Mushroom Carpaccio

Name: Mushroom Carpaccio
Total time: 30 min
Yield: 10
Ingredients: Carpaccio; 1 kg of fresh Portobello mushrooms; 500 ml of extra virgin olive oil; 2 cloves of garlic, cut in half; 1 teaspoon of salt; 5 sprigs of thyme; 3 leaves of rosemary; 20 whole black peppercorns; Sauce; 100 ml of extra virgin olive oil; 50 ml of soy sauce; 30 ml of truffle oil; Assembly; 60 g of pine nuts; 50 mini arugula leaves

1
Carpaccio
2
1 kg of fresh Portobello mushrooms
3
500 ml of extra virgin olive oil
4
2 cloves of garlic, cut in half
5
1 teaspoon of salt
6
5 sprigs of thyme
7
3 leaves of rosemary
8
20 whole black peppercorns
9
Sauce
10
100 ml of extra virgin olive oil
11
50 ml of soy sauce
12
30 ml of truffle oil
13
Assembly
14
60 g of pine nuts
15
50 mini arugula leaves

Ingredients

1
Carpaccio
2
1 kg of fresh Portobello mushrooms
3
500 ml of extra virgin olive oil
4
2 cloves of garlic, cut in half
5
1 teaspoon of salt
6
5 sprigs of thyme
7
3 leaves of rosemary
8
20 whole black peppercorns
9
Sauce
10
100 ml of extra virgin olive oil
11
50 ml of soy sauce
12
30 ml of truffle oil
13
Assembly
14
60 g of pine nuts
15
50 mini arugula leaves

Directions

1
Carpaccio: gently scrape the mushrooms (1) and pat dry well
2
Slice them with a manual slicer (2)
3
Each one yields an average of 6 slices
4
In a pan, place the olive oil with garlic and salt
5
Add the sliced mushrooms carefully (3)
6
Assemble a sachet using cheesecloth and add thyme, rosemary, and peppercorns
7
Submerge in the oil and let simmer on low heat for 20-30 minutes
8
Check if they are tender (4)
9
Remove from heat, let cool in the refrigerator
10
Discard excess oil or use in another recipe
11
This sauce should not be used as a dressing, as it has been cooked
12
Sauce: mix all ingredients and reserve
13
Assembly: on each plate, place approximately 20 slices of mushroom (5), add 6 g of pine nuts, 5 mini arugula leaves, and sauce to taste.