Musaafer’s Mushroom Ceviche
You won’t miss the fish in this vegan mushroom ceviche from Musaafer’s in Houston. At the restaurant, Executive Chef Mayank Istwal cures trumpet mushrooms overnight in a citrus brine and then serves them over a rich coconut mushroom “coffee” with a crispy puffed lentil pancake. This home cook–friendly version was adapted from Shroomboom, but the restaurant version is a must-try the next time you’re in Houston!
Ingredients
Marinated Mushrooms
- Zest and juice of 1 lemon
- ¼ cup granulated sugar
- Kosher salt
- 1 cup extra-virgin olive oil
- 3 ounces fresh trumpet mushroom thinly sliced
- 2 ounces fresh oyster mushroom separated
- 2 ounces brown beech mushroom separated
Mushroom Coffee
- 1½ cups full-fat coconut milk
- Juice of 3 limes
- 3 Tablespoons ground mushroom powder (see Notes)
- 1 teaspoon freshly grated peeled ginger
- Kosher salt
- Granulated sugar
- Thinly sliced serrano pepper, thinly sliced radishes, crispy shallots, and Boondi (puffed lentils; see Notes), for garnish
Instructions
Make the Mushroom Marinade
- In a large bowl, whisk the lemon zest and juice with the sugar and a generous pinch of salt. While whisking constantly, slowly stream in the olive oil. Season with salt. Fold in the mushrooms. Cover and refrigerate for at least 4 hours and up to overnight.
Make the Mushroom Coffee
- In a medium bowl, whisk the coconut milk with the lime juice, mushroom powder, and ginger. Season with salt and sugar to taste.
- Drain the marinated mushrooms and then toss with some of the mushroom coffee to coat. Season with salt. Scrape into a serving bowl and garnish with thinly sliced serrano, radish, crispy shallots, and Boondi. Serve cold.
Notes
Recipe courtesy of Musaafer’s. This recipe adaptation simplified for the home cook was sourced from Shroomboom.
Mushroom powder can be found at most health food stores and on Nuts.com.
Boondi can be found at any Middle Eastern specialty shop or on amazon.com.
Tried this recipe?Let us know how it was!