Mushroom Carpaccio

By Annie stader
May 16, 2016
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Author Notes: I saw this on the Julia Child series where she cooked with various chefs. This is a Martha Stewart recipe that I make as my go-to side for potlucks. It is simple and elegant and always wows. Annie stader

Serves: 4-6 generously

  • 2 Fennel bulbs
  • 4 Very fresh large white mushrooms
  • 1/4 lb. Parmagiano Reggiano cheese
  • 4 tablespoons Good quality extra virgin Olive Oil
  • 1/2 Lemon juiced
  • Kosher salt
  • Fresh cracked black pepper
  1. Cut off green tops and slice bottom off of fennel bulbs. Slice very thin preferably with a mandolin. Place slices on plate. Drizzle with half of the lemon juice 1/3 of the oil. Season with salt and pepper.
  2. Lightly rinse mushrooms. Slice as thin as possible with a mandolin or very sharp knife. Dress as you did with the fennel.
  3. Slice the Parm with a vegetable peeler and cover mushrooms. Again drizzle with oil and lemon juice and season with salt and pepper.
  4. Keep the salad at room and serve within an hour.

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