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An overhead image of a mushroom salad

Perfectly Pickled Mushroom Fennel Ceviche

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Author: Amanda Logan


  • 450 grams button mushrooms
  • ¼ good quality extra virgin olive oil
  • 2 garlic cloves
  • ½ inch thumb of fresh ginger grated
  • 1 jalapeño chilli
  • ½ Spanish onion finely diced
  • 1 cup 250ml lemon juice
  • ½ teaspoon sea salt
  • 1 baby fennel the bulb finely sliced and the green herb fronds chopped and set aside.
  • 1 small avocado pitted and cubed. 


  • Clean and trim the mushrooms, halving the larger ones and keeping some whole.
  • Combine the mushrooms, onion and sliced fennel bulb in a bowl and drizzle with olive oil. 
  • In a small blender, add the lemon juice, chilli, garlic, ginger and salt and blitz briefly. to chop and combine. 
  • Pour the lemon mixture over the mushrooms and stir throughly to coat.
  • Leave to marinate for thirty to forty minutes, stirring occasionally. 
  • Before serving, stir through the cubed avocado and the green fennel fronds. 
  • Serve with sweet potato or alone. 
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