Raw mushroom carpaccio: A gourmet delight in minutes
Mushrooms often play a supporting role in the kitchen, but in this recipe, they unapologetically take centre stage. Mushroom carpaccio surprises with its simple preparation and a taste you'll want to return to.
When I found a pack of beautiful, plump mushrooms in the shop, I wondered how I could utilise them. Some went into a sauce, and the rest I decided to turn into carpaccio. Thin slices of mushrooms combined with Parmesan, spices, and rocket transformed into a dish that could easily be served in a fine restaurant. I prepared the whole thing in a few minutes, without much effort or expense.
Mushroom carpaccio
Eating raw mushrooms is generally not advisable. However, the exception is mushrooms like these. Not only are they completely safe even without cooking, but they are also the only mushrooms that can be eaten even by children. They are low in calories, making them perfect for a weight loss diet.
Mushrooms are an excellent source of B vitamins, which are essential for the proper functioning of the nervous system. They also contain potassium, phosphorus, copper, and selenium, which has strong antioxidant properties.
Preparing mushroom carpaccio is extremely simple and quick. Just slice the mushrooms thinly, drizzle with oil, balsamic vinegar, and season to your liking. However, I recommend adding Grana Padano or Parmesan and a marinade based on herbs and spices. It's an ideal appetiser for a party or a delicious dinner for the family. It's worth serving with croutons or fresh bread.
Ingredients
- 60 ml good quality olive oil,
- juice from two lemons,
- 1 finely chopped clove of garlic,
- 1/2 teaspoon salt,
- 1/4 teaspoon dried chilli pepper,
- freshly ground pepper,
- 250 g mushrooms,
- 2 tablespoons chopped parsley,
- 1 cup rocket,
- Parmesan or Grana Padano.
Preparation:
- Wash the mushrooms thoroughly, dry them, and slice them thinly.
- In a bowl, mix 60 ml of olive oil with lemon juice, garlic, salt, chilli pepper, chopped parsley, and freshly ground pepper.
- On a platter or a slightly deep plate, arrange the mushroom slices and pour the prepared marinade over them.
- Set aside for a few hours to allow the flavours to meld and combine.
- In a bowl, mix the rocket with a tablespoon of olive oil and a pinch of salt.
- Place the rocket on the mushrooms in the centre of the platter. Sprinkle the top with grated cheese.
Simple and delicious raw mushroom carpaccio is ready. Enjoy!
