Mushroom Cocktail with Seafood Cocktail Sauce
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!
Servings: 4
Ingredients
- 12 Bibb or butter lettuce leaves
- 4-6 Oz Oyster, Hen of the woods (Maitake) or other mushrooms You want a silky soft mushroom that is not too earthy
- 1 Heirloom Tomato
- 1/2 Sweet Vidalia onion
- 1 Fresno Chili
- 4 Preserved lemon slices
- 6-8 Fresh basil leaves
- 4 Tbsp Fresh lemon juice
- Himalayan Salt and pepper to taste
- 8 Tbsp Seafood Cocktail sauce Use premade seafood sauce or make my recipe below.
- 4-8 Fresh lemon slices For garnish
Seafood cocktail sauce
- 1/2 Cup Organic ketchup
- 2 Tbsp Freshly grated horseradish
- 4 Tbsp Fresh lemon juice
- 2 Tbsp Worcestershire Sauce I use organic Wan Ja San
- 1/2 Tsp Cayenne 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!