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Mushroom Carpaccio

Mushroom Carpaccio
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In Italy, when porcini mushrooms are in season, mushroom carpaccio is one of the delightful dishes you can taste. In America, the only porcini you can find are dried porcini (very few stores stock frozen porcini). They are great with rice (mushroom risotto), pasta, in soups, stews and sauces. A small infusion of these aromatic mushrooms will make the pate or dip special.

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After returning home from Italy, where I had a chance to enjoy a delicious porcini carpaccio, I kept thinking how good this dish was. Simple and tasty. This is all about fresh and top quality food. Simple and tasty. I was thinking about it for a day, and for another, and… Then I prepared a mushroom carpaccio from good quality champignons (white bottom mushrooms).

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To make the dish more piquant and to infuse the taste of mushrooms I added some roasted peppers and olives. My carpaccio turned out incredibly delicious (that’s what our friends said about it). Well, this appetizer turned out looking more like a salad, but I still call it carpaccio. It sounds more intriguing, you agree…

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For now, this mushroom carpaccio is a favorite on my table. Hope, you will enjoy it too.

(I used queen size green olives double stuffed with garlic and jalapeno. Other zesty olives or capers will work fine as well. Also I added Boston salad because I served the carpaccio along with grilled steak).

 

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Instructions:

Arrange the arugula (and other salad greens, if using) a platter.

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Put the mushroom slices on the arugula. Sprinkle them with the minced shallot and season with salt and pepper. Squeeze the lemon juice over the mushrooms.

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Top the mushrooms with the roasted pepper slices and olives.

Drizzle with olive oil. Optionally, sprinkle with the Parmesan flakes.

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Mushroom Carpaccio

Author: Nina Phomina
Course Appetizers, Salads, Vegetarian
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Nina Phomina

Ingredients

  • 4 large fresh champignons (white bottom mushrooms), very thinly sliced
  • 1 medium shallot, diced (or use sweet, or red onion)
  • 1 roasted pepper from a jar, sliced
  • 1/4 cup green olive, sliced (or capers)
  • 1 wedge of lemon (1/8 – ¼ lemon)
  • coarse sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 4 cups loosely packed arugula
  • Parmesan flakes, optional

Instructions

  1. Arrange the arugula (and other salad greens, if using) on a platter.
  2. Put the mushroom slices on the arugula. Sprinkle them with the minced shallot and season with salt and pepper. Squeeze the lemon juice over the mushrooms.
  3. Top the mushrooms with the roasted pepper slices and olives.
  4. Drizzle with olive oil. Optionally, sprinkle with the Parmesan flakes.

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Cook with pleasure and enjoy the world!



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