MUSHROOM CARPACCIO

MUSHROOM CARPACCIO

½ pound large white mushrooms, brushed clean and trimmed

4 ounces baby arugula

Juice of 1 lemon

Extra-virgin olive oil, to taste

Kosher salt and freshly ground black pepper, to taste

Wedge of Parmesan cheese, for shaving

Using a mandoline 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 dish; very lightly drizzle some olive oil evenly over the mushrooms and greens. Season with

salt and pepper and, using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately.

What makes this recipe really sing:

This classic Italian appetizer is healthy, easy, and impressive. The taste of mushrooms with the spicy arugula, tart lemon, and green olive oil go fantastically

well together, making a toothsome bite. Add the nutty, salty Parmesan and it's a five-ingredient combo you'll love to serve your guests. Use your best

olive oil here; the grassy, herbaceous flavor of Tuscan or Greek olive oil is great for this dish.

What to toss in if you have it:

Some paper-thin strips of speck, a smoked prosciutto, or coppa, cured pork shoulder, will add some meaty saltiness. Very finely chopped boiled egg will

match perfectly with the texture of the raw mushroom.

YIELD: 4 SERVINGS

From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes

By Claire Robinson
 

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