Mushroom Carpaccio
Inspired partly by the Spanish bocadillo de jamón con queso – a cured ham and cheese roll – and tapas as well as Italian grazing plates if you use Parmesan and prosciutto, this raw mushroom...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at australianmushrooms.com.au.
Cooking tools:
- Refrigerator
- Chef's knife
- Cutting board
- Bread knife
- Mason jar
- Measuring spoon
- Garlic press
- Plate
- Serving platter
- Toaster
- Oven
- Spoon
- Peeler
Ingredients
- 5 thin slices prosciutto
- 6 small button mushrooms
- 3 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 2 tsp baby capers in brine
- 2 tbsp chopped fresh parsley
- ¼ cup of thinly sliced shaved Manchego or Parmesan cheese
- freshly ground black pepper
- sliced baguette or crusty rolls
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