Preparation
Step: 1/9

Toast the pine nuts in a dry non-stick pan, stirring, until golden brown. Leave to cool.

Step: 2/9

Cut the avocados in half, remove from the stone, peel and cut into thin slices.

Step: 3/9

Place the avocado slices in rosette-shapes on plates and sprinkle with lemon juice. Plunge the tomatoes into boiling water, then drain, skin, halve, deseed and dice. Place the tomato cubes in a small bowl, season with salt and pepper and mix with 2-3 tbsp olive oil. Scatter the marinated tomato cubes on the avocado slices.

Step: 4/9

Rub the oyster mushrooms with kitchen paper and trim the stalks. Cut into pieces if large.

Step: 5/9

Peel and finely chop the onion and garlic.

Step: 6/9

Heat the remaining oil in a pan and fry the onion until softened.

Step: 7/9

Add the mushrooms and garlic and cook, stirring occasionally, for 5 minutes.

Step: 8/9

Drain the basil, shake dry and pick off the leaves.

Step: 9/9

Spread the fried oyster mushrooms, the toasted pine nuts and the basil leaves on the avocado carpaccio. Sprinkle with the remaining lime juice, season with pepper and serve.