Mushroom Carpaccio with Pecorino Toscano |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish. Ingredients:
1/2 pound large white mushrooms |
1 1/2 tablespoons fresh lemon juice |
1/2 pound pecorino toscano or parmigiano-reggiano |
3 tablespoons extra-virgin olive oil |
1/4 cup celery leaves |
accompaniment: sea salt such as maldon |
Directions:
1. Slice mushrooms lengthwise as thinly as possible with slicer.
2. Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
3. What to drink:Fontaleoni Vernaccia di San Gimignano '07
4. CooksÂ’ Note: Mushrooms can be sliced 1 hour ahead and chilled, covered with damp paper towels.
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