Mushroom carpaccio recipe | Flavourful | Woolworths TASTE
A refreshing mushroom carpaccio with thinly sliced mushrooms, marinated in olive oil and lime juice, topped with a vibrant hazelnut salsa verde and Grana Padano.
Ingredients
- 10 g fresh thyme, finely chopped
- 5 g Italian parsley, finely chopped
- 4 limes, juiced
- 4 T extra virgin olive oil
- sea salt and freshly ground pepper, to taste
- 400 g mixed mushrooms, thinly sliced
- 30 g borage microherbs
- 100 g caper berries
- 100 g green olives, pitted
- Grana Padano, shaved, for serving
- For the hazelnut salsa verde:
- 30 g Italian parsley
- 1 t anchovies, finely chopped
- 10 g caper berries
- 1 lemon
- 1⁄3 cup extra virgin olive oil
- 80 g hazelnuts
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