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.
FATTY, FATTY, FATTY CAKE
CHERRIES AND ALMOND SQUARES WITH CRUMBLE
BLACKBERRY MOSCOW MULE
COLA DE MONO WITH BLUEBERRIES
BLACK FOREST CAKE WITH CHERRIES
BLACKBERRY MUFFINS
Chickpea hummus
WIENER SCHNITZEL WITH MUSTARD SAUCE & CHERRY CHIMICHURRI SAUCE
Blackberry Mezcal
SPINACH AND BLACKBERRY SALAD
