Name: Mushroom Carpaccio with Pecorino Toscano
Cook time: 15 min
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

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 notes

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