Vegan appetizers are the easiest one, except you need really good quality veggies because they are the main component of your dish.
Layers are always a hit if you want to make a fancy presentation. I use a cookie cutter of a small spring form for the shape. You’ll need one to give a beautiful shape to any of your layered presentations.
Wild mushrooms… I always have them in my fridge because they are perfect for any kind of dish: salad, appetizers, main, sides.. They are delicious either raw or cooked, seasoned with a dressing or just with olive oil. Mushrooms can be found all year long and are not that seasonal. However the tastier ones are in autumn!
I usually use shiitake. They are my husband’s favorite mushrooms and he likes when I cook them in almond oil with a little salt and pepper. Their texture is very dense and their taste is strong.
Oyster mushroom are also a good option. They have a vey particular texture and are more earthy than other mushrooms.
Finally, portobello is my go-to for mushrooms. Their flesh is meaty, the taste is not too strong and the texture is not viscous compared to some other mushrooms.
I decorated the dish with pine nuts and roasted peppers without the skin to add some color. You can also use heirloom tomatoes, fresh herbs, other nuts…
- 16 oz wild mushrooms
- 3 medium avocado
- 2 tbsp of almond oil
- 1 tbsp of grated ginger
- Salt & pepper to taste
- 3 scallion leaves
- 2 tbsp of pines nuts
- tomatoes to decorate
- 2 tbsp of olive oil
- 2 lemons
- Slice the mushrooms.
- Pour in sauteed pan on medium heat with almond oil and 1 cup of water.
- Cover and cook for 10 minutes until water absorbed and mushrooms darker but not burnt.
- Mash avocado with sliced scallions, ginger, olive oil.
- Season with salt and pepper.
- Add lemon juice.
- Use a small spring form mold without the bottom or cookie cutter.
- Place on a flat plate.
- Press mushrooms into the mold.
- Press guacamole.
- Freeze for 5 minutes.
- Decorate with peppers, tomatoes, pine nuts and serve at room temperature.