Mushroom carpaccio

Mushroom carpaccio

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  • 4
  • Easy
  • Carb Conscious Pescatarian
  • 20 minutes
  • Woolworths Organic Chenin Blanc

Mushrooms shine with no cooking in this appetiser. The lime juice pierces them with flavour and makes them tender.

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 micro-herbs
  • 100 g caperberries
  • 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 caperberries
  • 1 lemon, zested and juiced
  • sea salt and freshly ground pepper, to taste
  • 1⁄3 cup extra virgin olive oil
  • 80 g hazelnuts, roasted

Cooking Instructions

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.

Cook's note: Mushrooms shine with no cooking in this appetiser. The lime juice pierces them with flavour and makes them tender.

Find more salad recipes here.

Photograph: Toby Murphy

 

Khanya Mzongwana Recipe by: Khanya Mzongwana
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