Champignon Carpaccio
2 servings
15 minutes
Mushroom carpaccio is a refined dish of Italian cuisine inspired by traditional beef carpaccio. It emerged from the desire for light, fresh appetizers and is perfect for warm days. Thinly sliced mushrooms soaked in lemon juice acquire a delicate texture and refreshing taste. A fragrant sauce with basil, pickled peppers, and tomatoes adds spicy notes that highlight the natural flavor of the mushrooms. Arugula provides a slight bitterness while parmesan adds richness and depth. This carpaccio pairs beautifully with a glass of white wine and serves as an ideal appetizer for a romantic dinner or stylish aperitif. Its simplicity and elegance make it a desirable dish on any table.
1
Wash the mushrooms, clean them, slice them into small pieces, and drizzle with lemon juice.
- Fresh button mushrooms: 300 g
- Lemon juice: 2 tablespoons
2
Prepare the sauce: wash the basil, dry it, and cut it into thin strips. Chop the washed tomatoes into small cubes, about 1-1.5 cm. Remove the seeds from the pickled pepper and chop it finely. Mix vinegar and olive oil. Add basil, tomatoes, and pickled pepper to the mixture. Salt to taste. Mix thoroughly.
- Green basil: 100 g
- Tomatoes: 2 pieces
- Marinated bell pepper: 1 piece
- Vinegar: 1 tablespoon
- Salt: to taste
3
Pour the ready sauce onto a plate, top with mushrooms and arugula. Before serving, garnish with thin slices of parmesan.
- Rocket (arugula): 100 g
- Parmesan (Parmigiano Reggiano): 100 g
