Waitrose and Partners
Radish & woodland mushroom aquachile

Radish & woodland mushroom aquachile

Typically, this Mexican dish features raw fish and vegetables, partially submerged like marauding crocodiles in a sour, hot, salty liquid. This vegan version, using woodland mushrooms and peppery radishes, is great as a starter or light lunch.

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VeganVegetarianHealthyLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseStarter
  • Prepare25 mins
  • Cook-
  • Total time25 mins


  • ½ x 200g No.1 Woodland Mushrooms
  • 200g pack Essential Radishes, quartered
  • ¼ small red onion, very finely sliced
  • 2 unwaxed limes, juice
  • 2 green chillies, deseeded
  • 1 medium tomato, roughly chopped
  • 2 sticks celery, roughly chopped
  • ½ x 25g pack coriander, leaves picked and stalks roughly chopped
  • 1 large cucumber, peeled, half roughly chopped
  • 1 tsp caster sugar
  • 1 tsp sea salt flakes, plus extra
  • Salted tortilla chips, to serve


  1. Tear the oyster and king oyster mushrooms into 1-2cm-thick strips and quarter the shiitake. Combine with the radishes, onion, a pinch of salt and the juice of 1 lime; leave to marinate for 20 minutes.

  2. Meanwhile, in a food processor, pulse and blend 1 chilli, the tomato, celery, coriander stalks, roughly chopped cucumber, sugar, salt and the remaining lime juice. If you’d like a little more heat, add ½-1 chilli more and blend again. Decant into a jug through a fine sieve, leaving it to strain for 10 minutes. Discard the contents of the sieve.

  3. Deseed the remaining ½ cucumber and slice into thin crescents. Add these, most of the coriander leaves and the strained spicy liquid to the radishes and mushrooms; toss together, then tip everything into a shallow bowl. Thinly slice the remaining chilli and scatter over the top, along with the remaining coriander leaves. Eat straight away, using spoons and tortilla chips as scoops.


Typical values per serving when made using specific products in recipe


1,331kJ/ 318kcals



Saturated Fat












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