Mushroom Carpaccio
Thinly sliced firm white mushrooms in the carpaccio style are drizzled with lemon juice and olive oil and topped with paprika, toasted sesame seeds, Parmesan cheese, and minced scallions or parsley.
Serves 2 to 3
Ingredients
- 6 large firm white button mushrooms
- ¼ teaspoon fine sea salt
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- Sweet Spanish paprika
- 1 tablespoon toasted sesame seeds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon grated parmesan cheese
- Minced scallions, flat-leaf parsley or chives
Method
- Using a vegetable peeler, knife or mandoline, thinly slice the thick cap of the mushrooms, reserving the trimmings and stems for another dish.
- Arrange the mushroom slices in concentric circles on a large plate. Sprinkle the salt, lemon zest, lemon juice, paprika and sesame seed evenly over the top.. Generously drizzle with olive oil and sprinkle with the parmesan. Garnish with the scallion. Let sit for 30 minutes. Serve at room temperature.
Notes
A simple hors d’oeuvres or appetizer made of thinly sliced mushrooms in the carpaccio style. Carpaccio was a Venetian painter in the 15th century and the namesake of the thinly sliced beef dish drizzled with mayonnaise and mustard. The colors of the dish were reminiscent of the characteristic yellows and reds in the great artist’s canvases.
