Mushroom Carpaccio
Ingredients
Cooking time: 15 mins | Serves: 6-8 (shared plate)
- ¼ cup extra virgin olive oil, plus extra to drizzle
- 2 teaspoons finely chopped capers
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 200g brown and white cup mushrooms, thinly sliced; or 200g white flat mushrooms, thinly sliced
- 20g baby rocket leaves
- 20g thinly sliced prosciutto, torn
- Toasted bread or baguette, to serve
Method
- Place oil, capers, lemon juice and parsley in a small bowl. Season with salt and pepper. Stir to combine.
- Arrange mushrooms in a single layer on a large serving plate. Drizzle over dressing. Top with rocket, prosciutto and lemon zest. Serve with bread.
Cook’s note:
You can also make this recipe ahead of time. Dress mushrooms and store covered in the fridge for up to 3 hours. Add rocket and prosciutto when ready to serve.
