Mushroom carpaccio: The elegant, effortless appetizer
Mushrooms often play a supporting role in the kitchen, but in this recipe, they confidently take centre stage. Mushroom carpaccio surprises with its simplicity of preparation and a taste you'll want to come back to.
When I found a package of beautiful, plump mushrooms at the store, I wondered how I could use them. Some went into a sauce, and the rest I decided to turn into carpaccio. Thin slices of mushrooms combined with Parmesan, spices, and arugula transformed into a dish that could easily be served in a fine restaurant. I prepared the whole thing in just a few minutes, without much effort or expense.
Mushroom carpaccio
Eating raw mushrooms is generally not advisable. However, the exception is button mushrooms. Not only are they completely harmless even without frying or stewing, but they are also the only mushrooms that children can eat. They are low in calories, making them perfect for a weight-loss diet.
Mushrooms are an excellent source of B vitamins, 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 them with oil and 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 appetizer for a party or a delicious dinner for the family. It's worth serving with croutons or fresh bread.
Ingredients
- 1/4 cup good quality olive oil,
- juice from two lemons,
- 1 finely chopped clove of garlic,
- 1/2 teaspoon salt,
- 1/4 teaspoon dried chili pepper,
- freshly ground pepper,
- 255 grams mushrooms,
- 2 tablespoons chopped parsley,
- 1 cup arugula,
- Parmesan or Grana Padano.
Preparation:
- Wash the mushrooms thoroughly, dry them, and slice them thinly.
- In a bowl, mix 1/4 cup of olive oil with lemon juice, garlic, salt, chili pepper, chopped parsley, and freshly ground pepper.
- Arrange the mushroom slices on a platter or a slightly deep plate 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 arugula with a tablespoon of olive oil and a pinch of salt.
- Place the arugula on the mushrooms in the centre of the platter. Sprinkle the top with grated cheese.
Simple and delicious raw mushroom carpaccio is ready. Enjoy!
