Mushroom Carpaccio with Gremolata and Shaved Parmigiano
Bookmark this page
Ingredients
3 large champignons, 2 1/2 to 3 inches in diameter (sometimes called "toppings")
3 cremini mushrooms, 2 1/2 to 3 inches in diameter
1 cup fresh flat parsley leaves, finely chopped
1 tablespoon grated lemon zest
2 garlic cloves, minced
3 tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon coarsely ground white pepper, plus more for garnish
3 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan Reggiano cheese
To make
This salad is the perfect antidote to the winter blues. It is perfectly combined with dishes of the current season-roasts, stews and stews. You can use a mandolin for slicing mushrooms, but a sharp knife is also suitable.
Gently wash and dry the mushrooms. Trim off the lowest tips of the mushrooms, leaving the legs intact. Cut the mushrooms vertically into very thin slices; place them on a platter so that they overlap slightly. Combine the parsley, zest, and garlic in a bowl. Combine the juice, salt and pepper in a bowl. Gradually add the butter to the juice mixture, stirring constantly with a whisk. Drizzle the mushrooms evenly with the juice mixture; sprinkle with the parsley and cheese mixture. Let stand at room temperature for at least 15 minutes before serving.
Gently wash and dry the mushrooms. Trim off the lowest tips of the mushrooms, leaving the legs intact. Cut the mushrooms vertically into very thin slices; place them on a platter so that they overlap slightly. Combine the parsley, zest, and garlic in a bowl. Combine the juice, salt and pepper in a bowl. Gradually add the butter to the juice mixture, stirring constantly with a whisk. Drizzle the mushrooms evenly with the juice mixture; sprinkle with the parsley and cheese mixture. Let stand at room temperature for at least 15 minutes before serving.
Views: 131
Author:Admin
Published: 11/20/2023 8:30 PM
Was this recipe helpful to you?
Yes
No
Comments (0)