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 Ravioli
ROASTED TURKEY WITH APPLE AND BLUEBERRY PUREE
ROASTED RIBS WITH CHILI PASTE SERVED WITH BLACKBERRY SAUCE
SALMON TIRADITO WITH PASSION FRUIT DRESSING
Chickpea and shiitake burger with blueberry compote
Pesto trigotto with physalis and serrano ham chips
SHRIMP PIL PIL WITH BERRIES
Blueberry and walnut-stuffed chicken
Blueberry mashed potatoes with wok-sautéed pork
Bittersweet Tilapia Tacos
