Portobello Mushroom Carpaccio Recipes

MUSHROOM CARPACCIO

Mushroom Carpaccio image

Provided by Claire Robinson

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound large white mushrooms, brushed clean and trimmed
4 ounces baby arugula
1 lemon, halved
Extra-virgin olive oil
Wedge Parmesan, for shaving
Kosher salt and freshly ground black pepper

Steps:

Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter. Scatter the arugula evenly over the top.
Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately.

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