Raw Citrus-marinated chicory with Cabernet-soaked chestnut mushrooms

by Edward Daniel

Raw Citrus-marinated chicory with Cabernet-soaked chestnut mushrooms
 
Prep time
Total time
 
This makes an enticing starter to a dinner-party. Chicory has a distinctive taste and soaked mushroom really set this dish off.
Author:
Recipe type: Starter
Cuisine: Vegan, Vegetarian, Raw
Serves: 4
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.

 

 

 

 

 

 

 

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