Butter lettuce lines the glass that is filled with plump mushrooms. It has a little seafood cocktail sauce plus some fresh diced heirloom tomatoes, onion and basil. The sauce has a kick of horseradish and cayenne hot sauce does not overwhelm the mushrooms!
Prep Time15 minutesmins
Cook Time5 minutesmins
Chill15 minutesmins
Servings: 4
Author: Snap Pea Sheep
Ingredients
12Bibb or butter lettuce leaves
4-6OzOyster, Hen of the woods (Maitake) or other mushroomsYou want a silky soft mushroom that is not too earthy
1Heirloom Tomato
1/2Sweet Vidalia onion
1Fresno Chili
4Preserved lemon slices
6-8Fresh basil leaves
4TbspFresh lemon juice
Himalayan Salt and pepper to taste
8TbspSeafood Cocktail sauceUse premade seafood sauce or make my recipe below.
4-8Fresh lemon slicesFor garnish
Seafood cocktail sauce
1/2CupOrganic ketchup
2TbspFreshly grated horseradish
4TbspFresh lemon juice
2TbspWorcestershire SauceI use organic Wan Ja San
1/2TspCayenne hot sauce of choice
Himalayan Salt and pepper to taste
Instructions
Rinse lettuce leaves. Use 2 per cocktail glass to line the glass then finely chiffonade the remaining lettuce and divide among the glasses.
Clean mushrooms. Place in boiling water to soften the mushrooms. Simmer for about 5 minutes. Drain and place in an ice bath to stop the cooking process and chill the mushrooms.
Finely dice sweet onion into a 1/4" dice.
Peel tomato(s) and remove the hard core. Dice into a 1/2" dice.
Remove stem and seeds from a fresno chili. Finely dice into a 1/4" dice or finer.
Rinse salt from preserved lemon and chop into a 1/4" dice.
Chiffonade the basil leaves. (Stack, roll up then thinly slice through crosswise to form long ribbons. You can cut the ribbons into smaller pieces if you prefer).
Add together the onion, tomato, basil, preserved lemon, fresno chili, and lemon juice. Mix together, add salt and pepper to taste.
Make Seafood Cocktail sauce - or use pre-made sauce.
Place 2 tbsp seafood sauce in the bottom of each glass (on chopped lettuce). Divide mushrooms evenly among the glasses on top of the sauce.
Divide the salsa (including lemon juice) among the cocktail glasses.
Seafood Cocktail Sauce
Finely grate fresh horseradish. Add ingredients together. Taste and adjust horseradish, hot sauce, salt and pepper to taste.
Notes
This is a Snap Pea Sheep recipe.If you don't care for mushrooms, use artichoke hearts! This is makes a great appetizer!To make my seafood cocktail sauce, I start with my own Horseradish Ketchup and add lemon juice, hot sauce and Worcestershire sauce. You can use a good low sugar, organic ketchup to save time.I generally make my own hot sauce as well.Place Tabasco or cayenne peppers in a bottle, add a little salt and pour hot vinegar over the peppers to cover. It's good in about two weeks and stays good for 6 months or so. As the vinegar level goes down, just add more. The preserved lemons add a little zing to this cocktail. If you don't have any, just leave them out. They are super easy to make and very versatile!