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  • Lion’s Mane Mushroom Ceviche

    GeneralGluten FreeSnacks & SidesVegetarian
    A Bowl of Lion Mane's Mushroom Ceviche

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    Ingredients:

    • 1 lb Lion’s Mane mushroom (Yellow or blue oyster mushrooms can also be used, but Lion’s Mane works best)

    • 4 cloves Garlic, minced

    • 2 tbsp Butter

    • 1 Cucumber, peeled and cubed

    • 1 Red Onion, finely chopped

    • 1 Tomato, diced

    • 1 Tomato, diced

    • 3 Jalapeños, finely chopped

    • 1 bunch Cilantro, chopped

    • 2 Limes

    • 1 bottle Clamato juice

    • Tostadas or tortilla chips

    Instructions:

    1. Shred the Lion’s Mane mushroom into a medium-sized bowl.

    2. In a pan over medium heat, melt butter and sauté garlic until fragrant.

    3. Add the shredded mushroom and cook until golden. Transfer to the bowl to cool.

    4. While the mushroom cools, prepare the cucumber, red onion, tomato, and jalapeños. Combine them in a bowl.

    5. Once the mushroom has cooled, mix it with the chopped vegetables and cilantro.

    6. Pour in the Clamato juice, squeeze in the lime juice, and stir to combine.

    7. Serve with tostadas or tortilla chips.

    Source: Luna's Mushroom


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