Starters & Light meals
Mushroom carpaccio
4
Easy
20 minutes
Mushrooms shine with no cooking in this appetiser. The lime juice pierces them with flavour and makes them tender.
Wine/Spirit Pairing
Woolworths Organic Chenin Blanc
Ingredients
Method- 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
Ingredients1. 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.
Photograph: Toby Murphy
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