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
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
