Mushroom Carpaccio

  • Serves: 4
  • Preparation: 10 minutes
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Ingredients

5 thin slices prosciutto
6 small button mushrooms
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
2 tsp baby capers in brine
2 tbsp chopped fresh parsley
¼ cup of thinly sliced shaved Manchego or Parmesan cheese
TO SERVE
freshly ground black pepper
sliced baguette or crusty rolls

Method

1

Take prosciutto out of the fridge and leave on the benchtop for 5 minutes to warm and soften.

2

Meanwhile, finely slice mushrooms. In a small jar, prepare the dressing by mixing together the olive oil, lemon juice, crushed garlic, capers and chopped parsley.

3

Arrange the meat slices on a serving plate, overlapping them slightly to create a thin layer. Lay sliced mushrooms on top, and scatter around the cheese. Season with pepper.

4

Drizzle with dressing just before serving.

5

Serve with fresh or lightly toasted sliced baguette or crusty rolls.

Ingredients

 5 thin slices prosciutto
 6 small button mushrooms
 3 tbsp extra-virgin olive oil
 3 tbsp lemon juice
 2 tsp baby capers in brine
 2 tbsp chopped fresh parsley
 ¼ cup of thinly sliced shaved Manchego or Parmesan cheese
TO SERVE
 freshly ground black pepper
 sliced baguette or crusty rolls

Directions

1

Take prosciutto out of the fridge and leave on the benchtop for 5 minutes to warm and soften.

2

Meanwhile, finely slice mushrooms. In a small jar, prepare the dressing by mixing together the olive oil, lemon juice, crushed garlic, capers and chopped parsley.

3

Arrange the meat slices on a serving plate, overlapping them slightly to create a thin layer. Lay sliced mushrooms on top, and scatter around the cheese. Season with pepper.

4

Drizzle with dressing just before serving.

5

Serve with fresh or lightly toasted sliced baguette or crusty rolls.

Mushroom Carpaccio

Tags:

 Dinner, Italian, Lunch

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