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

Thanks for your rating!

You must be logged in to rate a recipe. Login

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

Ingredients

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

 

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

View all recipes

Comments

Load more