Ingredients
2
2 servings
- •4 king oyster mushrooms
- •¼ medium red onion
- •½ bunch fresh cilantro
- •½ large cucumber, halved lengthwise and seeds removed
- •1 serrano pepper, stemmed
- •1 jalapeño pepper, stemmed
- •2 large cloves garlic
- •1 cup fresh lime juice
- •1 tablespoon distilled white vinegar
- •1 teaspoon kosher salt
- •½ large cucumber
- •½ medium red onion
- •1 tablespoon fresh cilantro, chopped
- •freshly ground black pepper, to taste
Instructions
- Make the aguachile: On a mandoline, thinly slice the mushroom stems crosswise into rounds (reserve the mushroom caps for another use). Transfer to a bowl or deep container. Thinly slice the red onion on the mandoline and add to the bowl with the mushrooms.
- In a blender, combine the cilantro, cucumber, serrano, jalapeño, garlic, lime juice, vinegar, and salt and blend on high speed until smooth, about 30 seconds.
- Pour the marinade over the mushrooms and onion and stir to coat completely. Let sit for 5–10 minutes.
- While the mushrooms are marinating, prepare the garnishes: using a mandoline, thinly slice the cucumber into rounds. Thinly slice the red onion.
- To serve, arrange the sliced cucumber on a serving plate. Spoon the marinated mushrooms and onion on top, along with some of the marinade. Garnish with the thinly sliced red onion, cilantro, and black pepper. Serve immediately.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 100
- Carbohydrate: 25g
- Fat: 0g
- Fiber: 28g
- Protein: 3g
- Sugar: 8g
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