Mushroom carpaccio
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Something for the Weekend
Method
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Remove the stalks from the mushrooms and discard. Place the mushroom caps into the freezer for 10-15mins (this will make them easier to slice thinly).
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Once the mushrooms are chilled, slice them very thinly (a mandoline is ideal for this, but a sharp knife and a steady hand will do) and arrange the slices onto plates.
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Sprinkle with the mint.
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For the dressing, place all of the dressing ingredients into a food processor and blend to combine.
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To serve, drizzle the mushroom slices with the dressing, then add a spoonful of crème fraîche to each plate.
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Sprinkle with freshly grated or shaved pecorino cheese and season well with salt and freshly ground black pepper.
Ingredients
- 2 large St Georges mushrooms (weighing approximately150g/5oz) If unavailable use Portobello mushrooms.
- 20 fresh mint leaves, very finely sliced
For the dressing
- 1 tsp truffle oil
- 1 tbsp wholegrain mustard
- 1 tsp sugar
- 75ml/2½fl oz white wine vinegar
- 150ml/5fl oz extra virgin olive oil
- salt and freshly ground black pepper, to taste
- ½ lemon, juice only
- 1 garlic clove, finely chopped
To serve
- 4 tbsp crème fraîche
- pecorino, shaved or grated
- salt and freshly ground black pepper
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