Mushroom Carpaccio With Pecorino Toscano
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
White Mushrooms (large)1.5 tbsps
Lemon Juice (fresh)3 tbsps
Extra-Virgin Olive Oil1 cup
Celery LeavesDirections:
1
Slice mushrooms lengthwise as thinly as possible with slicer
2
Spread mushrooms out on a large platter and drizzle with lemon juice
3
Using a vegetable peeler, shave some of Pecorino Toscano over top
4
Drizzle with oil and sprinkle with celery leaves
5
Slice mushrooms lengthwise as thinly as possible with slicer
6
Spread mushrooms out on a large platter and drizzle with lemon juice
7
Using a vegetable peeler, shave some of Pecorino Toscano over top
8
Drizzle with oil and sprinkle with celery leaves
9
What to drink: Fontaleoni Vernaccia di San Gimignano '07 Fontaleoni Vernaccia di San Gimignano '07