Mushroom Carpaccio

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 pound large white mushrooms, brushed clean and trimmed
  • 4 ounces baby arugula
  • 1 lemon, halved
  • Extra-virgin olive oil
  • Wedge Parmesan, for shaving
  • Kosher salt and freshly ground black pepper
Directions
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.

  • 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. Serve immediately.


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