Mushroom Ceviche

This is a recipe from a Blackforest contact... Gilbert introduced me to this. Thank you Gilbert!

Ingredients

• 250 Gram Champignons 
• Lemon juice from fresh lemons!
• 1 - 2 Tablespoons of fresh Garlic
• Crushed black pepper and some sea salt
• Olive Oil enough to submerse the mushroom slices

Preparation

1. Slice the mushrooms thinly max 2mm
2. Mix the oil and lemon juice 3 parts oil to 1 part lemon juice, add some pepper and salt to taste
3. Add the garlic
4. Put the mushrooms in the mixture and make sure they are submersed. Close it off and leave for 10 hours.

Winepairing

Go for a young champagne or sekt! They are made mostly from Chardonnay and Pinot Blanc with a smidgeon of Pinot Noir, the first and last varieties of which are classic Champagne grapes.