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.
CHOCOLATE PLATE FILLED WITH ICE CREAM AND FRUITS
BERRY BREAD
VEGAN CUSTARD, RASPBERRY AND BLUEBERRY PIE
Physalis crumble bars
YULE LOG
KOMBUCHA WITH GIN AND BERRIES
CHARLOTTE ROYAL
PANKO-CRUSTED SALMON ROLLS WITH BERRY SOY SAUCE
Vegan physalis and orange blossom fool
GRILLED PORK LOIN WITH MASHED BLACKBERRIES AND POTATO CHIPS
