Cremini Carpaccio

Toss thin slices of mushroom with a warm bacon dressing and top with peppery arugula.
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  • Level: Easy
  • Total: 15 min
  • Active: 5 min
  • Yield: 4-6
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Ingredients

1 pound cremini mushrooms

3 slices bacon, chopped

3 tablespoons cider vinegar

3 tablespoons extra-virgin olive oil

Handful of baby arugula and/or fresh flat-leaf parsley leaves

1/2 cup shaved Parmesan

Freshly ground black pepper

Directions

Special equipment:
mandoline
  1. Thinly slice the mushrooms on a mandolin and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper.
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