Raw Citrus-marinated chicory with Cabernet-soaked chestnut mushrooms

by Edward Daniel
Caption of Raw Citrus-marinated chicory with Cabernet-soaked chestnut mushrooms. Image by Edward Daniel (c).

This makes an enticing starter to a dinner-party. Chicory has a distinctive taste and soaked mushroom really set this dish off.

Caption of Raw Citrus-marinated chicory with Cabernet-soaked chestnut mushrooms. Image by Edward Daniel (c).
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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ½ grapefruit, squeezed
  • 1 chicory, de-leaved
  • 150g chestnut mushroom, sliced
  • 100ml vegan Cabernet Sauvignon wine

Instructions

  1. Place the squeezed grapefruit juice into a shallow dish. Remove 8 leaves from the stalk. Leave to marinade for a couple of hours, turning every half an hour or so.
  2. In a separate dish, leave the sliced mushrooms to soak in the wine. Turning regularly, at the same time as the chicory above.
  3. When ready to serve, layer the mushrooms on the plate and place the chicory on top.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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