oyster mushroom ceviche andbitter orange-lime sauce

MATTHEW KENNEY

The chewy oyster mushrooms are treated in the same way that a traditional ceviche recipe for marinating fish or shellfish does—“cooking” with the acidic component of citrus fruit while absorbing the flavors it sits with. I love marinated oyster mushrooms and find their flavor more pleasant than raw shiitake, which sometimes have a musty taste I don’t care for.

¼ cup red onion, finely chopped

½ cup fresh plum tomatoes, peeled, seeded, and diced

½ medium habanero chili, seeds and ribs removed, finely chopped

¾ cup freshly squeezed orange juice, strained

¼ cup freshly squeezed lime juice, strained

Pinch salt

2 cups oyster mushrooms, torn into thirds lengthwise

1 large avocado, peeled ...

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