Ingredients
Scale
- 16 oz wild mushrooms
- 3 medium avocado
- 2 tbsp of almond oil
- 1 tbsp of grated ginger
- Salt & pepper to taste
- 3 scallion leaves
- 2 tbsp of pines nuts
- tomatoes to decorate
- 2 tbsp of olive oil
- 2 lemons
Instructions
- Slice the mushrooms.
- Pour in sauteed pan on medium heat with almond oil and 1 cup of water.
- Cover and cook for 10 minutes until water absorbed and mushrooms darker but not burnt.
- Mash avocado with sliced scallions, ginger, olive oil.
- Season with salt and pepper.
- Add lemon juice.
- Use a small spring form mold without the bottom or cookie cutter.
- Place on a flat plate.
- Press mushrooms into the mold.
- Press guacamole.
- Freeze for 5 minutes.
- Decorate with peppers, tomatoes, pine nuts and serve at room temperature.