Button Mushroom Carpaccio with Celery and Hazelnuts

At the farmers' market in New York City, I once saw a giant morel that cost $60. You heard me: $60 for one mushroom. I'd take that money and buy six hundred white mushrooms (aka button mushrooms) instead. These underappreciated 'shrooms are flavorful and inexpensive, and when served raw, they're a terrific canvas for so many other flavors and textures.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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1/2 cup hazelnuts

10 ounces white mushrooms, cleaned and very thinly sliced

1/2 cup lightly packed celery leaves

1 inner celery rib, but into 1-inch matchsticks

3 tablespoons finely chopped fresh chives

1/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 375 degrees F.
  2. Spread the hazelnuts in a pie plate or on a rimmed baking sheet. Bake for about 12 minutes, until the skins blister and the nuts are browned. Let the nuts cool slightly, then transfer to a clean kitchen towel. Fold the towel over the nuts and rub them together to remove the skins. Let the nuts cool completely, then finely chop.
  3. Spread the sliced mushrooms on four plates or one large serving platter. Scatter the celery leaves and matchsticks, the chives, and the chopped hazelnuts over the mushrooms. Drizzle the olive oil and lemon juice on top and season generously with salt and pepper. Serve right away.

Cook’s Note

There's quite a bit of debate over whether to rinse mushrooms. I say -- just do it! As long as you rinse them quickly, they shouldn't absorb much liquid. And even if they do, it sure beats cleaning each and every mushroom with a towel. I like to put the mushrooms in the basket of a salad spinner and rinse them under cold water to remove the dirt and debris, then spin them dry.

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