Mushroom Ceviche If you’re sick of the same ole veggies for supper then please give this recipe a try.
Ingredients: • 2 roasted garlic cloves • 8 oz white button mushrooms, sliced thin • 1 small red onion, sliced • 1/2 green bell pepper, sliced into thin strips • 1/2 red bell pepper, sliced into thin strips • 1/3 cup freshly squeezed lemon juice • 1/2 cup vegetable broth • 1 tbsp chopped cilantro • 1/4 teaspoon Walden Farms pancake syrup • 1 teaspoon finely chopped jalapeno • 1 tbsp olive oil • 1/2 teaspoon  IP salt • 1/8 teaspoon black pepper
• Directions: • In a cast iron skillet, roast 2 garlic cloves until brown on each side.  Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers. • In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms. Cover and refrigerate at least a few hours, or overnight.
