I like to use a mandolin for this dish to slice the mushrooms very thin. If you are unfamiliar with how to use it, take extra care and be sure to use the guard to protect your fingers. You can also slice them by hand or use a vegetable peeler. Save the stems and bottoms for other recipes.

Mushroom Carpaccio

Category

Category name

Serves

4 to 6 as an appetizer

Ingredients

  • 6 firm button mushrooms
  • Fine sea salt
  • 1 teaspoon lemon or lime zest
  • 1 tablespoon freshly squeezed lemon or lime juice
  • Spanish paprika
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon chopped scallion greens, chives or parsley

Method

  1. Remove any dirt from the mushrooms with a wet paper towel. Working with one mushroom at a time, set the top on the mandoline and slice carefully. You only want the full round slices, so stop once you go beyond the top and before it breaks up. Reserve the mushroom bottoms for another use.
  2. Starting in the center of a large plate, arrange the slices overlapping in concentric circles. Sprinkle with salt and lemon zest, then drizzle with the lemon juice. The lemon juice is for taste, but also to keep the mushrooms from discoloring. Sprinkle with the paprika and sesame seeds, drizzle generously with olive oil. Top with the parmesan cheese and scallion greens. Serve immediately.