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.
RASPBERRY CHARDONNAY SOUR
STRAWBERRY GIN TONIC
Pumpkin and physalis pie
ROASTED EGGPLANTS STUFFED WITH YOGURT AND POMEGRANATE
FROZEN BLUEBERRY YOGURT PIE WITH ALMOND BASE
ROASTED PUMPKIN BRUSCHETTA WITH RICOTTA, CASHEWS AND DRIED BLUEBERRIES
CHERRY MUFFINS
Strawberry and pastrami salad
MIXED SHELLFISH WITH PIL PIL SAUCE AND BERRIES
SUSPIRO DE LUCUMA WITH RASPBERRIES
