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Mushroom carpaccio recipe

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Ingredients

Adjust Servings:
For the Mushrooms
1lb 2oz (500 g) brown Mushrooms
1⁄2 bunch Chives
1 tbsp Sesame Seeds
For the Marinade
⁄4 in (1⁄2 cm) piece fresh Ginger
½ Red Chili Pepper (optional)
1–2 pinches of Wasabi Powder or 1 pea-sized dollop of paste from the tube
3 tbsp Tamari
2 tbsp Ume Vinegar

Mushroom carpaccio recipe

  • 20 minutes
  • Serves 3
  • Medium

Ingredients

  • For the Mushrooms

  • For the Marinade

Directions

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These marinated brown mushrooms taste unexpectedly smoky and flavorful, almost reminiscent of bacon. This smoky flavor is sometimes missing when using white mushrooms.

Steps

1
Done

Rub the mushrooms with a paper towel and slice them. Chop the chives. For a version that is not completely raw but enhances the flavor, lightly toast the sesame seeds in a frying pan without using any oil.

2
Done

To make the marinade, peel the ginger and grate it finely. If using the chili pepper, remove the stem and slice finely. In a small bowl, mix together all the ingredients for the marinade and 1 tablespoon water.

3
Done

Pour the marinade evenly over the mushroom slices and let the mushrooms marinate in the sauce for at least 30 minutes. Occasionally stir gently so that the marinade evenly covers all the mushrooms.

4
Done

Arrange the mushrooms on a large plate in an overlapping, circular pattern. Sprinkle with the chives and sesame seeds, and serve.

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Pomegranate poached pears recipe
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Savory & sweet wild rice recipe
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Pomegranate poached pears recipe
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Savory & sweet wild rice recipe

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