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.
BERRY PAVLOVA
MINI SOPAIPILLAS WITH AVOCADO, CHILEAN PEASANT-STYLE PORK ROLL AND STRAWBERRIES
SALMON TIRADITO WITH PASSION FRUIT DRESSING
BRIE CHEESE & BLUEBERRY RAVIOLI
BERRY CHEESECAKE
Skewers with blueberry sauce
Vegan zucchini and strawberry caramelized flatbread
Pineapple sponge cake
Vegan chocolate and blueberry cake
LEMON AND WHITE CHOCOLATE TRUFFLES WITH RASPBERRY POWDER
