MUSHROOM CARPACCIO

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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.

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