Mushroom Carpaccio with Calamansi Ponzu, Curry Leaf oil, Crispy Shallots & Fried Curry leaves.

This is a bold, citrusy, umami-packed plant-forward dish that brings elegance and edge to any dinner party or tasting menu. Meaty blue oyster mushrooms are cured in calamansi zest and sea salt, then dressed in a bright ponzu and drizzled with herbaceous curry leaf oil. Topped with crispy shallots and fried curry leaves, every bite hits that craveable balance of zest, heat, crunch, and depth.

Naturally vegan and gluten-free, this is the kind of dish that’ll convert even the most skeptical mushroom eaters into fans.

Ingredients

For the Cured Mushrooms:

• 1 large blue oyster mushroom, thinly sliced

• 1 cup water

• 1 tbsp sea salt

• 1 tsp coconut sugar

• Zest of 2 calamansi

Cure for 20–30 minutes, then drain & pat dry.

For the Calamansi Ponzu:

• 2 tbsp calamansi juice

• 1 tbsp mirin

• 1 tbsp tamari

• 1 tsp coconut sugar

• Zest of 1 calamansi

• 1 tsp grated ginger

For the Curry Leaf Oil:

• ½ cup neutral oil

• 10 curry leaves (blanched)

• 2 tbsp parsley (blanched)

Blend and strain through cheesecloth.

To Serve:

1. Arrange cured mushrooms on a serving plate.

2. Spoon over calamansi ponzu and drizzle with curry leaf oil.

3. Top with:

• Crispy shallots

• 6 fried curry leaves

• Fresh chives

• Don Chilío Jalapeño Chili Crunch

This is one of my favorite things to serve for spring and summer gatherings because it feels both light and indulgent. It’s vegan, gluten-free, and bold in every bite. Whether you’re cooking for seasoned food lovers or hesitant plant-based eaters, this one never fails to get people talking.