Best Portobello Mushroom Carpaccio Recipes

Mushroom Carpaccio image

Provided by Claire Robinson

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 pound large white mushrooms, brushed clean and trimmed
4 ounces baby arugula
1 lemon, halved
Extra-virgin olive oil
Wedge Parmesan, for shaving
Kosher salt and freshly ground black pepper

Steps:

Using a mandoline slicer 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 arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately.

PORTOBELLO MUSHROOM CARPACCIO image

Yield 2 servings for appetizer.

Number Of Ingredients 7

Steps:

Boil the mushroom, after being well washed, and rubbed with lemon. Save the stems for another use. The water must have salt. For 30 minutes, aprox. Sliced the mushrooms very thin. Make wiht 2 tomatoes a sauce,only salt and pepper. Pass thru a sieve. Makes 3 or 4 measuring tablespoons. Put first the virgin olive oil, 2 tablespoons. Then the tomato sauce. After, the slices of portobello mushroom. Salt and pepper. Parmegiano sliced and on top mozzarella, that has been salted and pepper Baked at 350, for gratine, only. Serve hot with toasted thin slices of bread.