Mushroom Carpaccio with Pecorino ToscanoRoland Bello
The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.
Cooks Note:
Mushrooms can be sliced 1 hour ahead and chilled, covered with damp paper towels.
Recipe information
Total Time
15 min
Yield
Makes 8 servings
Ingredients
1/2 pound large white mushrooms
1 1/2 tablespoons fresh lemon juice
1/2 pound Pecorino Toscano or Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil
1/4 cup celery leaves
Equipment: an adjustable-blade slicer
Accompaniment: sea salt such as Maldon
Preparation
Step 1
Slice mushrooms lengthwise as thinly as possible with slicer.
Step 2
Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
What to drink:
Step 3
Fontaleoni Vernaccia di
San Gimignano '07
