Mushroom Carpaccio

May 16, 2016
0 Ratings
Photo by Annie stader
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
In This Recipe
  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.
Contest Entries

See what other Food52ers are saying.

  • Annie stader
    Annie stader
  • dymnyno