Mushroom Cartoccio
4 servings
45 minutes
Mushroom carpaccio is an exquisite dish of European cuisine that embodies the richness and sophistication of mushroom aromas. Inspired by Italian traditions, it resembles carpaccio but with an original twist. A mix of champignons, portobello, and morels soaked in olive oil and spices gains tenderness and depth during baking. Crunchy almond flakes, juicy cherry tomatoes, and spicy red onion complement the flavor palette, creating a harmonious blend of textures and aromas. Baked in parchment, the mushrooms retain their natural juiciness while a light nutty hint from the almonds adds a special elegance. Mushroom carpaccio is perfect for a light dinner or as an appetizer on a festive table. It is served with crispy baguette and a glass of white wine that highlights its subtle flavor nuances.
1
Wash and chop the mushrooms, place them in a bowl. Add almond flakes, finely chopped red onion, cherry tomatoes, spices, olive oil and mix.
- Button mushrooms: 4 pieces
- Portobello mushrooms: 4 pieces
- Morels: 12 pieces
- Flaked almonds: 2 tablespoons
- Red onion: 1 head
- Cherry tomatoes: 12 pieces
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Soak a sheet of parchment paper in water, line a deep bowl with the paper. Pour the mixture onto the sheet, fold the edges. Bake for 30-35 minutes at 180 degrees.
