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.
TUNA PATE WITH ROUGH BINDWEED FRUIT & WALNUT SAUCE
GRILLED SEA BASS PAPILLOTE WITH GARLIC CLOVES, CHERRIES & ROUGH BINDWEED FRUIT
PHYSALIS CHUTNEY
Cookie tree with raspberry icing
Ana Maria Strawberries
Clam and pomegranate ceviche
Cocoa bread
ROASTED EGGPLANTS STUFFED WITH YOGURT AND POMEGRANATE
ROASTED SWEET POTATOES WITH YOGURT AND POMEGRANATE SAUCE
Chickpea and shiitake burger with blueberry compote
