With Reduced Pomelo Sauce, Fresh Basil Leaves, and Thai Basil Blossoms
Featuring Lion’s Mane and Yellow or Pink Oyster Mushrooms
Preparation time: about 25 minutes | Serves 8 as a shared centerpiece dish

About the Dish

A light yet striking dish — where precise aesthetics meet natural color and texture. The meaty mushroom slices are arranged sashimi-style, dressed with a glossy pomelo reduction, dotted with pickled red onion, and finished with fresh basil and its blossoms. The flavors balance sweetness, acidity, and earthiness: the pomelo adds a bright citrus edge, the Lion’s Mane delivers a buttery depth, and the oyster mushrooms bring floral freshness. The result is a refined, elegant plate that feels both festive and grounded in nature.

Ingredients

For the mushrooms
400 g fresh Lion’s Mane mushrooms from JARRA (use small florets if possible)
100 g Yellow Oyster or Pink Oyster mushrooms
Olive oil
Sea salt
Black pepper
Fresh basil leaves
Thai basil blossoms (optional, for garnish)

For the pomelo reduction
1 cup fresh pomelo juice
1 teaspoon honey
A pinch of fine salt

For the pickled red onion
1 medium red onion, finely diced
½ cup water
½ cup apple cider vinegar
1 teaspoon honey

For serving
Slices of green chili pepper (optional, for heat)
Extra virgin olive oil

Pomelo Reduction

1. In a small saucepan, combine the pomelo juice and honey.
   

2. Simmer gently over low heat until the liquid is reduced to a glossy, syrup-like consistency — not caramelized.
   

3. Add a pinch of fine salt and set aside to cool.
   
   

Mushrooms

1. Heat a pan with olive oil and a few basil leaves.
   
   

2. Sear the mushrooms with a touch of salt until tender and lightly golden.
   
   

• Keep their natural shapes intact.
  
  

• For Lion’s Mane, press gently to flatten slightly — you can use a spatula, a flat plate, or a burger press.
  

Pickled Red Onion

1. Combine the water, apple cider vinegar, and honey in a small saucepan and bring to a boil.
   
   

2. Add the diced onion, remove from heat, and let it sit until completely cooled.
   (Insert Image 3: Bowl of bright pink pickled onions cooling on the counter.)
   
   

Plating

1. Slice the seared Lion’s Mane into sashimi-like pieces and arrange them beautifully on a plate.
   

2. Scatter the colorful oyster mushrooms between the slices.
   

3. Spoon the pomelo reduction over the top.
   

4. Add small dots or clusters of the pickled red onion.
   
   

5. Finish with basil leaves, Thai basil blossoms, green chili slices, olive oil, sea salt, and black pepper.
   (Insert Final Image: Overhead shot of the plated dish – colorful mushrooms, pink onions, basil flowers, glossy reduction.)
   
   

Nutritional & Health Benefits

Beyond its beauty, this dish is deeply nourishing. Lion’s Mane mushrooms are known to support brain health and focus, while Oyster mushrooms are rich in antioxidants, B vitamins, and plant-based protein. The pomelo adds natural vitamin C, and the olive oil provides healthy fats that improve nutrient absorption. Together, it’s a clean, energizing dish that nourishes both body and mind.