Mushroom Carpaccio

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

Vegetarian Appetiser Gluten Free Mushroom No-Cook

Estimated Nutrition

Calories

445.5

kcal / serving

1782.1 kcal total

Carbs

5.5g

per serving

22.1 g total

Fat

44.8g

per serving

179.3 g total

Protein

4.9g

per serving

19.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

CondimentsSauces

Wholegrain Mustard

White Wine Vinegar

Dairy

tbsp

Crème Fraîche

Pecorino Cheese

shaved or grated

Fruits

0.5

unit

Lemon

juice only

NutsSeeds

leaves

Mint

freshly sliced

unit

Salt

to taste

unit

Black Pepper

freshly ground to taste

clove

Garlic

chopped

OilsFats

Truffle Oil

150

Extra Virgin Olive Oil

Vegetables

150

St George Mushrooms

large caps, stalks removed, or Portobello mushrooms

Method

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.