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Mushroom carpaccio

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

10 g fresh thyme, finely chopped
5 g Italian parsley, finely chopped
4 limes, juiced
4 T extra virgin olive oil
sea salt and freshly ground pepper, to taste
400 g mixed mushrooms, thinly sliced
30 g borage microherbs
100 g caper berries
100 g green olives, pitted
Grana Padano, shaved, for serving

For the hazelnut salsa verde:

30 g Italian parsley
1 t anchovies, finely chopped
10 g caper berries
1 lemon
sea salt and freshly ground pepper, to taste
1⁄3 cup extra virgin olive oil
80 g hazelnuts

Method

1. Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter.

2. To make the salsa verde, blend all the ingredients until smooth.

3. Spoon the dressing and salsa verde over the mushrooms. Serve with Grana Padano and a quick salad of borage, caperberries and green olives finished with a splash of the remaining dressing.

Find more salad recipes here.

Photograph: Toby Murphy

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Mushroom carpaccio

Mushroom carpaccio

Ingredients

Method