Mushroom Carpaccio

Name: Mushroom Carpaccio
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams baby arugula; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, halved; 4 servings Extra-virgin olive oil; 4 servings Wedge Parmesan, for shaving; 227 grams white mushrooms, brushed clean and trimmed

If you have approximately 10 minutes to spend in the kitchen, Mushroom Carpaccio might be a tremendous gluten free, primal, and דל פחמימות, recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 15g of protein, 22g of fat, and a total of 281 calories. This recipe serves 4. A mixture of baby arugula, olive oil, mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Summer Stone Fruit Carpaccio With Vanilla Bean Syrup and Ginger Cream, Steamy Creamy Mushroom Risotto, and Flank Steak with Mushroom Sauce.

Instructions

Watch how to make this recipe.

Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter. Scatter the arugula evenly over the top.

Ingredients you will need

Mushrooms

Arugula

Equipment you will use

Mandoline

Knife

Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top.

Ingredients you will need

Salt And Pepper