120ml Miso broth (chilled)
    15ml smoked olive oil
  • 30g very finely chopped red onion
    1 jalapeño chilli, seeded and finely diced
  • 100g finely diced plum tomatoes
  • 60g finely diced cucumber
  • 1 teaspoon sea salt
  • Black pepper, to taste
  • 30g chopped coriander


  • Lightly peel the base of the mushroom stalks.
  • Slice the stalks 5mm thick at a slight angle to represent scallops. Cut the caps into quarters.
  • Steam the mushrooms for one minute, before
    transferring to a large mixing bowl.
  • Add the lime juice, miso broth, and olive oil. Allow to cool.
  • After chopping the onion very finely, rinse the diced pieces in cold water to reduce the aroma.
  • Drain well and add to the mushrooms.
  • Add the jalapeño, tomatoes, cucumber, salt, and black pepper.
  • Mix and allow to infuse for 5 to 10 minutes.