Champignon carpaccio
Votes: 5
Time: 15 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This vegetarian carpaccio will captivate everyone with its combination of exquisite flavors. Instead of the traditional beef used in this appetizer, fresh mushrooms are used. They are sliced into the thinnest, neatest slices using a mandoline and drizzled with a fragrant, hot dressing made from bacon fat rendered from frying, extra-virgin olive oil, and apple cider vinegar. The appetizer's vibrant flavor is enhanced by the savory, juicy arugula, shaved Parmesan, and contrasting crispy bits of fried bacon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of champignons
- 3 slices bacon, chopped
- 3 tablespoons of apple cider vinegar
- 3 tbsp. l. olive oil
- Small arugula
- 0.5 tbsp. shaved parmesan
- Special equipment: mandoline vegetable slicer
We recommend
Recipe:
Slice the mushrooms thinly on a mandoline and arrange them on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8 minutes. Add the vinegar and olive oil to the skillet and toss to coat. Pour the hot bacon dressing over the mushrooms and toss to coat. Garnish the mushrooms with arugula, parsley, Parmesan, and a pinch of freshly ground black pepper.
Recipes with similar ingredients: champignon mushrooms, arugula, Parmesan cheese, apple cider vinegar, bacon
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