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6 to 8 porcini mushrooms, small size, very fresh, very firm and without foam.
Lemon
Olive oil
Salt, pepper
Garlic powder
Step-by-step directions
If you are lucky enough to find small porcini mushrooms, just picked, do not hesitate to prepare them as carpaccio, they will exhale all their fragrance.
1 Cut the mushrooms into thin slices (1 to 2 millimeters thick)
2 Distribute them on a plate, drizzle with a stream of lemon and olive oil. Add salt, pepper, and sprinkle with garlic powder, which will swell in the lemon and bring a slightly "cheeky" flavor.
3 A few hours in the fridge, turning them gently once or twice and you will have the whole forest in your mouth. We drizzled it with a Haut Médoc "Château Coufran 2004" slightly chilled.
Chef Patrick's Comment
Superb recipe, personally, I prefer a bit of hazelnut oil rather than olive oil for the pairing with raw porcini mushrooms and I would serve it with a young Cahors of the year.
You enjoyed this recipe of carpaccio of porcini mushrooms?
Discover other recipes of salad, or browse the starters category. This dish pairs well with Mâcon and Sancerre.
Carpaccio of Porcini Mushrooms4.8/5
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Carpaccio of Porcini Mushrooms
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