Mushroom Ceviche

Ingredients:

1 Tbsp. olive oil, more for drizzling
1/2 pound shiitake mushrooms, stems discarded, cleaned and very thinly sliced
1/2 pound white button mushrooms, cleaned and very thinly sliced
1/2 tsp. sherry vinegar
juice of 1 lime
1 serrano chile, stemmed, seeded and minced
1 zucchini, sliced thin
1 avocado, diced
2 Tbsp. snipped garlic chives
fine sea salt and freshly ground black pepper, to taste

Instructions:

Heat the olive oil over high heat, then add the serrano chile and the shitake and button mushrooms. Cook just until the chile and mushrooms have lightly browned, then season lightly with the sea salt and pepper. Cook in batches until all the mushrooms have been cooked, then return them to the pan and drizzle with the sherry vinegar. Cook for another minute or two, then remove the mixture from the pan and allow it to cool in a glass bowl for several minutes. Transfer the bowl to the refrigerator until ready to serve.

Arrange the mushroom mixture and zucchini slices on a large serving plate or six individual plates and season the vegetables lightly with salt and pepper, olive oil and lime juice. Create another layer of mushrooms and zucchini and repeat the seasoning process. Sprinkle the dish or dishes with some diced avocado and chopped chives and serve immediately.

Recipe adapted from a Whole Foods Market recipe.