Mushroom carpaccio

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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 microherbs
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
sea salt and freshly ground pepper, to taste
1⁄3 cup extra virgin olive oil
80 g hazelnuts

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.

Find more salad recipes here.

Photograph: Toby Murphy