Porcini Carpaccio with White Truffle Oil and Parmesan

Name: Porcini Carpaccio with White Truffle Oil and Parmesan
Cuisine: Italian
Ingredients: ½ garlic clove, sliced; 1 teaspoon white truffle oil; 6 tablespoons virgin olive oil; 3 tablespoons lemon juice; 450 g (1 lb) large, very fresh porcini mushrooms; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 75 g (3 oz) fresh Parmesan cheese, cut into shavings; 1 teaspoon chopped fresh mint

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

450 g (1 lb) large, very fresh porcini mushrooms
3 tablespoons

Europe
Italy
Gluten-free
Vegetarian
Mediterranean

Method

A classical carpaccio, named after a famous Venetian renaissance painter, is made with very thinly sliced raw beef. Here I have used the term for thinly sliced vegetables (or salmon, see Tips).

Using a mandoline or very sharp knife, thinly slice the cleaned porcini. Whisk together the lemon juice, both oils, garlic and mint and season to taste.