Elevate your appetizer game with raw mushroom carpaccio
We typically fry mushrooms, and some people prefer to bake them, but can you eat them raw? With this trick, you'll find yourself enjoying them in their natural form. Learn how to create an exceptional appetizer from simple ingredients that will impress with both flavour and elegance.
Not many people know that mushrooms can be eaten raw. The key is proper preparation to maintain 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 the proper selection of mushrooms. It's best to choose young, firm ones with closed caps. Only such mushrooms are suitable for raw consumption because they are the most delicate and have a subtle flavour. It's also good to remember that raw mushrooms should be sliced thinly – the thinner the slices, the more aromatic they will be in the finished dish, such as in 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 appetizer 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:
- 250 grams of fresh, raw mushrooms,
- 2-3 tablespoons of truffle oil (or another 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 arugula 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, and 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 arugula 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.
