b'M U S H RO O M C E V I C H E raw, vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTblenderI N G R E D I E N T S Here, spicy citrus quick-pickled mushrooms are contrasted with chilled roasted 1 lb king oyster mushrooms sweet potato for a creative appetizer or light meal. King oyster mushrooms are 1 lb sweet potatoes1 whole jalapeo chili grown on Hawaii Island, where they are known as Ali`i oyster mushrooms.2 whole limes, medium They have a distinct flavor and texture, however if you cant find them, substitute 1 whole orange, medium with regular oysters, porcinis, crimini, or button mushrooms. This recipe uses 4 sprigs cilantro jalapeo for a moderate spice leveluse less for a milder spice. 1 Tbsp olive oil1 tsp sea saltS W E E T P O TAT O D I R E C T I O N S Preheat the oven to 350F. For medium sweet potatoes (2-3 inches in diameter), place on a baking sheet and roast for 45-60 minutes. The potatoes should be tender but not mushy. When done, refrigerate the potatoes until cool, then peel and slice into rings 1/2-inch thick.C E V I C H E D I R E C T I O N S Peel the skin off the limes and orange and deseed them.Place the pulp in a blender. Remove the stem of the fresh chili and place in the blender. Add the salt, cilantro, and olive oil to the blender. Blend the citrus mix on high until smooth, and refrigerate until needed. Clean and slice the mushrooms into -inch thick slices. Place them into a glass bowl and pour the citrus mix over them. Toss until they are well coated. Place the mushrooms into refrigeration for a minimum of 15 minutes to allow them to softenin the citrus mix.Drain the excess juice from the mushrooms and arrange on each plate withthe chilled roasted sweet potato.N O T EKeep in mind that while blending the citrus-chili mix, small particles of hot chili can get into the air and irritate your eyes if your face is too close to the mix.winter 77'