Ingredients for 4 servings
- 6 to 8 porcini mushrooms, small size, very fresh, very firm and without foam.
- Lemon
- Olive oil
- Salt, pepper
- Garlic powder
Recipe: Carpaccio of Porcini Mushrooms
Prep
15 min
Total
15 min
Servings
4 serv.
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.
Wine Pairing
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