King Oyster Mushroom Aguachile
Aguachile is traditionally made with shrimp, but since 2023 is going to be all about mushrooms, we decided to try it out. King oyster mushrooms have a meaty texture and pair well with the herby, citrusy marinade.
January 19, 2023
for 2 servings
- 4 king oyster mushrooms
- ¼ medium red onion
- ½ bunch fresh cilantro
- ½ large cucumber, halved lengthwise and seeds removed
- 1 serrano pepper, stemmed
- 1 jalapeño pepper, stemmed
- 2 large cloves garlic
- 1 cup fresh lime juice (240 mL)
- 1 tablespoon distilled white vinegar
- 1 teaspoon kosher salt
- ½ large cucumber
- ½ medium red onion
- 1 tablespoon fresh cilantro, chopped
- freshly ground black pepper, to taste
- Calories 100
- Fat 0g
- Carbs 25g
- Fiber 28g
- Sugar 8g
- Protein 3g
Estimated values based on one serving size.
- Make the aguachile: On a mandoline, thinly slice the mushroom stems crosswise into rounds (reserve the mushroom caps for another use). Transfer to a bowl or deep container. Thinly slice the red onion on the mandoline and add to the bowl with the mushrooms.
- In a blender, combine the cilantro, cucumber, serrano, jalapeño, garlic, lime juice, vinegar, and salt and blend on high speed until smooth, about 30 seconds.
- Pour the marinade over the mushrooms and onion and stir to coat completely. Let sit for 5–10 minutes.
- While the mushrooms are marinating, prepare the garnishes: using a mandoline, thinly slice the cucumber into rounds. Thinly slice the red onion.
- To serve, arrange the sliced cucumber on a serving plate. Spoon the marinated mushrooms and onion on top, along with some of the marinade. Garnish with the thinly sliced red onion, cilantro, and black pepper. Serve immediately.