Slice the mushrooms thinly and arrange the slices in a plate.
Add the pomegranate arils and grated cheese over the mushrooms.
Drizzle some olive oil and lemon juice on top. Season with salt and pepper and serve.
Blueberry chutney-stuffed turkey breast
Physalis and mushroom quinotto
SKIRT STEAK WITH BERRY PEBRE SAUCE
Teriyaki chicken, strawberry, cream cheese, and avocado croissant
Steak and cherries with rosemary cherry sauce
Sweet potato and raspberry chipotle sauce burrito bowl
Vegan tomato and physalis galette
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
Dumplings filled with cherry chutney
PORK LOIN WITH BERRIES & ROASTED APPLES
