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Ceviche of Oyster Mushrooms & Garnacha Monastrell Rosé

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Ingredients (serves 4 as an appetiser or canapé):

12 oyster mushrooms
A small red onion
2 vine tomatoes, seeds removed
1/4 bunch of chervil
1/4 bunch of flat parsley
1/2 red chilli, seeds removed
1/2 can of cannellini beans
125ml of extra virgin olive oil
1 tablespoon of sherry vinegar
The zest and juice of a lime
The zest and juice of an orange
1 teaspoon of salt
1 teaspoon of freshly ground black pepper
1/2 a teaspoon of sugar
1/2 an avocado, diced
8 dried, black pitted olives, finely chopped

Method:
1. Tear the oyster mushrooms into strips in a large bowl.

2. Chop the red onion, the herbs and the chilli and dice the tomato into small cubes. Rinse the beans in cold water and allow to drain. Add these ingredients to the bowl containing the oyster mushrooms.

3. Add the rest of the ingredients and mix well. Taste and add a little salt if needed, or more acidity from the sherry vinegar or citrus fruits. If you like your food spicy feel free to be more generous with the chilli. With this dish you are aiming for a fine balance between acidity, sweetness, salt and spice.

4. Cover and allow to marinate in the fridge for at least two hours, the acidity cooks the oyster mushrooms, which become deliciously soft and tender. You can even prepare them a day in advance if you want.

5. Stir in the cubes of avocado and chopped olives just before serving. Serve in an empty oyster shell or just as a salad.

Food and wine paring:
A real summer rosé with the flavour of cherries, strawberries and wine gums. Fresh notes of citrus with a hint of ripe flavours like pear and melon. The fresh acidity is a great match for the oyster mushrooms marinated in the citrus juice. The hint of bitterness in the wine fuses with the taste of the black olives. The perfect combination to kick-off a sultry summer evening.

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