Mushroom ceviche is a great way to use up a bunch of wild mushrooms or a mix of wild and cultivated. I’ve made a few different versions over the years, some raw, some cooked. Unless I have Caesars amanitas, which is rare, I’m probably going to cook them. The mushrooms can be boiled or steamed. Steaming seems to lessen some of the mucilaginous qualities that some mushrooms develop but it works both ways. Cut the mushrooms into pieces and cook, then toss with salt. Add thinly sliced red onion, fin