Raw mushroom carpaccio with lemon and truffle oil
Very thinly sliced button mushrooms, marinated for a few minutes in lemon and finished with truffle oil: a delicate antipasto with no cooking required.
A recipe from the ITALAZA kitchen
Preparation 12 min · Cooking 0 min (not counting bringing the water to the boil)
A little longer than planned: 12 min.
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In the kitchen 7 steps
- Clean the mushrooms (320 g) with a damp paper towel, without rinsing them under water, and trim the earthy ends from the stems.
- Slice them very thinly with a mandoline or a sharp knife.
- Whisk the olive oil (60 ml) with the lemon juice (1 piece), salt and pepper.
- Arrange the arugula (60 g) on a large platter, then spread the mushroom slices in a circle, overlapping them slightly.
- Drizzle with the lemon dressing immediately to keep them from turning brown.
- Sprinkle with the chopped parsley (½ bunch), add a few drops of truffle oil (10 ml) and a few dots of balsamic cream (10 ml).
- Leave to rest for 5 minutes before serving: the mushrooms will soften slightly in the dressing.
Tip: Choose very fresh, firm mushrooms with tightly closed caps: they are the only ones that stay crisp and white once sliced.
Probably contains: sulphites · check the labels
Product labels: Ca' d'Ò Taggiasca Olive Oil, Riviera Ligure PDO, Olitalia Truffle Oil – Truffle Aroma, Carandini White Truffle Balsamic Cream