2000s Recipes + Menus
Mushroom Carpaccio with Pecorino Toscano
Serves 8
- Active time: 15 min
Total time: 15 min
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.
May 2009
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
EQUIPMENT:
-
A mandoline
ACCOMPANIMENT:
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Flaky sea salt such as Maldon
INSTRUCTIONS:
-
Slice mushrooms lengthwise as thinly as possible with slicer.
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Spread mushrooms out on a large platter and drizzle with lemon juice.
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Using a vegetable peeler, shave Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
Cooks’ Note:
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Mushrooms can be sliced 1 hour ahead and chilled, covered with damp paper towels.
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