Porcini Carpaccio with White Truffle Oil and Parmesan

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 450 g (1 lb) large, very fresh porcini mushrooms
  • 3 tablespoons lemon juice
  • 6 tablespoons virgin olive oil
  • 1 teaspoon white truffle oil
  • ½ garlic clove, sliced
  • 1 teaspoon chopped fresh mint
  • 75 g (3 oz) fresh Parmesan cheese, cut into shavings
  • Sea salt and freshly ground black pepper


    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.

    Drizzle a tablespoon of the dressing on each of 4 serving plates, then arrange the porcini slices on top, overlapping them attractively. Spoon over the remaining dressing, season with salt and pepper and finally scatter over the Parmesan shavings. Serve with crusty bread.