1 medium red onion, thinly sliced and scalded (3/4 cup)
6 sprigs fresh thyme
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice
½ cup lightly toasted almonds
Method
Bring 6 cups of water with 1 teaspoon of salt and 1 sprig of thyme to a boil. Drop the mushrooms in the boiling water for 30 seconds, remove, drain all the water of and place in a bowl.
Add roasted garlic, lime juice, onion, thyme, salt and pepper. Set aside until ready to serve. Drizzle olive oil and mix at serving time or after 10 minutes have passed.
Chef Pachi
