I love discovering new ways to cook and eat raw vegetables. A lot of things didn’t come to mind when I thought of raw mushrooms so when I first saw this recipe at a restaurant in Mexico City I thought to myself: Why hand’t I thought about it before? It is so simple to make, you get all the nutrients from the raw mushrooms and it tastes absolutely delicious.
I like my mushroom carpaccio with some goat cheese over toasted whole wheat bread.
Tangy, fresh, simple and absolutely delicious.
- 6 portobello mushrooms
- ½ cup pine nuts, toasted
- 2 cups arugula
- ½ cup parmesan cheese
- For the vinaigrette:
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 Tbsp Honey
- Salt and pepper, to taste
- To make the vinaigrette mix all ingredients well expect for the olive oil in a medium bowl. Pour the olive oil slowly while continue to whisk to make an emulsion. Set aside.
- Clean the portobellos with a damp towel to remove dirt. With a mandolin or a sharp knife cut fine stripes.
- Place the portobellos inside the bowl with half of the dressing and let it marinate for about 20 minutes.
- Arrange the portobellos slices around a rounded plate until it is fully covered. Sprinkle some parmesan (save 2 Tbsp), pine nuts and the chopped onion on top of the portobellos.
- Add the remaining dressing to the arugula, place it in the center of the plate and add more parmesan cheese.