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Ceviche
de Champignon
4 servings
By Don Cucho
Pantagruel Restaurant ChefIngredients:
- 300 gr. mushrooms.
- 1 medium-sized red onion.
- 1 finely chopped garlic clove.
- 1 teaspoon finely chopped parsley.
- Juice of 3 lemons.
- 2 tablespoons olive oil.
- 4 tablespoons evaporated milk.
- Salt and pepper.
- 1 slice hot pepper.
- 1 boiled corn (only the kernels)
Preparation:
- Wipe the mushrooms with a damp cloth. It is not necessary to peel them or
to remove the stems. Use fresh mushrooms not canned.
- Cut the mushrooms in halves and put them in water with lemon juice so that
they do not darken.
- Strain the mushrooms well when you mix them with the rest of ingredients.
Put them in a bowl and add the washed onion.
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