Tools needed: food processor, bowl, blender, dehydrator
Ingredients:
4 Square of banana leaves fold it into a small basket
1 cup marinated and dehydrated for 30 minutes gold needles Japanese mushrooms with rosemary
1 cup finely diced carrots, bell pepper, cucumber
Fill ingredients:
1 cup coconut meat
1 fresh medium tomato
1 avocado
3 lemon juice
3 tbsp olive oil
1/3 cup fresh coriander
2 tbsp finely chopped green onion
1 minced garlic clove
Salt as you taste
Pinch of black grounded pepper
Small little red chili pepper
1 kaffir leave finely chopped
1/2 tsp grated fresh ginger
Preparation:
Make four round shapes basket using the banana leaves
Marinate for 1 hour the mushrooms with rosemary, vinegar, salt, black grounded pepper and dehydrate for 30 minutes
Cut slices and diced afterwards the carrot, bell peppers and cucumber
Add the fill ingredients into food processor and process
Serve:
Mix the cream with the diced vegetables
Top with the mushrooms garniture with a fresh coriander and onion
