Mushroom Carpaccio
⏳ Time
15 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Mushroom Carpaccio
Ingredients
- Fresh Mushrooms - 10.6 oz
- Tomatoes - 2 pieces
- Meyer Lemon Juice - 2 tablespoons
- Pickled Eggplant with Peppers - 1 piece
- Arugula - 3.5 oz
- Vinegar essence - 1 tablespoon
- Salt - to taste
- Parmesan Cheese - 3.5 oz
- Fresh basil leaves - 3.5 oz
Step by Step guide
Step 1
Wash the mushrooms, clean them, slice them thinly, and drizzle with lemon juice.
Step 2
Prepare the sauce: wash the basil, dry it, and cut it into thin strips. Chop the washed tomatoes into small cubes, about 1–1.5 cm in size. Remove the seeds from the pickled pepper and chop it finely. Mix the vinegar and olive oil. Add the basil, tomatoes, and pickled pepper to the mixture. Season with salt to taste. Mix thoroughly.
Step 3
Pour the finished sauce onto a plate, then layer the mushrooms and arugula on top. Before serving, garnish with thin slices of Parmesan.
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