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.
SKIRT STEAK WITH BERRY PEBRE SAUCE
Spinach and Strawberry French Quiche
Blueberry chutney-stuffed turkey breast
ZUCCHINI AND POMEGRANATE CREAM
Salmon fillet with orange and pomegranate sauce
Eggplant Lasagna with Blueberry Chutney, Pesto, and Ricotta
Quinoa Croquettes with Strawberries
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
ROASTED ROSEMARY CHERRY TOMATOES AND PHYSALIS
Blueberry mashed potatoes with wok-sautéed pork
