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Mushroom Carpaccio

Thinly sliced mushrooms served with a truffle and mustard dressing, finished with crème fraîche, mint, and shaved pecorino cheese.

VegetarianAppetiserGluten FreeMushroomNo-Cook

Estimated Nutrition

Per Serving Total
Calories 445.5 kcals 1782.1 kcals
Carbohydrates 5.5 grams 22.1 grams
Fat 44.8 grams 179.3 grams
Protein 4.9 grams 19.5 grams
Cook Time
0 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4
g
Sugar
CondimentsSauces
15
g
Wholegrain Mustard
75
ml
White Wine Vinegar
Dairy
4
tbsp
Crème Fraîche
30
g
Pecorino Cheese
shaved or grated
Fruits
0.5
unit
Lemon
juice only
NutsSeeds
20
leaves
Mint
freshly sliced
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground to taste
1
clove
Garlic
chopped
OilsFats
5
ml
Truffle Oil
150
ml
Extra Virgin Olive Oil
Vegetables
150
g
St Georges Mushrooms
large caps, stalks removed, or Portobello mushrooms

Steps

  • Discard the stalks and freeze mushroom caps for 15 minutes to firm.
  • Slice mushrooms thinly using a mandoline and arrange on plates.
  • Scatter the sliced mint leaves over the mushroom layers.
  • Blend all dressing ingredients in a food processor until combined.
  • Drizzle the dressing over the mushrooms and add a spoonful of crème fraîche.
  • Garnish with pecorino cheese and seasoning before serving.