Discover the culinary charm of raw mushroom carpaccio
We usually fry them, some people bake them, but can you eat mushrooms raw? With this trick, you'll only want to consume them this way. Learn how to create an exceptional appetiser from simple ingredients that will impress with flavour and elegance.
Mushrooms are one of the most popular vegetables in Polish cuisine, but few people know that they can be eaten raw. The key is to prepare them properly to preserve their taste and safety.
How to properly prepare mushrooms to eat them raw?
Raw mushrooms require thorough cleaning – it's best to use a damp cloth or a soft brush to remove dirt and soil residues. It's important to avoid washing mushrooms under running water because they absorb moisture, which can affect their taste and texture.
The next step is to select mushrooms. It's best to choose young, firm ones with closed caps. These mushrooms are the most delicate and have a subtle flavour, making them suitable for raw consumption. It's also important to remember that raw mushrooms should be sliced thinly—the thinner the slices, the more aromatic they will be in the finished dish, for example, mushroom carpaccio.
Recipe for mushroom carpaccio
Mushroom carpaccio is an exceptionally simple and elegant way to serve raw mushrooms. This dish is perfect as an appetiser for a gathering with friends or a light snack that will impress not only with taste but also with its appearance. Below you'll find the step-by-step recipe:
Ingredients:
- 250g of fresh, raw mushrooms,
- 2-3 tablespoons of truffle oil (or other high-quality olive oil),
- 1 tablespoon of lemon juice,
- salt and freshly ground pepper to taste,
- a few tablespoons of homemade mayonnaise,
- a handful of fresh rocket or other favourite herbs (optional),
- Parmesan flakes for garnish (optional).
Preparation:
- Cleaning the mushrooms: Thoroughly clean the mushrooms using a damp cloth, avoiding washing them under water. Choose only firm and fresh ones.
- Slicing: Slice the mushrooms into very thin slices, ideally using a sharp knife or slicer. The thinner the slices, the more delicate the effect.
- Preparing the marinade: In a bowl, mix truffle oil with lemon juice, season with salt and pepper. You can add a bit of herbs if you want to enhance the flavour.
- Arranging: Lay the mushroom slices on a plate in circles, slightly overlapping each other.
- Drizzling and garnishing: Drizzle the mushrooms with the prepared marinade, then add a spoon of homemade mayonnaise to the centre of the plate. Optionally sprinkle with rocket and Parmesan flakes.
The result? Exquisite mushroom carpaccio that will delight your palate! The combination of the delicate taste of raw mushrooms with the distinct oil and creamy mayonnaise is culinary harmony.
