Mushroom Carpaccio with Radicchio is a fresh and light appetizer, perfect for starting a meal in a tasty way. Fresh porcini mushrooms are sliced into thin strips and marinated with lemon juice, while the caps are briefly sautéed in a pan. The strips of mushroom stems are then distributed on the plates and sprinkled with the sautéed caps. The clean radicchio salad completes the dish, which is dressed with a delicious sauce made with extra-virgin olive oil, lemon juice, salt, and chopped parsley.
Mushroom Carpaccio with Radicchio
Instructions
- Clean the mushrooms, remove the stems and cut them into thin slices lengthwise.
- Spread the mushroom slices on a tray and sprinkle them with lemon juice.
- Cover the tray with plastic wrap and keep the mushrooms cool until ready to serve.
- Cut the mushroom caps into very small dice.
- In a lightly oiled pan, sauté the diced caps for half a minute, turning them continuously. They should not cook, but only dry out.
- In a small bowl, whisk 4 tablespoons of oil with the remaining lemon juice, a pinch of salt, and the chopped parsley.
- Distribute the mushroom stem slices on individual plates.
- Sprinkle the slices with the sautéed diced caps.
- Complete with the cleaned radicchio salad and dress with the prepared dressing.
Notes
Add some shavings of Parmigiano Reggiano and chopped walnuts for an extra touch of flavor.
