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2000s Recipes + Menus

Mushroom Carpaccio with Pecorino Toscano

Serves 8
  • Active time: 15 min
    Total time: 15 min
The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.
May 2009

INGREDIENTS:

  • 1/2 pound large white mushrooms
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 pound Pecorino Toscano or Parmigiano-Reggiano
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup celery leaves

EQUIPMENT:

  • A mandoline

ACCOMPANIMENT:

  • Flaky sea salt such as Maldon

INSTRUCTIONS:

  • Slice mushrooms lengthwise as thinly as possible with slicer.
  • Spread mushrooms out on a large platter and drizzle with lemon juice.
  • Using a vegetable peeler, shave Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.

Cooks’ Note:

  • Mushrooms can be sliced 1 hour ahead and chilled, covered with damp paper towels.
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